Wakui Bar Hamono (forges Kinjiro) 涌井バール刃物製作所
Sanjo, NiigataForgesEst. Showa 5 (1930) as a pry-bar forge ✓ Seen in person · 2026-09-14
Quick answer
MakerWakui Bar Hamono (forges Kinjiro)RegionSanjo, Niigata — Tsubame-Sanjo
Marks金次郎 / 涌井SteelsShirogami #2
Knife types madeSantoku, Gyuto, Petty, Nakiri, Sujihiki, Deba, Yanagiba, AjikiriMain useAll-round home knife: vegetables, fish, meat. The first knife to buy.
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 |
|---|---|---|---|---|
| 金次郎 | Kinjiro | mei | Seen in person | Brand of Wakui Co., forged by Wakui Bar Hamono. |
| 涌井 | Wakui | mei | Documented | Overseas listings use 'Wakui'. |
About
A pry-bar (バール) forge that added kitchen knives under the 3rd generation. Forges the 金次郎 (Kinjiro) series sold by Wakui Co. and stainless-clad White #2 knives for BABACHO. Member of the Sanjo Kaji Dojo group.
Steels
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
Facts
Kanaわくいバールはものせいさくしょ
Smith / productionToshihiro Wakui (3rd generation)
Address〒955-0045 三条市一ノ門2-3-30
Tel0256-33-3126
Typical overseas priceUS$150–350
Knife types made
- 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.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
- Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
- Ajikiri 鯵切 · Small deba for horse mackerel and other small fish.
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)Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.