The clip point is one of the three most common shapes for the blade of a knife (the others being the drop point and the spear point). Clip point blades have the appearance of having the forward third of the blade "clipped" off. The clip itself can be straight or concave. [1] [2]
Traditionally, the spine or unsharpened edge of the knife begins at the hilt and continues to a point between one third to one fourth of the blade length. The blade spine then tapers in thickness in either a straight line or a recurve to the knife's point, which may be located above, below, or in line with the central axis of the blade. The thinned false edge of the clip may be sharpened to form a true second cutting edge. If the false edge is sharpened it increases the knife's effectiveness in piercing. [1]
The clip point blade design dates back to at least Macedonian times, where examples of knapped flint clip point knives from the Eneolytic period have been unearthed at the estuary of Drim. [3] Variants include the California clip, which uses a clip greatly extended in length, and the Turkish clip point with its extreme recurve. One of the most recognizable clip-point blades is used on the famous Bowie knife. [4]
The clip point style allows a quicker, and thus deeper, puncture upon insertion (clip point knives being thinner at the spine). The drop point has a slightly slower insertion due to its thicker spine near the tip. The drop point knife allows for more control when cutting, [5] has a slower withdrawal time, and better negotiates "drawn out" (carving like) operations.[ citation needed ] The clip point lends itself to a quicker "stabbing" advantage with less drag during insertion and faster withdrawal. Compared to the drop point design, the clip point has a narrower and weaker tip. [1] The clip point is also weaker than the spear point, and for this reason the latter is favored for most thrusting knives, such as the dagger.
A knife is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone, over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin.
The kukri or khukuri is a type of short sword with a distinct recurve in its blade that originated in the Indian subcontinent. It serves multiple purposes as a melee weapon and also as a regular cutting tool throughout most of South Asia. The kukri, khukri, and kukkri spellings are of Indian English origin, with the original Nepalese English spelling being khukuri.
Differential heat treatment is a technique used during heat treating of steel to harden or soften certain areas of an object, creating a difference in hardness between these areas. There are many techniques for creating a difference in properties, but most can be defined as either differential hardening or differential tempering. These were common heat treatment techniques used historically in Europe and Asia, with possibly the most widely known example being from Japanese swordsmithing. Some modern varieties were developed in the twentieth century as metallurgical knowledge and technology rapidly increased.
A tantō is one of the traditionally made Japanese swords that were worn by the samurai class of feudal Japan. The tantō dates to the Heian period, when it was mainly used as a weapon but evolved in design over the years to become more ornate. Tantō were used in traditional martial arts. The term has seen a resurgence in the West since the 1980s as a point style of modern tactical knives, designed for piercing or stabbing.
A blade is the portion of a tool, weapon, or machine with an edge that is designed to puncture, chop, slice or scrape surfaces or materials. Blades are typically made from materials that are harder than those they are to be used on. Historically, humans have made blades from flaking stones such as flint or obsidian, and from various metal such as copper, bronze, and iron. Modern blades are often made of steel or ceramic. Blades are one of humanity's oldest tools, and continue to be used for combat, food preparation, and other purposes.
A Bowie knife is a pattern of fixed-blade fighting knife created by Rezin Bowie in the early 19th century for his brother Jim Bowie, who had become famous for his use of a large knife at a duel known as the Sandbar Fight.
A Japanese kitchen knife is a type of a knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō or the variation -bōchō in compound words but can have other names including -kiri. There are four general categories used to distinguish the Japanese knife designs: handle, blade grind, steel, and construction.
Nakiri bōchō and usuba bōchō are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also much thinner. While the deba bōchō is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The nakiri bōchō and the usuba bōchō have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables.
Usuba bōchō is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board. Usuba literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet.
A blade's grind is its cross-sectional shape in a plane normal to the edge. Grind differs from blade profile, which is the blade's cross-sectional shape in the plane containing the blade's edge and the centre contour of the blade's back. The grind of a blade should not be confused with the bevel forming the sharpened edge; it more usually describes the overall cross-section of the blade, not inclusive of the beveled cutting edge which is typically of a different, less acute angle as the bevel ground onto the blade to give it a cross-sectional shape. For example, the famous Buck 110 hunting knife has a "hollow ground" blade, with concave blade faces, but the cutting edge itself is a simple, flat-ground bevel of lesser angle. It would be difficult, if not impossible, to put a "hollow grind" onto the actual cutting edge of the blade itself, which is a very narrow and small bevel.
A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade – there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.
In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general-utility knife for most Western cooks.
The Santoku bōchō or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term Santoku may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle.
Drop point is a style of knife blade that slopes on the spine of the blade from the handle of the knife to the tip of the blade. This allows the spine of the blade to continue forward to the tip of the blade. This way the point is also aligned with the center axis of the knife, eliminating any pitch momentum when stabbing.
Survival knives are knives intended for survival purposes in a wilderness environment, often in an emergency when the user has lost most of their main equipment. Most military aviation units issue some kind of survival knife to their pilots in case their aircraft are shot down behind enemy lines and the crew needs tools to facilitate their survival, escape, and rescue. Survival knives can be used for trapping, skinning, wood cutting, wood carving, and other uses. Hunters, hikers, and outdoor sport enthusiasts use survival knives. Some survival knives are heavy-bladed and thick. Other survival knives are lightweight or fold in order to save weight and bulk as part of a larger survival kit. Their functions often include serving as a hunting knife. Features, such as hollow handles, that could be used as storage space for matches or similar small items, began gaining popularity in the 1980s. Custom or semi-custom makers such as Americans Jimmy Lile, Bo Randall, and Chris Reeve are often credited with inventing those features.
A hunting knife is a knife used during hunting for preparing the game to be used as food: skinning the animal and cutting up the meat. It is different from the hunting dagger which was traditionally used to kill wild game.
Ek Commando Knife Co. or Ek Knives is an American combat knife brand produced by several different companies since the original founded by John Ek in 1941. In May 2014 the Ek brand was purchased by Ka-Bar, which began selling its versions of Ek knife designs in 2015. Although not officially issued gear, Ek Knives have seen use by US forces in six major conflicts: World War II, the Korean War, the Vietnam War, the Gulf War, both wars in Afghanistan and the Iraq War. Ek Knives manufactures Bowie-style blades, daggers, and a Fairbairn-Sykes MkII. President Franklin Delano Roosevelt, Clark Gable, and General George S. Patton have been identified as Ek knife owners.
The Commander (knife) is a large recurve folding knife made by Emerson Knives, Inc. that was based on a custom design, the ES1-M, by Ernest Emerson that he originally built for a West Coast Navy SEAL Team. It was winner of the Blade Magazine Overall Knife of the Year Award for 1999.
A fillet knife is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm long. This allows them to move easily along the backbone and under the skin of meat.
The Elmslie Typology is a system for classification and description of the single edged european bladed weapons of the late medieval and early baroque period, from around 1100 to 1550. It is designed to provide classification terminology for archaeological finds of single-edged arms, as well as visual depictions in art. It includes swords which are from the Europeans Middle Ages and currently breaks them down into five main types, which each have several subtypes. Historian and bladesmith James Elmslie introduced the typology 2015, as a complement to the Oakeshott typology which covers double edged swords of the same periods.
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