Yusuke Obi of Sadamasa Hamono: Reviving a Century of Family Knifemaking
Though I’ve worked with Japanese knives for a good 15 years, I’m still regularly impressed with the knives we get from new makers. While I’m regularly impressed, I am very rarely stunned or speechless when I try a new knife. The first time I cut with a Sadamasa blade, I was at a complete loss for words.
Situated in a picturesque valley sandwiched between majestic mountains, Yusuke Obi-san works away quietly and diligently on some of the best knives I’ve ever cut with. Sadamasa Kajiya, his family workshop, was founded in 1920 in the city of Chino by Yusuke-san’s great grandfather. Decades later in 1969, the family started a home hardware store where they still carry a wide range of hand-forged tools including sickles, hoes, and shovels.
As the 21st century approached, the demand for tools and knives made by blacksmiths slowly waned, replaced more and more with cheaper mass-produced items. This massive drop in demand coupled with aging craftspeople and a lack of willing successors led Sadamasa Kajiya to quietly shut the doors of their workshop. Fortunately for us, this was only temporary.
In 2008 Yusuke-san came back from Tokyo and decided to follow in the footsteps of previous generations. The only issue was, the main blacksmith of Sadamasa had already retired, so there was very little that he could learn from him. Yusuke-san decided to travel Japan as many blacksmiths in his generation have, seeking knowledge in regions where the fire of blacksmithing still burned strong. He visited Echizen, Tosa, and Niigata, learning from those who were generous enough to share their skills and knowledge. This gave him a solid foundation which he could build upon while restarting his family workshop.
Today, Yusuke-san loves the forging process most, but he says every step of knife-making is equally important to him. He refuses to compromise, and it shows in the end product of his knives. Sadamasa blades are beautifully polished to such an elegant, tasteful finish. Paired with the dark chestnut and water buffalo horn handle, they’re a knife that I need to have displayed in my kitchen.
Though his blades are relatively thick at the spine, he grinds them down to a beautifully thin edge that glides through food like nothing at all. I was not expecting much when I first handled one, and I was frankly shocked by just how smooth they were. He’s also given the edge a perfectly toothy finish that bites into tough tomato and pepper skins like shark’s teeth, but leaves a smooth glassy finish that adds a delightful texture to your food. What’s more, the face is slightly concave so food releases from the blade more easily! He’s forged these blades from aogami carbon steel clad in stainless steel, so they’ll keep an edge beautifully but not require excessive maintenance to keep rust-free. That carbon steel edge will become a dark cloudy gray, while the rest of the blade stays perfectly shiny. I can’t imagine a more perfect knife!
While Yusuke-san is a very talented knife maker, he’s also followed the family tradition of tool-making by regularly forging hatchets, outdoor knives, and other tools to sell at the family hardware store. On his days off, Yusuke-san loves to play with his kids, play some video games, watch anime, and jam on his guitar. He loves to eat soba, especially the soba made in his hometown of Chino and recommends seeking it out when you visit the city.
We’re proud to carry Sadamasa-san’s knives. While we can’t get many of them, they’re already developing a fierce fanbase among our staff and customers, so you can expect to see them here and there for years to come!
