Your knife will arrive sharp, please take care when using it!
High carbon steel makes for a great kitchen knife and will sharpen to a wonderfully keen edge, which keeps well.
There are a few things that you should do to care for your knife to assure that you have a long and wonderful relationship together.
Cleaning:
Firstly, your knife will come lightly oiled, wipe the oil off the blade with a kitchen cloth before use.
After you have used your knife in the kitchen wash it in warm water and washing up liquid with a cloth or dish washing brush and dry it immediately. (If you leave a carbon steel knife wet it will rust)
Do not soak the knife in the sink as the natural handle materials will not appreciate it.
Your carbon steel knife will patina with use i.e. it will gain a thin coat of black magnetite (black iron oxide). This is quite normal and the layer of patina will protect the blade. I personally love the changing patina on the blade, it warmly reminds me of the timeless old sharp kitchen knives I admired so much as a child.
However if you want to clean the patina from the blade please use the Micromesh provided with the knife. Micromesh is a very fine abrasive cloth and if used wet while washing up will bring your blade back to a shine without damaging the blade or Damascus pattern. The Micromesh can be used again and again, just let it dry when you have finished using. If you wish you can give the knife a wipe over with vegetable oil to refresh the handle and coat the blade.
Be careful cleaning your knife blade as your knife is sharp!
Washing and then immediately drying your carbon steel knife is the one small duty of care that is required to keep your knife in tiptop condition.
NEVER PUT YOUR KNIFE IN THE DISHWASHER, these knives are made from carbon steel and the handles are wood, bone and horn. Washing your knife in a dishwasher will trash your knife.