The Ultimate Guide To Kitchen Knife Anatomy

May 14, 2024

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Dicing, chopping, mincing and carving—every cut we make relies on the anatomy of a knife. But there’s more to these tools than just their ability to slice and dice. Each part, from the sharp tip to the end of a handle, plays a pivotal role in how a knife performs across various settings.

From professional chefs to home cooks experimenting with new recipes, understanding the parts of a knife is crucial for selecting the right one for your needs, maintaining it properly, and using it safely. Let’s explore an in-depth look at different parts of a knife and their roles in its functionality.

Hungry for more? Whether you’re gifting them to newlyweds, first time homeowners or looking to upgrade your own set, our line of Sur La Table Classic Knives make a great addition to any kitchen!

Shop Our Sur La Table Classic Knives Collection

anatomy of a knife, parts of a knife, knife anatomy, how are knives made, knife anatomy infographic

Blade Design

The blade is the heart of a culinary knife, central to its function and performance. It is meticulously crafted to handle various tasks in the kitchen, from delicate slicing to robust chopping. Here’s a closer look at the key features and considerations of knife blades:


The choice of blade material significantly affects the knife’s sharpness, durability and maintenance requirements. Common materials include:

  • Stainless steel: Highly resistant to rust and corrosion, making it a popular choice for its ease of maintenance and good edge-retention.
  • Carbon steel: Known for its ability to maintain a very sharp edge longer than stainless steel, but requires more care to prevent rust.
  • High-carbon stainless steel: Combines the best attributes of carbon and stainless steel, offering excellent edge-retention and resistance to corrosion.
  • Ceramic: Provides exceptional sharpness and maintains its edge up to ten times longer than steel blades, though it can be brittle and prone to chipping.


The shape of the blade determines its suitability for different tasks. Here are a few common examples:

  • Chef’s Knife: Typically 8–12 inches long with a broad, tapered shape ideal for a variety of tasks, including slicing, dicing and mincing.
  • Paring Knife: Small with a plain edge—perfect for peeling and other precise cutting tasks.
  • Bread Knife: Long and serrated, designed to cut through bread without crushing it.


The construction of a knife blade is a fundamental aspect that determines its quality, balance and longevity. There are primarily two methods used to create knife blades:

  • Forged: Created from a single piece of metal that is heated and hammered into shape, offering superior durability and balance.
  • Stamped: Cut out from a large sheet of metal and then honed and heat-treated. These blades are usually lighter and less expensive but may not offer the same balance as forged blades.
anatomy of a knife, parts of a knife, knife anatomy, how are knives made

Key Parts Of The Blade

The blade of a culinary knife is intricately designed, comprising several key components that are critical to its performance—and contribute to the knife’s cutting ability, balance and overall functionality.

Blade face

The blade face, or the flat side of the knife blade, plays a pivotal role in how a knife performs during various cutting tasks. It is the broad surface against which food items press as they are being cut, influencing the knife’s stability and the ease of slicing. Here’s a closer look at its importance:

  • Flat: Most commonly found in chef’s knives, the flat face provides a stable surface that helps in guiding the knife through precise cuts. This design is ideal for chopping vegetables, mincing herbs and making clean slices through meats and other ingredients.
  • Hollow ground: Some specialty knives feature a hollow ground face, which has a concave shape. This design reduces the amount of contact between the blade and the food, minimizing drag and sticking. It’s particularly beneficial for thin, precise cuts and for slicing sticky foods like cheese or fish.


The tip of the knife is the front part, which is typically pointed and sharp. It’s designed for precision tasks like scoring meat, peeling vegetables or delicate slicing. The sharpness of the tip can greatly influence the ease with which you can perform intricate cuts.


Opposite the cutting edge is the spine, the thickest part of the blade. It provides weight and balance to the knife. A heavier spine means more force for chopping through tough ingredients like winter squash or large cuts of meat.

Cutting edge

The cutting edge is responsible for the actual cutting and slicing. Understanding the different types of grinds, edge angles and finishes can help select the right knife for specific culinary tasks.

Types of grinds

  • Double bevel: Most common in Western kitchen knives, this grind features an edge beveled on both sides. It offers excellent versatility and is suitable for a variety of cutting tasks. The angle of the bevels can vary to balance sharpness and durability.
  • Single bevel: Traditionally used in Japanese knives, such as sashimi knives, the single bevel grind is only sharpened on one side. This allows for extremely precise and thin cuts but requires some skill to use effectively.
  • V Grind: A variation of the double bevel, the V grind forms a simple V-shape at the edge of the blade. It’s easy to sharpen and maintain, making it popular for both home cooks and professionals.

Edge angle

The edge angle of a knife—measured in degrees from the centerline of the blade—significantly affects the knife’s sharpness, cutting performance and durability.

  • Lower angles (10–15 degrees per side): Sharper edges that are ideal for precision cutting tasks, such as slicing sushi or preparing delicate ingredients. These angles are typically found on high-quality Japanese knives, which use harder steel that can maintain a sharp edge at these acute angles. However, the trade-off is that the finer edge is more susceptible to chipping or dulling when used on hard or abrasive surfaces.
  • Standard angles (15–20 degrees per side): These offer a good balance between sharpness and durability. This range is common in general-purpose chef’s knives and is suitable for a variety of kitchen tasks, from chopping vegetables to slicing meats. These angles provide an efficient cut while being robust enough to withstand regular use on a variety of food textures without significant wear.
  • Higher angles (20–25 degrees per side): Less sharp but more durable, these angles are better suited for knives that endure heavier use, such as cleavers or some utility knives. The wider angle increases the edge’s resistance to chipping and deformation. This makes it ideal for cutting through harder materials like bones, nuts or hard cheeses.

