TL;DR: The tang of a knife is the part that attaches to the handle, making it important for balance and durability. Hardness reflects how resistant the steel is to bending or denting, which allows it to have a sharper edge. When picking out a knife, consider how hard the blade is, the type of tang, and how the tang is attached.

An interest in kitchen knives came to me naturally, as I’ve been into both knives and cooking since I was little. Once I got my own kitchen, I set to work building a varied collection of knives, as well as finding out the best way to care for them. I enjoy helping others find the best knives for them as well as explaining what the different terminology means.

Metallurgy and different types of steel are extremely complex, but the basic concepts aren’t too difficult to grasp once they've been explained to you. Yet overcoming that initial barrier can seem insurmountable. And that’s why we have Curated Kitchen Experts! Not only are all of our Experts familiar with the jargon and what makes a good knife, but they’d be more than happy to help you out. And, best of all, the service is free.

What Is a Tang?

There are two pieces to a knife: the tang and the blade. A well-made knife will be all one piece, with the tang and the blade forged from a solid, continuous piece of metal. The tang of a knife is the metal piece that connects to the handle and determines the durability and balance of the knife.

What to Consider When Buying a Knife

Kitchen knives are some of the tools that we use the most. That means that it’s important to understand the technical terms around knife manufacturing so that you know you’re getting a good knife for your money. Here are some things to consider when picking out a new knife.

What Is the Rockwell Hardness Scale?

The Rockwell hardness scale is a standardized way to measure the hardness of steel. For kitchen knives, this measurement is taken by pressing a hardened steel ball or diamond cone against the steel at a set pressure and then measuring how much of an indent it makes.

So, what does this tell you? In short, the harder the knife, the better an edge it can hold, both in terms of sharpness and longevity. The tradeoff is that the blade has less give, making it more brittle. While softer steel knives need to be sharpened more often, harder steel knives are harder to sharpen — and easier to damage when doing so.

Most manufacturers will list the Rockwell hardness rating in the product specs. Here are the standard Rockwell ranges for kitchen knives:

• Soft: 42-56 RHC (Rockwell hardness C scale) is a soft knife. These knives require frequent sharpening as they don’t hold an edge for long, but they have a lot of give, making them very difficult to chip or break. So long as you don’t mind regular sharpening, these knives can work well for slicing or dicing soft ingredients.
• Medium: 57-62 RHC is medium range, and the majority of good-quality knives will fall into this range. These knives hold an edge well, so they don’t need to be sharpened as often. The steel is also soft enough that it isn’t brittle, meaning that you don’t need to worry too much about chipping.
• Hard: Above 63 RHC is an extremely hard blade. This is only for specialty blades for chefs who demand a razor-sharp edge. These knives require a lot of care when sharpening and tend to be brittle, making them easy to chip.

What Type of Tang Is Best?

There are two overarching types of tangs: full tang and partial tang.

• Full tang: A full tang extends the entire length of the handle. A knife with a full tang has better balance and increased durability. A well-balanced knife’s center of gravity is the base of the handle, and having the tang run the length of the handle makes ensuring proper balance easier. It helps with durability because the tang is what takes the strain when the knife is used. The longer the tang, the more the strain is distributed and the less likely it is that the tang will bend or break.

• Partial tang: Sometimes called a half tang, a partial tang only extends partway down the handle. These knives don’t tend to last as long because the strain isn’t as well distributed, and they tend to have poor balance. That being said, partial tang knives are more affordable. Having less metal in the handle also makes the knives lighter in weight, so they put less strain on your hands and wrists.

How Should the Tang Be Attached?

There are several different ways that tangs can be affixed to the knife handle. Here are the options you’re likely to see:

• Visible tang: A full tang is often visible to showcase it. It usually is seen as a piece of metal that’s sandwiched between the two pieces of the handle.
• Concealed tang: A concealed tang isn’t visible on the handle of the knife. This is more common with partial tangs, but full tang knives can also have a concealed tang. A high-quality adhesive can be used to attach the tang to the handle, and others will have an end cap on the end to affix the handle to.

The two main ways you’ll see the tang attached are these:

• Rivets: Metallic rivets in the side of the handle are the most common way to attach the tang. Full tang knives will typically have three of them that go down the length of the handle. Some knives with a partial tang will also have rivets, but they’ll only have one or two.
• End cap: Other knives will have a cap on the end of the handle that the tang attaches to.

What Are the Types of Tangs in Kitchen Knives

Knife tangs can be made in a number of styles that have their own advantages and disadvantages. The majority of manufacturers will simply say that their knives have a full or partial tang, but here are some other types of tangs knives can have.

