Like all tools there are different names for different parts of the knife.
General Terminology
Point - is the furtherst part of the knife from the handle. It is the part of the knife that would the first to make contact with an item that is stabbed or pierced.
Tip - is the first third of the knife and includes the point. This part has a belly or curve that the knife is rocked on when cutting herbs.
Heel - is the cutting edge at the opposite end of the blade to the tip. It is the closest third of the knife used to cut.
Shoulder - is the line that forms the boundary between the bevel and the face of the knife.
Face or Blade - is the side of the knife.
Spine - is opposite the cutting edge. The spine gives the blade strength
Bolster - is the transition between the blade and the handle.
Tang - is the part of the blade that extends into the handle. A tang that extends all the way to the butt of the handle is known as a full tang.
Butt - is an endcap of metal proving balane and beauty to the knife.
Edge Terminology
Cutting Edge or Edge or Primary Edge - is the sharpened edge of the blade and it runs from heel to tip.
Secondary Edge - some knives may have two edges on the one Face. A Primary Edge and a Secondary Edge. This is usualy seen in knives with a narrow bevel (e.g. 18 degrees). The secondary edge is usually a much wider angle (e.g. 19 degrees) to give the edge more stregnth and durability. The primary edge is usually created first.
Bevel - is the width of the cutting edge (edge to shoulder). Where there are two edges (primary and secondary) there is a primary and secondary bevel.
Double Bevel - is when the knife is sharpened on both sides.
Shoulder - is a line running parallel to the edge. It represents the boundary between the edge and the face of the knife.