SR77 and SR101 are both high carbon steels that do rust; INFI is also classified as a carbon steel, but has proven to be stain resistant. I recall a thread where uncoated corrosion comparisons were done and SR77 was identified as developing surface rust fairly easily, but that the rust did not pit the blade nearly as much as SR101.

Most recommendations were to use a coating of non-animal fat based oil (like olive oil) so that it won't go rancid or be poisonous if you intent to prep food with your knife. A lot of folks swear by a wiping down the blade with a Marine Tuff Cloth. Others have also said that if you just wipe the blade with a dry cloth after use, that's been good enough for them.