Очередная разводка лохов, на которую ты повелся.

Good Kitchen Knives Must Have Bolsters
- Another, most of the time false statement that you will hear pretty much from 100% of sales people. First, lets sort out the terminology. There are two bolster types, full and just a collar. For whatever reason, marketing guys love to promote fully bolstered knives, because allegedly they are safer. No, actually a good knife is perhaps better off without a thick collar, and a fat chunk of metall all the way to the heel which is what the bolster is. Only with the very narrow blades you really need one. If you like the knife with a bolster that is fine. Collar bolsters, besides sealingthehandle, often add to visual cue and appeal of the knife. I have nothing against that. Got a few knives like that myself. If that bolster makes the balance of the particular knife more to your liking, that's also very good. However, just having the bolster slapped on the knife doesn't mean squat. It won't tell you anything about quality or performance. The major con with the bolster, that marketing won't talk about, is the fact that most of the bolsters extend all the way to the edge, and make sharpening pretty much impossible at the knife heel. That is the part of the blade edge closest to the blade/handle juncture. And, of course you can guess, extra metal adds more weight to your knife. Nothing to be excited about, I already discussed that aspect in Heavy Or Not section.
Part two of the bolster legend is that allegedly the bolster is there to protect your finger(s), prevent slippage and cutting them. That is also not true. Bolster can prevent that, but it isn't required, or the actual part that works as safety feature. Blade height does that for you. To be more precise, the difference between blade and handle heights. If the blade heel is high enough, that is what will prevent your fingers from sliding down on the cutting edge. Bolster just makes that portion thicker, but not safer or better. Given the same blade geometry and knife design, the heel would be the same height with or without the bolster. Thus, the only time when the bolster acts like a finger guard, is when the blade is very narrow, such as one found on the boning knife.
So, unless you like a bolstered knife, or it makes better balanced knife for you, it's better to avoid them altogether. Troubles with sharpening, extra weight and of course extra price. Not worth it. I have over two dozen high end knives in my kitchen as I write this article, prices ranging from 50$ small peeler, all the way up to 1000$+ gyutos and sujihikis. Not one of them has a bolster. The only knife in my kitchen arsenal with a bolster - Global boning knife, on the narrow blade such as that it does play finger guard role, but that's about the only case when you really need it.

http://zknives.com/knives/kitchen/misc/articles/kkchoser/mkfacts.shtml