a friend of mine is set on buying a new knife and he has a browning catalog and an itchy check book. my question is this, are browning knives any good??? I had a browning trapper about 100 years ago and it seems like it was a good knife. I think the new ones are made in japan {seki} which is fine but i don't know. you people have all knowing knowledge so cough up and enlighten me please. thanks, ahgar