Not really. Not unless there is a European spec I don’t know about. There may be specific industries like aerospace with more rigorous restrictions but for knife steel they are just making the steel with their normal practices to try to minimize sulfur and they probably don’t throw away anything unless it is abnormally high.
When I compared composition measurements from Crucible, Carpenter, Uddeholm, and Bohler the sulfur levels were pretty similar. https://knifesteelnerds.com/2020/03/30/ ... echnology/
There are certain steels occasionally made to be “free machining” with intentional sulfur additions but those aren’t typically used for knives.