Edge finish

  • Straight edge: Provides a clean, smooth cut and is easy to sharpen. Straight edges are excellent for general-purpose cutting tasks, from chopping vegetables to slicing meat.
  • Serrated edge: Features a jagged edge that is ideal for cutting through crusty bread or tough-skinned fruits and vegetables. The serrated edge allows for sawing motions and can cut through materials that a straight edge might compress or tear.
anatomy of a knife, parts of a knife, knife anatomy, how are knives made

The Handle

The handle greatly influences the knife’s usability, comfort and control during food preparation. It’s designed to provide a secure grip and minimize fatigue, allowing cooks to perform a variety of tasks with precision and safety.

Handles can vary widely in material, shape and design, reflecting different culinary traditions and ergonomic considerations. Specifically, Western and Eastern handles represent two distinct styles each tailored to their culinary practices:

  • Western handles: Typically robust and often made from synthetic materials or reinforced composites, Western handles are ergonomically designed for a firm, comfortable grip and are usually balanced with a full tang that extends through the handle.
  • Eastern handles: Often found on Japanese knives, Eastern handles tend to be lighter and more streamlined, made from wood and other natural materials, and shaped to allow for precise and agile cutting movements.


The butt of a culinary knife, located at the very end of the handle, serves several functional and aesthetic purposes that enhance the overall use and handling of the knife. Here’s a closer look at how different designs of the butt contribute to these aspects:

  • Flat butt: Common in many culinary knives, a flat butt provides a stable end that can withstand pounding or hammering. This is especially useful for tasks such as crushing garlic or breaking down tough cuts of meat, where extra force is needed.
  • Rounded butt: This design offers a more comfortable grip, which can help reduce hand fatigue during long periods of use. Rounded butts are typically found in knives that prioritize comfort and ergonomic handling, making them ideal for chefs who spend many hours in the kitchen.
  • Tapered butt: Some premium kitchen knives feature a tapered butt that not only enhances the overall aesthetic of the knife, but also improves balance and handling. This design can make the knife feel more natural in the hand, providing a better cutting experience.



The bolster of a culinary knife is a crucial feature that serves both functional and safety purposes. It’s the thick junction between the blade and the handle, typically made of the same material as the blade.

For function, the bolster helps to balance the knife. By adding weight between the handle and the blade, it allows for better control of the knife during cutting. This balance is essential for minimizing fatigue during long prep sessions and for achieving precise cuts.

For safety, the bolster acts as a finger guard, preventing the hand from slipping forward onto the blade, which is particularly important when the knife or hands are wet. This can be a significant safety feature in both home kitchens and busy professional settings.

Here’s a quick overview of the different types of bolsters you’ll see in knives:

  • Full bolster: Extends from the spine of the blade to the cutting edge and often found in many Western-style chef’s knives. It adds considerable weight to the knife and provides a smooth transition from handle to blade, enhancing ergonomic comfort.
  • Partial bolster: Does not extend all the way to the edge of the blade, making it easier to sharpen the full length of the cutting edge. This type of bolster offers a good balance between the safety and balance of a full bolster and the ease of maintenance of a bolster-free knife.
  • Half bolster: Found only at the spine of the blade, providing balance and safety without the added weight at the cutting edge. This makes the knife lighter and easier to handle, suitable for fast chopping tasks.
  • Bolster-less design: Some modern and Asian-style knives omit the bolster altogether to reduce weight and simplify the blade’s structure. This design can offer sharper, lighter knives but requires careful handling to maintain safety.



The tang is an often overlooked yet critical component of any culinary knife. It is the part of the blade that extends into the handle, providing structural strength and balance. The design of the tang can significantly influence the knife’s overall durability and how it feels in the hand during use.

Here’s a deeper look into the types of tangs and their impact on knife functionality:

  • Full tang: This is the most robust type of tang, where the metal of the blade extends the full length of the handle, often visible on both sides. Full-tang knives are known for their exceptional balance and strength. They are less likely to break at the joint between the blade and the handle because the handle and the blade are essentially one continuous piece of metal. This type is popular in heavy-duty knives like chef’s knives and meat cleavers.
  • Partial tang: A partial tang does not run the entire length of the handle but stops partway. This design reduces the weight of the knife, which can be advantageous for lighter culinary tasks or for chefs who prefer a lighter knife. However, they may not offer the same level of balance and durability as full-tang knives.
  • Hidden tang: Similar to a full tang, the hidden tang extends nearly the full length of the handle but is not visible from the outside. It is typically encased within the handle material, making the knife handle sleeker and more streamlined. This type of tang is often found in Japanese knives and some finely crafted Western-style knives.
  • Push tang: This type of tang extends partially into the handle and is glued, soldered or otherwise attached inside the handle material. Push tangs can vary in length but generally do not provide as much balance or durability as full or hidden tangs.
  • Rat-tail tang: Tapering to a narrow point much like the tail of a rat, this tang extends through the handle and is typically welded to the butt cap at the end. Rat-tail tangs are common in more economically priced knives, and even some types of swords. While this design allows for a lighter knife, which can be beneficial in terms of handling and fatigue during prolonged use, it generally does not provide the same level of balance and durability as knives with full tangs.


Hungry for more? Whether you’re gifting them to newlyweds, first time homeowners or looking to upgrade your own set, our line of Sur La Table Classic Knives make a great addition to any kitchen!

Shop Our Sur La Table Classic Knives Collection

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