alive689If you've read Chad Ward's An Edge in the Kitchen, this is the type of knife referred to as 'machined'. It's stock removal, as with nearly everything else folks typically run into.
Not sure exactly what your standard or mental image is for forged.
sc_fdAll knives are stock removal, both stamped and forged (these knives are forged). Stamped knives are stamped out of a sheet/roll of steel into a near final shape, then any finer details such as blade profile, etc is machined, hence stock removal. Forged knives are forged into near their final shape under likely hydraulic hammers from billet, then the final details are machined in, also stock removal. Both styles are then usually partially sharpened, heat treated, then finished with handles/final sharpening/polishing and boxed up for shipping.