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Although some weaponry knives are designed to have rusty surface in order to induce infections to your enemies. However, I cannot think of any reason for that to happen on a chef knife.
Rust itself isn't particularly bad for you (and can actually be good if you're anemic!), it was the feces and other nasty stuff smeared on the blades that induced the infections.
High carbon blades are great for kitchen applications where a razor sharp blade doesn't need to withstand the pressures of active combat. All it takes is a little extra attention to make sure you clean it off after use.