| A | Point: | The very end of the knife, which is used for piercing |
| B | Tip: | The first third of the blade (approximately), which is used for small or delicate work |
| C | Edge: | The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric. |
| D | Heel: | The rear part of the blade, used for cutting activities that require more force |
| E | Spine: | The top, thicker portion of the blade, which adds weight and strength |
| F | Bolster: | The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping |
| G | Finger Guard: | The portion of the bolster that keeps the cook's hand from slipping onto the blade |
| H | Return: | The point where the heel meets the bolster |
| J | Tang: | The portion of the metal blade that extends into the handle, giving the knife stability and extra weight |
| K | Scales: | The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang |
| L | Rivets: | The metal pins (usually 3) that hold the scales to the tang |
| M | Handle Guard: | The lip below the butt of the handle, which gives the knife a better grip and prevents slipping |
| N | Butt: | The terminal end of the handle |
*Image and text taken from http://en.wikipedia.org/wiki/Kitchen_knife
