That's a good point, I forgot the important part: are people going to notice the difference? I think they would, for people around me, but this would be hard to extend to other places. The reason I think that is that where I live, in France, steaks tend to be much smaller than what I see when people talk about "steak" online. I'd say the most common size would be something like ~150g. They're also relatively thing, often less than an inch. At that size, cutting with a dull knife would lead to a lot of juice loss compared to all the juice in the steak.

So that's a new variable to take into account with knife sharpness: steak size.