Tsubaki Oil (Camellia Oil) 100 ml – Protection Against Rust for Knives
Code: KNTN-KB-401Product detailed description
Tsubaki Oil (Camellia Oil) 100 ml – Knife Corrosion Protection
Traditional Japanese camellia oil for protecting kitchen knives, carbon steel blades, tools, scissors, wooden handles and metal surfaces from moisture, oxidation and corrosion.
Japanese knife care that helps protect blades from rust
Tsubaki Oil (Camellia Oil) 100 ml Kanetsune is a practical protective oil designed mainly for regular care of kitchen knives and cutting tools. It creates a thin protective film on the blade that helps protect steel from moisture, oxidation and corrosion.
It is especially useful for owners of Japanese carbon steel knives, Damascus blades with carbon cores and other knives that are more sensitive to moisture. It is also suitable for scissors, tools, garden tools, cast iron and, in a thin layer, for refreshing wooden knife handles.
The oil comes in a practical bottle with a dropper, making it easy to dose. Apply a few drops to a soft cloth, spread over a clean and dry blade and wipe off any excess. A very thin layer is enough to protect the edge.
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Corrosion protection
A thin film on the blade helps protect steel from moisture, oxygen, oxidation and rust.
Tsubaki / Camellia oil
Traditional Japanese oil used for caring for blades, tools and more sensitive steels.
Bottle with dropper
Easy dosing lets you apply just a few drops and create a fine protective layer.
Versatile use
Suitable for knives, scissors, precision tools, garden tools, cast iron and wooden knife handles.
Product parameters
| Parameter | Value |
|---|---|
| Product name | Tsubaki Oil (Camellia Oil) 100 ml – Knife Corrosion Protection |
| Product code | KNTN-KB-401 |
| EAN | 4956856714010 |
| Brand | Kanetsune Seki - Kitasho Co., Ltd. |
| Price | 148 Kč |
| Volume | 100 ml |
| Weight | 0.1 kg |
| Product type | Oil for knife maintenance and protection |
| Use | Protection against corrosion, oxidation and moisture |
| Suitable for | Kitchen knives, carbon steel blades, tools, scissors, garden tools, cast iron, wooden knife handles |
| Application | Bottle with dropper |
| Category | Kitchen knife accessories |
| Made in | Japan |
What is Tsubaki oil used for?
| Use | Recommendation | Practical benefit |
|---|---|---|
| Knife blade | Yes, ideal use. | Especially suitable for carbon steel knives, Damascus blades with carbon cores and knives stored for longer periods. |
| Wooden knife handle | Yes, in a thin layer. | Helps lightly refresh the wood and protect it from drying out. Always wipe off excess oil. |
| Wooden cutting board | Possible, but not the first choice. | For regular board care, food-grade mineral oil or oil with wax is usually more suitable. |
| Tools and scissors | Yes, on metal parts. | A light oil layer helps protect metal from moisture and oxidation. |
| Cast iron | Yes, for light surface protection. | Helps keep cast-iron kitchen equipment protected between uses. |
Usage notice
Always apply the oil only to a clean and perfectly dry blade or handle. Use only a very thin layer and wipe off excess with a soft cloth. Before using the knife on food, check the blade and remove any excess oil.
Why protect knives with oil?
Moisture, food residues and acidic ingredients can support staining, oxidation and corrosion on more sensitive blades. This is especially true for carbon and traditional Japanese steels, which can hold an excellent edge but require more careful maintenance than common stainless steel.
Tsubaki oil helps create a fine protective barrier between the steel and ambient moisture. It is therefore suitable after hand washing and drying the knife, before storing it in a sheath or when storing knives that are not used every day.
Can Tsubaki oil also be used on wooden handles and cutting boards?
It can be used on wooden knife handles without issue in a thin layer. Apply a few drops to a dry wooden handle with a soft cloth, rub lightly, let it work briefly and wipe off excess. It is suitable for natural wood, magnolia, rosewood, pakka wood and other wooden or wood-composite handles.
The oil helps lightly refresh the wood and protect it from drying out. It is not a deep impregnation like a specialised oil designed for larger wooden surfaces. For knife handles, however, small-dose use is practical and suitable.
It can be used on wooden cutting boards, but it is not the first choice for regular care. Boards have a larger surface, absorb more oil and are washed more often. For long-term cutting board care, a specialised food-grade mineral oil for boards or a mineral oil and beeswax blend is preferable.
Practical recommendation
If you want to protect a knife blade from corrosion, Tsubaki oil is a very suitable choice. Use only a small amount on wooden handles and always wipe off excess. For regular treatment of large wooden surfaces such as cutting boards, we recommend an oil made specifically for kitchen boards.
How to use Tsubaki oil correctly
- Hand wash the knife with a gentle sponge and dry it with a clean towel.
- Let the blade dry completely so no moisture remains.
- Apply a few drops of oil to a soft cloth or paper towel.
- Spread evenly over both sides of the blade in a thin layer.
- Wipe off excess oil so no thick greasy film remains on the blade.
