Knife Oil and Maintenance

High-carbon Japanese knives need simple care to stay rust-free. After use, wash and dry the blade, then apply a thin coat of tsubaki (camellia) oil. Camellia oil is the traditional, food-safe oil Japanese chefs use to protect carbon steel. If spots of rust appear, a sabitori rust eraser removes them gently without damaging the blade.

This collection includes camellia oil, sabitori rust erasers in several grits, and complete care kits with a polishing cloth. These are essentials for anyone who owns a Blue Steel or White Steel knife.