There are a bunch of different Misono knives, none of which I have experience with, but they usually get good reviews. Another one you can look at is the JCK Carbonext. It has the benefits of Carbon with added rust resistance.
In terms of how fast a knife will rust or be effected. Well some will be seconds, others longer but in the end you shouldn't leave them wet or with food on at all. I accidentally left some onion on one of mine for a minute and some brown spots were there when I wiped it off. You will also have to get used to a Patina building and be okay with how it looks, some people think it looks dirty, other love it. Carbon knives when you get used to it just involve having a dry cloth around to quickly wipe your knife down before going to eat or to do something else. Then when its kitchen tidy time wash it and dry it. It hardly takes extra time at all, just some brain power to remember.