Patent Document

RELATED APPLICATIONS 
     This application is a national phase application of, claims priority from, and incorporates the disclosure of PCT Application No. PCT/US2010/036460 filed May 27, 2010, which claims priority to U.S. Provisional Application No. 61/181,404 filed May 27, 2009. 
    
    
     TECHNICAL FIELD 
     The present disclosure relates generally to cutlery devices such as knives and more specifically to knives with ergonomically styled handles to promote grasping of a knife in a manner to provide better control of a blade. 
     BACKGROUND OF THE INVENTION 
     Knives are one of the most frequently used cutlery devices found in a kitchen. Knives may be utilized for a variety of cutting operations such as slicing, chopping, paring, peeling, and other tasks. As these tasks utilize different motions with a knife, a variety of knives are typically found in a kitchen, such as butcher&#39;s knives, chef&#39;s knives, paring knives, bread knives, steak knives, and the like.  FIG. 1  shows an existing chef&#39;s knife  10 . The chef&#39;s knife  10  has a blade portion  12  and a handle portion  14 . The knife  10  has a point A at a distal end of the blade portion  10  that may be used to pierce an item being cut. A tip region B is also found on the blade portion  12 . The tip B is usually associated with about one-third of the blade portion  12  at the distal end. The tip B is typically used for smaller cutting tasks, and may be referred to as belly or curve of the chef&#39;s knife  10 . An edge C is provided on one side of the blade portion  12 . The edge C is the cutting surface of the knife  10 . The edge C may be beveled or symmetric. A heel D is provided near a proximal end of the blade portion  12 . The heel D is a portion of the edge C typically used for cutting activities that require a large amount of force. A spine E is disposed on a side of the blade portion  12  opposite of the edge C. The spine E is typically thicker than the edge C and provides weight and strength to the blade portion  12 . A bolster F is provided at a transition of the blade portion  12  to the handle portion  14 . The bolster F is typically thicker than the blade portion  12  and adds weight and balance to the knife  10 . The bolster F additionally provides an area to prevent a user&#39;s hand from slipping on the knife  10 . The bolster F has a finger guard G. The finger guard G is provided to help prevent a user&#39;s hand from slipping onto the blade portion  12 . Finally, the blade portion  12  includes a return H. The return H is the location of the blade portion  12  where the heel D contacts the bolster F. 
     The handle portion  14  of the knife  10  includes a tang J. The tang J is typically metal, and usually formed from the metal used to create the blade portion  12 . The tang J provides structural stability to the knife  10 . The handle portion  14  may additionally have scales K. The scales K are typically provided on both sides of the tang J and provide a location for a user to grasp the handle portion  14 . The scales K may be made of plastic, wood, composites, or other materials. The scales K are attached to the tang J via rivets L. As shown in  FIG. 1 , three rivets L are provided. A handle guard M may also be provided at a proximal end of the handle portion  14 . The handle guard M provides a lip that helps prevent a user&#39;s hand from slipping off of the proximal end of the handle portion  14 . Finally a butt N is formed at the proximal end of the handle portion  14 . The handle guard M is typically disposed below and slightly distally of the butt N. 
     Thus, it can be seen from the chef&#39;s knife  10 , that a user is encouraged to keep their hand between the handle guard M and the bolster F, based on the shape of the knife  10 . However, cooking professionals, such as chefs, often grip a knife partially forward of the bolster F. Holding the knife in such a manner allows the cooking professional to better control the blade portion  12 . Many non-professionals do not realize that a knife can be held in such a manner, or are afraid to hold a knife in such a manner for fear of being cut. Therefore, a need exists for a knife that is ergonomically designed to position a user&#39;s hand to a position that allows better control of a blade portion of the knife. 
     SUMMARY 
     According to one embodiment, a knife for cutting food products comprises a blade portion, a handle portion, and a bolster. The blade portion has a cutting edge and a spine. The spine is disposed on a top side of the blade portion and generally opposed to the cutting edge. The handle portion is disposed proximal of the blade portion. The bolster has at least a first thickness and is positioned between the blade portion and the handle portion. The bolster comprises a first generally curved-shape proximal boundary and a second generally curved-shaped distal boundary. The bolster has a first lateral sidewall and a second lateral sidewall. A surface depression is disposed between the first generally curved-shape proximal boundary and the second generally curved-shape distal boundary of at least one of the first lateral sidewall and the second lateral sidewall. The first generally curved-shape proximal boundary is spaced a distance from the second generally curved-shape distal boundary to receive a thumb of a user on the bolster. 
     According to another embodiment, a knife for cutting comprises a blade portion, a handle portion, and a bolster. The blade portion has a cutting edge and a spine. The spine is disposed on a top side of the blade portion and generally opposed to the cutting edge. The handle portion is disposed proximal of the blade portion. The bolster has at least a first thickness and is positioned between the blade portion and the handle portion. The bolster comprises a first proximal boundary and a second distal boundary. The bolster has a first lateral sidewall and a second lateral sidewall. A surface depression is disposed between the first proximal boundary and the second distal boundary of at least one of the first lateral sidewall and the second lateral sidewall. The first proximal boundary is spaced a distance from the second distal boundary to receive a thumb of a user on the bolster. 
     According to one process, a method of grasping a knife for slicing is provided. The knife has a blade portion, a handle portion, and a bolster positioned between the blade portion and the handle portion. The bolster has a generally arc shape and a generally blunt bottom surface. A thumb of a first hand is placed on a first side of a bolster. An index finger of the first hand is placed on a second side of the bolster. The second side of the bolster is opposite of the first side of the bolster. The index finger contacts a blunt surface of the bolster. At least one of the remaining fingers of the first hand wraps around a handle portion of the knife. 
    
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
       To understand the present disclosure, it will now be described by way of example, with reference to the accompanying Appendix containing drawings in which: 
         FIG. 1  is a side view of a prior art knife; 
         FIG. 2  is a side view of a knife according to one embodiment; 
         FIG. 2A  is a cross-sectional view of the knife of  FIG. 2  taken along the line  2 A- 2 A; 
         FIG. 3  is a side view the knife of  FIG. 2  being held in a first position; 
         FIG. 4  is a side view of the knife of  FIG. 2  being held in a second position; 
         FIG. 5  is a side view of the knife of  FIG. 2  being held in a third position; handle according to one embodiment; 
         FIG. 6  is a side view of a knife according to another embodiment; 
         FIG. 7  is a side view of the knife of  FIG. 6  being held in a first position; 
         FIG. 8  is a side view of the knife of  FIG. 6  being held in a second position; 
         FIG. 9  is a side view of a knife according to a further embodiment; 
         FIG. 10  is a side view of the knife of  FIG. 9  being held in a first position; 
         FIG. 11  is a side view of the knife of  FIG. 9  being held in a second position; 
         FIG. 12  is a side view of a knife according to yet another embodiment; 
         FIG. 13  is a side view of the knife of  FIG. 12  being held in a first position; 
         FIG. 14  is a side view of the knife of  FIG. 12  being held in a second position; and 
         FIG. 15  is a side view of a knife according to another embodiment of the present invention. 
     
    
    
     DETAILED DESCRIPTION 
     While this disclosure is susceptible of embodiments in many different forms, there is shown in the drawings and will herein be described in detail preferred examples of the disclosure with the understanding that the present disclosure is to be considered an exemplification of the principles contained herein and is not intended to limit the broad aspects disclosed to the examples illustrated. 
