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Glossary
Chopper
A knife specifically designed for chopping herbs and vegetables. Its wide, robust blade provides efficient cutting, allowing for swift, precise chopping and dicing of fresh produce. This versatile tool is a favourite among chefs and home cooks alike for its ease of use and consistent performance, as well as the ability to scoop up the cut produce with ease.
Chopper
Whetstone
Also known as a ‘sharpening stone’ or ‘water stone’, a rectangular block of abrasive material used to sharpen and hone the edges of knives. They come in various grit sizes, ranging from coarse to fine, to accommodate different sharpening needs. Whetstones are prized for their ability to produce exceptionally sharp and precise edges, making them a preferred sharpening method among chefs and knife enthusiasts.
Vanadium
An alloying element added to steel to improve hardness and wear resistance.
VG-10
A type of high-carbon Stainless Steel often used in the production of high-quality kitchen knives. Developed by Takefu Special Steel Company in Japan, VG-10 is renowned for its excellent edge retention, corrosion resistance, and durability due to a high percentage of carbon - typically around 1%. VG-10 steel knives are capable of achieving and maintaining a razor-sharp edge, making them popular among professional chefs and knife enthusiasts.
Utility Knife
A versatile and essential kitchen tool with a narrow blade, typically ranging from 100 mm to 200mm in length, or approximately 4 inches to 8 inches. Their compact size provides a good balance between precision and versatility, making them suitable for a wide range of cutting tasks in the kitchen such as slicing, trimming and portioning meat.
Taper
The gradual reduction in thickness of the blade from the spine to the edge.
Tang
The portion of the blade that extends into the handle, it provides support and stability and determines the overall strength and balance of the knife. Types of tangs include a full tang, partial tang, and a hidden tang, each with its own characteristics and advantages.
Stainless Steel
A corrosion-resistant alloy composed primarily of iron, with varying amounts of chromium, nickel, and other elements. The addition of chromium forms a protective oxide layer on the surface, providing resistance to rust and corrosion. Stainless Steel is ideal for use in the kitchen due to its durability, ease of maintenance, and hygienic properties. There are numerous grades of stainless steel available, each with its own composition and properties, including hardness, toughness, and corrosion resistance.
Slicer
Also known as carving knives, they are specifically designed for slicing thin, precise cuts of meat, poultry, fish, and other proteins and typically have long, narrow blades with a pointed tip and a fine, straight edge. The length of the blade can vary, with common sizes ranging from 8 to 14 inches (203 mm to 356 mm in length).
Single Bevel
Also known as a ‘chisel grind’ or a ‘flat grind’, it refers to a blade geometry where the cutting edge is only ground on one side, creating a bevel that slopes from the spine to the edge on one side of the blade, while the opposite side remains flat. Single bevel knives are favoured for their precision and cutting performance and require specialized sharpening techniques to maintain the integrity of the single bevel edge.
Sharpening
The process of refining the cutting edge of a knife to restore or enhance its sharpness. This is typically done using an abrasive material, such as a sharpening stone (whetstone), honing steel, or sharpening system. Regular sharpening and maintenance are essential to keep knives performing at their best and prolong their lifespan.
Secondary Bevel
also known as a ‘micro bevel’ or ‘edge bevel’, refers to a small additional bevel or edge angle applied to the primary cutting edge of a knife blade. This secondary bevel is typically narrower and steeper than the primary bevel and is often applied during the sharpening process to refine the edge and enhance its cutting performance.
Scandinavian Grind
A knife blade grind with a flat primary bevel and a secondary bevel that extends to the edge, providing strength and durability.
Serrations
Small, scalloped teeth along the edge of a blade, commonly found on bread knives and some utility knives.
Santoku Knife
A versatile Japanese kitchen knife with a relatively short blade, typically ranging from 160 mm to 180 mm in length, or approximately 6.5 inches to 7 inches. The word "Santoku" translates to "three virtues" or "three uses" in Japanese, referring to the knife's ability to handle three essential kitchen tasks: slicing, dicing, and mincing. The flat blade profile also provides ample surface area for transferring chopped ingredients from the cutting board to the pan.
San Mai
A traditional Japanese blade construction technique that involves sandwiching a core layer of hard steel between layers of softer steel. The outer layers, known as "jigane," are typically made of softer, more flexible steel, while the inner core, known as "hagane," is made of harder, more resilient steel. This creates a blade with the sharpness and edge retention of the hard steel core, combined with the flexibility and durability of the softer outer layers.
Rivets
Metal pins used to fasten the handle scales to the tang of a knife or to tighten a handle from the back.
Rockwell Hardness Scale
A standardised measurement system used to assess the hardness of materials, including metals and alloys such as steel. An important factor in determining the blade's edge retention, durability, and sharpenability - higher Rockwell hardness values generally indicate a harder and more wear-resistant blade, while lower values indicate a softer and more flexible blade. However, excessively high hardness levels can make a blade more prone to chipping or breakage, particularly in thin or finely-edged knives.
