That's a hard question to answer, especially because unless you have a wire edge or sharpen at an angle too acute for what you're doing with the knife, your edge doesn't really fail - it just gets duller and duller until it fails to meet your particular standards for sharpness. My edges dull noticeably in the first couple minutes of use after sharpening, but that's because they are quite sharp coming off the stones. They still easily shave arm hair for weeks.
Generally, I sharpen my main knife about once every 2 or 3 weeks. Usually just a touch up. It never gets dull enough that it doesn't shave arm hair easily - i just find that the easiest way to maintain an edge that I like is with fairly frequent touchups on a medium or high grit stone. My main knife is a sakai yusuke, in white #2 steel. I am a lowly home cook, though I do put my knives through a harder workout every once in a while with the rare catering event or the slightly-less-rare homespun cooking competition. After those sessions, I often sharpen, though again the knife isn't really what people would consider dull. I'd hazard to guess that if I didn't strop or touch up at all, the edge would fail to shave after... maybe 4-6 months (?), but it's hard to say.
I used for years a hirmoto AS as my main knife. The edge retention on that knife was longer, but I'd have a hard time quantifying how much longer. At that time, I would usually let the knife get much duller before breaking out the stones. I probably sharpened 3 times a year with that one. But different sharpening strategies, so tough to compare.
BTW, I finish most sharpening sessions on an 8k SS followed by newspaper stropping. I sometimes strop on chrome ox loaded leather as quick maintenance.
