When filleting or boning fish, some cooks prefer a knife with a bolster. Others have just grown used to the bolster and like the knife's form and grip. It is worth mentioning that if you compare two German knives from the same knife maker. You will see that the full bolster and semi-bolster versions have distinct blade shapes. That results in a distinct cutting angle. A semi-bolster or knife without a bolster has one remarkable characteristic. It will work well for cutting and other basic cooking tasks. Because you will be capable of using the total blade length for these tasks. Furthermore, if you sharpen your knife often, a knife without a bolster will be way easier to sharpen. However, when cleaning the sharp part near the tang. You will have to be a bit more cautious with your fingers and towels. It is important to highlight that a full bolster enables you to exert a great deal of power on the blade with your hand. Without compromising your safety or the knife's durability. Although different knives are designed with a full bolster, a half bolster has many benefits. Notably, it enables a more powerful grasp, which we refer to as the pinch grip. The pinch grip enables more accuracy while chopping. Since your hand is closer to the knife's end rather than uncomfortably squeezing the handle.