Rat Tail Tang

This is so named because it resembles a rat’s thin tail. A rat tail tang does span the width of the handle, but it gets thinner as it goes.

Benefits:

• Have a lower price tag as they use less metal
• Lightweight

Be Aware:

• Thinness of the tang results in a weaker blade
• Not as well-balanced

Push Tang

A push tang seeks to mix the advantages of a full tang with those of a partial tang. Push tangs are adhered to the knife blade after it’s made and are typically made of a lighter metal like brass or aluminum.

Benefits:

• Results in a lightweight knife
• Affixed with rivets to securely fasten it to the handle

Be Aware:

• Not as durable as a regular full-tang knife
• Harder to repair if there’s an issue with the handle or tang

Extended Tang

If part of the tang extends beyond the end of the handle, it’s an extended tang. These are more often found in survival knives than kitchen knives, though Shun’s Kanso knives have them.

Benefits:

• Has the durability of a full-tang knife
• Metal on the end can be used for pressing garlic or other tasks

Be Aware:

• Heavier because of the longer tang
• Can be less comfortable to hold, depending on the length and shape of the handle

Features to Look for When Choosing a Knife

There are many different aspects to looking for the best knife for your needs. A significant amount is personal preference, but here are the things I look for when picking out a new knife.

Forged

There are two different ways to manufacture knives: stamping and forging. Stamping is an inexpensive way to make knives that involves using a die to cut the knife out of a piece of metal. A forged knife is shaped out of a single piece of metal at high heat, making the knife blade and tang one continuous piece of metal.

The manufacturing process of forging allows for a great deal more control, resulting in a better grain on the steel. That means that forged knives are more durable and hold an edge better than stamped knives.

Medium Hardness

I admit to loving a really sharp knife. That’s why I don’t like knives made of soft steel, below 57 RHC. They need constant sharpening, and even when they are sharpened, they can’t get the same fine edge as a harder knife.

That being said, a knife that’s too hard is brittle and requires a lot of extra care. My two favorite knives are 61 RHC, putting them at the high end of medium hardness. These knives hold a sharp edge but are also durable enough that I don’t have to worry about chipping the edge.

Some of this also depends on blade thickness. My Japanese chef’s knife is much thinner, making it more delicate, while my Western-style santoku knife has a thick blade that makes it able to take care of difficult tasks like watermelon or cutting through joints.

How to Pick the Best Knife for You

Kitchen knives are something that you’re going to use almost every day, which is why picking one out can seem challenging. To point you in the right direction, I’m going to describe three different people and what knives I’d recommend for them.

Wendy: New Cook Looking for a Starter Knife

Wendy is learning to cook and wants to get a versatile knife to start off with. She doesn't want anything too difficult to take care of, and she doesn't have a lot of extra money, but she’d like a knife that’ll do the job well and will last. At the moment she’s in the market for a chef’s knife, as she wants an all-purpose knife.

Features to Look for:

• A synthetic handle for ease of care
• A full tang for durability

Recommended Products: Mercer Culinary Renaissance Chef's Knife, Cangshan Helena Chef’s Knife

Aaron: Enthusiast Looking for an Extremely Sharp Knife

Aaron puts extra effort into keeping his knives razor sharp, and he’d like knife blades that can not only be sharpened to a keen edge but maintain it. He’s willing to put time and money into the knives, as it’s his hobby.

Features to Look for:

• A high RHC rating for a sharp edge
• Carbon steel blades as they’re known for their edge retention

Recommended Products: Shun Narukami Chef's Knife, STEELPORT Carbon Steel Chef Knife

Rose: Petite Woman Looking for Lightweight Knife

Rose finds larger, heavier knives difficult to handle because of her small stature. She’d like a knife that’s lightweight and easy to handle, as well as one that fits her hand better. As she doesn't use her knives for anything too tough, she’s not as concerned about durability.

Features to Look for:

• A partial tang for lightness
• Japanese-style knives, as the blades are thinner and lighter

Recommended Products: Forge To Table Gyuto Chef's Knife, Miyabi Evolution 6.5-Inch, Chef's Knife

Find the Right Kitchen Knife for You

There are a lot of technical terms used in knife construction, and keeping them all straight can be a hassle. If you’re unsure about anything, reach out to a Curated Kitchen Expert! All of our experts are enthusiasts, meaning that they enjoy learning and talking about their subject. Starting a chat with an Expert is free, and is part of Curated’s guarantee that you’ll love what you purchase from us.