Takefu Village has produced some of the most significant knife makers of the past fifty years, and Masato Taguchi represents what that tradition looks like through a maker born in 1992. His training under Yoshimi Kato gave him the technical grounding that serious forging demands - hot forging, blade geometry, heat treatment. His side work in custom hunting knives and traditional agricultural tools has added layers of understanding about edge performance and material behavior that most young makers do not develop this early. The result is a range of kitchen knives that already show a maturity of execution worth paying attention to.
The 210mm gyuto is the most versatile format in the Japanese kitchen - the right length for the full range of kitchen tasks without becoming unwieldy. At 210mm it handles proteins, produce, and detail work with equal ease and fits comfortably in both home and professional kitchens. Taguchi-san forges this gyuto in Ginsan (Silver #3) semi-stainless steel with Damascus outer cladding. Ginsan is a steel that earns its reputation across every format: it takes and holds a genuinely sharp edge with cutting performance comparable to quality high-carbon steel, while providing the corrosion resistance that makes it practical as a daily-use kitchen knife without the rust management that carbon requires.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
The 210mm gyuto is the most versatile format in the Japanese kitchen - the right length for the full range of kitchen tasks without becoming unwieldy. At 210mm it handles proteins, produce, and detail work with equal ease and fits comfortably in both home and professional kitchens. Taguchi-san forges this gyuto in Ginsan (Silver #3) semi-stainless steel with Damascus outer cladding. Ginsan is a steel that earns its reputation across every format: it takes and holds a genuinely sharp edge with cutting performance comparable to quality high-carbon steel, while providing the corrosion resistance that makes it practical as a daily-use kitchen knife without the rust management that carbon requires.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
- Maker: Masato Taguchi
- Location: Takefu Village, Echizen, Japan
- Born: 1992
- Steel: Ginsan (Silver #3) Damascus
- Handle:
- Ferrule:
- Blade Length: 210 mm
- Total Length:
- Weight:
- Spine Thickness at Base:
- Blade Height:
