This is a 12 cm inch blade utility knife.
As you can see the bolster (fat part near handle) extends out on the edge side. On a flat surface like a cutting boards it takes the handle 1/3 of the edge out of play for any task you need to slice all the way through such as mincing.
I cannot think of a single task I would prefer that design. Is there any purpose to extending the bolster like that on a utility or cooks knife? I could understand on a boning knife or small paring knife.
In the current version (Grand Prix II) of the knife the bolster does not extend like that. I have a Spyderco 6 inch kitchen utility knife from the same time and same thing - bolster extends but does not in the current version.
The background is wet cement. I went outside for the light.
In response to comments:
I don't think this is due to sharpening but cannot be sure. The chef's knife in the set does not have protruding bolster and I use/sharpen it almost as much as the others. The chef's knife is also thicker and could be different steel. I sharpen with a Spyderco Sharpmaker Sharpener like twice a year and hone with pretty much every use. The Wüsthof hone came with the set. I don't even use the Spydeco kitchen knife that also has the protruding bolster and I only sharpened it once with the Spyderco Sharpmaker Sharpener. I accept the comments it could be worn from sharpening.
For my replacements I will avoid a bolster that extends all the way down. I am looking at the Wüsthof Classic Ikon series. Or I may not replace and get a Santuko for mincing. As is the knives still slice and dice fine.
My neighbor has a belt sander and is going to grind down the bolster.