| 摘要 |
A knife intended for cutting in food, especially meat, such as for slaughtering or cutting into pieces, has a knife blade ( 8 ) of steel provided with an edge and a handle ( 11 ) receiving the rod ( 10 ) thereof. The handle bears, at least in the region ( 12 ) adjoining to the part ( 9 ) of the blade provided with the edge, surrounding and against the rod ( 10 ) of the blade through a first material able to adhere intimately to the steel of the blade and thereby tightening connection.
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