Seems to me that there are a lot of different folks here that all have very different ideas on what a kitchen knife can or should do.
Knives--like Cut-Co are great for the average home cook.
Alcas-the Actual Company--Designed them for the Home Cook.
They were never meant to be used by Professionals or Even Enthusiasts.
The Average Home Cook has actually never had a sharp knife in their hand and most likely never will.
The Cut-Co knives come relatively Sharp--by a Home Cook's Standards-- and maintain that level for a very long time.
With the Exception of possibly a Bread Knife--Serrations add nothing to a knife's performance and are sold because people have no Clue how to sharpen a knife.(That is Why Cut-Co puts them On)
After Reading Through this Thread I find that most here are used to softer blades so 440A should not be an issue.
The Talk of --Bolster--No Bolster-- is a matter of Personal Choice and not an issue on what is Good or Not Good.
In actuality--The traditional Bolster of a French or German Style knife impedes proper sharpening and adds unnecessary weight.
If you like them - fine.
Bolsters are not an aid to the performance of any knife.
Same for Forging.
Decades ago--Forged Blades were Superior to Stamped Blades but Today--they are NOT so that is another issue that is not an issue.
Advances in Making Knives and their Heat Treat have leveled the Playing Field on that Subject.
You also have to keep in mind that a Forged Soft Blade and Stamped Soft Blade are about the Same.
Most of the Brand names mentioned here are what most of us consider--Soft.
If You are a Knife Enthusiast--Cut-Co is not for You.
It is for folks that are just reaching into a Drawer and want to cut something and really don't know what a High Quality knife feels or cuts like and--really does not care.
Cut-Co Knives have their Place.
I would not be Caught Dead with one but there is no reason to bash them.
They found their Customer niche and play to it well.