     Referring now to  FIG. 2 , a knife  20  is shown. The knife  20  is in the form of a chefs knife. The knife  20  has a blade portion  22  and a handle portion  24 . The blade portion  22  has a point  26  located at a distal end of the blade portion  22 . The blade portion  22  additionally has a tip region  28 . The tip region  28  is curved to allow a user to perform more delicate cutting operations. The blade portion  22  further comprises a cutting edge  30  on a first side of the blade portion. The cutting edge  30  is a sharpened cutting surface utilized to cut food products being prepared by the user. The cutting edge  30  runs from the point  26  to a heel  32 . The heel  32  is located generally at a proximal end of the blade portion  22 . 
     The blade portion  22  additionally comprises a spine  34 . The spine  34  extends along the blade portion  22  on a generally opposite side of the cutting edge  30 . The spine  34  provides structural rigidity and weight to the blade portion  22 . 
     The knife  20  additionally has a bolster  36 . The bolster  36  marks a transition between the blade portion  22  and the handle portion  24 . The bolster  36  as shown in  FIG. 2  has an arc shape or curved shape that resembles an inverted “L.” The bolster  36  has a distal boundary  36   a  and a proximal boundary  36   b . The distal boundary  36   a  has an arcuate shape or a curved shape, and the proximal boundary  36   b  additionally has an arcuate shape or a curved shape that provides the bolster  36  with the arcuate shape or curved shape. 
     The bolster  36  additionally has a surface depression  37  formed in at least one of a first lateral sidewall or a second lateral sidewall of the bolster  36 . The surface depression  37  reduces the thickness of a portion of the bolster  36  and provides a visual cue to the user as to where to position a finger on the bolster. The depression  37  additionally assists the user in maintaining a grip on the bolster  36 . 
     The arc shape or curved shape of the bolster  36  encourages a user to position their thumb and forefinger on the bolster  36 . The shape of the bolster  36  naturally positions a person&#39;s thumb and index finger to a “pinch” grip as shown in  FIG. 3 . By holding the knife  20  with a “pinch” grip, a user may better control the blade portion  22 , as the user is gripping the knife closer to the blade portion  22 . The “pinch” grip is well suited for activities such as slicing vegetables, slicing fruits, slicing meats, and other activities where control of the blade portion  22  is desired. The bolster  36  is disposed nearer the distal end of the knife  20 , i.e., nearer the point  26  of the blade portion  22 , than the bolster F of the conventional knife  10  of  FIG. 1 . 
     The knife  20  comprises a finger guard  38 . The finger guard  38  protrudes transversely from the blade portion at a distal end of the bolster  36 . The finger guard  38  is provided to help prevent a user&#39;s hand from slipping onto the blade portion  22 . The finger guard  38  has a generally identical arc shape or curve shape that resembles an inverted “L” as the bolster  36 . The finger guard  38  additionally provides a visual indication to a user that it is acceptable to position their hand closer to the blade portion  22 . The finger guard  38  is disposed nearer the distal end of the knife  20 , i.e., nearer the point  26  of the blade portion  22 , than the finger guard G of the conventional knife  10  of  FIG. 1 . 
     The bolster  36  additionally has a blunt edge  40 . The blunt edge  40  is offset a distance O from the edge  30  of the knife  20 . The offset O is selected such that a user&#39;s index finger may contact the blunt edge  40 , rather than the cutting edge  30 , reducing the likelihood of a user cutting their finger while using a “pinch” grip as shown in  FIG. 3 . 
     It is contemplated that the thickness of the bolster  36  may vary from the handle portion  24  towards the blade portion  22 , with the thickness of the bolster being greatest near the handle portion  24 , and thinnest near the blade portion  22  or the blunt edge  40 . The thinning of the bolster  36  encourages a user to place their thumb and index finger on the bolster  36  to form a “pinch” grip. 
     It is further contemplated that the bolster  36  may be provided with recesses, not shown, to provide a user with a more certain location to place their thumb and index finger on the bolster  36 . The user would place their thumb in a recess on a first lateral side of the bolster  36 , and their index finger in a recess on an opposite side of the bolster  36 . 
