Here's an example of a very typical knife design:    Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife axis and it's pretty thin and its side actually continues into a very sharp blade edge.  My concern is the following. Suppose I need to cut a chicken carcass. I will want to stick the knife deep and then start cutting. What if while I'm sticking the knife my hand slips along the handle onto that edge pointed to by the arrow?  I expect an epic cut should that happen so I've been avoiding such knife design for years and always preferred knifes where there's a piece of plastic extending from the handle in from of that blade edge (kind of hilt or guard). Maybe I'm just overly paranoid about this.  Is there real risk of having a cut while cutting food in the scenario I described? 
Short and sweet... Use cake / pastry flour. At 5-7 % protein vs. 11% for AP vs. 13% + for bread flour, that means a lot less gluten formation. This protein, when mixed with water and subjected to mechanical working is what produces gluten. The higher the protein percentage, the 'tougher' (due to the gluten) the final product. Always use cake or pastry flour when making any type of cake, even brownies. And a little extra egg won't hurt, either. 