The length of a blade is usually measured from the point to the neck (the bulge between the blade and the handle). The value of this parameter is determined primarily by the type of knife. For example, in
models for cleaning, it rarely exceeds 12 cm — otherwise it would be inconvenient to work with small round products). Among
bread, on the contrary, blades shorter than 20 cm are rarely found — loaves of bread can be quite thick, which requires an appropriate knife, etc. However, knives of the same type can also vary significantly in length. In most cases, you can use this principle: a longer knife allows you to work with larger pieces of food, but it is less “agile”, and the length of the blade can affect the price.
Knives for operations and work, in which there are increased loads on the blade and handle. The shank of the blade in their design continues until the end of the handle, usually it has the same thickness as the blade. The handle itself usually consists of two pads, planted on rivets or hidden pins. But there are other versions: with a solid metal or cast polymer handle. In such cases
Full tang knives can be identified by several distinguishing features – a protruding shank at the end, a lanyard hole through which a metal shank is visible, etc.
