What Is a Knife Handle Called? Names, Parts and Practical Context

The handle of a knife is most often called the handle, grip or scales. This guide explains the correct terms, the parts around it and why wording varies.

The Direct Answer

The handle of a knife is most commonly called the handle. In everyday use, people also say grip, and in cutlery and knife-making contexts the side pieces are often called scales. All three terms refer to the part you hold, but they describe it from slightly different angles.

Handle is the general word for the whole rear section of a knife. Grip tends to describe how that section feels and functions in the hand. Scales usually refers to the outer panels fixed to a tang, especially on fixed-blade knives and folding knives.

If you are searching for the correct term in a description, listing or conversation, handle is the safest and most widely understood choice. The other words are useful when you need to be more precise about construction or feel.

Why More Than One Word Exists

Knife terminology has grown from several traditions: kitchen cutlery, outdoor and utility knives, traditional craft, and industrial toolmaking. Each tradition developed its own vocabulary for the same physical area, and those words have overlapped over time.

A chef may talk about a handle and how it balances with the blade. A knifemaker may talk about scales, liners and a tang. A retailer may use grip to describe texture and comfort. None of these is wrong; they simply emphasise different aspects.

This is why a search for what a knife handle is called can return several answers. The best term depends on whether you mean the whole handle, the outer surface, or the way it performs in the hand.

The Main Parts Around the Handle

Understanding the neighbouring parts helps you use the right word in the right place. The handle does not exist in isolation; it connects to the blade through a structure that varies by knife type.

On many fixed-blade knives, the tang is the section of steel that extends into the handle. Scales are attached to the tang, often with rivets, pins or screws. A bolster or guard may sit between the blade and the handle, and a pommel or butt cap may finish the rear end.

On folding knives, the handle usually contains a pivot, liners and sometimes a locking mechanism. The outer panels are still commonly called scales. The back spacer or backspring may run along the spine of the handle.

Tang: the steel extension that runs into the handle.
Scales: the outer panels on the sides of the handle.
Bolster or guard: the transition area between blade and handle.
Pommel or butt: the rear end of the handle.
Pivot and liners: folding-knife parts housed within the handle.

Handle, Grip or Scales: Which Should You Use?

Use handle when you mean the entire part you hold. It is the clearest term for general writing, product descriptions and conversation. It works for kitchen knives, pocket knives, craft knives and most tools with a blade.

Use grip when the emphasis is on ergonomics, texture or control. A grip can describe the handle itself or the way it is held. In some contexts, grip also refers to a separate wrap or sleeve added for traction.

Use scales when you are discussing construction, materials or repair. Scales are the side pieces, so the word is precise in a workshop or buying context. If you are not sure, handle will almost always be understood.

How Terminology Changes by Knife Type

Different knife types carry different conventions. A kitchen knife is usually described as having a handle, with the blade, bolster and handle forming the main parts. A folding pocket knife is often described in terms of handle scales, liners and pivot.

Traditional or outdoor knives may use terms such as haft or grip in older texts, though these are less common in modern retail language. A craft knife or utility knife may simply be described as having a handle and a blade.

This variation is normal. It reflects the history of each tool rather than a strict rule. When you read a description, look at the context to see whether the writer means the whole handle or just the outer panels.

Materials and Construction in Plain Terms

Handles are made from many materials, including wood, synthetic polymers, metal, bone, antler and composite laminates. Each material affects weight, texture, durability and how the knife feels during use.

Construction also varies. Some handles are moulded directly onto the tang. Others use separate scales fixed with rivets or screws. Some folding knives use a frame that forms both the structure and the outer surface.

These differences matter when you are choosing, maintaining or describing a knife. A handle made from one piece will be described differently from a handle built from scales and liners, even though both are called handles in everyday speech.

Common Mistakes and Confusing Terms

A frequent mistake is using scales to mean the whole handle. Scales are only the side panels, so the term can be misleading if you are talking about the complete grip section. Another is confusing the tang with the handle; the tang is part of the blade steel, not the outer handle.

People also mix up the bolster and the guard. A bolster is often a thick junction piece, while a guard is designed to stop the hand moving forward onto the blade. The two can overlap in design, but they are not identical.

Finally, grip and handle are sometimes treated as exact synonyms. They are close, but grip often carries a sense of function and feel, while handle is the broader structural term.

How to Describe a Knife Handle Clearly

If you need to describe a knife accurately, start with the general term and then add detail. Say handle first, then specify the material, shape or construction if it matters. This keeps your description understandable to a wide audience.

For repair or replacement, identify the exact part you mean. If you need new side panels, say scales. If you mean the whole rear section, say handle. If you mean the way it sits in the hand, say grip.

When buying or specifying, check the product information for the terms the maker uses. Terminology can vary between brands and countries, so confirming the label avoids confusion.

Use handle for the whole rear section.
Use scales for the side panels.
Use grip for feel and control.
Use tang for the steel inside the handle.
Check the maker's own wording before ordering parts.

What to Verify Before You Rely on a Term

Language around knives is not regulated in the same way as some technical fields, so terms can shift between regions, trades and brands. If a precise definition matters, check the manufacturer's description or a recognised knife-making reference.

For legal, safety or travel questions involving knives, terminology alone is not enough. Rules can change and can vary by jurisdiction. Always check current official guidance for your location and situation rather than relying on a general article.

This guide explains common usage, not a formal standard. Treat it as a starting point for understanding, and confirm specifics with the relevant source when the detail affects a decision.

FAQ

What is the handle of a knife called?

The handle of a knife is most commonly called the handle. It may also be called the grip, especially when describing how it feels in the hand, or the scales, which usually refers to the outer side panels attached to the tang. Handle is the broadest and most widely understood term.

Is it correct to call a knife handle a grip?

Yes, grip is a common and acceptable term. It often emphasises ergonomics, texture or control rather than the structure itself. In everyday speech, grip and handle are used interchangeably, though handle is usually the safer choice when you mean the whole rear section of the knife.

What are knife scales?

Scales are the outer panels on the sides of a knife handle, typically attached to the tang on fixed-blade knives or to the frame on folding knives. They are part of the handle rather than the whole handle. The word is most useful when discussing materials, repair or construction.

What is the tang on a knife?

The tang is the section of blade steel that extends into the handle. It provides structure and connects the blade to the handle. Depending on the knife, the tang may run partway or most of the way through the handle, and it is not the same as the outer handle material.

Does the name change for different knife types?

Terminology can vary by knife type and tradition. Kitchen knives are usually described as having a handle, while folding knives are often described in terms of scales, liners and pivot. Older or regional texts may use other words. Context usually makes the intended meaning clear.