Not sure that this is the right place for this questions...but:
Blue steel is a Japanese made, carbon knife steel. Comes in several grades, which is kind of curious why they don't say which one as they vary by enough that I would want to know which one I was getting.
It is a carbon steel and therefore will rust easier than a typical stainless steel. The description also says the knife is damascus. I'll assume, since I can't tell from the picture, that it means it's damascus clad. The cladding could be made of a product that is even more reactive than the blue steel core. It could also be a damascus blade through and through, but I kind of doubt it...that's not very typical of Japanese made knives.
Closest comparison to performance....Hitachi White steel variations, 52100, etc. It's a very good carbon, knife steel. All of the variations get very sharp, and retain their edges quite well. HT makes a difference of course.
