MORE OF WHAT YOU WANT.
MORE OF WHAT YOU NEED.
An 88-year heritage of excellence goes into every Chicago Cutlery Knife. That’s why our knives today offer the features you demand:
- A sharp factory edge for effortless precision cutting from the first stroke
- Holds a re-sharpened edge up to 35% longer*
- A textured “Chicago Blue” handle for a grip that won’t quit
- 440A high-carbon, stainless-steel blades
- Shapes and sizes in the industry needs
- NSF Certification
Commercial Poultry Processing Knives
Commercial Food Service Knives
LASTING VALUE TO OUR CUSTOMERS
Exclusive Biocurve handles reduce user fatigue and amplify force and control. High-carbon stainless steel, hollow-ground blades assure precision processing.
Soft-Grip handles increase comfort and maintain grip. High-carbon, stainless-steel, hollow-ground blades assure precision processing.
Rigid polypropylene handles clean up easily. High-carbon, stainless-steel, hollow-ground blades assure precision processing.
Polypropylene handle maintains structure, even without a blade. High-carbon, stainless-steel, hollow-ground blade removes easily with a standard screwdriver.
HONING / SHARPENING
Quickly and effortlessly hones all of these Chicago Cutlery knives.
KNOWN BY COLOR. RESPECTED FOR MUCH MORE.
A demanding industry deserves a tough knife.
Chicago Cutlery was founded back in 1930 as a sharpening service for the butchers and meatpackers of Chicago. It evolved a few years later into a full manufacturer of knives for poultry and other meats. We understand the industry. We helped establish it.
We understand the rigors that poultry processing entails – the damp environments, slippery meats and surfaces, and throughput speeds that demand a consistently sharp knife. The optimization of production yields is mandatory; that’s why the reemergence of Chicago Cutlery is such welcome news. We were born for this job. Made for this job. And we’re ready for this job.