What exactly does the "stink" smell like? Is it just a metallic / rusty smell or does it smell sour/kinda funky like something spoiled? Based on your comment about the chicken, it sounds like the latter.
The only time that I've smelled something like that was on a yellow steel blade. I know that yellow steel is less pure than others and, in particular, contains more Sulphur. So my guess is that's where the smell is coming from.
Someone (like one of the resident MS's or metalurgists) can speak to this better, but it's my understanding the purity and content of even the same type(lable) of steel can vary quite a bit from batch to batch. Which might explain why your experience with this knife is different than others' with the same steels.