Caring for your knife:
If you have bought a knife from us, it will be made of high carbon steel not stainless steel. We recommend to not wash it, merely wipe it over as soon as you have finished using it and put it away.
To prevent rust, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically. For culinary knives, olive, vegetable, canola or sunflower oil is fine. For other knives, light machine oil like that used for sharpening is suitable, or any of the above listed cooking oils. Some oil can be poured into your sheath or knife block, and then poured out again, creating a water repellent environment to store your knife in.
No matter how well you take care of your knife it will turn a dull grey colour over time, it will mark and not stay shiny. As the steel is exposed to different elements, it will begin to naturally oxidize, or patina. Over time, this patina will act as a protective layer against rusting and discoloration. This is normal, there is nothing unhygienic about it, it is just the nature of the steel.