See, now, i AM a knife guy. A fanatical knife guy. Until 12 years ago, i was a professional knife guy.
I do not & will not EVER understand the mentality of 'its got to go through X amounts of whatever animal without sharpening'
Why is sharpening or honing a knife such a damn chore?! Lets be honest here. A solid 75% of people who want a knife that'll 'stay sharp' cannot sharpen a knife. Wanna know a secret??? You can't sharpen a knife, because a knife that'll stay sharp for 'XXXX amount of whatevers' is super hard, probably brittle & INCREDIBLY hard to sharpen! Also, you's guys are using your knives until they are literally blunt.
That's a completely arse backwards, bullshit way to treat any knife.
Look. All knives need to be honed. Constantly.
99%of professional butchers & meat cutters use cheap Dexter or Victorinox knives. I don't know a single meat processor or butcher (and i literally know hundreds) that has more than $30 invested in any single knife. They use the knife for maybe 2 minutes work, then hit it on a steel or crock stick (I'm a crock stick fan myself)
Bottom line & long story short...... it's a hell of a lot easier to KEEP a knife sharp, than MAKE a knife sharp.
Hone that bastard & quit worrying. It's literally a 5 second job, once you've practiced it. I've built hundreds of hunting knives from simple steels (1095 & O1) and I've personally been using the same knife for 8 years. Not one has it been sharpened on a stone BUT it gets hit up on a stick probably 10 times per animal (dead to freezer) I can still shave with it. It's nothing to do with the steel, maker or anything else. It's about the nugget using the thing learning HOW to use the thing.
Sorry.