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SSCF
SAAFI
Durable 3Cr stainless steel blades with ergonomic yellow plastic handles.
Designed for chefs, butchers, and commercial kitchens requiring strength and precision.
| Blade Material | 3Cr Stainless Steel |
|---|---|
| Handle Material | Durable Plastic (Ergonomic Yellow) |
| Blade Thickness | 4mm |
| Sizes | Chef Knife / Butcher Cleaver / Multipurpose Knife |
Premium 3Cr stainless steel blade with lasting sharpness
Ergonomic yellow plastic handle for secure, comfortable grip
4mm thick blade for heavy-duty chopping and butchering
Versatile knife designs for professional kitchen tasks
Easy to clean and compliant with food safety standards
Professional Chefs and Restaurants
Butcher Shops and Meat Processing Facilities
Catering Services and Commercial Kitchens
Home Cooks Seeking Professional-Grade Tools
OEM/ODM customization, including blade logo engraving, custom handle colors, and branded packaging tailored for wholesale and retail distribution.
Plastic Handles – Multiple colors available
Wooden Handles – Beech, Rosewood, Pakka wood, Oak
Stainless Steel Handles – Sleek and modern look
Soft-Grip Rubber Handles – Extra comfort and slip resistance
Factory-direct manufacturing with strict QC
Specialized in B2B knife supply worldwide
Custom solutions for distributors and private-label brands
Reliable on-time delivery and quality consistency
Global export experience across Europe, North America, and Asia
Q1: What is the hardness of the blade?
A1: The knives are hardened to 54–56 HRC, offering a balance between sharpness and durability.
Q2: Are they compliant with food safety standards?
A2: Yes, our knives meet FDA and LFGB requirements.
Q3: What quality tests are performed?
A3: Hardness, edge retention, and corrosion resistance tests are conducted for every batch.
Q4: Can they handle heavy-duty butchering?
A4: Yes, the 4mm thick blades are designed for professional meat processing and chopping tasks.
Q5: What is the expected service life?
A5: With proper care, knives can last 2–3 years under heavy professional use.
