Babacho Co. (Kireru Yorokobi) 株式会社馬場長「切れるよろこび」
Mitsuke (next to Sanjo), NiigataWholesalers with own brands ✓ Seen in person · 2026-09-14
Quick answer
MakerBabacho Co. (Kireru Yorokobi)RegionMitsuke (next to Sanjo), Niigata (Tsubame-Sanjo)
Marks切れるよろこびSteelsShirogami #2, Aogami #2, Aogami Super
Knife types madeDeba, Yanagiba, Santoku, Gyuto, Nakiri, PettyMain useBreaking down whole fish: heads, bones, filleting. Thick spine.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 切れるよろこび | Kireru Yorokobi | mei | Seen in person | Chiselled in cursive on the blade with a sun logo; wholesaler brand, not a smith's name. |
About
Wholesaler brand 切れるよろこび (Kireru Yorokobi, 'the joy of cutting') with a sun logo, seen in a Tsubame outlet on 2026-09-14 next to its own explanatory panel on Hitachi Yasuki steels. Lines: White #2 kasumi deba and yanagiba (3-layer hagane + stainless per the outlet label), Aogami Super wa- and yo-bocho, hammered Aogami Super western knives, AUS8 stainless, nashiji Ginsan. The company is in Mitsuke, the town north of Sanjo; whether it is related to Babacho Kanamono of Sanjo is not confirmed.
Steels
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
- Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
- Aogami Super — Longest edge life of the Hitachi carbon steels. Kiryu Kogyo tempers it to HRC 64–65 inside stainless cladding.
Facts
Kanaばばちょう / きれるよろこび
Smith / productionForged by Tsubame-Sanjo makers for the wholesaler (maker not named on labels)
Address〒954-0111 見附市今町8-2-2
Tel0258-66-7100
Website—
Typical overseas price—
Knife types made
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Where to buy
Buy direct from Sanjo (through us)Amazon US affiliateAmazon JP affiliate
Products (2)
| Series / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| 切れるよろこび 白紙 | 柳刃 270 (片刃) | Yanagiba | 270 | Shirogami #2 | kasumi, 3-layer hagane + stainless (outlet label) | magnolia, buffalo ferrule | ¥27,450 (shelf) | shelf label, Tsubame outlet |
| 切れるよろこび 白紙 | 出刃 (片刃) | Deba | — | Shirogami #2 | kasumi, 3-layer (outlet label) | magnolia, buffalo ferrule | ¥28,050 (shelf) | shelf label, Tsubame outlet |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.