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Why Shun Knives Feel So Different
Knife Anatomy and the Perfect Chef’s Grip
Essential Knife Cuts Every Home Chef Should Master
Knife Techniques for Everyday Ingredients
A Culinary Conversation with Chef Vitor Mendes
Shun Kagerou Honored with 2025 Red Dot Award
Knife Anatomy
What's the name of that part? The one between that piece and the other thing?
Know the parts of a knife, from the tip to the butt with this quick guide.
Knife Anatomy Definitions
Endcap/Butt: The end of the handle, furthest from the tip. Sometimes includes a stainless steel endcap.
Handle: The area you hold with your hand when using the knife.
Bolster: The area of the handle nearest the blade. On some knives this tapers down towards the blade to allow for a pinch grip.
Damascus Cladding: Layered steel to help protect the cutting core. Sometimes a textured finish is added to further aid food release.
Spine: The top of the knife blade, opposite the cutting edge.
Tip: The very point of the blade, furthest from the handle.
Cutting Edge: The sharpened portion of the blade used for slicing.
Core Steel: Steel in the center of the blade that is protected by Damascus cladding. This is the part of the blade that is sharpened for slicing.
Choil: The area of the blade where the tang leaves the handle and curves toward the cutting edge to allow for a comfortable pinch grip.
Tang: The area of the blade that is received by the handle. Sometimes the tang is visible between two handle scales, other times it is completely hidden.
Rivet/Fastener: Used to secure the handle to the tang. Not all Shun knife handles are secured this way.