- Store the knife safely in an edge guard, saya, block, stand or on a magnetic holder.
When should the oil be applied?
- After using a carbon steel knife: after hand washing and perfect drying.
- Before longer storage: if the knife will not be used for several days or weeks.
- After sharpening: after cleaning and drying the blade before storage.
- In humid environments: if the kitchen or storage area is prone to higher humidity.
- On wooden handles: when the surface feels dry or after longer use.
- On tools and scissors: after cleaning metal parts and before storage.
What to combine Tsubaki oil with?
Proper knife care is not only about oil. Hand washing, quick drying, a suitable cutting board and safe edge storage are also important. The best results come from combining it with a suitable edge guard, sharpening stones and a ceramic honing rod for gentle maintenance between sharpening sessions.
| Related product or category | Why it is useful for knife care |
|---|---|
| Knife sheaths and edge protection | Help protect the blade when stored in a drawer or during transport. |
| Magnetic knife holders and stands | Allow knives to be stored clearly and away from humid drawer environments. |
| Sharpening stones | Used to restore the edge with proper hand-sharpening technique. |
| Kitchen cutting boards | A suitable board helps protect the edge during everyday cutting. |
Need advice on knife care?
We will be happy to advise you on caring for carbon and stainless knives, choosing edge protection or suitable sharpening. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about Tsubaki knife oil
1. What is Tsubaki oil used for?
It is used to protect knives, blades and metal tools from corrosion, oxidation and moisture.
2. Which knives is the oil best suited for?
It is most suitable for Japanese carbon steel knives, Damascus blades with carbon cores and other blades sensitive to moisture.
3. How is the oil applied to a blade?
Apply a few drops to a clean, dry blade with a cloth, spread in a thin layer and wipe off excess.
4. How much oil is enough?
A very small amount is enough. The goal is a thin protective layer, not a thick greasy film.
5. Can Tsubaki oil be used on wooden knife handles?
Yes, it can be used on wooden handles in a thin layer. It helps lightly refresh the wood and protect it from drying out. Always wipe off excess oil.
6. Can Tsubaki oil be used on wooden cutting boards?
It can be used, but for regular board care we recommend a specialised food-grade mineral oil for boards or oil with wax.
7. Is it suitable for stainless knives too?
Yes, it can also be used on stainless knives, especially during longer storage or in more humid environments.
8. Is it suitable for cast iron?
Yes, the oil can also be used on cast-iron kitchen equipment and other metal tools.
9. When should the oil be applied?
After washing and perfectly drying the knife, after sharpening or before longer storage.
10. What volume does the oil have?
The bottle contains 100 ml and has a practical dropper.
Additional parameters
| Category: | kitchen knife accessories |
|---|---|
| Weight: | 0.1 kg |
| EAN: | 4956856714010 |
| production: | Japan |
| The item has been sold out… | |
Kanetsune Seki – Kitasho Co., Ltd.
Traditional Japanese knives and cutting tools from Seki in Gifu Prefecture. Kanetsune Seki combines the history of Japanese blades, quality steels, precise sharpening and practical design for cooks, collectors and outdoor use.
Kanetsune Seki Japanese knives from the city of blades
Kanetsune Seki is a Japanese brand of knives and cutting tools by Kitasho Co., Ltd., based in Seki, Gifu Prefecture. Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with samurai swords, kitchen knives, scissors and other blades.
Kitasho Co., Ltd. was founded in 1964, while the family roots in knife-related production, distribution and trade date, according to the brand, back to 1930. Kanetsune Seki follows both the long tradition of Seki and the experience of Japanese blades as practical working tools.
The Kanetsune range includes kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and other cutting tools. In the kitchen category you will find traditional and universal shapes such as Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models.
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Seki tradition
Seki is a historic centre of Japanese blade-making, associated with swords, kitchen knives, scissors and many other blades.
Kitasho Co., Ltd.
A Japanese company founded in 1964, with roots in knife goods trading dating back to 1930.
Kitchen knives
Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other shapes for home and more demanding kitchen work.
Wide range
In addition to kitchen knives, the brand also offers outdoor, pocket and hunting knives, scissors and other cutting tools.
Kanetsune Seki brand overview
| Area | Information |
|---|---|
| Brand | Kanetsune Seki |
| Company | Kitasho Co., Ltd. |
| Origin | Seki, Gifu Prefecture, Japan |
| Company founded | 1964 |
| Roots in knife goods trade | since 1930 |
| Focus | Kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and cutting tools |
| Kitchen shapes | Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models |
| Materials by series | Stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels |
| Selected steels in the range | VG-10, SG2, Aogami, Shirogami and other materials depending on the specific series |
Which Kanetsune Seki knife should you choose?
| Knife type | Suitable use | Who it suits |
|---|---|---|
| Gyuto | Universal chef’s knife for meat, vegetables, fruit, herbs and longer slicing strokes. | For customers who want one main Japanese chef’s knife. |
| Santoku | Versatile cutting of meat, fish, vegetables and fruit in a home kitchen. | For users looking for an easy-to-control all-purpose knife. |
| Nakiri | Precise vegetable, herb and fruit cutting and moving ingredients from the board. | For vegetable lovers and fans of Japanese ingredient preparation. |
| Deba / Ko-Deba | Fish work, cleaning, portioning and specialised kitchen preparation. | For customers who want to work with fish in a more traditional Japanese way. |
| Petty | Small vegetables, fruit, precise cuts, trimming and quick kitchen tasks. | As a practical companion to a Gyuto or Santoku. |
Selection recommendation
If you are choosing your first Kanetsune knife, start with a universal Santoku or Gyuto. If you already have a main chef’s knife, add a Nakiri for vegetables, a Petty for precise cuts or a Deba / Ko-Deba for fish work.