     The handle portion  24  of the knife  20  has a tang  42  that is made from the same material as the blade portion  22 . The tang  42  has a grip  44  attached thereto. The grip  44  may be attached to the tang  42  in a variety of manners, such as through the use of fasteners, via an adhesive, or other known connecting mechanisms. The grip  44  may be formed of a variety of materials that provide a user with enhanced grip, such as polymeric materials, silicone, rubber, and the like. It is additionally contemplated that a grip and a tang may be a single piece of metal, thus making an entire knife from one piece of metal. The handle portion  24  terminates in a butt  46  at a proximal end of the knife  20 . 
     As previously mentioned above,  FIG. 3  shows the knife  20  being held in “pinch” grip by a user. In a “pinch” grip, the user places their thumb on one side of the bolster  36  and their index finger on the other side of bolster  36 , thereby “pinching” the knife  20  between their thumb and index finger. The remainder of the user&#39;s hand wraps around the grip  44  and the tang  42  of the handle portion  24 . Thus, the user&#39;s hand is positioned closer to the blade portion  22  than the conventional knife  10  contemplates assuming the user positions their hand toward the handle portion  12  side of the bolster F and finger guard G. Positioning a user&#39;s hand closer to the blade portion  22  allows a user to have better control of the knife  20  and use the knife  20  in a more precise manner when slicing and cutting objects. 
       FIG. 4  shows a user&#39;s hand with a “grasp” type grip of the knife  20 . In a “grasp” grip, the user places their thumb on one side of the bolster  36 , and wraps their fingers around the handle portion  24  of the knife  20 . The “grasp” grip is how many non-professionals typically hold a knife. A grasp grip is useful for chopping materials with the knife  20 . Even when utilizing the “grasp” type grip shown in  FIG. 4 , the user&#39;s hand is still closer to the blade portion  22  than a similar grip would provide on the conventional knife  10 . Hence, the user will again be better able to control the blade portion  22  of the knife  20  when using a “grasp” type grip. 
       FIG. 5  shows a “pare” type grip. A “pare” type grip is utilized most typically when a user is performing a peeling type task, such as peeling the skin from an apple or carrot, or other similar cutting operations. In the “pare” type grip the user&#39;s thumb contacts the bolster  36 , while the user&#39;s index finger extends along the spine  34  of the knife  20 . The remainder of the user&#39;s fingers are wrapped around the handle portion  24  of the knife  20 . The extension of the user&#39;s index finger along the spine  34  stabilizes the movement of the blade portion  24 . The positioning of the thumb on the bolster  36  provides enhanced stability of the knife  20  relative to the conventional knife  10 , as the user&#39;s thumb is closer to the blade portion  22 , thereby giving the user more control over the blade portion  22 . 
     Referring next to  FIG. 6 , a knife  60  is shown. The knife  60  is in the form of a steak knife. The knife  60  has a blade portion  62  and a handle portion  64 . The blade portion  62  has a point  66  located at a distal end of the blade portion  62 . The blade portion  62  additionally has a tip region  68 . The tip region  68  is curved to allow a user to perform more delicate cutting operations. The blade portion  62  further comprises a cutting edge  70  on a first side of the blade portion  62 . The cutting edge  70  is a sharpened cutting surface utilized to cut food products being prepared by the user. The cutting edge  70  runs from the point  66  to a heel  72 . The heel  72  is located generally at a proximal end of the blade portion  62 . 
     The blade portion  62  additionally comprises a spine  74 . The spine  74  extends along the blade portion  62  on a generally opposite side of the cutting edge  70 . The spine  74  provides structural rigidity and weight to the blade portion  62 . 
     The knife  60  additionally has a bolster  76 . The bolster  76  marks a transition between the blade portion  62  and the handle portion  64 . The bolster  76  as shown in  FIG. 2  has an arcuate shape or curved shape that resembles an inverted “L.” The bolster  76  has a distal boundary  76   a  and a proximal boundary  76   b . The distal boundary  76   a  has an arcuate shape or a curved shape, and the proximal boundary additionally has an arcuate shape or a curved shape that provides the bolster  76  with the arcuate shape or curved shape. 
