Pretty much what Harrison has said, and though it has a significant curve up front and looks to have a very slight curve to the back half. The handle wouldn't bother me, it's wood anyway and easy enough to shape. But comes down to it I wouldn't be buying the chefs, but some of the other kitchen knives look a really great deal for S35VN.
That being said, is there really any reason you want this particular cpm alloy, and I have to think no, except for the price which is half or less of what these knives typically go for, even at this level of FF. And the important thing is Warther does say they pride themselves on a thin edge, and the wood handle is respectable looking.
If I were to give warther a shot I personally would go for the 7" slicer as I have a need for something like that right now. But I'm more inclined toward the Yoshihiro honkotsu in Daisu CPM alloy, again at twice the price. And then again....
That leaves me with just one question about the Warthers. Are they sent to a top-notch heat treater? Because HT is everything with the CPM alloys.
Right now I have to think the premier cpm steel for the kitchen is semi-stainless HAP40, but you are looking at about $230 for 240 chefs/gyuto. Same for fully stainless SRS-15.
R2 is another great steel, but for a 240 you are looking at close to $400. But in a 210 though there is the Takamura that Harrison alluded to.
But you have to understand that these alloys, though not really delicate, are not as tough as S35VN. They require a little more finesse in use to prevent chipping. Which really shouldn't be a problem for a home cook with decent knife skills. The other alloys will take a better edge and hold it longer than S35VN. The outdoor crowd likes S35VN I believe simply because its tougher than the other choices mentioned.
So I hope this provides the information you need to make an informed choice on the Warthers.