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.
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| 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.
