Masato Taguchi was born in 1992 and represents the new generation of Takefu Village makers - young blacksmiths bringing fresh perspective to one of the most respected forging districts in Japan. Taguchi-san trained directly under Yoshimi Kato, and that lineage is visible in the precision and consistency of his work. What distinguishes Taguchi-san within his generation is his particular balance of curiosity and discipline. He is drawn to experimenting with new approaches while remaining deeply committed to the principles of traditional forging - an orientation that produces knives with both technical integrity and individual character.
The 180mm santoku is one of the most practical formats in the Japanese kitchen - long enough to handle full-size produce and proteins efficiently, compact enough to suit a wide range of hand sizes and working styles. Taguchi-san forges this santoku in Ginsan (Silver #3) semi-stainless steel with a Damascus outer cladding that gives the blade its visual character. Ginsan occupies a well-regarded position in the steel spectrum: it performs at the edge similarly to a quality high-carbon steel - taking a fine, keen edge and holding it through serious use - while offering substantially better corrosion resistance than White or Blue steel. The result is a knife that rewards proper sharpening and delivers high-carbon-style cutting performance with considerably less maintenance overhead.
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 180mm santoku is one of the most practical formats in the Japanese kitchen - long enough to handle full-size produce and proteins efficiently, compact enough to suit a wide range of hand sizes and working styles. Taguchi-san forges this santoku in Ginsan (Silver #3) semi-stainless steel with a Damascus outer cladding that gives the blade its visual character. Ginsan occupies a well-regarded position in the steel spectrum: it performs at the edge similarly to a quality high-carbon steel - taking a fine, keen edge and holding it through serious use - while offering substantially better corrosion resistance than White or Blue steel. The result is a knife that rewards proper sharpening and delivers high-carbon-style cutting performance with considerably less maintenance overhead.
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: 180 mm
- Total Length:
- Weight:
- Spine Thickness at Base:
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