Development continues.
Boker have tried then in field knives, but without great take up thus far.
They will hold a great edge, but sharpening tends to be a specialist thing. Kitchen knives have seen some take up.
Biggest issue is fragility - very easy to break the blade. I have tried one from a Japanese maker - provided free for test, no idea what cost was. Lasted two outings. Drew it after a rough ride in the back of an argo ( on my belt ) and found blade to three pieces.
Not techy enough to know if that's ultimately a solvable issue.