Prospective knife shoppers spend time thinking about a knife’s blade more than anything else. But one of the most important considerations to buying a knife has to do with something you might not even see. Tang — not the neon orange drink of your youth — plays an important factor in the construction, price and usability of a chef’s knife. So what’s the thang with knife tang?
Tang refers to the part of the knife blade that extends into the handle. Tang plays an important factor in product costs, as well as how a knife performs with constant use. A knife can either be full tang or partial tang. This is how the two compare.
Rather than function, I think full tang on a kitchen knife is more an indication of the esteem in which the manufacturer holds the knife. Even a professional chef should not be putting enough stress on the knife to break off the tang – unless the knife is garbage in the first place.
Most Japanese style knives are not full tang, and there are plenty of finely crafted ones.View Linked Article