SOLID / FORGED BOLSTER

This method of making forged kitchen knives is far less wide-spread, and could be called an intermediate method.

The first step is to shape a mass of metal on a rectangular strip of steel, at the point where the bolster will be. To do this, a technique called upsetting is used: the target area is heated, the strip of steel is "compressed" from each side so that the steel bulges out locally and forms a mass of metal.
The second step consists of forging this mass of metal. The blade and tang, however, are cut out of the strip of steel.

Like the previous method, forging is used here solely for its ability of producing parts that are solid. On the other hand, the knife obtained is made of one single piece (it is solid).