The knife pictured appears to be a Benchmade Barrage, the Barrage steel is M390, which is a "stain resistant" steel. You will probably want to keep it lightly oiled while carrying and for storage. Gun oil will work, but I would recommend using a food grade mineral oil if you plan on using it for food.
Right or wrong, I'm not sure, but I use Ballistol lightly on my knives and I've been happy with their appearance. It's non-toxic, so it shouldn't impair what the knife ends up touching (meat, otherwise).
I've got knives worth from $8 to $1000 and I use the same can of renaisance wax I bought 15 years ago for nontoxic rust prevention and even fingerprint resistance.
I'll occasionally wipe mine down with Breakfree CLP or Slip 2000. My most used are S30V or 154CM steel, they don't really need it. Carbon steel knives like my Kabars will rust if I don't leave a light coat on them.
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