holdanedge,
I believe you have left many with the impression that the knife is something one would find only at a fly-by-night flea market stand. That is probably not entirely true. When you say, that the fit and finish is poor, can you tell us what you are using as your yard stick? It seems to have had enough in the fit and finish department to attract your interest to begin with.
There are plenty of good production knives made from 420HC, AUS6, 440A and similar grades of steel. Throw something like AUS-8 and 440-C into the equation and you are starting to move up into very good cutlery grade stainless steels.
We tend to focus way too much on the latest overly hyped mythical steel. Steel is one of the few piece of technology available to the cutlery industry which allows the makers to differentiate their lines. Its' importance tends to be overly stated. Names aside we are only talking about iron, carbon, and perhaps a few additives. Some mixes are better at holding and edge; but, also more prone to rusting, more dificult to sharpen, and more brittle. Each knife and each grade of cutlery steel presents us with a compromise. Yes, edge holding can be important. Especially if you work in a slaughter house where stopping to sharpen your knives 10 times a day can cost you real money. But, for a hunter that takes a couple of deer a year during the short hunting season, a simple Buck 110 in 420HC is just about right. The real issue for the later might be that, when he throws the knife in his kit at the end of the season, he doesn't want to come back 11 months later to find a rusty piece of junk.
Only you can say whether the knife is worth $130 to you. Despite what the rest of us might opine here, the market has already priced the knife at $130.
n2s