Chef's Knives
Chop, slice, dice, and mince with these multipurpose knives.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style B meet NSF/ANSI 2, which is a food safety standard.
Style C have a slip-resistant textured handle and a titanium-coated blade that is more durable than other blades.
Style D has a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| A | 15" | 10" | 1 3/4" | Steel | Wood | __ | __ | __ | 0000000 | 000000 |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| B | 13" | 8" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 15" | 10" | 1 3/4" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| C | 13 1/4" | 8" | 1 3/8" | Titanium-Coated Stainless Steel | Plastic | Gray | __ | Textured Handle | 0000000 | 00000 |
| D | 11 1/2" | 6 1/4" | 1 7/8" | Ceramic | Plastic | Black | __ | __ | 0000000 | 00000 |
Paring Knives
The short, narrow blade on these knives makes it easy to trim, peel, and slice with precision.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Knives with a textured handle are slip resistant.
Styles B-D meet NSF/ANSI 2 standards for food equipment. Style D have a titanium-coated blade that is more durable than other blades.
Style F have a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Blade | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Handle Material | Specifications Met | Features | Choose a Handle Color | Each | |
| A | 7" | 3 1/4" | 5/8" | Steel | Wood | __ | __ | __ | 0000000 | 000000 |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 00000 |
| B | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 00000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | __ | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Rubber Grip | White | 0000000 | 0000 |
| C | 7 1/2" | 3 1/4" | 9/16" | Steel | Plastic | NSF/ANSI 2 | Textured Handle | 000000 | 0000 | |
| D | 7" | 2 1/2" | 1/2" | Titanium-Coated Steel | Plastic | NSF/ANSI 2 | Textured Handle | Gray | 0000000 | 00000 |
| E | 8" | 3 1/2" | 9/16" | Steel | Plastic | __ | __ | White | 0000000 | 00000 |
| F | 8" | 3 1/4" | 15/16" | Ceramic | Plastic | __ | __ | Black | 0000000 | 00000 |
Boning Knives
The curved, narrow blade can maneuver along bones to separate them from meat.
Knives with a textured handle are slip resistant.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Styles B-F meet NSF/ANSI 2 standards for food equipment. Style E have a titanium-coated blade that is more durable than other blades.
Blade | Handle | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Environment | Specifications Met | Features | Each | |
| A | 11" | 6" | 3/4" | Steel | Wood | __ | Food Industry | __ | __ | 000000 | 000000 |
| B | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 00000 |
| B | 13" | 8" | 7/8" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 00000 |
| C | 9" | 4 1/2" | 5/8" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 000000 | 00000 |
| C | 10 1/2" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | __ | 0000000 | 00000 |
| D | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| E | 10 1/2" | 5" | 3/4" | Titanium-Coated Steel | Plastic | Gray | Food Industry | NSF/ANSI 2 | Textured Handle | 0000000 | 00000 |
| F | 11" | 6" | 11/16" | Steel | Plastic | White | Food Industry | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
Butcher Knives
Slice, dice, and cut large pieces of meat.
Knives with a plastic handle meet NSF/ANSI 2 standards for food equipment.
Blade | |||||||
|---|---|---|---|---|---|---|---|
| Lg. | Lg. | Wd. | Material | Handle Color | Specifications Met | Each | |
Wood Handle | |||||||
| 10 1/2" | 6" | 1 3/4" | Steel | __ | __ | 000000 | 000000 |
| 13" | 8" | 1 7/8" | Steel | __ | __ | 000000 | 00000 |
Plastic Handle | |||||||
| 11" | 6" | 1 1/4" | Steel | White | NSF/ANSI 2 | 0000000 | 00000 |
| 13" | 8" | 1 1/4" | Steel | White | NSF/ANSI 2 | 0000000 | 00000 |
| 15" | 10" | 1 1/4" | Steel | White | NSF/ANSI 2 | 0000000 | 00000 |
| 17" | 12" | 1 1/4" | Steel | White | NSF/ANSI 2 | 0000000 | 00000 |
Food Service Utility Knives
Often used for slicing soft fruits and vegetables, the blade on these knives is narrower than a chef's knife and longer than a paring knife.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Style A meet NSF/ANSI standards for food equipment.
Style B have a ceramic blade that is easy to clean and retains its sharp edge up to 10 times longer than steel blades.
Bread Knives
A serrated edge allows these knives to cut through bread without tearing. They have a rubber grip that is comfortable to hold and reduces user fatigue. All meet NSF/ANSI 2 standards for food equipment.
