What Are the Different Parts of a Knife? A Guide for Enthusiasts

Knives are more than just tools—they’re an extension of your hand, a companion for outdoor adventures, or even that critical piece of kitchen gear you can’t live without. But if you’re a knife enthusiast (or aspire to be), you’ve probably wondered about the anatomy or wondered what the different parts of your knife. 

What’s a tang? What’s the difference between a spine and an edge? And is a choil as fancy as it sounds?

Knowing the different parts of a knife isn’t just for trivia night—it’s crucial for choosing the right knife and understanding how it performs.

Whether you’re sharpening your blade, shopping for a new one, or explaining to your friends why knives are so much more than "just knives," this guide will have you sounding like a pro.

Why Understanding Knife Anatomy Matters

 

Understanding the parts of a knife is like knowing the components of a car engine. Sure, you can drive without knowing what a carburetor does, but understanding each part’s function can make you a more confident and skilled operator.

When it comes to knives, knowing the terminology helps:

• Pick the right blade for the job (everyday carry knives, hunting tools, survival knives, cooking knives—you name it!)
• Maintain and sharpen your knife correctly (nobody likes a dull edge)
• Impress your gear-loving friends with cool knife talk.

Let's break down the parts of a knife and explore why each one matters. Grab your blade—it’s time for a closer look!

The Knife Blade

1. The knife Point- a key to blade shape

The point of a knife is, quite literally, the sharp tip. It's where the knife edge and the spine meet, forming a needle-like feature. This is your go-to spot for piercing or precision work, whether you're opening packages or gutting fish. Careful—it's sharp for a reason!

Common Knife Point Types

Now that we've sharpened our understanding of the knife point, let's slice into the three most common types you'll encounter—and no, "pointy" isn't a category here.

1. Drop Point

The drop point is the all-star of knife points, often seen on hunting or outdoor knives. Its spine gently curves downwards to meet the tip, creating a strong and controllable point. This makes it perfect for tasks like slicing, skinning, or pretending to be a survival expert in your backyard. It's tough and versatile, just like that one friend who always brings snacks on a hike.

2. Clip Point

If knives had personalities, the clip point would be the edgy trendsetter. It features a concave, "clipped" section on the spine, giving it a sharp, refined knife point. Ideal for piercing and precision cuts, it's commonly found on Bowie knives and other classic designs. Just be warned, this sharper tip sacrifices some durability. If you plan on having to use this knife point for anything other than cutting then you may need to consider a different knife point.

3. Tanto Point

A tanto knife point looks like it means business—think samurai-meets-modern-tactical—thanks to its angular, chisel-like knife tip. This knife point is designed for strength and hard use, whether you're prying, piercing, or heroically battling cardboard boxes. It's not the most subtle, but hey, who said knives have to be shy?

Choose the right point, and your knife will become the perfect extension of your hand. Or at least way better at opening stubborn snack bags!

2. Cutting Edge

Knife Edges: this is the working part of the blade—the sharp bit you use for cutting. Depending on the knife's purpose, the edge might look different. A chef’s knife often has a fine bevel for precise slicing, while a survival knife might boast a more rugged edge. Remember, a dull edge is just a glorified butter knife.

Straight vs. Serrated Edges

When it comes to knife cutting edges, it’s a straight-up showdown—literally.

Straight edges, also known as plain edges, are smooth and uninterrupted, making them perfect for clean, precise cuts. Think slicing an onion without turning it into an onion avalanche. They’re great for push cuts, like chopping vegetables or filleting fish, but can struggle with tougher textures like bread or rope.

Serrated edges, on the other hand, are the saws of the knife world. With their toothed design, they excel at tackling tough, crusty bread loaves or slicing through fibrous materials like a boss. Serrated edges tend to stay sharper longer, but sharpening them is a chore that might cause some headache.

Ultimately, the right edge depends on what you’re cutting—and how much effort you’re willing to put into maintenance!

3. Spine

The blade's spine is typically the thickest part of the metal and the unsharpened back of the knife. While it doesn’t cut, it plays a huge role in the blade’s overall strength and balance. On a survival knife, a thick spine can double as a surface for striking a fire starter or pounding.

There are some knife blades where the knife spine has been turned into double edged knives. These double edged knives are specialty tools and not commonly used.

4. Heel

The heel is the base of the edge, closest to the knife handle. It's perfect for heavy-duty cutting where extra force is required—think chopping through tough vegetables for chef's knives or cleavers or thick rope for survival knives.

For many knife users the first third of the knife blade typically gets used the most, if you find yourself with a dull knife and needing to cut, sometimes trying to cut with the heel can work better.

5. Choil

The choil is often an unsharpened, indented area between the blade and handle. It’s helpful for choking up your grip or sharpening the blade edge safely. Not all knives have one, so if yours does, consider yourself lucky.

The Handle

We can't discuss the parts of a knife without digging into knife handles. A knife's handle isn't just a place to hold; it’s your connection to the blade. The design and material can make or break your cutting experience. This is especially true in survival knife handles where there are many other features that can be built in. 

Note: Research from Ching-yi & Deng-chuan (2017) found that the idea ratio is 1:1.25 of the cross-section of the handle. It also found that handles should be elliptical formed for better grip.

1. Scales

The handle scales are the outer parts of the handle that you grip. Materials vary from wood to G10 fiberglass resin and even titanium. Choose scales that feel good in your hand and provide a secure grip (no slippage when slicing that tomato!). Keep in mind, good knife scales should cover most if not all of the entire handle.

