I prefer forged knives for the quality of the steel. The arguments are extensive and long, but, essentially forging increases the ability of steel to take and hold an edge for a longer period of time. It has to do with grain orientation etc...
I would look for a forged knife with a solid handle, Consider Global as a good mid-price knife also.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."