Guide to Knife Parts | Basic Knowledge of Japanese and Western Knives
The tip, ago, spine... each part of a knife has its own name.
By learning the names and functions of these parts, you can use and maintain your knives more effectively. In this first edition of Nenohi Base, we'll explain the basic terminology for Japanese and Western knives, as well as the distinctive features of Nenohi knives.
■ Japanese Knife Parts
【Front Side】
| Hira (平) | The flat surface where the name of the product is engraved. |
| Engraving or Mei(銘) | The characters engraved on a Japanese knife. |
| Kireha(切刃) | The surface that is sharpened with a whetstone. |
| Tip or Kissaki(切先) | The "point" at the tip of the knife (often confused with the Blade edge or Hasaki ). |
| Chin or Heel (アゴ) | The curved arch on the heel side, opposite the Tip/Kissaki. |
| Mine(峰) | The back or spine of the blade. |
| Shinogi(シノギ) | The "line" that marks the boundary between the Hira and Kireha. |
| Machi (マチ) | The step between the blade and the tang. Typically left with a gap. Can be specified as "machi-zume" (filled). |
| Handle(柄) | The grip of the knife. |
|
Blade line or |
The entire "line/silhouette" of the cutting edge. |
【Back Side】
| Ura(裏面) | The entire back surface of the blade. The back side has a hollow, called "Urasuki." |
|
Uraba (裏刃)/ |
The entire surface on the back that contacts the whetstone. *Width is approximately 1-1.5mm |
| Nakago (中子) | The metal part inserted into the handle (tang). |
【Cross-section and Edge Detail】
| Hirasuki (平スキ) | The hollow on the Hira side. Benefits of Hirasuki include: ① The knife (especially toward the tip) is lighter, with the center of gravity toward the handle for better balance ② When sharpening with a whetstone, the Shinogi edge becomes more defined, resulting in a "beautiful sharpening" regardless of who does it |
| Urasuki (裏スキ) | The hollow on the back surface. |
| Koba (小刃) | The edge necessary to maintain strength at the cutting edge. Width varies by purpose. Example: Deba knives have a larger Koba. When the Koba is very fine, it may also be called "Itoba." |
| Itoba (糸刃) | The thread-like fine and sharp edge applied to the tip of the Koba. *The final finish in hand sharpening. |
| Blade edge or Hasaki (刃先) |
The tip of the cutting edge. |
| Uraba (裏刃) | The entire "surface" on the back that contacts the whetstone. *Width approximately 1-1.5mm |
For more detailed explanations of the "blade structure" of Japanese knives and the "precision grinding" that achieves uniform Hirasuki and Urasuki, please check out Nenohi Record!
【Related Article】
-The Structure of Japanese Kitchen Knife (Single-Edged) _Nenohi Record Vol_2
-Precision Grinding_Nenohi Record Vol_3
■ Western Knife Parts
| Tip or Kissaki (切先) | The "point" at the tip of the knife (often confused with the Blade edge or Hasaki). |
| Chin or Heel (アゴ) | The curved arch on the heel side, opposite the Kissaki. |
| Mine (峰) | The back or spine of the blade. |
| Handle (ハンドル) | The grip of the knife. |
| Bolster (口金) | The metal part at the boundary between blade and handle (bolster). |
| Bolt(ボルト) | The part that secures the handle material. |
| End cap(尻金) | The metal part attached to the end of the handle. |
|
Blade line or |
The entire "line/silhouette" of the cutting edge. |
【Cross-section and Edge Detail】
| Koba (小刃) | The edge necessary to maintain strength at the cutting edge. Width varies by purpose. Example: Deba knives have a larger Koba. When the Koba is very fine, it may also be called "Itoba." |
| Itoba (糸刃) | The thread-like fine and sharp edge applied to the tip of the Koba. *The final finish in hand sharpening. |
| Blade edge or Hasaki(刃先) | The tip of the cutting edge. |
※You can download PDF materials for your use from the button above. Please feel free to use them.
Understanding knife part terminology is helpful for daily maintenance, selecting products, and communicating when inquiring about repairs. By looking at your knives with these part names in mind, you might discover something new.
If you have any questions about maintenance or knife selection, please feel free to contact Nenohi.