Stainless Steel Blade for Food Processing | Custom Food Grade Cutting Blades

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HRC 50–59Food-grade martensitic
stainless steel
±0.02 mmThickness tolerance,
flatness ≤0.05 mm
Food-Contact Safe420 · 440A · 440C
& 1.4116 grades
Custom to DrawingTooth profile, bore &
mounting holes

Our food processing blades are designed to meet the diverse cutting demands of modern food production lines. The product range includes bread slicing blades, meat cutting knives, vegetable and fruit processing blades, bone cutting blades, as well as poultry processing knives such as deboning blades and vent cutting blades for poultry evisceration. These blades are widely used in bakeries, meat processing plants, poultry slaughterhouses, and automated food processing lines.

Manufactured from food-grade stainless steel, high-carbon steel, and carbide materials, our industrial food cutting blades deliver precise cuts, smooth edges, and consistent performance. All blades can be customized in size, thickness, tooth profile, mounting holes, and hardness to fit different machines and production requirements.

One supplier for the whole food-cutting line — bread slicing blades, meat and bone cutting knives, vegetable and fruit blades, poultry deboning and vent knives, plus grinder knives and perforated plates
Food-grade martensitic stainless steel, matched to the duty — 420 / 440A / 440C / 1.4116 selected for the product you cut, with material certificates and food-contact declarations available on request
Edge geometry ground to your machine — scalloped, wavy or plain edges, tooth pitch, edge angle, thickness and mounting holes all cut to your drawing or to a sample blade
Hardness and dimensions reported per batch — 100% edge inspection, so a running production line is never stopped by a chipped edge or a burr left on the cut

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Stainless Steel Food Processing Blades We Manufacture

Food-grade stainless steel blades — the standard food processing range
Stainless blades with plain, wavy and scalloped edge profiles
Curved cutting blade for portioning and slicing duty
Poultry arrow blade for evisceration and vent cutting lines
Poultry vent cutting knives, ground to the machine drawing
Meat grinder knife and perforated plate supplied as a matched pair
Round food cutting knife for continuous slitting lines
Round food knife — edge ground and honed for a clean cut
Hardened and polished round knife for wash-down environments
Circular stainless slitting blade with machined centre bore
Stainless steel impeller for dicing and slicing machine heads
Tungsten carbide insert tips for high-wear cutting heads

Choosing the Grade: 420, 440A, 440C or 1.4116

Grade	Hardness	Corrosion resistance	Best for	What it gives you
420J2 / 3Cr13 (1.4021)	HRC 48–52	Moderate	High-volume bread slicers, vegetable dicers, light slicing duty	The economical entry point of the food-grade range. Soft enough to take a keen scalloped edge quickly, easy to regrind, and adequate for dry or short-contact cutting.
420 / 4Cr13 (1.4034)	HRC 50–55	Moderate to good	General meat and vegetable cutting, poultry knives, slicing machines	The workhorse food grade. More carbon than 420J2 for better edge retention, still stainless enough for routine wash-down between shifts.
420HC (X45Cr13)	HRC 54–56	Good	Long production runs, repeated cleaning cycles	Higher-carbon version of 420. Holds an edge noticeably longer on fibrous product such as meat and root vegetables without giving up corrosion resistance.
440A / 7Cr17 (1.4109)	HRC 55–57	Good	Meat and light bone cutting, grinder knives and plates	Chromium-rich and still weldable and machinable. A good middle ground when the knife must resist both wear and the moisture of a meat plant.
440C / 9Cr18Mo (1.4125)	HRC 57–59	Very good	Bone cutting, high-wear duty, abrasive or frozen product	The highest carbon and chromium of the martensitic family. Longest edge life of the stainless grades, at the cost of being harder to grind and slightly less tough.
1.4116 / X50CrMoV15	HRC 54–56	Very good	Wet, salty and acidic product, fish and dairy, heavy wash-down lines	Molybdenum-vanadium steel with fine carbide structure. Chosen where corrosion resistance and a consistently clean cut matter more than raw hardness.
Tungsten carbide YG8 / YG15	HRA 88–91	Excellent	Abrasive product where stainless edges wear out too fast	Cemented carbide holds its edge several times longer than any stainless grade. Used for inserts and special heads, on the understanding that it tolerates less shock.

Not sure which stainless grade fits your product? Tell us what you cut, the machine you run and how often the blade is cleaned — our engineers will recommend the grade, hardness and edge geometry that gives the lowest cost per tonne of product cut.

