All I have to say is... WOW
And this ain't even NOTHING yet. Wait till these guys REALLY get started!
Not to short-change that process, but I'll just throw in my $.02. EVERY steel will eventually rust if left in standing water long enough. Sure, you could wait until we arrive at a consensus about what steel will last the absolute LONGEST in that water before rusting, but I'll instead just advise to please
please try not to leave the knife in the sink for that long... Seems easier than finding a special non-steel-super-metal Kitchen Knife. So, if you please please DON'T leave the knife in standing water for long periods of time, and TRY not to let it sit dirty for more than a day and there's likely little true damage you can do to most blades.
Here's a strategy that might help make that happen, and that's getting the blingiest nicest looking knife possible. My Corolla, for instance, is currently covered in dirt and bird, uh, "leavings". I guarantee you the case would be different if it were a Maserati rather than a Corolla, you know?
SO, long story short (too late!) my advice would be this:
1.) Decide if you want a western or Wa shaped handle.
2.) Find a relatively inexpensive blade ($120 -$150ish) with good steel like a Konosuke Stainless or a Yosuke Stainless, or a great deal on a used stainless on this forum.
3.) Depending on your handle choice, post back here to find someone able to do a BEAUTIFUL custom handle for you in incredibly gorgeous wood.
With a knife like that, there is NO WAY you'll neglect it!