UNCOMMON
CAMELIA BLADE OIL
MAINTENANCE·CARBON CARE
- Type
- -
- Use
- -
- Origin
- Japan
Carbon care
Camelia Blade Oil
369,00 Kč
1
In stock · Ships within 1-2 business days
- Free EU shipping over €80
- 30-day returns, no questions
The card carries everything.
Every blade on this site gets its own trading card - tier-colored, kamon-stamped, and built around the seven specs that actually predict how the knife behaves on the line. Steel. Hardness. Edge. Length. Handle. Finish. Origin.
Why this shape.
Maintenance
A purpose-built Japanese blade. Each shape exists because a working kitchen demanded it - and the smiths kept the geometry that worked.
Read the steel + profile guide
Octagonal八角
Eight flat sides give the blade vertical alignment in your grip. The dominant Japanese kitchen handle - the one professional chefs reach for first.
Ambidextrous. Comfortable in any grip style - pinch, hammer, or finger-tip. The geometry tells your hand where the edge is pointing without looking down.
The steel profile.
This blade
Average kitchen knife
The honest answer.
Where this blade earns its keep - and where it's the wrong tool.
A working chef's daily blade
- +Vegetables + herbs
- +Boneless protein
- +Mid-size produce
- −Bone + frozen - wrong tool, use the specialist
Restaurant + home use
- +Daily-driver rotation
- +Mid-size workspace
- +Sharpener habit
Push-cut, draw-cut
- +Versatile across techniques
Four habits and it lasts a lifetime.
-
01
Wash by hand
Warm water + a soft sponge. No dishwasher, ever - the heat warps the handle and the detergent eats the edge.
-
02
Dry immediately
Wipe to bone-dry the moment it leaves the sink. Standing water is the enemy - even on stainless.
-
03
Oil if storing long-term
Stainless doesn't need daily oiling. If you're putting it away for more than a month, a thin pass of camellia oil keeps the steel happy.
Daily use: dry and rack. No oil required.
-
04
Sharpen on a stone
A 1000-grit waterstone every few weeks. Stropping between for a longer life on the edge.
Made for this knife.
A saya for storage. A stone for the edge. An oil for the steel.
Whetstone
Majin #1000 Ceramic Whetstone
1000-grit waterstone. The workhorse grit for kitchen edges.
1.108,00 Kč
Why we picked it.
Founder · Smart Sushi Chef
“Camelia Blade Oil is a purpose-built Japanese kitchen blade. The steel sits comfortably in the working range of a Japanese kitchen blade. In the kitchen, that means it earned its geometry the way every Japanese profile does - because a working kitchen demanded it. It sits in our catalog because it earns its keep on a working line, the geometry is honest, and the steel is what the maker said it is. We've held it. That's what gets a knife on this site. ”
- Ethan
Before you buy.
Is this knife stainless?
Yes - the chromium content in the steel passes a thin oxide layer over the surface that resists rust under normal kitchen use. You still hand-wash and dry it like any good knife (no dishwasher, no soaking), but you don't need the daily oil-wipe routine a carbon blade needs.
Can I put it in the dishwasher?
No knife you care about should go in a dishwasher. The heat warps the handle, the detergent dulls the edge, and clattering against other dishes chips the bevel. Hand-wash with warm water and a soft sponge, then dry immediately.
What does HRC 60-61 mean?
HRC stands for "Rockwell Hardness, scale C" - a measurement of how hard the steel is. Higher numbers mean the steel holds an edge longer but is also more brittle. This knife is 60-61 HRC, which is the working sweet spot for Japanese kitchen blades.
How do I sharpen it?
Use a Japanese waterstone. 1000-grit for regular sharpening, 5000-grit for finishing. Soak the stone if it needs soaking (most modern Shapton-style stones are splash-and-go), hold the blade at around a 15-degree angle to the stone (a folded coin makes a decent gauge), grind one bevel until you raise a burr along the entire edge, flip and do the other side. Finish with light alternating strokes to remove the burr. Steer clear of pull-through sharpeners - they tear the edge.
Where do you ship?
We ship from our EU warehouse in Prague. Free across the EU on orders over €80, ~3-5 business days. Outside EU: standard rates apply, customs handled at destination. Tracking on every order.
What if it doesn't feel right?
30 days, no questions asked. Ship it back, we refund. Damage from misuse (hitting bone, frozen food, dropping) isn't covered - but normal 'this isn't right for me' is. Email office@smartsushichef.com to start.
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