The tihing to always keep in mind with any Havalon (Havell) knife is, it's a surgical scapel with a means to lock it securely into a handle, whether a small folder or something else (Havel makes rigid handles but there is no practical way to carry one).
The folder makes it safe to carry. Always respect the blade. Being a scapel, it's stupid sharp, sharper than any conventional blade can be honed or stropped to at home. Never try the 'shave your arm hair' scenario with a Havalon. It will immediately cut your epidermis, thats what it's designed to do.
The cutting edge is machine ground and stropped. While you could theroitically attain a similar edge at home on a conventional knife, it would take hours and using it would dull it almost immediately, one reason Havel makes the blades replaceable. Their's dull too.
The blade steel is imported from Japan (I believe it's Nippon surgical grade)
Use the Havalon for meat (tissue) cutting and sectioning and a conventional blade for deboning and you'll be good to go. Just watch your digits when using a Havalon.