{"title":"Sadamasa Kajiya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOpened in 1920, Sadamasa is located in the beautiful mountainous area of Chino city, Nagano. Now, the young fourth-generation Yusuke Obi forges, polishes, and sharpens the blades to perfection. His knives are beautifully polished and sharpened, starting with a thick spine that tapers to a nice thin edge. This allows them to glide through food like nothing without feeling too delicate. A nice toothy edge lets them bite into tough vegetable skins effortlessly.\u003c\/p\u003e\n\u003cp\u003eThese blades are forged from Aogami #2 with stainless cladding, making them high-performance but relatively low maintenance. The burnt chestnut and water buffalo horn handle is the perfect ribbon on a stunning package.\u003c\/p\u003e\n\u003c!----\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/Screenshot_2026-03-25_152539.png?v=1774551074","url":"https:\/\/knifewear.live\/collections\/sadamasa.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}