16mm (5/8") Meat & Bone Band Saw Blade | C75S SK5 SK4

16mm (5/8") Meat and Bone Band Saw Blade – C75S, SK5 & SK4 for Fresh, Frozen, and Mixed Cutting

Not sure which steel grade for your 16mm (5/8") blade? Use C75S for fresh meat and poultry where cost-efficiency matters; choose SK5 for frozen bone and heavy-duty cutting that needs maximum tooth hardness; select SK4 when production switches between fresh and frozen product on the same machine. 16mm is the metric equivalent of 5/8 inch—the standard width for most commercial butcher band saw machines in South America and North America. All three grades run at 63–68 HRC tooth hardness depending on grade. 

Band Saw Blade Material Comparision

Specification

Standard lengths: welded to 1650mm, 1981mm, 2489mm, 3150mm, 65“， 97”， 98“， 112”， 116“， 124”， 142“ or custom. Coil lengths available.

Why three grades for the same 16mm (5/8") width? Because "16mm meat band saw blade" covers very different cutting conditions. A butcher shop cutting fresh primals daily does not need the tooth hardness of a slaughterhouse running frozen blocks. Paying for SK5 when C75S will do is waste; running C75S on frozen bone is downtime.

C75S is the cost-performance grade. High-carbon steel with 61–63 HRC tooth tips, it takes a sharp edge easily and cuts fresh meat with low resistance. If your product is primarily boneless or bone-in fresh cuts, this is the efficient choice.

SK5 is the wear-resistance grade. Alloy tool steel hardened to 63–67 HRC at the tooth tip, it holds an edge through frozen bone and abrasive product far longer than C75S. The trade-off is cost and slightly less tolerance for operator error on mixed loads.

SK4 sits between them. At 61–64 HRC tooth hardness, it offers better toughness than SK5 while outperforming C75S on frozen product. Choose SK4 if your machine runs fresh in the morning and frozen in the afternoon—it handles both without being optimal for either.

On 5/8" vs 16mm: the two are the same width. South American and North American buyers typically search and specify in inches (5/8"), while European and Asian buyers specify in millimeters (16mm). If your machine manual lists 5/8", this blade fits the same wheel and guide setup as a 16mm blade.

FAQ

Q: Is 16mm the same as 5/8 inch?
A: Yes. 5/8 inch converts to 15.88mm, which is standardized as 16mm in band saw blade production. A 16mm blade and a 5/8" blade are the same width and fit the same machines.

Q: Can I get a 16mm (5/8") blade in all three grades?
A: Yes. C75S, SK5, and SK4 are all available in 16mm (5/8") width, 0.50/0.55/0.60mm thickness, and 3T/4T/6T tooth pitch.

Q: Which grade for frozen bone on a 16mm (5/8") blade?
A: SK5. The 63–67 HRC tooth tip hardness resists chipping and wear better than C75S or SK4 when the blade runs primarily through frozen product.

Q: Is C75S enough for a butcher shop cutting fresh meat?
A: Yes, if your product is primarily fresh. C75S offers excellent sharpness and cost-performance for fresh meat, poultry, and ribs. It is not the right choice if frozen bone makes up a significant portion of your cutting.

Q: What does 16mm (5/8") refer to—width or thickness?
A: Width. 16mm (5/8") is the blade width; thickness options are 0.50mm, 0.56mm, and 0.60mm. Width affects tracking and cut radius; thickness affects stiffness and beam strength.

For replacement-focused specifications and brand compatibility, see meat band saw blade replacement.

For heavy industrial bone cutting without the 16mm (5/8") width limit, view the industrial butcher bone saw blade range.

For exact 1650mm dimensions, visit 1650mm meat bone saw blade for sale.