Taguchi-Knives

Behind this knife 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’s 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 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.