Knife Anatomy 101

Take an up close and personal look at the anatomy of Kyocera’s KYOTOP Damascus Series chef’s knife!  This premium cutlery line features the attractive and unusual swirls of Damascus blades, with the unrelenting sharpness of advanced ceramic.  The “HIP” (hot isostatic pressed) blades are refired under high pressure and temperature, resulting in a dense ceramic that is 50-percent stronger than steel and will stay sharp up to ten times longer.   The Damascus Series’ triple-riveted, pakka-wood handle is moisture resistant and durable, so you get an ideal slicing experience every time.

From point to butt, here’s how we put a Damascus Series blade together.

1. Point: The very end of the blade, used for piercing and stabbing.

2. Tip: Approximately the first third of the blade used for intricate work.

3. Edge: The cutting surface of the blade, extending from the point to the heel.

4. Spine: The top of the blade.

5. Heel: The rear of the blade’s cutting edge, used for cutting actions that require more strength.

6. Tang: The portion of the blade that extends into the handle.

7. Scales: The two parts of the handle that attach to either side of the tang.

8. Rivets: The metal pins that secure the scales (handle) to the tang (blade).

9. Handle Guard: The lip at the butt of the handle, which yields a better grip.

10. Butt: The very end of the handle.

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