Yes, carbon steel knives generally need to be hand washed, dried immediately after use, and lightly oiled if they'll sit unused for a while, since leaving them wet or in a dishwasher can lead to rust.

Yes, a patina is a normal part of how carbon steel knives age with use, and it doesn't affect performance, though some owners choose to polish it away while others let it develop naturally.

This depends on how often you use it and what you're cutting, but a well made forged blade generally holds an edge for good stretches between sharpenings, and can be maintained with regular honing in between full sharpenings.

Hand washing is generally recommended for handmade and carbon steel knives, since dishwasher heat, moisture and detergent can damage the blade, handle material, or edge over time.

A hand forged knife is shaped by a blacksmith heating and hammering a single piece of steel into form, rather than being cut from a sheet by machine, which is why forged knives are often heavier, sturdier, and have a visible bolster where the blade meets the handle.

Handmade knives like these are used by both home cooks and professionals, though it's worth reading the specific product description to see if a listing is designed for a particular task, like general prep or fish and meat butchering.

Most handmade kitchen knives ship ready to use out of the box, though it's worth checking the specific product page for any notes on initial sharpening or breaking in.

Check the individual product listing, since inclusion of a sheath or blade guard can vary by knife.

Check the store's return or refund policy page for the specific terms that apply to handmade items, since return conditions can differ from mass produced kitchen tools.

Check the shipping policy page for estimated delivery times and any customs considerations, since international handmade goods can sometimes take longer to arrive than domestic orders.

Knife import rules vary by country, so it's worth checking your own country's customs regulations for bladed items before ordering, since some countries have specific restrictions on blade length or knife types.

A mid sized blade in the 7 to 9 inch range tends to handle most everyday kitchen tasks well, though the right size also depends on your hand size and what you typically cook.

Handle material varies by knife, so check the specific product description, since wooden handles in particular may need occasional oiling to prevent drying out or cracking.