@nono I buy bags of Citric Acid from Amazon to mix with water to remove rust on old car parts. It's amazing. These don't need that though. Do you have a product called CLR there? It's used to remove rust stains on sink drains and hard water deposits in things like kettles. Pour a little on a paper towel or rag and the rust will just wipe off with no effort.
The reason these are rusting is also the reason why there are better and the basic Chinese knives. All stainless steel varieties aren't equal. They are basically just an alloy, a mix of different metals. The rust indicates a higher carbon content. This is also important to create a hard edge that stays sharp longer. You need to decide if you value a knife that is made with less carbon and resists rust more or one that hold a better edge but is more susceptible to rust/staining. You can only pick one. I should point out the name of the material is Stainless Steel and not Stain-proof Steel. It's just rust resistant. They will rust and how long that takes varies depending on the environment and the conditions. Yes these rusted fast compared to the other cutlery but the conditions of a dishwasher are quite extreme. High heat with steam and high humidity. I would recommend hand washing them anyway. I would never run good kitchen knives through the dishwasher anyway. It will damage them. I was always told the dishwasher will dull your knives anyway. I don't know if that's true or not. We don't have one. We did but we never used it so i took it out.