Stainless Steel Food Blade Specifications

Specification	Standard range	Notes
Material grade	420J2 / 3Cr13 · 420 / 4Cr13 · 420HC · 440A / 7Cr17 · 440C / 9Cr18Mo · 1.4116 / X50CrMoV15 · Tungsten carbide YG8 / YG15	Grade selected from the product you cut, the machine and the cleaning regime
Hardness	Stainless grades HRC 48–59 · Carbide inserts HRA 88–91	Vacuum hardening and tempering; hardness reported per batch
Blade types	Bread slicing blades · meat and bone cutting knives · vegetable and fruit blades · poultry deboning and vent knives · grinder knives and perforated plates · round slitting knives · dicing impellers	Every profile machined to your drawing or to a sample blade
Outer diameter / length	OD 40–500 mm for round blades; straight blades up to 1200 mm long	Matched to the machine head and the stroke of your equipment
Thickness	0.5–15 mm	Set by the rigidity the blade needs and the space in the cutting head
Edge / tooth profile	Plain, scalloped (serrated), wavy, toothed and double-bevel	Tooth pitch and gullet depth chosen for the product — bread crumb, meat fibre or bone
Edge angle	15°–35° included as standard	Shallower angles for soft product, steeper with a micro-bevel for frozen or bone-in cuts
Thickness tolerance	±0.02 mm on ground blades	Keeps the cut square and the blade running true in the head
Flatness & parallelism	≤0.05 mm	Checked on a granite surface plate before dispatch
Surface finish	Ra 0.4–0.8 µm on the faces	A smooth face releases product and speeds up cleaning between shifts
Mounting	Bore, keyway, pin holes, slotted holes and bolt circles to your drawing	Plain, stepped or threaded bores available
Surface treatment	Passivated and electropolished on request	Improves corrosion resistance and makes hygiene cleaning easier
Coatings	None as standard — food-contact safe	Wear coatings (TiN, DLC) only where the blade is not in direct product contact
Packing	Edge-protected, sealed export case	Suitable for sea and air freight; each blade wrapped individually

Values above are our standard production range. Send the machine model and a drawing — or a photo of the blade you are replacing with a ruler across it — and we will confirm the exact specification before quoting.

Typical Food Processing Applications

01 / Bakery & Bread Slicing

Bread Slicing & Bakery Lines

Scalloped and wavy blades for gravity and reciprocating slicers, where an even crumb and an unbroken crust are what the customer sees first.

Toast, sandwich and artisan bread slicing blades
Scalloped and serrated edge profiles at the tooth pitch your slicer runs
Cake, pastry and bun cutting frames for bakery lines

02 / Meat, Bone & Grinding

Meat Processing & Grinding

Meat plants punish a knife with moisture, salt, fat and the occasional bone. Grade and edge angle are matched to the cut, from portioning to band-saw duty.

Portioning, slicing and dicing knives for fresh and cooked meat
Bone cutting blades and band-saw knives, 440A / 440C for abrasion
Grinder knives and perforated plates supplied as matched pairs

03 / Fruit & Vegetable Processing

Fruit & Vegetable Processing

Acidic, wet product and continuous lines. A smooth, passivated face keeps the cut clean and makes the between-shift wash-down quick.

Dicing, slicing and julienne heads and impellers
French-fry and root vegetable cutters
1.4116 grade for acidic product such as tomato, citrus and pineapple

04 / Poultry Processing

Poultry Slaughter & Deboning

High-speed evisceration lines need blades that stay sharp through the shift and are quick to swap out, because hygiene and throughput come before everything else.

Vent cutting knives and arrow blades for evisceration
Deboning and filleting knives for breast, thigh and wing lines
Hardened stainless grades for daily CIP and sanitation cycles

Cutting a product that is not listed, or running a special machine head? Send us the drawing, the material and your current blade — our engineers will specify the stainless grade, hardness and edge geometry to match.

Why Source Food Processing Blades from DEKEER

01 — Factory Direct

Manufacturer, not a trading company

Dekeer Precision Cutting Tools (Nanjing) forges, vacuum heat treats and CNC grinds every food processing blade in-house — from bar stock to the finished, honed edge.

02 — Precision Grinding

Thickness ±0.02 mm, flatness ≤0.05 mm

Blades are profile-cut, then ground on CNC surface and external grinders and checked on a granite plate, so the blade runs true in the head and cuts square.

03 — Documented Quality

Hardness, dimension and material reports

Each batch ships with a hardness report, a dimensional inspection of thickness, OD and flatness, a 100% edge check, and a material certificate for the stainless grade on request.

