Carrots are notorious for staining. You'll notice Konosuke calls the metal "semi-stainless" steel. That's a good thing, generally. It means it could be tempered so as to hold an edge well. I suspect that's the same as saying high-carbon stain resistant steel. You may see staining with carrots, food colorings, and highly colored things like mustard and paprika, not that the knife will see most of those in normal use. Carrots will also stain ceramic knives. The only thing you might want to try is to wipe it immediately after cutting carrots or anything else that appears to stain. You can also try to clean it with a non-abrasive, like Bartender's Friend or just baking soda. Some tools bear honorable wounds from their work. I'd consider this one of them, if I liked the knives.
Carrot stained ceramic knife. Slight permanent stain remains after cleaning.