I've seen this discussion again and again on outdoor fixed blades. Honesty, since most have a tang that goes most of the way in the handle, no matter what type it is, it works fine. I'm not one who hammers on my blades with a rock. In that case, it's not that big of a deal, but a lot of kitchen knives are built completely different. I see a lot that just have a little stub of the blade, roughly an inch, that the handle is molded or attached over. I've seen it break, especially on cheap kitchen knives from the dollar store. I mostly own Henckels (since they're one of the few non-Chinese brands of knife I find cheaply around here; especially at discount stores), and the majority are full tang. But my Radas, looking at photos on the website, have basically an inch of blade attached into the handle.
Not too bad for the "Tomato" slicer, since it's mostly a steak and paring knife, but the butcher's knife is an issue. I often use it for separating hot dogs out of the pack; in a chopping motion; which I kinda think myself is a dumb thing to do. SOrt of afraid that little piece can break off or come out. Will probably replace it in use, with a full tang Ontario. Unfortunately, carbon steel, if not taken care of, will rust. The reason I retired it is when I let my grandmother use it, it had gotten coated in rust. From then on out, it was a field knife.
So, what's everyone else's take on this topic. And does Case make a stainless Butcher?