Anatomy of a Cutco Kitchen Knife

Tip

Used for fine work or delicate cuts. Also used for piercing, scoring and as an anchor during mincing.

Clip pointAllows for intricate cutting and has less drag when piercing. Low tipAllows for more control during intricate cutting.

Blade

The main body of the knife.

High-carbon, stainless steelHolds a sharp edge while maintaining its beauty. Resists rust and corrosion.

PerforationsHoles that prevent dense foods from sticking.

Spine

The unsharpened, top of the blade opposite the cutting edge.

Cutting Edge

The sharp edge of the knife blade.

Hollow ground edgeCuts food evenly without drag and allows food to easily fall away. Edge angleThe angle at which one side of the blade meets the other. Straight-edgeUltra-sharp edge for smooth slicing, dicing and chopping results in clean cuts.

Double-D® edgeA series of three recessed cutting edges make a smooth, clean cut with less pressure. Points protect cutting edges to retain sharpness.

Micro Double-D™ edgeA condensed version of the Double-D® edge.

Handle

Where you grip the knife.

Thermo-resinHighly engineered material. Will not crack, chip or absorb moisture and is sanitary. Dishwasher safe. Ergonomic designUniversal fit for large or small, left or right hand. Comfortable handle helps reduce fatigue and provides a sure grip. Nickel silver rivetsSecurely attach the handle to the blade. Will resist pitting and tarnishing, and are flush with the handle for comfort and durability.

Tang

The part of the blade that extends into and attaches to the handle.

FullBlade extends the full length of the handle providing strength and balance.

PartialBlade extends through part of the handle.

*Cutco Knives feature the full tang. Exception (#1759 Table Knife, #1504 Cheese Knife)

Butt

The back end of the knife handle.