Knives come in all shapes, styles, and sizes. While the different types of knives that exist offer a wide range of options for whatever task best suits your needs, it’s important to become familiar with the different parts of a knife so you can make an informed decision when selecting one. Here is a brief look at all you need to know about the parts of a knife.

Blade: The blade is undoubtedly the most recognizable part of any knife. It consists of a sharpened edge and point used for cutting, slicing and chopping through various objects. Most modern-day blades are made from stainless steel or high carbon steel materials which have been hardened to provide additional strength and durability.

Handle: The handle is the gripping area of a knife and can be made from various materials including wood, plastic, metal, composites, etc. Lightweight models often feature handles made from modern polymers while heavier knives typically employ metal construction such as aluminum alloy or brass. It’s important to note that many handles are designed for ergonomics so as to ensure a secure grip at all times during use – this prevents accidental slippage or injury.

Tang: Located beneath the handle of a knife is the tang – this part serves as an extension of the blade which provides additional support and balance when in use. Generally found in folding (pocket) knives with multiple blades, they are also used in fixed-blade models to attach more complex components such as bolsters or guards (see below).

Bolster/Guard: A bolster (sometimes referred to as a guard) is found on larger kitchen knives or tools with blades longer than 4 inches or 10 cm where it functions much like a washer does on any fastener – preventing tension caused by frequent use from getting transferred onto fingers which may otherwise result in discomfort or injury due to excessive clamping force applied by fingers when gripping handle firmly. Nylon-based non-slip ergonomic handles often also contain bolster elements integrated into them providing extra protection from heat/cold transferral between hand and blade as well as other hazardous elements such as dust particles or metallic swarf during maintenance/cleaning processes respectively.

Spine: The spine is located opposite the cutting edge along its length – regardless if it’s curved back towards the rear-tip section or straight – providing rigidity necessary to create frictionless support structure against downward pressure exerted by body weight while slicing through hard objects like vegetables etcetera with minimal effort applied by user. Spines can vary between individual models depending on design; Some modern day tactical knives even feature rounded spines rather then traditional angular ones creating less drag overall thus allowing user further advantage against opponents without causing self harm due being accidentally exposed too sharply filed edges during close quarters combat situations etc… Toothpick Edge/Chisel Grind: Another important optional component seen primarily in hunting knives intended specialty tasks such jimping lineaments – small triangular shaped teeth micro textured into material surface which creates serration line going across belly side typically offering extended non slip type grip when starting process stabbing motion taking place rather than relying solely on friction caused by sticky nature human skin alone when working wood requiring some pre set degrees penetration angle for example might require services such extra security provided these kind features during activities outdoor adventure living setting similar brave new world wild frontier finally coming present focus age


The most important part of a knife is the blade, which varies in size, shape, material, and use. Straight-edge blades are among the most popular and found in many shapes such as spear-point, drop point and clip point. Spear-point blades have a symmetrical point with two sharpened edges while drop point blades have a convex shape at the tip and only one sharpened edge. Clip-point blades feature an upward curved tip and a single cutting edge. Serrated knives also exist with saw-like teeth along the cutting surface that can be used for tasks such as cutting rope or sawing through tougher materials. Many other specialized types of blades exist for specific purposes such as gut hooks for hunting or trailing points for whittling wood. In terms of blade material, there are stainless steel, high carbon steel and ceramic available in different grades which will determine how tough and sharp the knife will be.


Blade: Types, Steel, and Use

There are many various parts of a knife that have different names. The handle is an essential part of a knife as it provides comfort and ergonomics in the hand. The handle should be tailored to fit the user’s hand from its material selection to its shape. Materials used for handles vary greatly and usually consist of wood, synthetics, rubber, or steel for strength and durability. Ergonomics is also key in providing comfort when using the knife for longer periods.

The blade is another key part of a knife which refers to the cutting edge and shape. There are many different types of blades such as drop point, spear point, clip point, tanto point, trailing point etc. along with different variations of each type. Different steels are also used including high quality stainless steels such as S30V or CPM154 as well as other higher quality materials like Carbon Steel. The type of blade chosen depends on the task at hand whether it be a heavy duty outdoor task or a slicing job in the kitchen.


The guard is the part of the knife located between the handle and blade. This component serves a two-fold purpose. Firstly, it prevents accidental cuts while using your knife by providing a comfortable but secure grip, as well as providing a barrier between your fingers and blade should you slip while cutting. Secondly, guards can be used for decorative purposes and add to the overall aesthetic of the knife when combined with other parts such as the handle and bolster.

Common guard styles come in several different shapes family members that include: Full Guard, Half Guard, Quarter Guard, Power Grommeted Head Guard, Finger Rings or Loops, Skeletonized Half-Guards and Hidden Tang Style Guards. External guard styles are usually formed from metals such as steel or brass and may feature grooves on the perimeter for additional grip in wet conditions or design features to create contrast with other materials used in construction. Internal guards are presented as cast protrusions within the surface of a handle to provide increased strength and durability while still allowing access to leverage points necessary for robust cutting power when needed most.


The pommel is the end of a knife handle, usually found on fixed blades. It can have many different uses depending on its shape, size, and design. For example, most survival knives have a large pommel with sharp edges that can be used for hammering or as an aid in starting fires. In addition to providing extra functionality, pommels can also be an attractive decorative piece on a knife. They are often made from metal or wood and come in various shapes such as round, flat, hexagonal, or squared off. Other materials like bone or ivory may also be used for unique looks.


A bolster is the thick band of metal between the handle and blade of a knife. It serves several purposes, such as providing balance when using the knife, protection for your hand when cutting and adding strength to the overall construction of the knife. Bolsters come in a variety of materials and styles so you can choose a look that best suits you. Some commonly used materials are stainless steel, aluminum and brass. In terms of design, they range from carved to plain, hammered to smooth. The style you choose will depend on personal preference as well as how you plan on using your knife. For instance, if you’re looking for a knife for precision work, a well-defined bolster would be best since it will provide more control and accuracy during cuts. If you’re looking for something more decorative, then opt for ornate carvings or intricate designs on your bolster.


Handle: The handle is typically the most visible part of a knife and its design can range from simple to intricate. It’s main purpose is to provide a secure grip in the user’s hand while cutting or slicing. It can be made from materials such as plastic, wood, metal and rubber – often providing flexibility and increased safety.

Blade: Typically the most important functional part of any knife, the blade is usually crafted from materials such as stainless steel or carbon steel for strength and durability. Blades will vary in length, shape and sharpness depending upon their use – for example kitchen knives are usually much thicker than field knives meant for heavier use.

Tang: This extends from the heel of the blade all the way down into the handle where it may also extend at either side for stability – known as “full tang” design.

Guard/Bolster: Commonly found at the base of bolstered blades and between the handle scales (where applicable). Guards should provide additional protection from accidental slippage during use but introduce more overall weight too.

Pommel: The heavy end caps attached to some handles are known as pommels; they come in many shapes & sizes along with plenty of possible uses such as glass breakers, nail pullers etc…


Knowing the various parts of a knife can be beneficial for a variety of reasons. For one, it is important to know about the different parts of a knife when making purchasing decisions, since you may have specific needs or preferences that require certain features. Understanding how the various components fit together can make maintenance easier as well, and can help you troubleshoot if any issues should arise with your knife. Additionally, having knowledge of knife parts allows you to better understand the tools available to you and how they work, which in turns helps you utilize them more effectively. Finally, becoming familiar with knife parts opens up a world of possibilities for customizing and constructing your own knives according to personal preference and needs.