Well, they're cheap(a), which means if one get bent, broken, dropped, or stolen you don't worry- same reason i don't use expensive knives at work. They perform fine(b), of course other knives are harder/sharper, but would they do a better job in a slaughterhouse setting? Probably they would functionally make no difference. (C)You need to steel your knife a lot when cutting meat anyway because the fat builds up on the blade. (D) A lot if health departments have regulations about handles that fibrox and sani safe exist to meet.