While I cannot compare what you are talking about Dom, I do have a few Forschner's and they have performed pretty darn well for me especially considering what I paid for them. They probably do not have the life span of the particular one you are talking about but I am not sure you could do much better dollar for dollar than them. Do they cut as beautifully as my Bob Kramer Shun, no, but I could buy an assload of them for what I paid for that knife and throw them out when they get dull and probably be ahead cash wise.
My favorite part of them is probably the handle. It actually has some grip to it, and when it is wet you can still grip and not slip. With these smooth handled knives it can often be a problem, in fact particularly when butchering a huge problem. I use the two cheap Forschner ones (the flex tip and the non flex) when I have done that sort of work and they were far more effective than then slippy gripped ones people snagged from their knife rolls. (Fat is slippery mmmkay)
So I would say for me it is more about the handles than the quality of the blades (which since they are stamped is lower to be certain).
Last edited by M_L
on Mon Aug 20, 2012 11:54 pm, edited 1 time in total.