Knife Nomenclature

Knife Nomenclature

A fine kitchen knife is composed of two parts, a blade and a handle, and their features include:

Point a spear; round spatula; sheep's foot (an outward arc from spine to flat cutting edge); cope (an abrupt, forward angle from spine to flat cutting edge) or clip (a slight concave arc from about mid-spine to the point. This secondary edge can be sharpened and called a swedge or left unsharpened and called a false edge).

Back or Spine The thick unsharpened edge of the blade.

Cutting Edge This sharpened edge of the blade can be plain, with a cross section revealing a gentle taper to a long or abrupt V-shape, or hollow-ground with a distinct concave area running down the length of each blade side. More complicated edges include: scalloped or wave-cut edges that resemble a series of small arcs, the short, sharp points of which end along the cutting edge; granton edges, whose elongated ovals are ground perpendicularly to the cutting edge and are staggered alternately on each blade side; serrated edges, which end as a series of tiny, Vshaped teeth; saw edges, whose teeth are bigger, more widely spaced, and can be variously shaped and outwardly flared: and corrugated edges, which look like accordion pleating.

Heel The rear edge of the blade that extends below the bottom line of the handle.

Bolster The thick band of steel on forged blades that runs directly along the heel and up to the spine. (Some call this a shoulder.)

Tang The unsharpened rear extension of the blade onto which the handle is attached with rivets or encased in plastic. A full tang runs the entire length of the handle with a shape to match; a three-quarter tang extends partially into the handle, while a rattail tang runs like a rod down the length of the handle. Generally speaking, the fuller the tang, the better the knife.

Handle that hand grip that is frequently covered with metal, plastic, wood, or bone in one or two pieces.

Occasionally it is simply an extension of the blade steel, like those on Far Eastern-made Chinese cleavers or French-made butcher's cleavers. It more often appears as a stylized rectangle, tube, bulb, or knob with a smooth, ribbed, or textured finish.

Butt The rear end of the handle


Mundial Knives Catalog

Established more than a century ago by settlers from Germany and Italy with a heritage of making the finest-quality German cutlery, Mundial is now based in Brazil and is one of the biggest producers of professional knives. Over the years, the company has developed into a world-renowned leader in the production of knives, cookware, tableware, and other items. As a premier cutlery maker, Mundial is devoted to providing the most durable knives in the marketplace, as well as the most creative knife designs seen around the world.

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Mundial Knife Catalog

Mundial, which has its roots in the German cutlery industry and is now located in Brazil, has been around for more than a century. It has developed to become a global leader in the production of professional knives, as well as pots and pans, tableware, and more. As the top cutlery manufacturer, we take pride in offering the highest standard of long-lasting knives, as well as some of the sharpest knife designs ever seen.