Oh man....that first one "Bolster vs Bolsterless" is just sillyness. There is zero truth to that.
2. All steel is forged. This is actually a lengthy debate. I'll try to keep it short...others can add on...and feel free to ask any further questions.
Typically, when a knife today is marketed as "Forged" it's saying that the maker took a bar of steel and pounded it out to rough shape and then ground to final shape.
A "Stamped" knife takes a piece of forged steel sheet essentially the thickness of the thickest part of the blade and the knife is "stamped" or cut out of the sheet. A bolster can be added by soldering/brazing, welding, or mechanical means if the maker so chooses.
Many Japanese knives are forged from bars by makers.....others are stamped/cut from sheet and ground.
The truth of the matter is that today there are really great steels that makers can buy in sheet format. Some are the same steels that others use in their forge. 52100 is a prime example....I use 52100 in sheet while others buy bars and pound it out. There are advantages to being able to forge from bar....integral bolsters being the one that makes me dream of owning a forge. But at the end of the day, if you can find a knife made from 52100 that you like, it will perform equally as well whether it was made from a bar or a sheet.
3. I'm sorry, but I can't answer this one. I don't know the laws everywhere.