Last Updated on July 3, 2025 by Susanna Zuyeva

Kitchen Knife Parts Guide: Complete Anatomy & Names (2025)

Every cook needs to know their tools. A kitchen knife is more than just a sharp piece of metal. It has many parts that work together. Each part has a job. When you know these parts, you can cook better. You can also pick the right knife for your needs.

This guide will teach you about every part of a kitchen knife. You will learn the names and what each part does. We will cover the blade, handle, and all the small parts too. By the end, you will know your knife like a pro chef.

Understanding knife parts helps you in many ways. You can maintain your knives better. You can talk to other cooks using the right words. Most importantly, you can use your knives more safely and effectively.

The Blade: The Heart of Your Knife

The blade is the most important part of any kitchen knife. It does all the cutting work. But a blade is not just one simple piece. It has many parts that each serve a purpose.

The Cutting Edge

The cutting edge is the sharp part that does the work. This is the thin line where the blade meets food. A good cutting edge stays sharp for a long time. It should be smooth and even along its length.

The cutting edge angle matters a lot. Most kitchen knives have edges between 15 and 20 degrees per side. Japanese knives often have thinner edges. German knives usually have thicker edges. Thinner edges cut better but need more care.

The Blade Tip

The tip is the pointed end of the blade. It helps with precise work. You use the tip to pierce food, score meat, or do detailed cuts. A good tip should be sharp and strong.

Different knife styles have different tips. Chef knives have curved tips. Paring knives have very sharp, fine tips. Santoku knives have blunt tips. Each tip shape works best for certain tasks.

The Blade Spine

The spine is the top edge of the blade. It is thick and dull. The spine gives the blade strength. It also helps you control the knife when cutting.

You can use the spine for many tasks. It can crack nuts or crush garlic. Some cooks use it to scrape food off cutting boards. The spine should be smooth so it does not hurt your knuckles.

The Blade Heel

The heel is the bottom part of the blade near the handle. This area does heavy work. It can chop through bones or tough vegetables. The heel is usually the thickest part of the blade.

Professional cooks use the heel for power cuts. It gives more force than the tip. When you need to cut something hard, the heel is your best tool.

The Blade Belly

The belly is the curved part of the blade. It helps with rocking motions when you chop. A good belly makes cutting smooth and easy. It also helps the knife roll through food.

The belly shape varies between knife types. Chef knives have pronounced bellies. Santoku knives have flatter bellies. The belly you choose depends on how you like to cut.

Blade Materials and Construction

Most kitchen knives use steel for the blade. But not all steel is the same. Carbon steel gets very sharp but rusts easily. Stainless steel resists rust but is harder to sharpen. High-carbon stainless steel combines the best of both.

Some expensive knives use Damascus steel. This steel has beautiful patterns and stays sharp well. Ceramic blades are also popular. They stay sharp longer but can break if dropped.

The Handle: Your Connection to the Knife

The handle is how you hold and control your knife. A good handle feels comfortable and secure. It should not slip even when wet. The handle affects how well you can use your knife.

Handle Scales

Handle scales are the sides of the handle you grip. They can be made from many materials. Wood handles look nice and feel warm. Plastic handles are easy to clean. Metal handles are very strong.

The shape of the scales matters too. They should fit your hand size. Some handles are round. Others are oval or have finger grooves. Try different shapes to find what works for you.

Handle Rivets

Rivets hold the handle scales to the tang. They are small metal pins that go through the handle. Good rivets are smooth and flush with the handle surface. They should not stick out or feel rough.

Some knives have visible rivets. Others hide them inside the handle. Visible rivets are easier to clean around. Hidden rivets look cleaner but can be harder to maintain.

The Bolster

The bolster is the thick part between the blade and handle. It adds weight and balance to the knife. The bolster also protects your hand from the sharp blade.

A full bolster goes all the way to the cutting edge. A partial bolster only covers part of the blade. Full bolsters are stronger but harder to sharpen. Partial bolsters are easier to maintain.

Handle Ergonomics

A good handle should feel natural in your hand. It should not cause pain during long use. The handle should be big enough for your grip but not too big.

The handle shape affects how you hold the knife. Some handles encourage a pinch grip. Others work better with a full grip. Choose a handle that matches how you like to hold knives.

The Tang: The Hidden Strength

The tang is the part of the blade that goes into the handle. You cannot see it, but it is very important. The tang gives the knife strength and balance.

Full Tang vs Partial Tang

A full tang goes all the way through the handle. You can see it at the butt of the knife. Full tang knives are stronger and better balanced. They last longer and feel more solid.

A partial tang only goes partway into the handle. These knives are lighter and cheaper. But they are not as strong. The handle can break off if you are not careful.

Tang Construction Methods

There are several ways to make tangs. The best method is forging the tang and blade from one piece of steel. This makes the strongest knife.

Some cheaper knives have welded tangs. The tang is attached to the blade after cutting. These joints can break under stress. Always choose knives with forged tangs when possible.

How Tang Affects Performance

The tang affects how the knife feels and performs. A heavy tang makes the knife handle-heavy. A light tang makes it blade-heavy. The best knives have balanced tangs.

