Knife Handle Types: Traditional German and Japanese, to Modern Hybrid Designs

This knife handle type is most commonly seen on German and French brands, such as Wüsthof, Zwilling, Messermeister, and K. Sabatier. However, since the early to mid-1900s, when Japanese knife making was greatly influenced by the French and Germans, many brands, including MAC, Tojiro, Shun, and Miyabi, have made full-tang knives with Western-style handles.

There are also plenty of knives available that feature Western-style handles, where the size and profile share an iconic look, but they aren't full-tang. The Wusthof Performer is a hybrid of high-end German design with a very specific knife handle coating for enhanced performance. However, some of these knives are typically more budget-friendly, such as the Wüsthof Gourmet, Zwilling Four Star, or inexpensive commercial kitchen knives.

WA handles are a traditional Japanese knife handle type known for their simplicity and elegance. These are traditionally made from ebony, rosewood, teak, or other lightweight wood and may include a ferrule made of buffalo horn.

WA handles come in several distinct shapes:

• Octagonal  – The symmetrical eight-sided handle provides grip and works for both left and right hands.
• Oval  – simple and intuitive
• D-shaped  – When looking at the butt end of the handle, the shape resembles a D. The left side is straighter, with a rounded top and bottom, with a flare out to the right side. D-shaped handles are primarily designed to fit snugly in the right hand, but many left-handed users can use them comfortably as well.

Unlike full-tang designs, this knife handle type features a partial/stick tang that is inserted and secured with glue or epoxy. It offers a lightweight, blade-leaning, forward-balanced feel, ideal for most full-sized knives, such as a gyuto, santoku, bunka, or nakiri.

Today, many WA handles are made with micarta, pakkawood, and other resin-based materials, but their shapes maintain tradition.

Although the D-shape originated in WA handles, brands like Shun and Miyabi popularized a more modern knife handle type: the D-shaped handle with a bolster and end cap. These designs are unique in that they retain their Japanese roots while catering to more Western markets that appreciate the full-bodied weight of German and French knives.

This  knife handle type :

• They offer right-hand ergonomics, but are usually comfortable for left hands too
• Includes stainless steel bolsters and end caps for balance, weight, and comfort
• Provides a fusion of traditional and contemporary design

While not traditional WA handles, they have carved out their place in the modern Japanese knife world.

Modern Japanese knives often feature hybrid knife handle types that blend Western and Japanese styles. These handles are typically made from synthetic materials, such as Pakkawood or Micarta. They may be accompanied by bolsters, end caps, ringed inlays, and rivets for added visual appeal, weight, and balance, rather than for fastening scales.

These knife handle types tend to:

• Offer symmetry, which is ideal for ambidextrous use
• Provide more durability for kitchen wear and tear, compared to natural wood handles, and are much easier to maintain
• Retain some traditional aesthetics while improving grip

Examples include Enso, Shun's Classic and Premier lines, and Miyabi Fusion.

One of the most recognizable types of knife handles in Chinese cuisine is the barrel-shaped handle commonly found on traditional Chinese cleavers. These handles are typically cylindrical, made from simple wood, often unfinished or lightly lacquered, and designed for functionality. While they may seem basic compared to modern, contoured handles, barrel-shaped handles provide a surprisingly comfortable grip for the up-and-down, push-chopping style that cleavers are known for.

This knife handle type is:

• Round, stubby, barrel-shaped
• Simple, functional, no thrills
• Ringed texture for grip
• Exposed bent tang

The round shape allows for fluid wrist movement and easy repositioning during long prep sessions. Unlike full-tang or bolstered Western handles, barrel-style handles typically feature a bent tang that is exposed at the butt of the knife, which secures it to the blade.
Some modern Chinese cleavers may feature upgraded versions with stabilized wood or slight texturing for grip, but the traditional barrel handle remains a hallmark of Chinese knife design.

Some brands intentionally deviate from both Western and Japanese styles to create entirely new types of knife handles. The most notable is Global, which features mono-steel-like handles welded onto the blade and filled with sand for added weight.

This knife handle type is:

• Lightweight, minimalistic, and modern
• Textured with dimples for grip
• Seamlessly integrated with the blade
• Super easy to take care of

Numerous other knife makers are pushing the limits with their handle designs. Even our exclusive Shun Shiranami series falls into the oddball category, as its shape and feel are unique among traditional styles, even when compared to hybrid designs. Town Cutler, of Reno, Nevada, and Steelport of Portland, Oregon, have flexed their adaptation of Western handles.

Ultimately, the best knife handle type comes down to personal preference and how the knife feels in your hand. Do you prefer the heft and grip of a Western-style full tang? The lightweight precision of a WA handle? The balance of a hybrid?

Understanding knife handle types helps you make better buying decisions, not just based on looks, but also on how a knife will perform and feel in your kitchen.

Something important to understand is that the balance of a knife doesn't make it good or bad. Most full-sized Japanese knives are blade-heavy, whereas German or French knives tend to be handle-heavy. Some, depending on the blade length and handle material, are perfectly balanced. 

If your preferred cutting technique is the European-style rock chop, opt for a Western or hybrid handle that has more weight in the handle, as this will allow for smoother flow during the rock chop. However, if you prefer tap and push chopping, that's what Japanese knives were designed for!

Before buying any knife, think about how you will use it. Function > Fashion!