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The edge out of the box is one of the sharpest edges cuts newspaper without ripping.
Chopping motion is it's thing vs a slicing motion. I can only imagine if one slips they could actually chop their fingers off with this one as it's sharp.
But atm I changed the edge on it and gave it as a gift to a family member. Now it's even more sharper.... But I don't see anything really wrong with this. Seems like most people on the web has a idea that more $$ = more better. For this isn't a case. Edge the wasn't to my liking but it's personal opinion as I prefer less angle at longer knife edge. (Just the edge needs to be sharpened often this way but you could do thinner slices.)
But in personal opinion I would prefer a smaller chef/santoku knife.
Don't worry you gotta start somewhere, I started self sharpening on a ~200USD pocket knife. Getting a good edge takes some time, but once you are in the mix you sorta feel at peace and relaxed. From the pictures on the Dragon Fire it seems like it has a similar edge to this. So if you like that one you will like this for the blade. That said the handle is different, this is made for bigger hands. The blade is sharpened on both sides (dual grind) for a truer asian knife if you care to look for one is a single sided grind. (Which imo allows for quicker cutting at a higher accuracy)
Also a quick way of knowing you got a good grind is when you can accidentally cut yourself and feel no pain.