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A knife blade with concave beveled edges created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding a inward curvature.

The opposite of a hollow-ground blade, this type of knife blade rounds outward instead of inward such as a hollow grind.

The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

A term used to describe a knife blade which most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade.

The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge.

With a ground edge that looks like the blade of a chisel and thus the origin of its name, this type of blade has a grind that is made on only one side of the blade.

A traditional Japanese knife used for preparing a variety of foods quickly and with ease. Exceptionally sharp-edged, the Sashimi Knife typically has a hollow-ground blade that is 16 to 18 inches in length.

A utensil that has a handle and a blade that may or may not be sharp-edged. Available in a wide variety of different types and sizes, a knife is used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks where the thin metal shaft of a blade is of value for food preparation.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.