It is true that nobody in these forums likes 440a. But you know what? That's what Kershaw uses on, like, 70-80% of their knives. And I'll bet that there are so many people in here with Leeks, Chives, and Scallions that we could all probably be damned as hypocrites.
What it boils down to is the heat treat. Boker puts out good products with their name on it. It's when you are looking at their knives that say "Magnum" that you are on the losing end.
For $43, that is still an awesome knife.
At the very least, you could find out first hand how their Argentinian line is.
my two cents.
-KC