My best knife is the one I've just sharpened.
Not an entirely flippant comment.
I've seen some chefs sharpen the knife after every few slices during a prep session.
I think it may depend on the hardness of the steel.
Soft steel will be easier to sharpen, but need doing so more often.
Harder steel may need less sharpening, but it can be so hard to get an edge on it, it is never truly sharp.
IME it is the softer, European stainless (anything like 1.4116 and below, but that obviously depends just as much on a heat treatment) that is usually harder to sharpen.
Being soft it has higher toughness and abrasion resistance on the stones, which makes it a b*tch to produce a burr and then properly deburr. Stainless from Takefu or Swedish steels are usually less tough, but harder so sharpening is somewhat easier. It is untill we get to powdered metallurgy steels that reach hardness over 65r sharpening may become royal pain in the backside (zdp189 is often cited as it).
On the other side everything (almost) made with carbon will always (almost) be easier to sharpen than stainless (has something to do with Cr forming hard, chunky carbides, which make producing an even edge harder) . Even softer carbon will respond better to abrading than stainless, so if you are happy to live with rusting and more maintenance you will have easier sharpening.
Or you could always get something semi stainless and live with the best and worst from both worlds
If you would like to support British product I do recommend having a look at Dan Pendergast knives and Blenheim Forge.
Both do have their own style, not my cup of tea, but certainly very interesting.