Mine are stamped steel, not the forged steel, those are astronomically more expensive.
It's true what they say, nice knives can really make the job of slicing, chopping, mincing much easier and enjoyable. I steel my knives before each use and sometimes I steel them after washing. There are a few youtube vids that will help you understand how to steel your knives, I watched them, and it's really easy to learn. Hold it at about a 45* angle, the steel will ring if you are doing it right, and it will make a grating sound if you are doing it wrong. It's very easy to hear.
Every piece in my block is full tang. Every piece is solid. The scissors come apart for cleaning.