Quenching
A critical step in the heat treatment process of steel, which involves rapidly cooling the blade to achieve enhanced hardness and strength.
Pommel
Found at the end of the knife handle, the pommel serves both functional and decorative purposes, contributing to the overall balance and feel of the knife in the hand.
Petty Knife
A versatile medium sized kitchen knife with a blade typically ranging from 120 mm to 180 mm in length, or approximately 4.5 inches to 7 inches. Smaller and lighter than chef knives, they are ideal for precision tasks such as peeling, slicing, and intricate cutting work.
Petty Knife
Patina
A protective layer that forms on carbon steel knives over time, providing resistance to corrosion and adding character to the blade.
Paring Knife
A small, versatile kitchen knife with a narrow blade, typically ranging from 75 mm to 120 mm in length, or approximately 3 inches to 4 inches. This compact size allows for precise control and manoeuvrability, ideal for delicate tasks such as peeling, trimming and creating decorative garnishes.
Paring
Oval Handle
A handle shape that is rounded in cross-section, providing a comfortable grip.
Oxidation
The process of steel reacting with oxygen in the air, forming a layer of rust if not properly maintained.
Offset Handle
a type of knife handle design where the blade is positioned lower than the handle, creating an offset or angled relationship between the two.
Nakiri
A traditional Japanese vegetable knife with a thin, rectangular blade, typically ranging from 165 mm to 180 mm in length, or approximately 6.5 inches to 7 inches. Specifically designed for precise slicing, dicing, and chopping of herbs and vegetables, the flat profile of the blade facilitates efficient push cuts and food release.
Molybdenum
An alloying element often added to steel to improve strength, hardness, and corrosion resistance.
Micarta
a composite material commonly used for knife handles. Made by layering and compressing fabric or paper with thermosetting resin, the result is a solid, durable composite material resistant to moisture, chemicals, and temperature fluctuations. Micarta handles offer a secure grip and excellent durability and are available in a variety of colours, patterns, and textures.
Laser-cut
A manufacturing process where knives are cut from sheet metal using high-powered lasers, resulting in precise and lightweight blades.
Laminate
A type of blade construction where multiple layers of metal are bonded together, combining different properties such as hardness and flexibility.
Kataba
Kataba knives feature a single bevel on one side, while the opposite side is ground a bit concave. This asymmetrical edge geometry results in a very sharp cutting edge making it ideal for precision tasks such as slicing sashimi, cutting vegetables with clean, straight edges, and accurate fish filleting. It requires specialised sharpening techniques to maintain the integrity of the edge and is often preferred by experienced chefs and sushi chefs who value its craftsmanship and cutting performance.
K-Tip
A knife blade shape with a pointed tip resembling the letter "K", providing precision for intricate cutting tasks.
Jigane Handle
A handle texture created by machine or hand tools, resembling a series of small grooves or ridges.
Jigane
The softer outer layer of steel in a traditional Japanese knife, providing toughness and resilience.
Inlay
Decorative material set into the handle of a knife, often made of metal, wood, or mother-of-pearl.
Inox
A term for stainless steel, commonly used in kitchen knives.
Integral Bolster
A bolster seamlessly integrated into the blade of a knife, forming a single continuous piece of metal from the bolster to the tip of the blade. Integral bolsters provide increased strength, stability, and balance throughout the knife, as well as enhanced hygiene as there are no gaps or crevices where food particles or moisture can accumulate.
Handle
The part of the knife that is held by the user, typically made of wood, plastic, or metal (in our case, all of the above).
Hollow Grind
A blade grind where the sides of the blade are concavely ground inwards. Leaving a characteristic "hollow" or concave surface, this creates an exceptionally thin and sharp cutting edge. This edge allows for precise slicing and cutting tasks, making hollow ground blades ideal for intricate work yet more brittle and not as long lasting.
Honing
The process of realigning the edge of a knife blade to maintain its sharpness. Typically done using a honing steel or rod, it should be performed regularly before or after each use to keep the blade's edge in optimal condition.
Gyuto
A Japanese style chef's knife with a Western-style blade profile, typically ranging from 210 mm to 270 mm in length, or approximately 8 inches to 10.5 inches. Featuring a curved blade with a pointed tip, it is suitable for a wide range of cutting tasks, including chopping, slicing, dicing and precise, clean cuts.
Forced Patina
An intentional surface treatment applied to carbon steel knives to create a protective layer of oxidation. This process helps to prevent rust and corrosion while also adding character and aesthetic appeal to the blade.
Fillet Knife
Typically ranges from 152 mm to 305 mm in length (or approximately 6 inches to 12 inches). This size allows for precise filleting of fish and other delicate tasks, while the flexibility of the blade enables easy manoeuvring around bones and joints.
Forging
The process of shaping metal by heating and hammering.
Flat Bevel
A type of blade geometry where the cutting edge is ground to form a flat surface that extends from the spine to the edge of the blade. The flat bevel provides ample support to the edge, making it less prone to chipping or damage compared to thinner bevels and relatively easy to sharpen and maintain.
