Metal dust/shavings in food from knife wear

No, there is not a risk to getting the kind of cut you describe, as long as you treat your knife with the respect it deserves.

If there's a dull, raised part at the back of the knife, it is called the bolster, otherwise it's the heel of the blade. The raised version is a common trait in forged knifes, and is supposed to add strength to the blade.

From experience: yes, you can cut yourself on the heel of bolster-less knifes, but generally not in the way you describe. I would not avoid them, or avoid knives where the blade tapers from the handle for safety reasons. I've cut myself a couple times on the heel of the blade when grabbing for a knife in a hurry, but these kinds of cuts are generally superficial and fast healing.

There is also a significant advantage to bolster-less blades: they're much easier to sharpen, and have more usable length to the blade.

You will need a standard curved 10" butcher knife. You cannot cut a proper steak with a straight-bladed chef's knife, as the blade will not contact the cutting board at the proper angle. The knife needs to be sharp. A sharp knife is less likely to cut you than a dull one because the handler will not have to fight with it. Also, please observe all safety regulations and common sense when using a dangerous instrument like a butcher knife.

Here is an image of standard curved 10" butcher knife:

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