CUTCO Production Story
CUTCO's commitment to quality and innovation is evident throughout each step of the manufacturing process - from the selection of steel to final inspection.
Here is how a CUTCO knife is made
Blanking or punching a blade out of 440A high-carbon stainless steel
Transforms soft blades into hard blades, creating the best balance of hardness, flexibility, rust and stain resistance, and edge retention.
CUTCO uses a three step heat-treating process: 1)Heat treating in belt furnace, 2)Cryogenic (deep freeze), 3)Draw temper in walk-in oven
Removes surface imperfections in the steel, creating a beautiful finish, making blades more rust resistant and easier to clean.
Sides of the blade blank are concave ground or "hollowed out" providing both maximum clearance behind the cutting edge and minimum "drag" on food being cut.
Creates the Double-D® recessed edge, three razor-sharp edges on the blade with pointed teeth that protect it from coming in contact with surfaces that can dull the knife. The edge allows the blade to cut forward, backward or straight down with equal ease.
Incorporates ergonomic thermo-resin handle design to fit all hands, maximize the full power of the thumb and fingers, and lock the thumb and fingers in place for a firm grip.
The two-piece handle is riveted to the blade with high quality nickel-silver alloy rivets.
Rivets and the full blade tang are sanded flush with the handle surface, making handles smooth and comfortable grip.
Applies the final beveled edge (cantle) on straight-edge knives, creating a sharp consistent cutting edge.
Removes burrs and polishes the edge cantle, making the cutting edge of the blade smooth and razor sharp, and polishes the cutting edge.
Insures that the CUTCO product sent to our customer is the world's highest quality cutlery by examining every product for about 30 different functional and aesthetic defects.