Full Tang
The portion of the blade that extends into the handle. A full tang extends throughout the entire length of the handle, providing maximum strength, stability, and balance to the knife. They are favoured by many chefs and knife enthusiasts for their robustness and reliability.
Ergonomics
Refers to the design of a knife handle to provide comfort and reduce fatigue during use.
Edge Retention
Refers to a knife's ability to maintain its sharpness over time and through extended use. This characteristic is influenced by various factors, including the type of steel used in the blade, the hardness of the steel, the angle of the edge bevel, and the quality of the knife's construction.
Edge
The edge of a knife typically ranges in thickness from 0.15 mm to 1.5 mm (or approximately 0.005 inches to 0.06 inches). This measurement can vary depending on the type of knife and its intended use. A thinner edge is often preferred for precise slicing and delicate tasks, while a thicker edge provides durability and resilience for heavy-duty cutting.
Double Bevel
A double bevel, also known as a double-edged or dual-bevel edge, refers to a knife blade that has been sharpened equally on both sides, forming two symmetrical cutting edges that meet at a central point. This type of edge geometry is commonly found in Western-style knives, such as chef's knives, paring knives, and utility knives.
Damascus Steel
Characterised by its distinctive wavy or mottled pattern on the surface, Damascus steel originated in the Near East and dates back to as early as the 3rd century AD. It was highly prized for its exceptional strength, durability, and aesthetic beauty. While the original techniques for creating authentic Damascus steel have been lost to history, modern artisans and manufacturers employ various methods to replicate its appearance and properties, often using combinations of different steel alloys and acid etching to achieve similar patterns.
Convex Bevel
A type of blade geometry where the cutting edge curves outwards in a convex shape, resulting in a stronger and more durable cutting edge compared to other types of bevels. In addition to a reduced risk of chipping and rolling, the convex edge tends to slice through materials with less resistance and is less prone to sticking, making them ideal for chopping, slicing, and splitting.
Composite Material
Engineered materials made from two or more constituent materials to create a final product with enhanced properties. Often used for knife handles to provide a balance of durability, comfort, and aesthetic appeal.
Carving Fork
A carving fork typically measures around 150 mm to 180 mm in length, or approximately 6 inches to 7 inches. This size provides enough reach and stability for securely holding meat or poultry in place while carving or slicing.
Carbon Steel
Known for its sharpness and ability to retain its edge, carbon steel requires regular maintenance to prevent corrosion.
Cleaver
A cleaver usually measures around 152 mm to 305 mm in length, or approximately 6 inches to 12 inches. This size provides ample blade surface for chopping through bones and tough cuts of meat, while the weight of the cleaver aids in the cutting process.
Chef Knife
A versatile and multipurpose kitchen knife with a broad, tapered blade typically ranging from 6 to 12 inches in length. Also known as a cook's knife or French knife, the chef's knife is an essential tool for professional chefs and home cooks alike. It features a curved blade profile that facilitates rocking motions for chopping, slicing, and mincing.
Chef
Bread Knife
A bread knife typically ranges from 203 mm to 254 mm in length, or approximately 8 inches to 10 inches. This size provides enough length to slice through loaves of bread with ease, while the serrated edge helps to grip and cut through the crust without crushing the soft interior.
Boning Knife
A boning knife usually ranges from 127 mm to 178 mm in length, or approximately 5 inches to 7 inches. This size allows for precise manoeuvring around bones and joints when deboning meat, poultry, or fish.
14C28N
A type of high-performance Stainless Steel developed by the Swedish company Sandvik (Now Allemia). Specifically designed for knives and due to its higher percentage of Carbon, chromium and nitrogen, this steel offers an excellent balance of edge retention, corrosion resistance, and ease of sharpening.
80CrV2
A high-carbon steel known for its toughness and wear resistance. It contains approximately 0.8% carbon, along with chromium (Cr) and vanadium (V) as alloying elements. Knives made from 80CrV2 steel are valued for their toughness, edge retention, and overall performance in rugged environments.
XC75
A high-carbon steel commonly used in knife making. It is highly valued by knife makers and enthusiasts for its superior cutting performance and affordability due to its excellent edge retention and ease of sharpening. XC75 is a non-stainless steel, meaning it is susceptible to corrosion if not well maintained. It requires drying thoroughly after each use and oiling before longer periods of storage.
Aogami
(Blue Steel): A type of high-carbon steel commonly used in Japanese knives for its exceptional sharpness and edge retention.
Bolster
A thick junction between the handle and the blade of a knife, often made of metal, providing balance, stability, and protection for the fingers during cutting tasks.
Bevel
Referring to the angled surface along the edge of the blade. It is the part of the blade that is ground down to form the sharp cutting edge. Bevels can vary in angle depending on the type of knife and its intended use. The bevel angle can significantly affect the cutting performance and characteristics of a knife, such as its slicing ability, edge retention, and ease of sharpening.