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.