Anatomy of a Chef Knife – santokuknives
Anatomy of a Chef Knife – santokuknives
The bolster is the junction between the handle and blade of the knife. This is the balance point of the knife. The spine is the long edge at the top of the blade. It is a blunt edge and allows the user to apply pressure to the knife when cutting. It can also help with the grip of the knife..
Learn the different parts of a knife's anatomy and their intended purpose
Anatomy of A Chef Knife - Parts of A Knife - IMARKU
The Best Santoku Knives
Anatomy of a Chef's Knife – What Each Part of a Kitchen is Called
Shun Cutlery Sora Hollow Ground Santoku Knife 7
The Cooking Class Files Part 3: Parts and Types of Knives
Anatomy of A Chef Knife - Parts of A Knife - IMARKU
The Anatomy of a Chef's Knife
The Anatomy of a Chef's Knife
Anatomy of a Chef Knife – santokuknives