Wiki-Blade line

Definition: The line formed by the cutting edge of a knife, which determines its overall shape and cutting characteristics.
Details: The blade line may be straight or curved, and its geometry directly affects performance. A straight blade line provides stability for chopping, while a gently curved line enhances slicing motion. For sashimi knives (yanagiba), the curve toward the tip—known as sori—is especially important for clean pulling cuts.
Comparison: In Western knives, the blade line is often designed for rocking motions (e.g., chef’s knives), whereas Japanese knives emphasize pulling cuts with longer, flatter blade lines. Irregularities in the blade line are considered defects that reduce performance and value.
Practical Use: A well-maintained blade line ensures sharpness, control, and efficiency. Proper sharpening must preserve the intended geometry, taking into account the entire bevel from the shinogi line. For professionals, a precise blade line is essential for both functionality and quality assessment.

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