It's not really that complicated. Factory knives, it's a cost issue. Most people's expectations are not as high as ours, a machine or belt edge is more than acceptable. Why pay someone extra to finish an edge that most people wont notice and wont last as long?
Maker knives, they just dont sharpen as much as we do. They spend their time making knives, not sharpening them. Obviously not true of all makers, Carters and Daves have been known to have a few good edges.
"God sends meat and the devil sends cooks." - Thomas Deloney
I actually thought Devin's edges have been very good, just not as refined as I like them.
the factory edge on most people's first japanese knife, though it can be improved on, is still a million times better than the edge they were used to...
You can put a pretty mean edge on a field/hunting knife with a fine grit belt and a little elbow grease on a good strop. That is probably what many knifemakers, myself included, have always done, but super thin kitchen knives are a different breed of cat from what I have seen on here.