Home › Mei search › 味方屋作
味方屋作 Ajikataya saku
Maker website mei
Quick answer
MakerHinoura Hamono KoboRegionSanjo, Niigata (Tsubame-Sanjo)
Marks司作 / 日野浦司 / 味方屋作 / 味方屋SteelsAogami #2, Shirogami #2, Aogami Super
Knife types madePetty, Santoku, Nakiri, Gyuto, Yanagiba, Deba, Chinese cleaver, NataMain useSmall jobs in hand: peeling, trimming, garnish, fruit.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
What this mark means
味方屋作 reads Ajikataya saku. It is a chiselled or stamped kanji signature (mei) used by Hinoura Hamono Kobo (日野浦刃物工房), Sanjo, Niigata — the Tsubame-Sanjo region. Working line, now Mutsumi Hinoura.
Other marks from the same maker
About the maker
Two marks from one forge: 司作 (Tsukasa, the collectible 'Ryusui Himon' patterned blades) and 味方屋作 (Ajikataya, the working line now run by Mutsumi). Forge-welds steel to extra-soft iron in house. Also makes BABACHO-branded kurouchi knives for Babacho Kanamono. Their manual says single-bevel knives chip and need more frequent sharpening; practise on cheap knives first.
Products carrying this mark
- BABACHO 黒打 (日野浦睦) — 黒打 ペティ 135
- BABACHO 黒打 (日野浦睦) — 黒打 和牛刀 180
- BABACHO 黒打 (日野浦睦) — 黒打 菜切 165
- BABACHO 黒打 (日野浦睦) — 黒打 三徳 165
- BABACHO ステン割込 (日野浦睦) — 三徳 165
- 味方屋作 / 司作 — 鉈 (14 regional shapes: 地型, 下田型, 剣鉈, 竹割, 山鉈, 秋田型, 伊豆型, 米沢型, 首曲り, 東型, 鞘鉈, 古型…)