Learn your knife parts with our detailed diagram. At a first glance, kitchen knives seem relatively simple, but they are actually deceptively complicated. Even a Chef Knife has up to ten separate parts to it, and the design can have a huge effect on how the blade performs.
POINT
The top part of the blade where the edge meets the spine. Used for piercing and intricate slicing.
TIP
The first third of the blade edge which includes the point. Used for precise work and delicate cuts. The tip is also used as pivot for rock chopping.
EDGE
The sharpest part of the knife, used for slicing and chopping. The edge extends from the tip to the end of the blade.
HANDLE
Orient Knives feature a custom designed Ergo-Grip Handle. Designed with chefs this has been engineered to offer the perfect balance of grip, weight and comfort.
RIVET
Strong rivets are hammered in to secure the handle to the tang of the knife keeping the handle securely in place. Orient Knives each have a feature central rivet.
BUTT
The furthest point from the knife, sometimes known as an endcap. Orient Knives use this to counterbalance the weight for increased control.
TANG
Orient Knives all benefit from ‘full tang’ meaning the blade continues through to the end of the knife. This offers strength and balance to the knife.
BOLSTER
Unique to Orient Knives, our diagonal bolster subtly connects the handle to the blade creating a balance zone for dynamic weight distribution and allowing utilisation of the popular pinch grip technique.
FACE
The face of the knife. Used for moving food around the chopping board and transporting food.
SPINE
The thickest part of the blade. This adds strength and weight to the blade and also provides a surface for adding pressure if required.
