Weird, the "old" Classics with the bolster still seem to be on offer, though. I wonder for how much longer. The old ones must be considerably more expensive to produce - one must: heat the stamped sheet of metal partly , squash it together to form the bulge for the bolster, drop forge the bulge into the bolster shape, remove excess metal again, then all the extra work the bolster necessitates when doing the finish work and when fitting the handles ... IMHO we may be seeing the beginning of the end of the classical German bolstered knife here. People just seem to be over that old and tired thing with the bolster being a "mark of quality".
Regarding the poor quality, that seems to be a growing trend, unfortunately. I own three somewhat older F. Dick Premier Plus knives which are pretty nice (but very similar to the Wüsthofs). I recently bought a new 10'' chef's knife to add to my collection and it was so poorly manufactured that I wrote a very long and somewhat acerbic letter to the manufacturer, complaining about the poor workmanship.
The profile of the blade was irrgeular, with bumps in the convex curve and even two very small concave parts. The bevel was superwide, which was a clear indication of how thick the blade was at the shoulders (even though they are now sharpening at a 15° angle instead of 20°, but still) and it was also very uneven. The blade was horribly thick at the tip and it would have been no joy when cutting oinions. It is, frankly, a mystery to me how such a poor workmanship is even possible with production almost fully robotized (I know Wüsthof production is, from their videos, and F. Dick must be on a similar level).
BTW F- Dick answered my letter and offered to take the knife back and send me another. I took them up on the offer and got a new 10'' knife ... which was only marginally better than the first one. I have given up on F. Dick and can no longer recommend them.