Blades are made of 400-series grade stainless steel and are heat treated for durability and can be re-sharpened for a longer life.
The range improves piece per yield with deeper "arcuates" or "swooping teeth" than earlier blades for a cleaner and more aggressive cutting action, said Hyde.
Beveled edges replace more traditional scallop-edge blades that can rip or tear the meat and are slower through the cut.
