In the "Likewise, there are more than a few that were hyped immensely, but still failed because they, for lack of a better term, suck." group I will nominate one that is apt to be controversial.
The Benchmade 975SBT. While I don't own the others in this family I'm sure they probably have the same traits that I dislike about this knife.
It doesn't cut well for me in "normal" usuage. Maybe if I was a southpaw things would be different but, I'm right handed and not very ambidextrous. Couldn't they at least grind the blade for right handers? I know, I know...it wouldn't photograph nice if they did.
It's chisel ground. Sure it's great for very shallow cuts but, that is a very small percentage of my cuts and it just doesn't work well for the majority of my usage.
It's tanto profile may be great for punching through things like car doors and oil drums but, a card board box, airline bagel, and the like really don't pose a threat to the tip of any knife of reasonable quality. It won't spread peanut butter or jelly very well when scraped out of those little plastic-tin foil individual serving pieces you find at breakfast buffets and similar places and spreading mustard at a picnic is pretty marginal.
The serrations on this combo blade. Why? In general I have grown a dis-taste for all 50-50 combo blades. If I want a serrated blade, I want the whole thing serrated. The vast majority of the time I need a straight edge and the serrations mean I loose half the useful length of my blade. I think I can make up my mind most of the time whether I want serrated blade or not. 50-50 combo blades I guess work if I can't make up my mind.
A liner lock Tanto format folder seems like an oxymoron at this point in time. A fixed blade Tanto like the Cold Steel mini-Magnum or similar, okay, but a folder? .... serrated? .... liner lock .... yep, I fell for the hype with that purchase.
There are a couple good things about it though. It has traditional good Benchmade quality and is Black-T coated.
What have I learned? Don't believe everything you read. Ask around before you spend your hard earned money, after all the hype dies down a bit. As mentioned by our "FAQ" guru, a straight edge sharpened very well with a piece done to a rougher grit does not destroy the benefits of a straight edge and retains the combo edge type performance for many things when it is needed (rarely in my case). Something with belly in it works better - Sebenza and EDI come to mind off the top my head. At least now, I have a much better understanding of what I need in a knife.
Sid