     The bolster  76  additionally has a surface depression  77  formed in at least one of a first lateral sidewall or a second lateral sidewall of the bolster  76 . The surface depression  77  reduces the thickness of a portion of the bolster  76  and provides a visual cue to the user as to where to position a finger on the bolster. The depression  77  additionally assists the user in maintaining a grip on the bolster  76 . 
     The arcuate shape or curved shape of the bolster  76  additionally encourages a user to position their thumb on the bolster  76 . The shape of the bolster  76  naturally positions a user&#39;s thumb and index finger to a “grasp” grip as shown in  FIG. 7 . By holding the knife  60  with a “grasp” grip, a user may better control the blade portion  62 , as the user is gripping the knife closer to the blade portion  62 . The bolster  76  is disposed nearer the distal end of the knife  60 , i.e., nearer the point  66  of the blade portion  62 , than the bolster F of the conventional knife  10  of  FIG. 1 . 
     The knife  60  comprises a finger guard  78 . The finger guard  78  protrudes transversely from the blade portion  62  at a distal end of the bolster  76 . The finger guard  78  is provided to help prevent a user&#39;s hand from slipping onto the blade portion  72 . The finger guard  78  has a generally identical arc shape or curve shape that resembles an inverted “L” as the bolster  76 . The finger guard  78  additionally is proved to provide a visual indication to a user that it is acceptable to position their hand closer to the blade portion  62 . The finger guard  78  is disposed nearer the distal end of the knife  60 , i.e., nearer the point  66  of the blade portion  62 , than the finger guard G of the conventional knife  10  of  FIG. 1 . 
     The bolster  76  additionally has a blunt edge  80 . The blunt edge  80  is provided so that a user&#39;s index finger may contact the blunt edge  80 , rather than the cutting edge  70 , reducing the likelihood of a user cutting their finger while using a “grasp” grip as shown in  FIG. 7 . 
     It is contemplated that the thickness of the bolster  76  may vary from the handle portion  64  towards the blade portion  62 , with the thickness of the bolster  76  being greatest near the handle portion  64 , and thinnest near the blade portion  62  or the blunt edge  80 . The thinning of the bolster  76  encourages a user to place their thumb on the bolster  76 . 
     It is further contemplated that the bolster  76  may be provided with recesses, not shown, to provide a user with a more certain location to place their thumb on the bolster  76 . The user would place their thumb in a recess on a first lateral side of the bolster  76 . 
     The handle portion  64  of the knife  60  has a tang  82  that is made from the same material as the blade portion  62 . The tang  82  has a grip  84  attached thereto. The grip  84  may be attached to the tang  82  in a variety of manners, such as through the use fasteners, via an adhesive, or other known connecting mechanisms. The grip  84  may be formed of a variety of materials that provide a user with enhanced grip, such as polymeric materials, silicone, rubber, and the like. It is additionally contemplated that a grip and a tang may be a single piece of metal, thus making an entire knife from one piece of metal. The handle portion  64  terminates in a butt  86  at a proximal end of the knife  60 . 
       FIG. 7  shows a user&#39;s hand with a “grasp” type grip of the knife  60 . In a “grasp” grip, the user places their thumb on one side of the bolster  76 , and wraps their fingers around the handle portion  64  of the knife  60 . The “grasp” grip is how many non-professionals typically hold a knife. A grasp grip is useful for chopping and slicing materials with the knife  60 . Even when utilizing the “grasp” type grip shown in  FIG. 7 , the user&#39;s hand is still closer to the blade portion  62  than a similar grip would provide on the conventional knife  10 . Hence, the user will again be better able to control the blade portion  62  of the knife  60  when using a “grasp” type grip. 
