Yes, you should oil your Japanese knife, especially if it is made of high-carbon steel, to prevent rusting and discoloration. While stainless steel knives require less attention, they can still benefit from an occasional oiling if they are being put into storage or have a natural wooden handle.
Japanese knives - especially those made from carbon steel - are highly reactive to moisture and air. When exposed to air and moisture without proper protection, they can easily develop rust or discoloration. Even stainless steel Japanese knives require regular oiling.
The best and most traditional oil for Japanese knives is Tsubaki (Camellia) oil. Extracted from the seeds of the camellia flower, it is a completely food-safe, odorless, and non-drying oil that prevents rust and corrosion on high-carbon steel without leaving a sticky residue.
Tsubaki Knife Oil
Addtionally, to protect the blade from rust and corrosion, apply a small amount of oil to the blade after each use. Please use oil that does not dry out easily and does not affect food. We highly recommend camellia oil for this purpose. If you cannot find camellia oil, you also can use olive oil.
WD-40 is excellent for cleaning and freeing up stuck or rusted knife mechanisms, but it makes a poor long-term lubricant. Because it is primarily a solvent, it will eventually dry out and leave a sticky, gummy residue that attracts dirt.
Twisting the knife while cutting can cause significant damage, especially with hard and dense ingredients like aged cheese or hard squash. This can cause a dull edge and compromise the sharp knife's performance. Use straight cutting motions without twisting to avoid damaging the blade.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
What Equipment do I Need to Sharpen My Knives? A coarse stone, preferably a Knifewear 220 grit. A medium grit stone, the Knifewear 1000 is perfect, or go crazy and grab yourself a Naniwa Professional 1000! If you're doing a Japanese knife, fine polishing stones such as a Knifewear 4000 grit and Knifewear 8000.
The best knife lubricant depends on your application: for food prep, use food-safe mineral or coconut oil; for folding knife pivots, use high-performance synthetics like KPL Knife Pivot Lube; and for low-mess storage, choose dry lubricants or waxes.
Both technical (general) and food-grade mineral oils are petroleum derivatives. The critical difference lies in their refinement and purity: food-grade mineral oil is highly refined to remove harmful impurities, making it safe for ingestion, topical use, and direct food contact.
In Japan, the "5-minute rule" (known as gofun mae kōdō, or "5-minute prior action") dictates that you should arrive and be completely ready 5 to 10 minutes before any scheduled meeting, appointment, or shift begins. Arriving exactly on time is often considered late.
Japanese knives are designed for precision, not brute force. Hard ingredients like frozen food, bones, or crustacean shells are too much for their fine edge. For bones or shells, use a specialized blade like a deba.
For most kitchens, you only need three foundational knives to handle 95% of prep work: a Chef's Knife, a Paring Knife, and a Serrated (Bread) Knife. These three powerhouses can tackle anything from dicing onions and slicing crusty bread to peeling fruits and carving small meats.
You don't need to oil it after every wash if you use the knife often, but regular oiling is important to keep the blade in good condition. Stainless steel knives, on the other hand, don't rust as easily. They only need occasional oiling, especially if they're stored for long periods or if the handle is made of wood.
What You Should Know About the Global G-2 Chef's Knife. Global is most well-known for its handcrafted Japanese knives, though the brand also makes knife sharpeners and tools for the kitchen. Anthony Bourdain was a fan of the brand's G-2 Chef's Knife in particular, especially for those just getting into cooking.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
Japanese knives typically feature high-quality handles made from wood, resin, or other natural materials. Inspect the handle closely for signs of craftsmanship, such as smooth finishing, tight fittings, and attention to detail. Cheap or poorly constructed handles may indicate a fake.
Yes, you can use WD-40 on knives, but primarily for cleaning and displacing moisture, not as a long-term lubricant. Because it is a solvent, it can attract dirt and eventually dry into a gummy residue in the pivot.
3-Finger Test
Lightly place the knife edge on your fingers (sideways, not pointing down) and gently pull. A sharp blade will feel very "grabby" and not slip easily over your skin.
It is important to remember that if your intend to use your pocket knife for food preparation, such as cutting up an apple, you may want to use a food-safe lubricant. You can use simple vegetable oil, but it isn't very stable and may go rancid. Food-safe mineral oils (such as wood block oil) tend to work well.
Butterfly knives (or balisongs) are illegal in many areas because they are categorized as dangerous, easily concealed weapons that can be deployed rapidly with one hand. Lawmakers often associate their flashy nature with gang activity, intimidation tactics, and pop-culture violence.
Navy SEALs rely on a few specific standard-issue fixed blades, but they largely carry mission-dependent gear. Standard-issue knives include the Ontario MK3 Mod 0 dive knife and the Cold Steel SRK. For everyday carry and field operations, operators frequently choose rugged folding knives from premium brands.