Nice! I'm pretty sure he'll love the Ka-Bar. It's a heckuva knife, and not just because of its history.

The blade is carbon steel so easy to sharpen, gets wicked sharp and stays that way for a long time. But it's not stainless so some maintenance will be necessary. Except for the cutting edge itself the blade (as well as the crossguard and pommel) is parkerized so rusting is not a big problem. A quick wipe with Tuff Cloth or a little bit of gun oil is generally all that is needed unless you live in a very humid climate. In any case, make sure to always clean and oil the blade after use, especially if you've been cutting meat, fruits, vegetables or green wood.

The handle is made of stacked leather discs. The sheath is leather as well (assuming he's getting the original USMC Ka-Bar and not one of the newer versions with a synthetic grip and Kydex sheath. The leather can be treated with ordinary shoe polish or neatsfoot oil.