[sandworm101]

Many sharpening companies provide knives and keep them sharp for a flat rate. The more they have to be sharpened, the faster they get worn out. If it is on the sharpening company to replace worn blades, they will want to strike a balance between lifespan and replacement costs.

The fancy "Japanese steel" knives cost the earth, but high-quality commercial knives (99% identical) don't. Commercial knives are designed with a different approach to safety. They usually have larger grips/guards that, while cumbersome to noobs, reduce injuries. A blade destined to be used constantly and resharpened many many times will also be substantially heavier. That may seem a problem for cutting tomatoes in your kitchen at home, but try prepping a few hundred chickens each day for a week and you will appreciate the heft.