Produce Knives
Also known as vegetable cleavers, these knives mince, slice, and scoop chopped vegetables, including those with thick skins.
Meat-Slicing Knives
These knives have a long, straight blade that produces even cuts when slicing cooked meat. They meet NSF/ANSI 2 for use with food.
Style B knives have a rubber grip that is comfortable to hold and reduces fatigue.
Fillet Knives
Similar to boning knives but with a more flexible blade, these knives are used to prepare fish. All meet NSF/ANSI standards for food equipment.
Knives with a rubber grip are comfortable to hold and reduce user fatigue.
Blade | Handle | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Style | Lg. | Lg. | Wd. | Material | Material | Color | Specifications Met | Features | Each | |
| A | 12" | 7" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 000000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | __ | 0000000 | 00000 |
| A | 13" | 8" | 5/8" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
| B | 11" | 6" | 11/16" | Steel | Plastic | White | NSF/ANSI 2 | Rubber Grip | 0000000 | 00000 |
Knife Blocks
Store up to five knives and a 3/4" round sharpening steel. The block has nonskid feet.
| Wd. | Dp. | Ht. | For Max. No. of Knives | For Max. Blade Lg. | For Max. Blade Wd. | Material | Each | |
| 4 1/2" | 10 3/4" | 8 1/2" | 5 | 11" 9 1/2” 9 1/2" 8" 8” | 2 1/4" 1 1/4" 2 1/8" 1 1/4” 1" | Wood | 0000000 | 000000 |
Flatware
 Plastic Set |  Plastic Knife |
 Stainless Steel Knife |
Grab some of these spoons, forks, and knives before sitting down to eat.
Disposable utensils are classic, picnic-grade plastic flatware. Use once and toss.
Reusable utensils are stainless steel. They can be washed and reused multiple times.
Sets are individually wrapped. They include a fork, knife, teaspoon, and napkin.
| Utensil Type | Spoon Style | Color | Specifications Met | Includes | Pkg. Qty. | Pkg. | |
Small Pack | |||||||
|---|---|---|---|---|---|---|---|
Disposable Plastic | |||||||
| Fork, Knife, Spoon, Set | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | Napkin | 25 | 0000000 | 000000 |
| Knife | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 100 | 0000000 | 0000 |
Reusable Stainless Steel | |||||||
| Knife | __ | __ | __ | __ | 12 | 0000000 | 00000 |
Large Pack | |||||||
Disposable Plastic | |||||||
| Fork, Knife, Spoon, Set | Teaspoon | White | FDA Compliant 21 CFR 177.1640 | Napkin | 250 | 00000000 | 000000 |
| Knife | __ | White | FDA Compliant 21 CFR 177.1640 | __ | 1,000 | 00000000 | 00000 |
Food Industry Nonscratching Plastic Putty Knives
Scrape, cut, and spread material in your food-processing facility with these putty knives—they’re FDA compliant for direct contact with food. Made from plastic, they won’t scratch metal surfaces or corrode from chemicals.
Metal- and X-ray-detectable knives have metal and chemical additives that set off metal detectors and show up on X-ray machines if they fall into your line. They help you comply with Hazard Analysis and Critical Control Point (HACCP) programs to keep contaminated food from leaving your facility.
Sanitary knives are antibacterial to stop germs and mold from growing on the surface.
Autoclavable knives can be sterilized with heat.
