Common Kitchen Knife Anatomy

Not everybody familiar with kitchen knife part's name. So to help anybody who want to know the name of each part in kitchen knife and its description, can see picture and table below. The picture and description is taken from wikipedia.org.

Picture taken from Wikipedia.org

Description :

A	Point	The very end of the knife, which is used for piercing
B	Tip	The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef's knife.
C	Edge	The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D	Heel	The rear part of the blade, used for cutting activities that require more force
E	Spine	The top, thicker portion of the blade, which adds weight and strength
F	Bolster	The thick metal portion joining the handle and the blade, which adds weight and balance
G	Finger Guard	The portion of the bolster that keeps the cook's hand from slipping onto the blade
H	Return	The point where the heel meets the bolster
J	Tang	The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K	Scales	The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang
L	Rivets	The metal pins (usually 3) that hold the scales to the tang
M	Handle Guard	The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N	Butt	The terminal end of the handle

This is the anatomy of common kitchen knife, some other kitchen knife has a bit different anatomy, but in general it will be just the same.