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.
Each knife is made by hand so measurements may vary.
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.
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
- Weight: 5.0 oz (144 g)
- Blade Length: 183 mm
- Total Length: 327 mm
- Spine Thickness at Base: 3.5 mm
- Blade Height: 48 mm
