Piece of silverware consisting of a handle and a sharp blade used to cut food into bite-sized pieces.
Thin flat piece of metal forming the sharp part of a knife.
Tapered edge of the blade designed for cutting.
Flat surface of the blade between the back and the cutting edge.
Part of the blade extending into the handle, by which it is attached.
Front, usually rounded, end of the blade.
Blunt side of the blade.
Protruding part that prevents the blade from touching the surface of the table when the knife is laid flat.
Part used to pick up and handle the knife.