Pro chefs like Max can maintain perfect edges on anything and he is often in his home location with equipment of choice.
The Forscheners are soft and lose their sharp rather quickly,but a few licks by even inexperienced knife users can also bring them back to an edge.Handy in a supermarket meat shop,or traveling the circuit.
We like the Macs and give them as gifts to folks we visit,so I know we have a great knife to use when we cook with them.
We have a large amount of German knives,but many folks have difficulty getting the edge back,without sending them out to a pro.
Comp cooks use Forschners for this reason.
They also are reasonably price,for a cook that may not use a brisket slicer every day.
Just a couple of thoughts.