A : EDGE The sharpened part of the knife blade, from point to bolster). The edge can be straight, serrated, or a combination of the two.B : SPINE The side opposite the sharpened edge. May feature jimping to serve as a thumb-grip. C : HANDLE The handle envelops the tang (H) and is usually fastened by rivets or encased in plastic or metal. SOG handles use a variety of materials like GRN, wood, carbon fiber, and more. D : TIP The third of a blade's tapered end, opposite the handle. E : POINT The very tip of the knife, the point should be sharp and relatively thin. Used for making incisions, cutting, and carving. F : BOLSTER/GUARD A piece towards the front of the handle. Typically found on fixed blade knives, the bolster/guard serves several purposes, adding weight, providing balance, and creating a comfortable resting place in the hand. G : BUTT OR POMMEL The end of a knife is located at the end of the handle, opposite the tip. H : TANG (NOT PICTURED) The part of the blade that runs from the bolster back into the handle on a fixed blade knife (a full tang runs the entire length of the handle, while a half-tang only runs a part way).
In designing our knives, we make considered and deliberate decisions on which steels to use in accordance with use-case scenarios. We want to ensure we pick the right steel for the right job, and as such we use a small but selective group of steels. In addition most of our knives are cryogenically treated, making them tougher and more wear-resistant.
While blade steel often gets all the glory, the handle material for a folding knife, fixed blade knife, or automatic knife is just as important, as it’s how users directly interact with our products. You can be assured that the same amount of care goes into handle material selection as goes into steel choice. Below are some of our featured handle materials.
A knife's blade is more than just the steel used. Coating can also make a huge difference in the longevity of the blade, as well providing an appealing appearance. Below are three major finishes that we use on our knives.