I do have 2 such knives... one is Ausonia (52HRc) from the local store and the other is Browning 'tactical' folder (50HRc) from ebay.Yes! Like for example, I just got this cheap chineseum() knife. It raises a giant burr way too easily, and it has this one specific spot along the edge which is always way worse than the rest of the edge no matter what I do.
Based on stuff I learned from this forum, it's either a bad heat treat or a heat treat which was ruined during the grinding process. The only thing I can do is keep sharpening it and hope to eventually reach some good steel once all the bad steel on top of it is removed.
But... it still cuts. I think I got lucky in this instance. The edge doesn't collapse immediately. I do still have to baby it though, and I especially have to pay attention to that one troublesome spot. And if anything, because it raises a burr so easily, it's good practice for burr removal.
I learned to sharpen on those two knives. Eventually I made them slice news print but indeed.... sharpening those two knives is a very good burr removal practice.
On the other side I have also cheap chinese knife (61HRc K110 steel) and this knife makes so small burr it's a pleasure to sharpen.