I’m assuming it’s a Chinese veggie cleaver which are usually carbon steel not stainless. The biggest thing is you shouldn’t ever leave it wet. Wiping the blade off between cuts is a good idea especially if you’re going to set it down for a minute. No dishwasher for any knife no matter what steel type. Hand wash and dry then put a thin layer of oil over the steel to protect it before storage. After regular use carbon steel develops a patina which will help protect the blade from rusting.

If you forgot to dry it it will rust so get a rust eraser. They’re little rubber blocks with abrasive in them that’ll rub the rust off and it’s fine again. Sometimes I’ll chop for too long without wiping and the blade will start flash rusting and I have to get the rust eraser out.

If it’s stainless then just no dishwasher.