       FIG. 8  shows a “pare” type grip. A “pare” type grip is utilized most typically when a user is performing a more precise task, such as cutting meat away from a bone, or other similar cutting operations. In the “pare” type grip the user&#39;s thumb contacts the bolster  76 , while the user&#39;s index finger extends along the spine  74  of the knife  60 . The remainder of the user&#39;s fingers are wrapped around the handle portion  64  of the knife  60 . The extension of the user&#39;s index finger along the spine  74  stabilizes the movement of the blade portion  62 . The positioning of the thumb on the bolster  76  provides enhanced stability of the knife  60  relative to the conventional knife  10 , as the user&#39;s thumb is closer to the blade portion  62 , thereby giving the user more control over the blade portion  62 . 
       FIG. 9  shows a knife  120 . The knife  120  is in the form of a paring knife. The knife  120  has a blade portion  122  and a handle portion  124 . The blade portion  122  has a point  126  located at a distal end of the blade portion  122 . The blade portion  122  additionally has a tip region  128 . The tip region  128  is curved to allow a user to perform more delicate cutting operations. The blade portion  122  further comprises a cutting edge  130  on a first side of the blade portion. The cutting edge  130  is a sharpened cutting surface utilized to cut food products being prepared by the user. The cutting edge  130  runs from the point  126  to a heel  132 . The heel  132  is located generally at a proximal end of the blade portion  122 . 
     The blade portion  122  additionally comprises a spine  134 . The spine  134  extends along the blade portion  122  on a generally opposite side of the cutting edge  130 . The spine  134  provides structural rigidity and weight to the blade portion  122 . 
     The knife  120  additionally has a bolster  136 . The bolster  136  marks a transition between the blade portion  122  and the handle portion  124 . The bolster  136  as shown in  FIG. 9  has an arc shape or curved shape that resembles an inverted “L.” The bolster  136  has a distal boundary  136   a  and a proximal boundary  136   b . The distal boundary  136   a  has an arcuate shape or a curved shape, and the proximal boundary  136   b  additionally has an arcuate shape or a curved shape that provides the bolster  136  with the arcuate shape or curved shape. 
     The bolster  136  additionally has a surface depression  137  formed in at least one of a first lateral sidewall or a second lateral sidewall of the bolster  136 . The surface depression  137  reduces the thickness of a portion of the bolster  136  and provides a visual cue to the user as to where to position a finger on the bolster. The depression  137  additionally assists the user in maintaining a grip on the bolster  136 . 
     The arcuate shape or curved shape of the bolster  136  encourages a user to position their thumb on the bolster  136 . The bolster  136  is disposed nearer the distal end of the knife  120 , i.e., nearer the point  126  of the blade portion  122 , than the bolster F of the conventional knife  10  of  FIG. 1 . 
     The knife  120  comprises a finger guard  138 . The finger guard  138  protrudes transversely from the blade portion at a distal end of the bolster  136 . The finger guard  138  is provided to help prevent a user&#39;s hand from slipping onto the blade portion  122 . The finger guard  138  has a generally identical arc shape or curve shape that resembles an inverted “L” as the bolster  136 . The finger guard  138  additionally provides a visual indication to a user that it is acceptable to position their hand closer to the blade portion  122 . The finger guard  138  is disposed nearer the distal end of the knife  120 , i.e., nearer the point  126  of the blade portion  122 , than the finger guard G of the conventional knife  10  of  FIG. 1 . 
     The bolster  136  additionally has a blunt edge  140 , reducing the likelihood of a user cutting their finger. 
     It is contemplated that the thickness of the bolster  136  may vary from the handle portion  124  towards the blade portion  122 , with the thickness of the bolster being greatest near the handle portion  124 , and thinnest near the blade portion  122  or the blunt edge  140 . The thinning of the bolster  136  encourages a user to place their thumb on the bolster  136 . 
