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The very first knives were made by ancient people entirely from one material – bone, stone. At one end, the product was sharpened and a blade was obtained. With the development of the knife business.

The handle has become an independent element and today is made of modern durable materials, fastened using special mounting methods. However, the purpose of the knife handle remains the same – to provide a comfortable grip so that even long and intensive cooking does not cause discomfort to the hand. Let’s talk about what handles are in demand today and how to make the right choice.


Traditionally, the handles of high-quality kitchen tools have a smooth shape – without sharp drops, high protrusions, and corners. And it’s not just for beauty. Working with a knife without such edges is convenient and comfortable – it does not rub the palm and does not cause pain with a strong grip.

But the depressions in the lower part of the handle are appropriate – they repeat the shape of the fingers while fixing the knife in the hand and help prevent the tool from slipping. Let’s highlight the main handles of knives of different shapes:


The classic option, which is often used in the manufacture of kitchen knives, especially Damascus types, is a streamlined handle with an oval or round cross-section. However, a square with rounded edges in a cross-section is also common. It has no contractions or expansions. 

This is a versatile and ergonomic blade that does not create additional hand friction during operation, it is comfortable to hold. The only drawback is the difficulty in spatial orientation if you have to work blindly or in the dark.

Lack of stop lugs can result in a failed primary grip or accidental slipping of the fingers onto the blade. However, professional straight-handled knives are usually equipped with a bolster and guard for added safety to the cook.


This shape of the knife handle is easily recognizable – the tapering is noticeable towards the blade or vice versa. The first option is considered preferable and is used in most cases. It is convenient to work with such a knife because the hand does not move to the tip of the handle under a force load and it is not necessary to correct the palm.


In this case, there are various recesses, cutouts, protrusions on the handle. This variety also includes handles with finger grooves, which we talked about at the beginning, and varieties with bulges at the beginning or end of the handle, which act as decorative stops. It is not customary to make “drops” in the central upper part, they make the grip uncomfortable.

Convex (oval) . 

The shape handle of a Damascus kitchen knife looks like an elongated barrel. The edges should be streamlined, and the surface should be anti-slip, then it is quite comfortable to hold the knife. If the bulge is one-sided – in the lower part, it is called the “belly” of the knife.


Such a handle has a noticeable recess in the central part – two cones are connected in the middle of the handle. You need to select such a handle individually so that the chef’s hand fits completely into the concave part, otherwise, it will be inconvenient to hold the knife. 


The ergonomics of the knife are affected not only by the shape of the handle but also by the material of manufacture. We list the features of the most popular today:

Composite. These include fiberglass handles, micarta. These are modern and technological types of raw materials, they are distinguished by high wear resistance, strength, lightweight, and excellent decorative properties.

ABS plastic. 

Inexpensive practical material. Lightweight, anti-slip. Among the shortcomings are the simplest design and the likelihood of the handle melting when in contact with hot dishes, for example. 


Usually, such a handle for monolithic structures, when there are no additional connections between the blade and the handle, one is a continuation of the other. This handle is strong and durable. The surface of the handle must be rough, covered with an anti-slip coating. Of the shortcomings – a lot of weight (there are lightweight models, hollow inside) and the ability to “cool” the hand.


Traditional and beloved by many cooks material. It has a beautiful structure, pleasant to the touch. Highly professional products are made with handles from precious woods – magnolia, beech, walnut, etc. To increase the strength characteristics, the handle must be impregnated with special stabilizing compounds. It protects the coating from moisture and mechanical damage.

A well-chosen shape and material of the handle is the key to ease of use and practicality of the blade. Some Damascus models can change the handle. Usually, these are premium knives that last for decades and are equipped with classic wooden handles. Find your ideal knife in our online store. We sell only original products of Damascus brands – with a guarantee of quality and at reasonable prices.

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