Yes, I believe that is what I meant. I was reading somewhere last night (don't recall where, sorry) about the various steels and what they have been/are used for, what they were developed for etc. The article mentioned that 154CM is no longer a steel one can assume is high end due to the way it is being hardened by some Chinese sources.

Doesn't mean the steel is bad, just that one has to be careful where/how the knife was made.