I make handmade stainless steel kitchen knives from 440C and VG10, both metals require relatively little maintenance but...
Always keep your knife dry and clean!
Hand wash with warm soapy water, no abrasive sponges.
Never put your knife in the dishwasher or leave it soaking in water.
Dry your knife completely using an absorbent towel.
Use a wooden or plastic cuttingboard. No glass or stone.
Choose the correct knife for the task, A cleaver is better for hacking, whereas a pointed paring knife is better for digging the eyes out of a potato.
Do not cut frozen products or bones with chef's knives.
When you buy a knife from me, it is realy razorsharp. To keep your knife shape i recommend polishing them on leather with polishing paste. If my knife diminishes after a long time, they must be sharpened on stones at 17 degrees. The first 3 years after purchase I will do that for you free of charge. Personally i am not a fan of sharpening steels. If you do that wrong, i cannot give you a sharp guarantee.
If you buy a knife from me, I will explain how you can best keep the knife sharp.