Selected Kanetsune series and products on Dellinger.cz
| Product or series | Code / series | Characteristics | Price from |
|---|---|---|---|
| Japanese Gyuto/Chef knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-957 | Universal chef’s knife from the KC-950 Tsuchime series with DSR-1K6 steel. | 1 699 Kč |
| Japanese Santoku knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-952 | Versatile Santoku with Tsuchime surface and Japanese DSR-1K6 stainless steel. | 1 399 Kč |
| Japanese Gyuto knife 210 mm Kanetsune KC-200 Series | KNTN-KC-202 | Gyuto with a VG-10 core placed between 33 layers of Damascus steel. | 3 177 Kč |
| Japanese Santoku knife 165 mm Kanetsune Tsuchime VG-1 Series Mirror Polish | KNTN-KC-943 | Santoku with VG-1 stainless steel core SUS410 cladding and Tsuchime surface. | 2 799 Kč |
Craftsmanship and materials
Kanetsune Seki knives combine modern manufacturing precision with attention to blade geometry, edge grinding, knife balance and comfortable grip. Individual series differ in blade construction, steel type, hardness, edge shape and handle material.
The range includes stainless steels for easier maintenance, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use materials such as VG-10, SG2, Aogami or Shirogami, valued for sharpness, hardness and the ability to take a very fine edge.
Handles differ by model series. Kanetsune uses both traditional Japanese wooden handles and more modern Western-style constructions. Selected knives feature materials such as magnolia, rosewood, pakka wood or composite materials.
Care for Kanetsune Seki knives
As with most quality Japanese knives, proper maintenance is important. We recommend washing Kanetsune knives by hand, drying them immediately after use and not storing them loose in a drawer without edge protection. Carbon and multi-layer blades should be protected from moisture.
- Hand washing: do not wash the knives in a dishwasher and dry them immediately after use.
- Suitable cutting board: use a wooden or high-quality plastic board, not glass, stone or ceramic.
- No hard ingredients: do not use Japanese kitchen knives on bones, hard or frozen foods unless they are explicitly designed for it.
- Edge protection: use a sheath, saya, magnetic holder, block or edge guard.
- Sharpening: water sharpening stones are ideal for maintaining sharpness.
- Blade oil: for more sensitive blades and longer storage, use a very thin layer of protective oil.
Kitchen knives
Need advice choosing a Kanetsune knife?
We will be happy to help you choose the right shape, steel, sharpening method and accessories for caring for a Japanese knife. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about Kanetsune Seki
1. Where does the Kanetsune Seki brand come from?
Kanetsune Seki comes from Seki in Gifu Prefecture, Japan.
2. Who is behind Kanetsune Seki?
The brand is backed by Kitasho Co., Ltd., founded in 1964.
3. Why is Seki important?
Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with swords, kitchen knives, scissors and blades.
4. What types of kitchen knives does Kanetsune offer?
The range includes Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised Japanese shapes.
5. Does Kanetsune offer only kitchen knives?
No. In addition to kitchen knives, it also produces outdoor, pocket and hunting knives, scissors and other cutting tools.
6. What steels appear in Kanetsune knives?
Depending on the series, the range includes stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use VG-10, SG2, Aogami or Shirogami.
7. Are Kanetsune knives dishwasher safe?
No. Quality Japanese knives should be washed by hand, dried immediately and stored with protected edges.
8. How should Kanetsune knives be sharpened?
Water sharpening stones are ideal for maintaining sharpness. Depending on the knife and steel, a suitable ceramic or diamond honing rod can also be used for fine maintenance between sharpenings.
9. Who are Kanetsune knives suitable for?
For home cooks, professionals, lovers of Japanese knives and collectors looking for functional cutting performance, traditional character and a wide choice of models.
10. Which Kanetsune knife should I choose first?
As a first knife, we recommend a universal Santoku or Gyuto. Nakiri is mainly for vegetables, Petty for smaller ingredients and Deba / Ko-Deba for fish work.
| Manufacturing company : | KITASHO CO., LTD. |
|---|---|
| Address : | 5-1-11 Sakae Machi |
| E-mail : | aiba@kt-kitasho.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Address of the EU representative : | Rižská 1580/7, 102 00 Praha |
| Email of the EU representative : | saleseu@dellinger.cz |