wiki-Shinogi

• Definition
  Shinogi is the ridge line that runs along the blade, marking the transition between the flat surface (hira) and the cutting edge (kireha). It is one of the defining structural features of Japanese knives and swords.
• Details
  The shinogi improves both strength and cutting performance. By narrowing the contact surface between the blade and the food, it reduces friction and helps prevent sticking. Structurally, it reinforces the blade and reduces the risk of chipping, making it essential for durability.
• Practical Use
  In kitchen knives, a well-formed shinogi allows smoother slicing of fish and vegetables, preserving their texture and enhancing efficiency. For professionals, the placement and sharpness of the shinogi directly affect cutting precision and ease of maintenance.
• Cultural Note
  The shape and finish of the shinogi are seen as indicators of craftsmanship in Japanese blades. In both swords and wa-bocho, the refinement of this ridge reflects the artisan’s skill, adding aesthetic appeal as well as functional excellence.

Related websites
Parts of a Japanese Knife