First knife day and question

Im jist your below average at home cook. Been a long time Victorinox fan boi. I got the itch to branch out and try something new without sinking a ton of coin.

Saw this Tsunehisa Ginsan Santoku and had to have it.

I was curious, should I give the blade a wipe down with oil occasionally or is drying thoroughly enough?
Also does anybody know what the letters stamped on the other side of the blade mean? They aren't high lighted in black or anything so I was mostly curious.