Anatomy of a Classic Knife

Knives can come in many shapes, sizes, and designs.

Here is a quick visual guide to explain the basics of a Full Tang Classic Knife:

Point-tapered part at tip of blade

Cutting Edge-sharpened area

Tang-handle side of the knife

Spine-back or top of the knife

Ricasso-middle connecting Edge to Tang

Touchmark-symbol/name of manufacturer impressed/etched on the blade

Choil-end of edge towards the handle

Clip-tapered part on top of the spine toward the point of the blade

Scales-handle material applied to each side of a full tang knife

Pins-round material that connects both sides of scales through the tang