Rust on carbon steel knife is unavoidable natural phenomenon.
Particularly a brand-new knife rusts easily.
Wet the kitchen knife, dust pouder-clenser over it, and then scour its surface carefully with a wet cork of the wine. (Scour both sides until they are clean.)
Then wash the kitchen knife with water, and wipe it well with a dry towel.
Keep the knife dry enough and wrapped in newspaper or kitchen paper.
It is also advisable to apply oil that does not oxidize, such as Tsubaki Oil, or could be olive oil.
After you repeat this process, the kitchen knife become hard to rust.

Professional chef knows this ! Try!