They don't disclose the steel or hardness. Last I heard it was 440a and low mid 50s for hardness. 440a is highly rust resistant because it has low carbon. Too low of carbon for good edge holding and toughness.
The straight edge knives have low hollow grinds. Hollow grinds are the cheapest to produce and perform poorly in kitchen tasks because the are prone to wedging in the cut.
They have no distal taper which is desirable but not critical.
The handle is inappropriate for a proper pinch grip.
Ummm.... Cutco are waaaay overpriced, and this is 100% to do with how they are sold— they won’t go through retailers.
The knives are also cheaply made, never mind the metallurgy lessons, it’s just a hunk of steel that happens to have a 1/4” hollow grind bevel on the bottom.
A good knife blade has to taper gradually from the spine or top of the blade to the bottom, or cutting edge. This is fair.y labour intensive and can be done either by forging or grinding. If you don’t do this what you have is a splitting wedge like for firewood. And this is exactly what the Cutco is. Also, just like you would never trust a gasoline powered car that never needs oil changes, never trust a knife that “never needs sharpening”
IN addition to Phatch’s recommendations I’ll add another: Victorinox, aka Forschner in the U.S., which for me is probably the best bang for your dollar, and a very respected brand with a lot of history.
i have a cutco filet knife i had got as a gift many years ago that has always worked great for that task but yes they are currently overpriced for the other options out there. if you're looking for a great cost to performance knife i have tested these little known knives by the brand daovua from "chef knives to go" ive tested the gyuto and nakiri. just a touch on a wet stone and they're lasers https://www.chefknivestogo.com/dalespstkn.html