When I received this knife it was sharp but could have been sharper. I used a blade guide sharpening aid and several stones in succession to set a much steeper bevel (Shapton 320, 1000, 2000, 5000.) I finished the edge on a 1micron and .5 micron balsa strip. It made a really nice edge. I also smoothed out the sharp corners of the spine a bit, especially around the pinch grip area. I've now used it for vegetable prep, opening lots of plastic bags, cut cardboard boxes and slicing pork and fish. After 5 months in a production environment I've had to tune the edge up lightly on a ceramic steel five times and polished the edge a bit on the balso strops twice. It's not a bad knife. I really like it. I've gotten used to the unique shape of the handle. I also like the transition from handle to blade. It feels very comfortable in a pinch grip. But because it's stainless it really matters how you treat the knife and how good your cutting techniques are.