Knife Term Glossary

Glossary - Words About Knives

Bevel - Bevel refers to how many sides have a sloping surface or edge. Western knives typically have a double bevel (two sloping sides) where as original Japanese knives (Deba knives, Usuba knives, Yanigabi knives, etc) have a single bevel. Single bevels are sharper.

Bunka Knife - A general purpose knives for tackling a wide range of common kitchen tasks

Casting - Casting is the process where metal is heated until molten. While in the molten or liquid state the metal is poured into a mold shaped like the desired knife shape.

Cleaver A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone

Collectors Knife - collecting is a hobby which includes seeking, locating, acquiring, organizing, cataloging, displaying, storing, and maintaining knives.

Concave - This is referring to the blade camber. A concave blade means the sides curve inward until they meet.

Deba Knife - Is a traditional Japanese kitchen knife which is used by chefs for fish, or as utility knives on fishing boats.

Fillet - a piece of meat or fish without bones: To fillet is to cut a piece of meat or fish from the bones 

Forging - Shaping steel (the blade) by heating it in a fire or furnace and hammering it.

Gyuto Knife is a true multi-purpose knife that can perform a wide range of tasks

Honing - Honing is the process of knife re-alignment at the tip of the blade. It is performed with a honing rod. Typically it does not remove steel like a stoning process.

Kiritsuke Knife - Literally means "slit open". This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of sashimi and the fine slicing of vegetables.

Maker - Someone who creates or invents things - those surfing this page probably knife makers :)

Mecca - A place to which many people are attracted

Micarta - A brand name for composites of linen, canvas, paper, fiberglass, carbon fiber or other fabric in a thermosetting plastic. It is used in the handle of high quality knives.

Nakiri"Na" meaning "Vegetable" and Kiri meaning "to cut” the Nakiri knife is a specialist vegetable cutting knife

Paring Knife - to cut away the outer surface or to remove the ends from a fruit or vegetable.

Peeler - A knife or device for removing the skin from fruit and vegetables.

Spine - The unsharpened “back” or “top” of a knife. The spine is the side opposite the sharp edge. Double-edged knives do not have spines.

Strop - A device, typically a strip of leather, for sharpening Knives and razors. This is typically the last step in sharpening a knife. 

Tang - That portion of the knife that extends into or through the handle. Also my wife's last name.

Temper - The process of reheating hardened steel to a desired temperature, below its critical temperature point, primarily to impart toughness.

Tip - The point at the end of the knife

Resin - Resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers

Resin Infused Once inside of the wood, the resin can diffuse into the cell wall and enhance the physical strength of the wood even further

Santoku Knife - A general purpose knife that has a flatter profile blade which makes this knife excellent for dicing and chopping vegetables and herbs

Scales - Knife scales is the term for two pieces of material that you use for the handle when making a "full tang" knife

Sujihiki Knife - A double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each.

Usuba Knife - An ideal for cutting vegetables and fruits which are served raw, the thin and sharp blade perfectly slices even ripe tomatoes.

Whetstone - Sharpening stones, water stones or whetstones are used to sharpen the edges of steel (knives for example) tools and implements through grinding and honing.

Yanagiba primarily used to slice boneless fish fillets for Sashimi and Sushi dishes.

Our store is located at 330 Goodwood Road, Clarence Park, South Australia 5034

We are open from 9:00am to 4:30pm Weekdays and 9:30am to 1:30pm on Saturdays.

We are closed on Australian and South Australian public holidays.

Unfortunately we don't have a forge to make the blades ourselves.

All our knives are designed by Shannon here in Adelaide, and the knife blanks predominantly come from Aichi Japan.

There are a few knives in our collections that use Swedish and German steels.

We use a variety of materials and techniques for our handles.

We like to work with wood and resin that is mixed together just outside of Adelaide. This also means that no two handles are exactly the same - it all depends on the wood and how the resin and been poured.

We also use G10 for handles -G10 is a composite material made from layers of fiberglass cloth and resin pressed together under high pressure and temperature.

We do our handles in batches so it means that we might not always have the colour you are after available

If you come into the store on a Wednesday or a Friday you might see the guys cutting handles on our CnC machine (it can be pretty noisy)

Yes we sharpen nearly all types of kitchen knives - with the exception of ceramic blades.

We are unable to sharpen scissors, gardening tools, chainsaws, lawn mower blades, or swords.

We sharpen knives in the order that they arrive to us - sometimes there may be only 5 in the queue, sometimes 50.

We always ask that you allow two weeks just to be safe.

Our sharpener Joao will send you a text message when your knife/knives are ready to be collected.

Please note that single bevel knives and restorations can take longer due to the extra work involved.

We can provide you a knife to borrow while yours is being sharpened.

Prices vary depending on the condition of the blade.

Prices start at $20 per knife.

No appointments are necessary for knife sharpening.

Drop your knives off into our shop on Goodwood Road and we will give you a rough time frame of how long it will take.

We do all our sharpening by hand using whetstones (unless it's a restoration that requires more work).

We also offer classes on how to learn to use whetstones.

For any sharpening questions please give us a call or come into the shop and speak to our sharpener Joao (Tuesday - Saturday)

We offer a "test drive" service while your knife is being sharpened.

You have the option to borrow one of our Koi knives to use at home while you are without your own.

All we ask is that you treat it with the love and care you would if it were your own, don't put it through a dishwasher, and not to sharpen it yourself with a honing rod or pull through sharpener (they are already sharp).

We certainly do!

Please be aware that there may be additional taxes applied by customs in your country, it doesn't happen all the time but it can happen.

Unfortunately we can't tell you how much this would be as each country is different.

A handy guide to use is

We can gift wrap your order for you :)

Just add a note in the comments and we'll wrap it before we sent it out.

We offer an engraving service free of charge.

Usually we like to keep it short and sweet - when the message is too long it can look out of place on the blade.

Example: Happy 50th Dad would work well on a Gyuto but not on a Paring knife.

Engraving is done on the opposite side of the Koi or Big Red logo.

We ship orders on Tuesdays and Thursdays.

Orders within Australia should arrive within a week.

International orders can take between 1-4 weeks to arrive.

Tracking information will be sent to you when your order has been sent.

Just add a note in with your order and we can upgrade you to express shipping for free.

*only for Australian orders