Behind these knives is young blacksmith Masato Taguchi, born in 1992 and part of the new generation of talented Takefu makers. Taguchi-san trained at the workshop of renowned smith Yoshimi Kato, where he specialized in hot forging - the foundational skill that shapes the blade geometry, grain structure, and character.
While the final sharpening of his kitchen knives is outsourced, Taguchi-san has developed a broad range of knife-making skills through his passion for crafting custom hunting knives. This hands-on experience gives him a deep understanding of edge performance and blade balance.
What makes Taguchi-san particularly interesting is his blend of curiosity for new methods and respect for tradition. He enjoys pushing himself to try new things while remaining deeply committed to traditional forging methods. That balance of innovation and discipline shows in his work. In addition to kitchen knives, Taguchi-san is currently apprenticing in the making of handmade agricultural hoes for the Japanese domestic market - an old and demanding craft. He is expected to succeed that business, and the lessons he learns there will only deepen his forging ability. Many believe he has the potential to develop into an exceptional blacksmith in the tradition of masters like Masanobu Okada.
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.
Each knife is made by hand so measurements may vary.
While the final sharpening of his kitchen knives is outsourced, Taguchi-san has developed a broad range of knife-making skills through his passion for crafting custom hunting knives. This hands-on experience gives him a deep understanding of edge performance and blade balance.
What makes Taguchi-san particularly interesting is his blend of curiosity for new methods and respect for tradition. He enjoys pushing himself to try new things while remaining deeply committed to traditional forging methods. That balance of innovation and discipline shows in his work. In addition to kitchen knives, Taguchi-san is currently apprenticing in the making of handmade agricultural hoes for the Japanese domestic market - an old and demanding craft. He is expected to succeed that business, and the lessons he learns there will only deepen his forging ability. Many believe he has the potential to develop into an exceptional blacksmith in the tradition of masters like Masanobu Okada.
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.
Each knife is made by hand so measurements may vary.
- Maker: Masato Taguchi
- Location: Takefu Village, Echizen, Japan
- Born: 1992
- Steel: Ginsan (Silver #3) Damascus
- Handle: Octagonal Walnut
- Ferrule: Oak Wood
- Weight: 2.6 oz (74 g)
- Blade Length: 140 mm
- Total Length: 268 mm
- Spine Thickness at Base: 3 mm
- Blade Height: 34 mm
