Kitchen knife indentation

Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables.

These indentations take many forms:

A Granton edge has air pockets along its side, as in this santoku-style knife.
A knife for soft cheese, with holes to reduce adhesion.

References

  1. "Granton Knives". Granton Knives. 2010. Retrieved 2008-01-16.
  2. Knife Edge Grind Types
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