     It is further contemplated that the bolster  136  may be provided with recesses, not shown, to provide a user with a more certain location to place their thumb on the bolster  136 . The user would place their thumb in a recess on a first lateral side of the bolster  136 . 
     The handle portion  124  of the knife  120  has a tang  142  that is made from the same material as the blade portion  122 . The tang  142  has a grip  144  attached thereto. The grip  144  may be attached to the tang  142  in a variety of manners, such as through the use of fasteners, via an adhesive, or other known connecting mechanisms. The grip  144  may be formed of a variety of materials that provide a user with enhanced grip, such as polymeric materials, silicone, rubber, and the like. It is additionally contemplated that a grip and a tang may be a single piece of metal, thus making an entire knife from one piece of metal. The handle portion  124  terminates in a butt  146  at a proximal end of the knife  120 . 
       FIG. 10  shows a user&#39;s hand with a “grasp” type grip of the knife  120 . In a “grasp” grip, the user places their thumb on one side of the bolster  136 , and wraps their fingers around the handle portion  124  of the knife  120 . The “grasp” grip is how many non-professionals typically hold a knife. A grasp grip is useful for chopping materials with the knife  120 . Even when utilizing the “grasp” type grip shown in  FIG. 10 , the user&#39;s hand is still closer to the blade portion  122  than a similar grip would provide on the conventional knife  10 . Hence, the user will again be better able to control the blade portion  122  of the knife  120  when using a “grasp” type grip. 
       FIG. 11  shows a “pare” type grip. A “pare” type grip is utilized most typically when a user is performing a peeling type task, such as peeling the skin from an apple or carrot, or other similar cutting operations. In the “pare” type grip the user&#39;s thumb contacts the bolster  136 , while the user&#39;s index finger extends along the spine  134  of the knife  120 . The remainder of the user&#39;s fingers are wrapped around the handle portion  124  of the knife  120 . The extension of the user&#39;s index finger along the spine  134  stabilizes the movement of the blade portion  124 . The positioning of the thumb on the bolster  136  provides enhanced stability of the knife  120  relative to the conventional knife  10 , as the user&#39;s thumb is closer to the blade portion  122 , thereby giving the user more control over the blade portion  122 . 
     Finally,  FIG. 12  shows a knife  220 . The knife  220  is in the form of a bread knife. The knife  220  has a blade portion  222  and a handle portion  224 . The blade portion  222  has a point  226  located at a distal end of the blade portion  222 . The blade portion  222  additionally has a tip region  228 . The tip region  228  is curved to allow a user to perform more delicate cutting operations. The blade portion  222  further comprises a cutting edge  230  on a first side of the blade portion. The cutting edge  230  is a sharpened cutting surface utilized to cut food products being prepared by the user. The cutting edge  230  runs from the point  226  to a heel  232 . The heel  232  is located generally at a proximal end of the blade portion  222 . As shown in  FIG. 12 , the cutting edge  230  is a serrated cutting edge. 
     The blade portion  222  additionally comprises a spine  234 . The spine  234  extends along the blade portion  222  on a generally opposite side of the cutting edge  230 . The spine  234  provides structural rigidity and weight to the blade portion  222 . 
     The knife  220  additionally has a bolster  236 . The bolster  236  marks a transition between the blade portion  222  and the handle portion  224 . The bolster  236  as shown in  FIG. 12  has an arc shape or curved shape that resembles an inverted “L.” The bolster  236  has a distal boundary  236   a  and a proximal boundary  236   b . The distal boundary  236   a  has an arcuate shape or a curved shape, and the proximal boundary  236   b  additionally has an arcuate shape or a curved shape that provides the bolster  236  with the arcuate shape or curved shape. 
     The bolster  236  additionally has a surface depression  237  formed in at least one of a first lateral sidewall or a second lateral sidewall of the bolster  236 . The surface depression  237  reduces the thickness of a portion of the bolster  236  and provides a visual cue to the user as to where to position a finger on the bolster. The depression  237  additionally assists the user in maintaining a grip on the bolster  236 . 
