If you use your knife for general utility and don't really care about things like "food prep" they're worth a try. Sharpening isn't near as bad as people think, it just takes longer. I like to tape off my forward edge so I don't round off the secondary point then I sharpen the main edge on my Sharpmaker, then I take the tape off and sharpen the forward edge freehand with my rods laying flat.I am really partial to the Insingo blade shape (have both Inkosi and Seb 21), I would really like to try a tanto; I think my biggest hesitation is sharpening one.