Those are the ones I have that entire set in Black G10 handles with brass pins. (limited edtion) I also use Shun and Wustoff.
One thing that has imporved all of them is going to a thin highly polished convex edge.
I also keep to Busse INFI steel knives I have modified to be useful in the kitchen.
This vendor you found for the bark River knives is very honest and I recomend them highly.