Knife handle types can be broken down into two categories; the Wa-Handle and the Western handle.

The Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. They come in all types of wood with different collars. Generally, these knives have a tang that is around 3/4 the length of the handle and is glued in place. Care for these handles is simple- if you notice it getting dry, apply some beeswax or mineral oil. For the professional cook, the natural oils from your hands may be enough to keep the handle in check since you usually are holding your knife for hours at a time. If a Wa-Handle is damaged it is not a cause for concern as it is quite easy to replace.

Western handles are the most common handle type in the Western world. In most cases, they are a bit heftier than Wa-Handles with a full tang and rivets. These handles are often made from composite materials such as micarta, eco-wood or pakka-wood. You may also see them made from mahogany, birch or other fine wood. Western handles tend to be center-balanced with welded bolsters, making them comfortable for the cook who likes a little weight to their knife.

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