Yeah there's no forever knife. All knives will dull and require sharpening. If you're sharpening with some skills, freehand, on waterstones, that's the least metal you can remove and restore the edge. Even if you do it right, you're removing a tiny bit of metal each time.
Here is Iron Chef Masaharu Morimoto's yanagiba over 3 years of sharpening, twice a day, once before lunch and dinner service
Not that you'll be sharpening 2x a day because your knives don't need to be world class sushi master sharpness.
Learn to sharpen and you won't be afraid of new, used, vintage, whatever. You can buy and tune knives to your liking.