Once a month for the next 6 months, I will be previewing the 6 key knife series that Canada Cutlery Inc. (CCI) offers to the consumer.  From Butcher Knives and tools to CCI’s Masterpiece Europe Series™, we will be focusing on the key elements of each series to help you make an informed purchase! Now each series won’t just focus on the tools and knives themselves, but a few will also feature some exciting special offers, so keep your eyes peeled!

Before we get started, there is one thing that all CCI customers should be aware of, the top notch quality of all Superior Culinary Master® blades! X50CrMoV15 – this confusing mix of letters and numbers are very important when it comes to the manufacturing process that makes all CCI blades high quality. Why you might ask? It is the ideal combination of high carbon stainless steel, containing the alloys; Chromium, Molybdenum and Vanadium; when tempered and hardened to the ideal 57±°1 HRC it is your assurance of a high quality blade, that needs very little maintenance to preform perfectly every time! The gist of it all is that these knives are high quality because….. well basically because science says so!

First up in our knife series is the Butcher Knives & Tools! (CAN) (US)

Breaking Knife:

The strong, rigid curved blade is used to “break” through skin, light cartilage, and small bones.  The 10″ blade is typically used for larger pieces of meat than the  8″ blade length. The handle of this knife is Polypropylene (Poly), commonly known as plastic, is widely used on good quality stamped knives. Its use helps to keep the overall cost of the knife lower than that of knives made of more expensive handle materials.

Butcher Knives:

Primarily used by butchers, this knife can be used to split, strip or cut meats. The curved, thicker blade allows for a more efficient rocking motion and weight for greater leverage.  It can be used to cleanly cut through skin, cartilage and small bones. The handle of this knife is also Polypropylene (Poly).

Cleavers:

A cleaver has a large, heavy rectangular blade used for chopping through bones and tendons. The side of the cleaver blade can also be used to smash foods like garlic.

Scimitar:

It is a useful tool for chefs who cut large pieces of raw meat, such as for portioning steak. Scimitars are typically 10 inches or longer. Just like the butcher and breaking knives above, this knife also features Polypropylene handle.

Skinning Knife:

A skinning knife is generally used for field dressing an animal. A Polypropylene handle is also used for the skinning knife.

Part 2 of our knife series will be posted in February. We will discuss CCI’s Superior Culinary Master® Euro Culinary Series. For a quick preview, head to CanadaCutlery.com (CAN) or (US) to check out what the Euro Culinary Series has to offer! Part 2 may contain a special offer, stay tuned!