Chef Knife Anatomy 1011 min read

December 18, 2020 0 By Vasyl

The kitchen knife anatomy has hardly changed for the last few hundreds of years. While the knife-making process has been significantly modified with automated production steps and modern materials, the main knife conception remains unchanged. The anatomy of a chef knife includes the following parts: a blade, point, tip, spine, cutting edge, bolster, handle, tang, and knife butt. You learn more about each part by using our interactive image below.

Knife Anatomy

Hover over the interactive image and click somewhere on it to learn the different parts of the cook’s knife.

Knife Anatomy
Blade Point Tip Bolster Heel Cutting Edge Spine Butt Tang Handle

Blade

hollow edge blade

A blade is the main part of any knife. Its design depends on the destination of a particular knife. A blade can be flat or have a hollow edge that prevents products from sticking to the blade belly.

Point

A knife point is the smallest part of the knife blade. This term is usually used in the context of defining the method of placing the knife on the cutting board.

Tip

A point is the beginning of the knife blade. It’s typically used for coring fruits, break a plastic package, or make small incisions.

Bolster

Cook's knife bolster

A bolster ensures the optimal knife balance, protects your fingers from being injured, as well as prevents product odds and ends from getting under the handle shells.

Heel

Cook's knife bolster

A heel is the main working part of the European cook’s knife when the rock chopping technique is used during cooking.

Cutting Edge

serrated cutting edge

A cutting edge of the kitchen knife is a part of the blade that applies pressure on a product to cut it. Cutting edges can be straight, waved, or serrated.

Spine

Cook's knife bolster

A cook’s knife spine is a dull upper part of the blade.

Butt

A knife butt is the end of the knife handle. A knife butt can have a finger stop to prevent a hand from slipping from the handle. It can be made in the form of a counterweight that improves the knife balance.

Tang

A tang is a part of the knife that holds a handle or its shells. A full tang means that a blade and metal handle base are a single inherent element while this tang has the same shape by the longitudinal cut as the handle.

Handle

Cook's knife handle

A knife handle allows you to hold a blade and control it during cutting. Handle shells can be made from wood, plastic, metal, natural fiber, etc. They can be attached to a tang with rivets.