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かまた Kamata
Documented brand
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MakerKamata Hakensha (Kappabashi shop)RegionTokyo (Kappabashi)
MarksかまたSteelsShirogami #2, Aogami #2, VG10, Molybdenum-vanadium stainless
Knife types madeGyuto, Santoku, Petty, Nakiri, Yanagiba, Deba, UsubaMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
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
かまた reads Kamata. It is a brand name used by Kamata Hakensha (Kappabashi shop) (かまた刃研社（合羽橋）), Tokyo (Kappabashi) — the Tokyo region. Kappabashi shop brand.
About the maker
Kappabashi knife shop (with a sharpening class where you keep the whetstone). Its house-brand knives are forged elsewhere (Sakai, Seki, Sanjo …) and stamped for the shop, like Tsubaya. Recommended on forums as the 'sensible' Kappabashi shop.
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