Um... I'm doing what?
I am not a chef. I made that clear. I do use knives. I see how other people use them. And I've been making blades for some 20 years. So I do think I have some idea what works and what doesn't, or what might be problematic. If you think any point I've made has been incorrect, I'm happy to hear why. I've even asked you specific questions. In the post that apparently pushed your buttons, all I did was try to answer questions you asked.
I don't know that it's so much you're incorrect, as much as it's so subjective. Better isn't objective... it's a personal preference where there are a lot of really good knives, and they all perform really well over many, many years. And ultimately, given enough time and use, they all wear out. As I said before, the full bolster is really common in Western style chef's knives. I've had one for 15 years (a well worn Wusthof classic, from the same line you posted). I've sharpened it more times than I can remember, and use it just about every day. It has a full bolster and still functions just fine. Holds a great edge, too.
A lot of companies, both Japanese and German, are creating hybrid knives like the one you shared. Those are great knives, too. A lot of people really like them. I don't have one, and don't plan to buy one, but if I was given one as a gift I would love it.
I have a Japanese style chef's knife that has a half bolster, like the one you shared above. It's pretty cool, but not my favorite. I don't use it very often. The bolster has nothing to do with that, though. I find the knife to be too light, and I don't like the shape of the handle. It's super sharp, but I cut a lot of meat, and I'm much more confident that the Wusthof will handle chicken bones and such without damage than this super expensive, Japanese chef's knife. I will pull it out when I'm doing veggies, sometimes.
My point is, if there is a point to all of this I guess, if you don't cook, you might think it's a deal of some kind whether there's a full bolster or not. And maybe it is to some cooks. But in my practical experience, I don't think the bolster matters much at all. Or maybe more accurately, if you're talking to people who are considering upgrading to a "real" chef's knife, that's not the big deal. If someone were to ask me about one knife over another, I'd encourage them to find a way to hold both of them in their hands, and consider the weight of the knife (some like the lighter Asian style knives, and some like the heavier Western/German style), the edge geometry, the construction of the handle, and the size/length of the blade. In general, I'd say get the longest blade you're comfortable using and feel like you have good control with.
As for hollow grinds, if you want a bunch of knives, sure. It might help you a little with potatoes. Personally, I have two knives that I use regularly, and the rest I could take or leave. I could get by with just my 8" Wusthof classic chef's knife and my cheap, but sharp bread knife that was "stamped" (or laser cut or who knows... not forged).
So, all of that said, if you are offering to make me a chef's knife with a half bolster, I would love it. DM me and I'll give you my address where to send it. I prefer an 8" blade, but would be very pleased with a 9 or 10" blade, too. And I prefer a western style handle to the rounded Asian/Japanese style.