I've been curious about these knives and was glad to find the article. I like everything about the knife except for the blade steel. Without going into a lot of technical detail, 420 stainless is the steel a manufacturer uses when he just doesn't care.
420 can take a very sharp edge but that's irrelevant, it will hold that edge for a short amount of time. 420 *could* be hardened further, but then it becomes very brittle, so mfgrs leave it soft. 420 tends to roll the edge, which is why it's infamous for blunting quickly. 420 is good at two things: 1) not rusting; and 2) being stamped, which is the easy way to make a knife blank.
If you really use a knife...I mean, more than just carry it...you'll quickly learn for yourself the difference between a low-quality and a high-quality blade steel. If I could get a Deejo with a decent steel, I'd be tempted. With 420, not interested.