Knife handle

The part of a knife designed to be held, providing a grip and connecting the hand to the blade. Its shape, materials, and construction affect control, comfort, and safety.

Tang (knife): The portion of a knife blade that extends into or along its handle. The tang is the blade’s structural extension inside many knife handles.
Full-tang knife: A knife whose tang extends through most or all of the handle’s length and width. Its continuous metal core supports handle scales and carries load through the grip.
Kitchen knife: A knife designed primarily for preparing food. Kitchen knives use handles shaped for repeated cutting, chopping, and washing.
Knife guard: A projection between a knife’s blade and grip that helps prevent the hand from sliding onto the edge. A guard adds a separate barrier rather than relying only on the handle’s shape.
Knife bolster: A thick junction between a knife’s blade and handle, often reinforcing the transition. A bolster can strengthen the handle’s junction with the blade and alter its balance.
Hidden-tang knife: A knife whose narrower tang is concealed inside its handle. The handle encloses the tang, often joining it to the grip with adhesive or a fitted pommel.
Folding knife: A knife whose blade folds into its handle for storage and carrying. Its handle houses the folded blade and often incorporates a locking mechanism.
Finger groove: A recess shaped to receive one or more fingers on a tool handle. Deep grooves can index the hand, while a smooth handle allows more grip positions.
Knife scales: Flat handle panels attached to a knife’s tang, commonly secured with pins or screws. Scales form the grip surfaces on many full-tang knives.
Knife handle fasteners: Pins, screws, rivets, and other fittings that attach knife-handle components. Fasteners secure scales to the tang and can permit disassembly or repair.

Linked from 5 pages