B.  Knife cutting edge. The most frequently used part of a chef's knife is the center of the cutting edge.  It serves well on firm or soft items, with small chops and long strokes for tiny or large types of cut.

C.  Knife back or spine.  It should be smooth it so it can be gripped between thumb and forefinger for controlled cutting and chopping.

D.  Knife heel. The last few inches of the blade are known as the heel.  It is used mostly for heavy cutting tasks, or when maximum leverage is needed.   It is most efficient for making quick, coarse cuts, and for jobs which require strength or pressure.

E.  Knife bolster.  The bolster is between the blade and handle.   The bolster and the full tang (metal extending into the handle) give the knife better balance.  They are standard features of a classic forged chef's knife.  On most cutlery, the bolster extends all the way to the bottom of the blade.  The bolster on some lines of cutlery, such as the Messermeister San Moritz , is ground down to facilitate sharpening and cutting the full length of the blade.

F.  Knife tang.  The tang is the metal that extends into the handle.  In good knives, it extends all the way to the butt.   It gives the knife durability, weight, and balance.  The metal usually extends from the knife back (top) to the knife front for handles attached by rivets.  For knives with a molded handle, a round, pointed rat tail tang is used.  It is wholly contained within the handle.

G.  Knife butt.  The back end of the knife.   For most good knives with handles attached by rivets, the metal of the tang proceeds all the way to the butt and can be seen wedged between the handle pieces.   Schaaf knives have a unique forged metal butt for heft and durability.