Knife tang refers to the portion of the blade that extends into the handle of a knife. In other words, it's the part of the blade that is hidden inside the handle.
The tang is an important aspect of a knife's construction because it provides stability and balance to the blade. A knife with a full tang, where the metal of the blade extends through the entire handle, is generally considered to be stronger and more durable than a knife with a partial tang, where the metal only extends partway into the handle.
The tang is typically secured to the handle with rivets or screws, and the handle material is often molded or shaped around it to provide a comfortable grip. The shape and design of the tang can vary depending on the type of knife and its intended use.
A fun little trick to help you when picking out a Chef's knife is testing the tang balance. If you hold the knife horizontally and place the spot where the blade meets the handle on the tip of your index finger, letting go just slightly, a well balanced knife will move in that spot like a teeter totter. This is the kind of knife I personally like best!
If it teeters toward the handle it's handle-heavy, which some cooks prefer when cutting softer ingredients. If it totters towards the blade it's blade-heavy, meaning some may prefer its heavier blade for leverage cutting tougher items.
Until next time,