The blade of your knife has been sharpened. You just need a regular upkeep of the edge, i.e. whetting, with a steel rod.
1) Block the tip of the steel rod vertically on a cutting board.
2) Place the blade of your knife so as to form an angle of about 20° with the rod.
3) Slide the blade of your knife along its whole length against the rod, from bottom to top, exerting pressure; repeat this operation on both sides of the blade.
4) If the result is not satisfactory, repeat the operation.
Systematic use of a dishwasher will inevitably spoil your knife - your stainless steel knife is designed to "withstand" your dishwasher, no more.
A quick wash in hot water, followed by careful drying, will help you to protect your knife properly.
NEVER put your carbon steel knife in the dishwasher.
Your knife must be washed and wiped immediately after use.
It is not recommended to leave it to soak
Store in a dry place.
Avoid the tip or cutting edge of your knife coming into contact with your other kitchen utensils.