Knives have been used throughout human history as tools, weapons, and works of art. Though they may look simple, each knife has several distinct parts, each with its own function and importance. For those who use knives regularly, understanding knife anatomy helps to choose, use, and maintain them properly. Here’s a breakdown of the key parts of a throwing knife and what each part does. Please note that there are more technical parts for many variations of knives but for this article, we’ll be going into the more common throwing knife names and functions.
1. Tip
The tip of the knife is the forward-most part of the blade, used for piercing. It’s designed to penetrate surfaces, making it ideal for tasks requiring accuracy, like delicate slicing or intricate work. Tips come in a variety of shapes, such as drop points, spear points, and clip points, each suited to different tasks. The tip includes the point of the knife.
2. Edge
The edge, or cutting edge, is the sharpened portion of the blade, extending from the tip to the base of the blade. There are several types of edges, including straight, serrated, and partially serrated. While the example above shows only one edge, many throwing knives are double-edged, meaning there’s an edge on both sides.
3. Bevel
The bevel is the angled surface on either side of the edge, leading down to the cutting edge. It determines the sharpness and durability of the edge. Knives can have a single or double bevel, depending on how they’re meant to be used. A double-beveled edge has angles on both sides, making it versatile for general tasks, while a single bevel offers greater precision and is often found in specialized knives. The angle of the bevel influences the knife’s sharpness and cutting ability—a smaller angle results in a sharper edge, while a larger angle increases durability.
4. Cheek
The cheek is the flat, central section of the blade between the edge and the spine. The width of the cheek affects how the knife will perform when slicing or chopping, as it adds weight and structure. This section also plays a role in the overall balance and heft of the knife. A thick cheek is common in heavy-duty knives for rugged tasks, while a thinner cheek allows for more refined cuts in culinary knives.
5. Spine
The spine is the unsharpened back of the blade, opposite the edge. It’s thicker than the edge, providing durability and stability to the blade. The spine also affects the overall balance of the knife; a thicker spine adds weight and rigidity, ideal for heavier work. Additionally, the spine can sometimes be used to apply additional pressure to the knife, especially in techniques like batoning or to steady delicate cuts in the culinary world.
6. Guard
The guard is a protective barrier between the blade and the handle, preventing the user’s hand from slipping onto the blade. Commonly found on knives intended for combat, hunting, or survival, the guard adds safety and control. It also helps balance the knife, especially in knives where the blade is heavier than the handle. Some guards are simple crossbars, while others have intricate designs for added grip or protection.
7. Quillon
The quillon is a specific part of the guard, extending downward from the guard to enhance hand protection. It provides an extra grip point, often preventing the hand from moving forward onto the blade. Quillons are common on knives intended for fighting or self-defense, where secure hand placement is crucial. They can be straight, curved, or hook-shaped, depending on the knife’s intended use.
8. Ricasso
The ricasso is the unsharpened, flat section of the blade just before the guard or handle. This part of the blade helps to strengthen the area near the guard, making it less prone to damage during heavy use. It can also give the user a place to grip for more control in precise work, especially in tasks requiring detailed cuts. The ricasso is most common in traditional or larger knives and serves as a design feature on many custom knives.
9. Handle
The handle is the part of the knife the user grips. It’s crafted for comfort, control, and stability, often with added grip features or ergonomic shaping to ensure secure handling. Handles are made from a wide range of materials—wood, plastic, rubber, metal, or composite—and each has its benefits. A good handle balances the weight of the blade, helping the knife feel steady in hand. For specialized knives, the handle design can be adapted to the intended task, such as tactical, kitchen, or survival work.
10. Pommel
The pommel is the end of the handle, acting as a balance point for the knife. In heavier knives, the pommel adds weight to the handle for better balance and control. In some designs, the pommel may also serve as a tool itself, such as for hammering, breaking glass, or as a lanyard attachment point. For outdoor or tactical knives, a sturdy pommel can be especially useful, giving the knife added versatility for different tasks.
Conclusion
Each part of knife anatomy, from the tip to the pommel, plays a role in its functionality and performance. Understanding the anatomy of a knife allows you to make more informed decisions when choosing a throwing knife for a specific task, and helps you maintain it effectively over time. By knowing how each part contributes to the knife’s overall design, you can appreciate the art and engineering behind one of humankind’s most essential tools. After all, a well-crafted knife is a blend of purpose and precision, with every part working in harmony for optimal performance.
