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The Anatomy of a Knife

parts of a knife

Point—the piercing part of the blade where it comes to an end

Tip—the front part of the blade that does most of the cutting and separating. The point is included on the tip. It works great for cutting small or delicate foods.

Edge—the business end of the blade or the sharpened side

Spine—the end of the blade, opposite the edge

Bolster—the band of steel that helps to bond the blade to the handle

Tang—the part of the knife that extends into the handle to give it balance

Rivets—cylindrical studs that keep the handle securely attached to the tang portion of the knife

Finger Guard—a safe, natural resting place for your finger as you cut

Butt—the end of the handle

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