It's stainless steel on the outside and Blue #2 as the core steel. Care is the same as many other Japanese knives. No bones, no frozen foods, no cutting on ceramic plates, no torquing the blade in the cut, etc. Only the core steel will patina a little up from the edge until the cladding covers the core steel. These need to be washed and thoroughly dried after use; do not leave them out without washing/drying after cutting or they will rust. The exposed core steel will Patina and darken with use and will have a nice contrast to the shiny stainless. From the Anryu 240mm gyuto I got to play with a bit, it will have excellent cutting properties and good food release.
Sharpness, most Japanese knives come with an edge in the 800-1200 grit range normally. Most Japanese knives shine at a 3000-5000K edge, so the edge potential is there, but may need sharpening to bring it out. This is common with most any Japanese knife; people have their own preference for the edge they put on a knife, so they put a basic starter edge on there and let the customer refine it as they wish. Mark may be able to have one of his sharpeners touch it up for you before he ships it?