From smaller blades that can delicately remove the skin from a fillet to larger blades that can handle the tough exoskeleton of a crab, seafood processing blades are made to handle the tough skin and hard-to-reach bones of seafood.
Fish handling edges can be produced using different materials, including hardened steel and tungsten carbide, and are intended to be sharp and strong to guarantee exact cuts and long assistance life.
Companies that process seafood use blades for chopping, dicing, slicing, filleting, and a variety of other cutting operations. The salt in the cutting environment makes material selection crucial because it could accelerate the blade wear that occurs during seafood processing.