@Melonlity -- But a lot of knives are made so that food does not stick to them. That is an advantage of a hollow blade knife, sure, but it is not the main advantage. What is the main advantage? How about the fact that you have a tough, steel knife blade to work with that is small enough to do some precision work.
But there is a problem and the article points that out. It is too easy to slip some substandard materials in that blade and sell one of these knives for cheap. Do not be fooled. Go for solid, steel blades and get ready to pay a bit for them.