I have just browsed the Robert Welch website and several things make me wonder about the knives..
First, the blade profile. Unlike bonesetter, I do prefer a "French" profile, where the blade profile is a gentle curve. I can use more of the edge that way, and when I need the tip cutting to my cutting board, I don't have to either raise my entire arm up very high and set my wrist at an awkwardly steep angle, just to get the tip against the board (or switch knives, to one where the tip is lower). I can still rock-chop (if I am so inclined) with a gyuto, and I can get a very good "guillotine and glide" clean cut with the gyuto. Others might prefer a high tip and plenty of belly, but not me, thank you.
Second, the steel description. Robert Welch does not specifically mention what steel is used, other than describing it as "German steel". Since many cutlery companies do not list what steel is used, then that's probably fair enough (I can think of MAC knives, which are also proprietary in the steel used - but are high quality). However, the description of the steel being "German" in origin makes me think it might very well be either 4116 steel (aka "X50CrMoV15") or something very similar. That steel is commonly the usual suspect in many high-end German knife lines, and it is best known as being very tough (few or no chips in the edge), at the expense of being able to keep and hold an edge at the level of better Japanese knives (such as the MAC).
One issue with that steel is whether polishing the edge will hold up in use.
The edge is described as having a "Japanese" edge at 15o. Unless you are dealing with a lobster splitter or some other heavy abuse knife, your knives simply SHOULD be at not more than that angle and not at anything at a higher angle. But holding that angle will be something to observe in use.
The knife is forged with a bolster. That's neither good nor bad. In metallurgic terms, that really doesn't matter, Since you only get knives which have gone through heat treatment (annealing, quenching and tempering), any advantage you might have started with from forging disappeared with annealing.
Kudos to the design team in keeping the bolster away from the edge at the heel of the knife. Too many "modern" designs have extremely massive bolsters along the choil, all the way down to (and even beyond) the heel. Those massive bolsters are just simply a major nuisance in trying to get a smooth full length sharpening of the entire length of the edge.
The ergonomic handle concerns me. I use a pinch grip, where thumb and forefinger are directly on different sides of the flat of the blade forward of the bolster, and the other fingers are very loosely wrapped around the handle. I have found that an ergo handle with an upward bend tends to make my wrist bend at a sharper angle, and, at least to my wrist, is not as comfortable.
Those are my reactions.