Shapes and types of blades
Each blade shape is tailored to a job. Understand the shape and you can choose the right knife for what you actually do with it, which is better for the knife and safer for you. The drawings below are simplified silhouettes; real knives vary.
Normal straight blade
Use: Versatile and suited to a wide range of tasks, including slicing, chopping and piercing. Commonly found in everyday utility knives.
Shape: A simple, straight edge that gives an even cutting surface and is easy to use for most cutting needs.
Hawkbill blade
Use: Designed for precise cutting and pulling actions, in tasks that need controlled slicing such as cutting carpet or pruning.
Shape: A concave curve along the spine and a sharply curved edge, like the beak of a hawk, which gives better control on pull cuts.
Drop point blade
Use: Versatile; excels at general cutting, slicing and skinning. Great for everyday tasks and hunting.
Shape: A convex curve on the spine drops towards the tip, giving a strong and precise point.
Trailing point blade
Use: Perfect for slicing and skinning; common on fillet knives and some folding pocket knives.
Shape: An upward-sweeping curve along the spine that creates a long edge for smooth slicing.
Wharncliffe blade
Use: Known for precise cutting; used for controlled slicing and detailed work.
Shape: A straight edge with a spine that slopes gently down to the tip, giving a sharp point and an even cutting edge.
Sheepsfoot blade
Use: Prioritises safety and control; favoured by emergency responders and wherever accidental piercing must be avoided.
Shape: A straight edge and a rounded, unsharpened spine, which creates a safe, flat tip.
Spey point blade
Use: Found on veterinary and agricultural knives; designed for precise, controlled cutting.
Shape: A nearly straight edge with a deeply curved, rounded tip.
Tanto blade
Use: Known for strength; used for tactical and utility purposes, stabbing and heavy cutting.
Shape: A flat grind with a straight edge that angles sharply at the tip, giving a robust point for penetration.
Clip point blade
Use: Designed for piercing and fine detail work; common on hunting and carving knives.
Shape: A concave curve on the spine with a clipped, sharp tip that helps piercing and controlled cutting.
Bowie blade
Use: Versatile; used for survival, hunting and camping because of its balanced design.
Shape: A distinctive clip point and a broad, curved belly, which give both slicing and thrusting ability.
California clip blade
Use: Versatile for everyday tasks; common on traditional pocket knives.
Shape: A gentle concave curve along the spine and a clipped, sharp tip.
Spear point blade
Use: Symmetrical and designed for piercing and slicing; found on daggers and throwing knives.
Shape: A symmetrical point tapering to the centre line, giving a sharp tip for stabbing.
Gut hook blade
Use: Specialised for field dressing and skinning game. The hook opens the hide cleanly without piercing what is underneath.
Shape: A hook-shaped notch near the tip of the spine, designed to be slipped under the skin.
Karambit blade
Use: Of Indonesian origin and known for self-defence; used in close quarters.
Shape: A curved, claw-like blade with a finger ring for grip and control.
Needle point blade
Use: Designed for precise piercing and detailed work where fine control matters.
Shape: A sharply pointed, narrow tip, ideal for delicate cutting and piercing.
Smatchet blade
Use: Robust and versatile; designed for survival and combat, it will chop, slice and stab.
Shape: A wide, cleaver-like leaf shape with a strong, pointed tip.
Fillet blade
Use: Used in fishing for precise filleting, removing bones and skin with control.
Shape: A thin, flexible, tapered blade that follows the contours of the fish.
Reverse tanto blade
Use: Versatile and robust; a strong tip for piercing with good slicing ability.
Shape: A straight edge and a spine that angles down at the tip, giving a sturdy point and a well-balanced edge.
General information, not advice on what is lawful to carry or own. The law on knives differs from place to place; check it before you buy or carry a knife. See our terms.