2. Bolster

The bolster is the thick metal piece between the blade and the handle. Found mostly on high-quality knives (hello, chef’s knives!), it offers strength, balance, and a buffer to keep your fingers safe from slipping into the blade.

On some knives the bolster also takes the form of the guard helping to keep your hand from the sharp edge. Research from Cochran and Riley (1986) found that there is a guard height difference for men and women in preventing hand slipping.

3. Tang

The tang is part of the blade itself, extending into the handle. Knives can have a full tang (the blade runs the entire length of the handle) or partial/ hidden tang construction. Full tang knives are sturdier, making them ideal for heavy-duty tasks. Partial tang knives, while lighter, won't hold up to as much abuse.

Pro tip? Always go full tang for outdoor or survival knives—it’s the survivalist’s gold standard.

4. Pommel

Also known as the “butt,” the pommel is the end of the knife handle. Some survival or tactical knives incorporate pommels as striking tools or even as storage compartments. Who doesn’t love a multi-functional feature?

Additional Features You May See

1. Finger Guard

A finger guard is a protrusion on the handle, designed to keep your fingers from slipping onto the blade. Thank it for saving you from accidental nicks and cuts.

2. Lanyard Hole

The lanyard hole is a small opening in the handle or pommel, allowing you to attach a cord or loop. This is great for carrying your knife securely or retrieving it from water if you’re into kayaking or fishing.

3. Serrations

Serrations are those saw-like notches along part of the edge. They’re perfect for cutting through tough materials like rope or bread crusts. (Don’t confuse those tasks, though. No one wants crumbs on their survival gear.)

4. Ricasso

The ricasso is the flat section of the blade just before the sharp edge begins. It’s handy for gripping closer to the blade for extra control during precision work.

What about knife grinds?

When it comes to knife grinds, the type you choose can make a big difference in how your knife performs. Here are the top three grinds you’re most likely to encounter (and impress your friends by naming):

1. Flat Grind

The flat grind is the multitasker of the knife world. It’s ground evenly from the spine to the edge, creating a thin, sharp blade that’s great for slicing and general use. Think of it as the Swiss Army knife of grinds (minus the corkscrew). Whether you’re prepping vegetables or whittling wood, this one’s got you covered.

2. Hollow Grind

The hollow grind loves to take things down a notch—or rather, a curve. This grind is concave, making the blade super sharp and highly effective for precise cutting tasks like shaving or skinning. But beware, the thin edge can be a bit fragile, so maybe don’t use it to hack through your campsite log pile. Hollow grinds are typically found in straight razor shaving knives.

3. Scandi Grind

Also known as the Scandinavian grind, this one is perfect for those who like things simple and rugged. The grind starts low on the blade and runs straight to the edge without any secondary bevel. It’s ideal for woodworking and outdoor tasks, making you feel like a Viking even if you’re just carving a marshmallow stick. Plus, it’s easy to sharpen—your future self will thank you for that.

Choosing the Right Knife

Now that you understand the anatomy of a knife, choosing the right one becomes much easier. Are you a survivalist? Go for a knife with a full tang, robust spine, and a lanyard hole.

Passionate about gourmet cooking? Invest in a chef’s knife with a bolster and ergonomic handle. Whatever your passion, the right knife enhances both safety and performance.

Caring for Your Knife Like a Pro

It’s one thing to own a great knife; it’s another to keep it in peak condition. Here are some quick knife maintenance tips:

• Keep It Sharp: A sharp knife is safer and more efficient. Get yourself a sharpening stone or take it to a professional. We walk you through our process in our knife sharpening guide. 
• Clean After Use: Make sure you clean your knife! Wash your knife by hand to avoid wear and tear from dishwashers.
• Store Safely: Use a sheath, magnetic strip, or knife block to protect both the blade and your fingers.

Elevate Your Knife Knowledge

Understanding the parts of a knife not only enhances your appreciation for its craftsmanship but also ensures you’re using it to its fullest potential.

Whether you’re an outdoor enthusiast or a kitchen virtuoso, knowing your knife’s anatomy is an essential skill.

Want to test-drive your newfound knowledge? find your knife from your collection and identify its parts.

Frequently Asked Questions

What is the anatomy of a knife? 

The primary 7 parts of a knife are the blade, the belly or edge, the spine, the heel, the tang, the bolster and the handle. 

What is the edge of a knife called?

The edge of a knife can be referred to as either the belly or the edge. 

What do you call the handle of a knife?

The handle is typically referred to as the handle when referring to the section where the tang, scales and rivets come together, or the heel at the very end of the handle section.

What are the parts of a kitchen knife?

The blade which is the large metal section, the belly or edge that does the cutting, the spine which is opposite the belly on the blade, the heel at the back end of the handle, the tang which runs through the bolster and handle, the bolster which separates the handle from the blade, and the handle. 

What are key knife terms to know?

We dig deeper into other knife terms to know in our companion article to this called Common knife terms defined. 

References.

Cochran, D., Riley, M. (1986, June). An evaluation of Knife Handle Guarding. The Journal of the Human Factors and Ergonomics Society 28(3). https://doi.org/10.1177/001872088602800305

Ching-yi, W., Deng-chuan, C. (2017, August 04). Hand tool handle design based on hand measurement. MATEC Web Conf. 119. https://doi.org/10.1051/matecconf/201711901044