It's neat. If I were in Japan I could buy one for 10-15 dollars. It must be known that this is high carbon steel, so it must be cleaned and Dried after each use or the blade will show rust spots. It has an edge far superior to stainless steel however, and is noticeable. Historically knives were carbon steel and required more attention. I'm not sure a pocket knife is ideal in this high carbon format, but it is a unique addition to my collection. It's fold is nice and tight, good heft.
With that said it's easy enough to clean the rust off and some stains (the steel Will show stains and develop a patina quickly from foods / we already know the nature of brass) with a wine cork and baking soda, e.g. on the blade itself. I personally like aged brass, that's another method (Nevr-Dull). Put on a smidget of oil more regularly than stainless. If anything this maintenance will make one more mindful of their tools in general. Again I must stress the surprisingly superior edge.
