Misono chef's knife shape, for everyday all-around use. Classic 8" size for easy handling at home or in professional situations. Preferred by many serious home and professional cooks. Top-quality blade and construction in a classic shape -- like a good old German or French professional knife, only better. Super choice for people who want a single all-purpose knife. Being carbon steel, this knife will take and keep a razor sharp edge like no stainless steel knife can. It's rare for someone to start using a carbon steel knife and then to go back to stainless... they're THAT good!
Remember, these are Carbon steel, NOT stainless, so while they can be fantastic performers, the additional care required means they're not for everyone. They WILL stain and take on a patina. Forget about trying to keep them shiny (just like with a carbon steel crepe or omelette pan, or a cast iron skillet), and never leave a carbon steel knife in the sink.
I use a carbon steel knife at home now everyday and I simply leave the knife on my cutting board as I work, and wash and dry it immediately after I'm done, and return it to the wooden knife block on my kitchen counter (I wouldn't suggest storing it on a magnetic strip above a humid sink!). If you leave it wet or soaking until after dinner, you risk having the blade react with the water and any acid from the food and so form damaging red rust and it could even pit. If you take basic precautions like this though, you'll LOVE owning a carbon steel knife like this!
For regular everyday maintenance, we recommend the fine Idahone ceramic honing rod. If used regularly, it can help keep your knife sharp for a quite a while before you need to break out the sharpening stones and do a full proper edge resharpening. If you need an edge guard, this one is the closest fit.
Please consider using Tsubaki/Cammelia oil to protect the blade of your carbon steel knife.