Blade | Handle | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Wd. | Lg. | Overall Lg. | Flexibility | Lg. | Material | Max. Temp., °F | Autoclavable | Specifications Met | Choose a Blade Color | Each | ||
Metal- and X-Ray Detectable | ||||||||||||
Straight Edge and Blade | ||||||||||||
| A | 3" | 2 3/4" | 8" | Rigid | 5 1/4" | Plastic | 170° | Yes | FDA Compliant 21 CFR 176.170 FDA Compliant 21 CFR 177.1500 FDA Compliant 21 CFR 177.1520 FDA Compliant 21 CFR 177.1660 | 000000 | 00000 | |
| A | 4 1/4" | 3 3/4" | 9 3/4" | Rigid | 5 3/8" | Plastic | 170° | Yes | FDA Compliant 21 CFR 176.170 FDA Compliant 21 CFR 177.1500 FDA Compliant 21 CFR 177.1520 FDA Compliant 21 CFR 177.1660 | 000000 | 0000 | |
| B | 8" | 1 3/8" | 3 1/2" | Flexible | __ | Plastic | 170° | Yes | FDA Compliant 21 CFR 176.170 FDA Compliant 21 CFR 177.1500 FDA Compliant 21 CFR 177.1520 FDA Compliant 21 CFR 177.1660 | Blue | 0000000 | 0000 |
Sanitary | ||||||||||||
Straight Edge and Blade | ||||||||||||
| A | 3" | 3 1/4" | 8" | Rigid | 4 3/4" | Plastic | 170° | Yes | FDA Compliant 21 CFR 177.1520 | 000000 | 0000 | |
| A | 4 1/2" | 4 1/2" | 9 3/4" | Rigid | 5 1/4" | Plastic | 170° | Yes | FDA Compliant 21 CFR 177.1520 | 000000 | 0000 | |
| C | 8 5/16" | 2 1/2" | 5" | Rigid | 2 1/2" | Plastic | 170° | Yes | FDA Compliant 21 CFR 177.1520 | 0000000 | 00000 | |
Metal- and X-Ray Detectable, Sanitary | ||||||||||||
Straight Edge and Blade | ||||||||||||
| D | 5 7/16" | 5 1/8" | 5 1/8" | Rigid | __ | __ | 100° | No | FDA Compliant 21 CFR 176.170 FDA Compliant 21 CFR 177.1520 | Blue | 0000000 | 0000 |
| D | 5 1/2" | 3 7/8" | 3 7/8" | Flexible | __ | __ | 100° | No | FDA Compliant 21 CFR 176.170 FDA Compliant 21 CFR 177.1520 | Blue | 0000000 | 0000 |
Corrosion-Resistant Stainless Steel Blade Putty Knives
Food industry knives are shaped to cut and scrape food such as dough, taffy, and ground meat. Knives that meet NSF/ANSI 2 have plastic handles that can be easily cleaned and are suitable for use in sanitary environments.
For technical drawings and 3-D models, click on a part number.
Metal-Detectable Self-Retracting Blade Utility Knives
Cut cardboard, paper, plastic, and other packaging material in your food processing plant. To help comply with Hazard Analysis and Critical Control Point (HACCP) programs, and to ensure contaminated food doesn’t leave your facility, the handle of these utility knives contains a metal additive that will set off metal detectors if a piece breaks off and falls into your line. They will also show up on X-ray machines. Their stainless steel blade won’t rust even if the packages you’re opening are wet or contain chemicals. The blade is not replaceable; once it dulls, it’s time for a new knife.
These utility knives have a slider on both sides, so you can extend the blade with either hand. The blade automatically retracts when it’s no longer cutting, preventing potential injuries. They have a curved handle, which is more comfortable to hold and easier to control than a straight handle.
Blade | Handle | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Lg. | Wd. | Thick. | Material | Blade Position | No. of Blades Included | Blade Storage Location | Closed Lg. | O'all Lg. | Material | Color | Type | Grip Texture | Each | |
For Use On Cardboard, Paper, Plastic | ||||||||||||||
| 1/2" | 1/2" | 0.025" | Stainless Steel | Blade Fully Extended, Blade Halfway Extended, Blade Tip Extended | 1 | None | 4" | 4 1/2" | Plastic | Blue | Curved | Smooth | 0000000 | 000000 |
Fixed-Blade Utility Knives with Protected Blade
Blades are enclosed to protect your fingers.
Maintain a hygienic worksite by throwing disposable knives out when you’re done using them or if they become dull or worn. By throwing them out after use, you limit instances of sharing a tool with another worker and spreading germs. The blade is exposed on both sides of the head, so you can use both sides for double the life. Since the blade is built into the head, you can’t remove or replace it.
Metal-detectable knives have a metal additive that sets off metal detectors if they fall into your line. Use these knives in food processing environments, as well as other processing and production environments where contamination is a concern.
Blade | Handle | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Jaw Wd. | Style | Material | No. of Blades Included | Blade Storage Location | Overall Lg. | Material | Color | Type | Grip Texture | Utility Knife Useful Life | Performance Properties | Each | ||
For Use On Cardboard, Cork, Fabric, Leather, Paper, Plastic, Rubber | ||||||||||||||
| D | 5/32" | Single | Stainless Steel | 1 | None | 4 3/4" | Plastic | Blue | Straight | Ribbed | Disposable | Metal Detectable | 0000000 | 00000 |