Tsubaki Oil (Knife oil) 245ml

Tsubaki Oil Knife Oil 245 ml – Premium Food-Grade Blade Care 
*** Australian only product. Express post unavailable 

Keep your knives in peak condition with our premium Tsubaki Oil Knife Oil. This food-safe, non-rancid oil is specially designed to protect high-carbon blades and less-frequently used knives — like sashimi, sujihiki and other reactive steel blades — from rust and tarnish.

Why Choose Tsubaki Oil?

• Food-grade and non-rancid: safe for kitchen use and won’t spoil over time.

• Ideal rust protection: prevents surface rust on reactive steels (white steel, blue steel) and knives that sit unused for longer periods.

• Proven heritage: used by samurai and Japanese craftsmen for centuries, tried and tested for blade care.

• Easy to apply: simply apply a light coat to the blade, wipe off excess, and store dry.

How to Use:

1. Make sure your blade is clean and dry.

2. Apply a thin layer of Tsubaki Knife Oil across the blade surface, paying attention to areas prone to oxidation.

3. Wipe off any excess oil and store your knife in a dry place.

Perfect For:

• High-carbon Japanese steel knives (white steel, blue steel) that oxidize easily.

• Knives not used daily — a must for professionals and home chefs who rotate blades or store specialty knives long term.

• Any kitchen pro or enthusiast who values top performance, long blade life, and reliable protection.

Specifications:

• Volume: 100 ml

• Usage: Blade rust prevention and long-term storage protection

• Suitable for: All food-contact knives, especially those made from reactive steels

* Australian only product. Express post unavailable 

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More