Babacho Kanamono (BABACHO · Chozaburo) 馬場長金物株式会社
Sanjo, NiigataWholesalers with own brands ✓ Seen in person · 2026-09-14
Quick answer
MakerBabacho Kanamono (BABACHO · Chozaburo)RegionSanjo, Niigata (Tsubame-Sanjo)
MarksBABACHO / 長三郎 / 多喜火SteelsShirogami #2
Knife types madePetty, Gyuto, Nakiri, Santoku, 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.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| BABACHO | Babacho | brand | Seen in person | |
| 長三郎 | Chozaburo | mei | Maker website | Babacho's traditional brand. |
| 多喜火 | Takibi | brand | Seen in person | Nata/axe outdoor line. |
About
Wholesaler with its own brands: BABACHO (kurouchi White #2 wa-bocho by Hinoura Mutsumi; stainless-clad White #2 by Wakui), 長三郎 (Chozaburo) and the 多喜火 (Takibi) nata/axe outdoor line we photographed. Head office building on our map.
Steels
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
Facts
Kanaばばちょうかなもの
Smith / productionWa-bocho forged by Mutsumi Hinoura and Wakui Bar Hamono
Address〒955-0861 三条市北新保2-7-5
Tel—
Websitewww.babachokanamono.co.jp
Typical overseas price—
Knife types made
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- 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.
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Nata (hatchet / camp blade) 鉈 · Splitting kindling, clearing brush, camp work. Sanjo's other speciality.
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 websiteAmazon US affiliateAmazon JP affiliate
Products (1)
| Series / brand | Item | Type | mm | Steel | Construction · finish | Handle | Price | Src |
|---|---|---|---|---|---|---|---|---|
| BABACHO 多喜火 | 火鉈 110 / 火斧 | Nata | 110 | — | laminated (積層) | walnut / bubinga | no price | link |
Photos
Photos will be added as we photograph our own knives or receive images from the maker.