10Pcs 18x100mm Knife Blades (CS-55)

Buying blades ten at a time is not really about the price. It is about never being in the position of having a blunt blade and no replacement, because that is when people carry on cutting with a dull edge, and a dull edge is the direct cause of most knife injuries. A blunt blade does not bite into the material — it skids across the surface and continues in whatever direction you were pushing, which is usually towards the hand holding the work. Having a box on the shelf removes the excuse entirely.

These are high carbon steel with a razor-sharp edge. High carbon steel is the traditional choice for a cutting blade because it takes and holds a genuinely keen edge — the property that matters more than anything else on a blade meant to slice rather than saw. The alternative SK5 blades in this range are a Japanese high carbon tool steel with a slightly different balance, and either fits the same knives.

Each blade is scored into segments, so one blade gives seven or eight fresh edges before it is used up. Snap the dull end off and a new point appears.

The buyers are shopfitters and installers, carpet and flooring fitters, packing and dispatch departments, drylining and insulation contractors, signage makers, offices and households, and hardware dealers, who sell blades continuously alongside knives.

Three habits, all of them safety habits. Snap segments off with pliers, or with the snapper built into the knife's end cap, holding the segment in a cloth — never with your fingers. A snapped segment is razor sharp on every edge and it travels.

Extend only one or two segments when cutting: a long extended blade flexes under load, and a flexing blade snaps, sending a piece somewhere unpredictable.

And dispose of used segments properly, in a tin or a taped-up container rather than loose in a bin. Blades in a waste bag are how cleaners and refuse workers get cut, and it costs nothing to avoid. Ask us on WhatsApp for a price, singly or by the box.