Cutco makes very impressive steak/table knives. Their "Double D" edge is phenomenal when it comes to working as a steak knife, and it stays sharp for a long time. My wife and I have a full set of table knives, a boning knife and a carving knife in the Double D edge, and they have yet to need sharpening after 12 years. Our butcher knife and paring knife, on the other hand, leave quite a bit to be desired in the edge retention department. I found out that they use simple 440A steel in their knives, which is basically surgical-grade steel. That sounds good, but if you think about it, surgical blades are single-use, so they need to be made of inexpensive steel that can take a very keen edge. However, they'll get used rather lightly, to be honest, and then discarded. It's basically the bottom of acceptable blade steels. Cutco does an excellent job with their heat treating, so their blades tend to fare better than most 440A. My paring knife and butcher knife are easy to resharpen, but I find myself doing it very frequently -- even more frequently than the carbon steel Old Hickory butcher knife that I have that is older than I am.

Personally, I think most of their products are overpriced and their plain-edged versions are overrated (their DoubleD is fantastic, though). When we got ours, I thought they were "da bomb!" but as I searched for different blades, I learned what is out there for the same price that is far superior. My wife loves the Santoku style of blade, and for the same price as Cutco's santoku knife, I can get a santoku make in Japan of Japanese steel that if far superior to any Cutco knife:
Hiromoto 190mm Santoku
Mac MSK-65 Santoku (sells for $100-110 online)

If you want a serrated knife, Cutco is incredibly hard to beat. For a plain edge knife, there are knives out there that are far better.