I just got a new Shun Classic chef's knife a less than a week ago. It's been lightly used several times, then washed, dried and put into a knife block after each use. It has not sat with any food on it, it has not sat in water, nor left wet. Obviously in a week it's seen very light usage. Tonight, though, I noticed that it has a cloudy bluish-grey "stain" on the blade on both sides. Looks like a water mark. I've carefully cleaned it once more with dishwashing liquid and a soft sponge just to make sure it was well-cleaned, but it's still there.
I've never seen this even with my cheaper, abused knives. Is this a defect and should I return it? Do these blades need some special handling that Global doesn't need?