In fact there is no importance with the false edge of a knife which will be visible to you immediately to you. There is two side of a knife one is "false edge" and other side is extremely sharpened which will help you to cut your necessary needs. The appearance of the knife is so slicked with the curve blade which makes slicing the ingredients easily.

You may need a grinder that can help you to grind out an edge of the knife which is a flat rectangular shaped. The guard is the area which can protect you in some cases that you have a knife tragedy after the handle and before the sharp blade. If you do have a good guard in your hand you will have to feel safety while grinding and your hand will not slipped onto the blade from the handle of the knife.

There is a part situated in the blade portion called Choil which is not sharpened but it is actually on the blade. The "tang" is placed in a knife which separates the handle from the blade. Even there is a hidden tang which starts from the end of the blade to handle without a break. The end of the handle is called as "Butt" which helps to control over the knife.

In some cases there is a blade spine which is the thickest part of the blade usually in the back. Even there is a place called "escutcheon" or the "medallion" where the manufacturer’s name or specifications is placed. This all about of the knife and I think you are able to understand the different parts of a knife. So for now you can go for a knife considering all these facts.