Hi Stayangry,
I've got a little crkt lock-knife, bevel edge on one side, flat ground on the other with a short serrated edge for about 20mm or so of the blade (total edge length 90mm or so).
Devilish sharp when new, held an edge well for a while but was a beggar to resharpen and I used to resharpen knives for a living so know what I'm at. I actually thought that I would ruin the steel cos I had to grind it so hard. Wrong alloy for a sport knife, or any knife outside of a pathology lab where they cut bones every day.
Couldn't really recommend them.
ATB
Geoshot