Nope. Frankly - you can get a fine edge on pretty much any commercial knife these days. It's more about your sharpening than the steel. This line of knives has a number of advantages over others:

1. the initial price is downright cheap compared to your big-name brands
2. they take a good edge easily, and hold it pretty much as well as any of the previously mentioned big-name brands, if not better
3. the stainless they use is an excellent compromise. It sharpens easily, as mentioned, with little metal loss, so they tend to last.
4. you can throw them in the dishwasher FFS! NO PROBLEM! I wouldn't do that with ANY of my other knives. Either the water is bad for the handle scales, or the heat is bad for the blade. With this line? It is NOT a problem.
5. they are designed for commercial use, and the handle design reflects that. The handles are a good and comfortable size and fit, and have a good, non-slip surface.

So what's the con of owning these? They don't have a fancy name or pedigree. They don't have beautiful wooden handle scales. Which IMO, is not a negative!

I've got quite a few knives that are just as old. A couple I've got are even older. But this brand is, IMO, significantly better for the cost, and wears significantly less with the same use. I got in a conversation on FB, and the other person was working on something in the kitchen, and just happened to have the same Sanisafe paring knife that I do. And I realized that it was a good candidate for BIFL. That's all, folks! :D