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HomeMakers › Babacho Co. (Kireru Yorokobi)

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

MarkReadsKindConfidenceNote
切れるよろこびKireru YorokobimeiSeen in personChiselled 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 / brandItemTypemmSteelConstruction · finishHandlePriceSrc
切れるよろこび 白紙柳刃 270 (片刃)Yanagiba270Shirogami #2kasumi, 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)DebaShirogami #2kasumi, 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.

Sources