+ on Global Knifes
+ on OLDER Ontairo old hickory
+ on Victorinox
I am a furniture maker and sharpen blades daily, diamond stones, water stones and oil stones. Steels are diferent, some hold a edge well, hard to sharpen- softer steels, don't roll an edge easy to sharpen and every where in between. If the blade on your knife has not patina to a golden color, it is not a true carbon steel, like O1 or 1095. A nice Swedish SS steel is 12c27, very much like a carbon steel, but some anti rusting propertys.
I use Global, nice steel, good ergomomics, one piece handle. My daily knife to process meat for my dogs is a older Ontairo old hickory carbon steel knife. The blade has patina to a golden color, sharpens very easely and will not chip or roll an edge when I hit bone.
I do not think prodution knifes are sharp out of the box. A knife steel will roll back the edge of the blade, but I would not call it sharpend. The best Knife is a sharp one.