I've noticed that the 440C on some German-made traditional knives isn't anywhere near as hard as it could (or should) be, to take advantage of it's higher carbon content for edge-holding. In fact, it sort of shocks me sometimes, that some of these 440C blades very closely mimic the behavior of the stainless used in Victorinox SAKs (I also have a Boker in 440C, which is what comes to mind here). Either steel is very fine-grained to take very fine edges, but also very softish; that's a huge waste of potential in 440C. So, like you've found, a fine edge doesn't seem to last nearly as long as it should (for 440C).
As for sharpening it, treat it like a SAK. My mantra for those is 'Less is More'; this means gentler abrasives, finer grit, lighter pressure, and fewer strokes all seem to work much better for steels like these.
David