It's called "honbazuke," but I don't really know what the definition is lol
Apparently, about 30 years ago, in knife specialty stores in fish markets, sashimi knives and deba knives were sold without being properly sharpened, but in those days, face-to-face sales were the only way to go, so they could ask the customer each time whether they wanted the knife sharpened or left as is.
Now that online shopping has become the norm and Hagane knives are given bad reviews like "rusted in a day," I think that even in physical stores, you will generally buy a knife that has been sharpened and is sharp, unless you ask.
Even if it's a brand new knife that is in good condition, I would never use it without sharpening it at all.
When it comes to single-edged knives, even if they cut well right out of the box, it's important to make sure that the back of the knife touches the ground properly.
You can even sharpen the front knife with a small blade and the cutting edge roughly so that it cuts well, but if there is a part that doesn't touch the back side, burrs that appear when sharpening the front side cannot be removed and distortions in the cutting edge cannot be corrected.
If you sharpen the back side at an angle to remove burrs, you will have to repeat this process every time you sharpen it, and eventually the steel will wear out and it will become difficult to repair.
I'm not sure what "real sharpening" is, but when you buy a new single-edged knife, the first thing you should do is make sure that the back side is sharp.