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Showing 1 of 13 conversations about:
sharpedge
220
SharpEdge
Nov 19, 2019
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MarPablHi, thanks for your question. It is a partial tang, inserted to around 3/4 of the handle length. Sharpened to around 15-16 degrees.
Jakob
378
Dec 15, 2019
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MarPablFull tang really is not a plus or needed in a kitchen knife. It's much more important for hard use outdoor or survival type knives being used for tasks other than just cutting and slicing.
Just like to add to this conversation because many people will assume full tang is a big deal in all types of blades when it really only serves a purpose in very hard use situations.
sharpedge
220
SharpEdge
Dec 16, 2019
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JakobHi Jakob, indeed! Thanks for your input. Full tang vs partial tang in kitchen knives is more about the weight distribution and about the different way of knife making than it is about the difference in quality. It's more a matter of user preference, mainly about the weight distribution (full tang knives are usually balanced where the tang meets the blade), while the partial tang knives are usually balanced more at the front of the blade. Depends also on the weight of the handle material.
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