Take a close look at the two disc blade edges. The one on the right side has the unique Ingersoll ResidueRazor® edge. The one on the left is an ordinary edge, the kind you’ll find on many competitive blades.
With the ResidueRazor, we use carbide cutters to create an edge that’s five times sharper than any ordinary blade.
This edge is ideal for genetically engineered corn, soybean, wheat or barley residue.
ResidueRazor blades are made from Ingersoll’s own PURE™ professional grade steel – amazingly hard and flexible at the same time, helping make your concave discs perform better.
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