A couple of observations.
Mike Stewart is the manufacturer of Bark River knives. (among thhe best semi-custom knives in the world.) He's also one of the most knowledge people I've ever known abour knives, knife making, and cutlery steel.
If Mike says a knife is quality, then you can bet it is. If he says it's junk, you can believe that, too.
Until this thread, I'd never heard of Cutco.
kitchen knives are Japanese laminates. But they're expensive!
This forum is, or at least should be, a good place to learn about kitchen knives. The better your knife, and the more you know about maintaining it and getting the most out of it, the better off your cooking will be.
I came here to learn. But I'll have a hard time learning anything if I get offended when someone shoots down one of my cherished myths.
IOW, I won't take offense if someone far more knowlwdgeable than I am tells me something.
When Mike Stewart or Chico Buller talk, I listen!