This knife is a steal of a steel! It is probably the Abrams Tank of boning knives! It is a stiff blade knife, not flexible like filet type boning knives. It does need sharpened when you get it, however once the edge is on it will stay for a long time. Use it all day and it is still sharp. That's the beauty of carbon steel. The blade will rust if you do not wash and dry completely after use. ( I put mineral oil on mine to protect it.) The handle is plane. Sanding of the handle edges with a coating of mineral oil or cutting board conditioner will make the handle feel better and water proof and protect it from drying out. I had to buy three of these as both my daughters wanted one. For the money you can not go wrong and it will last a couple generations! Now I have to go cut up 25lbs of pork butt for homemade sausage!