     The arcuate shape or curved shape of the bolster  236  encourages a user to position their thumb on the bolster  236 . The bolster  236  is disposed nearer the distal end of the knife  220 , i.e., nearer the point  226  of the blade portion  222 , than the bolster F of the conventional knife  10  of  FIG. 1 . 
     The knife  220  comprises a finger guard  238 . The finger guard  238  protrudes transversely from the blade portion at a distal end of the bolster  236 . The finger guard  238  is provided to help prevent a user&#39;s hand from slipping onto the blade portion  222 . The finger guard  238  has a generally identical arc shape or curve shape that resembles an inverted “L” as the bolster  236 . The finger guard  238  additionally provides a visual indication to a user that it is acceptable to position their hand closer to the blade portion  222 . The finger guard  238  is disposed nearer the distal end of the knife  220 , i.e., nearer the point  126  of the blade portion  122 , than the finger guard G of the conventional knife  10  of  FIG. 1 . 
     The bolster  236  additionally has a blunt edge  240 . The blunt edge  240  is offset a distance P from the cutting edge  230 . The distance P is selected to allow a user to grasp the handle portion  224  and not have their hand contact a surface where bread, or another item being cut, is located. The blunt edge  240  reduces the likelihood of a user cutting their finger. 
     It is contemplated that the thickness of the bolster  236  may vary from the handle portion  224  towards the blade portion  222 , with the thickness of the bolster being greatest near the handle portion  224 , and thinnest near the blade portion  222  or the blunt edge  240 . The thinning of the bolster  236  encourages a user to place their thumb on the bolster  236 . 
     It is further contemplated that the bolster  236  may be provided with recesses, not shown, to provide a user with a more certain location to place their thumb on the bolster  236 . The user would place their thumb in a recess on a first lateral side of the bolster  236 . 
     The handle portion  224  of the knife  220  has a tang  242  that is made from the same material as the blade portion  222 . The tang  242  has a grip  244  attached thereto. The grip  244  may be attached to the tang  242  in a variety of manners, such as through the use of fasteners, via an adhesive, or other known connecting mechanisms. The grip  244  may be formed of a variety of materials that provide a user with enhanced grip, such as polymeric materials, silicone, rubber, and the like. It is additionally contemplated that a grip and a tang may be a single piece of metal, thus making an entire knife from one piece of metal. The handle portion  224  terminates in a butt  246  at a proximal end of the knife  220 . 
       FIG. 13  shows a user&#39;s hand with a “grasp” type grip of the knife  220 . In a “grasp” grip, the user places their thumb on one side of the bolster  236 , and wraps their fingers around the handle portion  224  of the knife  220 . The “grasp” grip is how many non-professionals typically hold a knife. A grasp grip is useful for chopping materials with the knife  220 . Even when utilizing the “grasp” type grip shown in  FIG. 13 , the user&#39;s hand is still closer to the blade portion  222  than a similar grip would provide on the conventional knife  10 . Hence, the user will again be better able to control the blade portion  222  of the knife  220  when using a “grasp” type grip. 
       FIG. 14  shows a “pare” type grip. In the “pare” type grip the users thumb contacts the bolster  236 , while the user&#39;s index finger extends along the spine  234  of the knife  220 . The remainder of the user&#39;s fingers are wrapped around the handle portion  224  of the knife  220 . The extension of the user&#39;s index finger along the spine  234  stabilizes the movement of the blade portion  224 . The positioning of the thumb on the bolster  236  provides enhanced stability of the knife  220  relative to the conventional knife  10 , as the user&#39;s thumb is closer to the blade portion  222 , thereby giving the user more control over the blade portion  222 . 
     While specific embodiments have been illustrated and described, numerous modifications come to mind without significantly departing from the spirit of the invention, and the scope of protection is only limited by the scope of the accompanying claims.

Technology Category: b