04 — After-Sales

12-month warranty and regrind support

12-month coverage against manufacturing defects, plus engineering advice on grade selection, edge geometry, sanitation-safe cleaning and the safe regrind limit for your blade.

How a food processing blade order works, from inquiry to delivery

1
Send your specMachine model, drawing or a used blade
2
Quote in 24 hGrade, hardness, profile and mounting confirmed
3
Drawing confirmationYou approve the final specification
4
ProductionCutting, vacuum hardening, CNC grinding
5
Final inspectionHardness, dimensions, flatness, edge test
6
Export packingEdge-protected sealed cases, worldwide shipping

Frequently Asked Questions About Food Processing Blades

Which stainless steel is used for food processing blades?

The range is made from martensitic stainless steels — 420J2 (3Cr13), 420 (4Cr13), 420HC, 440A (7Cr17), 440C (9Cr18Mo) and 1.4116 (X50CrMoV15) — plus tungsten carbide inserts for the most abrasive duty. All of them are hardenable grades chosen for the balance of corrosion resistance and edge-holding they give, and none of them depend on a coating for corrosion protection.

How do I choose between 420 and 440C?

420 and its variants are the general-purpose food grades: easier to grind, tougher, and perfectly adequate for bread, vegetable and general meat cutting where the blade is cleaned regularly. 440C carries more carbon and chromium, so it holds an edge far longer on abrasive work such as bone-in cutting and frozen product, but it is harder to grind and less forgiving of shock. Move up to 440C when edge life, rather than first cost, is what limits your line.

Is a harder blade always better?

Not for food blades. A blade that is too hard for the application chips instead of wearing gradually, and a chipped edge is a hygiene risk as well as a quality problem. We set hardness to the product and the machine: softer, tougher grades where impact is high (bone-in and frozen cutting), harder grades for clean continuous slicing where abrasion is the only wear mechanism.

How is the tooth profile for a bread slicing blade decided?

By the bread. Crusty, open-crumb artisan loaves need a coarser scallop with a deeper gullet so the crumb is cut rather than torn; dense sandwich bread and cake want a finer scallop, or a thin plain blade with a fine serration. Send us the product and the slicing machine and we will match tooth pitch, gullet depth and edge angle — or copy the blade you run today.

Do grinder knives and plates have to be replaced as a set?

Yes, and we supply them as a matched pair. The knife rotates across the plate face, so a worn plate under a new knife (or the reverse) leaves a gap that smears the product instead of cutting it and warms the meat. Keeping the pair matched in flatness, hardness and hole pattern is what keeps the grind clean and the throughput steady.

Can you supply a material certificate and a food-contact declaration?

Yes. On request we issue a material certificate for the stainless grade, and a declaration of compliance for food contact covering the grades and surface treatments supplied. Tell us at the enquiry stage which regulation or customer requirement you have to satisfy, so the right documentation is prepared with the batch.

Can the blades be made to my drawing?

That is most of what we do. Send a drawing, a 3D model, or the blade you are replacing with a ruler across it. Bore, keyway, pin holes, slotted holes, tooth profile, edge angle, thickness and hardness are all produced to that reference, and we send a drawing back for your approval before production starts.

How should the blades be cleaned and stored?

Warm water with a neutral detergent, a soft brush and a thorough dry is enough for a stainless food blade. Avoid prolonged contact with chlorinated sanitisers and strong acids, which attack even 440C, and never leave blades stacked wet. Passivated and electropolished blades are easier to clean and more tolerant of a routine wash-down regime.

Can the blades be reground, and how many times?

Yes, as long as enough material remains to keep the geometry and the mounting correct. Regrinding removes roughly 0.05–0.3 mm per pass depending on the blade, and the edge angle is re-established to the original specification. Send the blade back and we will advise the safe regrind limit, or supply replacements once the hardened layer is exhausted.

What do you need to quote, and what is the lead time?

The machine make and model, what you cut, and the blade dimensions you run today — or simply a drawing or clear photo of the existing blade. With that our engineers confirm grade, hardness, profile and mounting, normally within 24 hours. Standard sizes are usually produced in 7–15 working days, while fully custom blades are confirmed individually at order stage.

Related Products and Guides

Technical guides from our engineering team

Talk to a food blade engineer

Send the machine model, what you cut, or a photo of the blade you are replacing with a ruler across it. Our engineering team will confirm the right stainless grade, hardness, tooth profile and mounting within 24 hours — free of charge and with no obligation.

Emaildkeblade@163.com
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