The tang also affects durability. A strong tang can handle tough jobs. A weak tang might break when you need it most. Good tangs are made from the same steel as the blade.

Joint Components: Where Parts Meet

Several important parts connect the blade to the handle. These joints are critical for knife performance and safety.

The Bolster in Detail

The bolster serves multiple purposes. It strengthens the knife at a weak point. It also provides a finger guard to protect your hand. Some bolsters help balance the knife.

Different knife styles have different bolsters. German knives often have thick bolsters. Japanese knives usually have thin bolsters or none at all. The bolster style affects how the knife feels and works.

The Choil

The choil is a small notch at the heel of the blade. It gives your finger a place to rest. It also makes sharpening easier. Not all knives have choils.

A good choil is smooth and comfortable. It should not have sharp edges that cut your finger. Some cooks rest their index finger in the choil for better control.

Balance Point

The balance point is where the knife balances when laid flat. It affects how the knife feels in your hand. Most knives balance near the bolster.

A well-balanced knife feels light and easy to control. A poorly balanced knife feels heavy and awkward. The balance point depends on the tang, blade, and handle weights.

Specialty Features: Beyond the Basics

Some knives have special features that change how they work. These features are designed for specific tasks or cutting styles.

Serrated Edges

Serrated edges have small teeth along the cutting edge. They work well for cutting bread and tomatoes. The teeth grip the food and help the knife cut through tough skins.

Serrated knives are harder to sharpen than smooth knives. They need special tools and techniques. But they stay sharp longer for certain tasks.

Granton Edge

A Granton edge has small dimples along the blade. These dimples create air pockets that help food release from the blade. They are common on slicing knives.

Granton edges work well for slicing meat and cheese. The dimples prevent food from sticking to the blade. This makes cleaner cuts and easier slicing.

Blade Geometry

Blade geometry refers to the shape of the blade cross-section. Some blades are flat ground. Others are hollow ground or convex ground. Each shape has advantages.

Flat ground blades are strong and versatile. Hollow ground blades are very sharp but fragile. Convex ground blades are strong and cut well. Choose the geometry that matches your needs.

Maintenance Points: Keeping Your Knife in Top Shape

Knowing knife parts helps you maintain your knives better. Different parts need different care. Here are the key areas to focus on.

Critical Cleaning Areas

The joint between the blade and handle collects food and germs. Clean this area carefully after each use. Use a small brush if needed. Dry the area completely to prevent rust.

The cutting edge needs gentle cleaning. Do not use abrasive cleaners or steel wool. These can damage the sharp edge. Use mild soap and soft cloths only.

Sharpening Zones

The cutting edge is the main area to sharpen. But do not forget the tip and heel. These areas see a lot of use and can become dull. Sharpen the entire edge evenly.

The bolster can make sharpening difficult. Some bolsters extend to the cutting edge. These can interfere with sharpening stones. Consider professional sharpening for these knives.

Wear Points to Monitor

Check the handle regularly for cracks or loose parts. Wood handles can dry out and crack. Plastic handles can become brittle. Replace damaged handles before they fail.

The tang connection is another wear point. Look for gaps between the handle and blade. These gaps can collect food and bacteria. They also indicate a weakening joint.

Frequently Asked Questions

What is the most important part of a kitchen knife?

The cutting edge is the most important part. It does all the cutting work. A sharp, well-maintained edge makes cooking easier and safer. Without a good edge, even the best knife is useless.

How do I know if my knife has a full tang?

Look at the butt of the handle. If you see metal there, it likely has a full tang. You can also check the weight. Full tang knives feel heavier and more balanced than partial tang knives.

Why does my knife feel unbalanced?

Poor balance usually comes from the tang design. If the handle is too heavy, the knife feels handle-heavy. If the blade is too heavy, it feels blade-heavy. Good knives balance near the bolster.

What handle material is best for kitchen knives?

This depends on your needs. Wood handles feel good but need more care. Plastic handles are easy to clean but can feel cheap. Metal handles are durable but can be slippery. Choose based on your priorities.

How often should I sharpen my knife?

This depends on how much you use it. Home cooks should sharpen every few months. Professional cooks might sharpen weekly. Signs you need sharpening include difficulty cutting tomatoes or paper.

Can I put my knife in the dishwasher?

Most knife experts say no. Dishwashers can damage the edge and handle. The harsh chemicals and high heat are hard on knives. Hand washing is gentler and keeps knives sharp longer.

What is the difference between German and Japanese knife parts?

German knives usually have thicker blades and full bolsters. Japanese knives often have thinner blades and minimal bolsters. German knives are more durable. Japanese knives are sharper but need more care.

How do I fix a loose handle?

This depends on the construction. Some handles can be tightened with screws. Others need professional repair. If the tang is moving inside the handle, stop using the knife immediately. A loose handle is dangerous.

Understanding kitchen knife parts makes you a better cook. It helps you choose the right knife for each job. It also helps you maintain your knives properly. With this knowledge, your knives will serve you well for many years.

Remember that every part of your knife has a purpose. Take care of each part, and your knife will take care of you. Good knives are investments that last a lifetime when properly maintained.