The only knife without sharpening that exists is the knife that is never used. The better the quality of a knife, the longer it will retain its sharpness. We won’t go into technical details about alloys and knife manufacturing, but nowadays most companies produce both “high-end” and “low-end” knives. Knife sets sold in big-box stores and on TV are generally considered “low-end” to “very low-end,” making them poor investments. Good knives are purchased from specialized places and usually individually; of course, they are more expensive, but there are options for all budgets. However, a good knife is an ideal companion for a serious cook because, with proper care, it will remain loyal to you throughout your life, retain its sharpness longer, and truly be a pleasure to use, making it a worthwhile investment.
Unless you are a professional chef, a butcher, or if you use knives all day long, there is no need to spend hundreds of dollars on a good knife. You can acquire a good knife for around fifty dollars, which will fully satisfy you throughout your life.
Most new knives only have a basic edge and may require sharpening sooner or later after purchase. As for knives without sharpening, let’s be clear: they do not exist. The only knife without sharpening that exists is the knife that is never used.