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Too Funny

Received today in great shape, thanks. So now I know what "cou-tou kanji" is. Come to find out, two TF Denkas I have (purchased together from an estate), a 240 Gyuto, and a Nakiri, are both cou-tou kanji knives.

PMed

Right or wrong, I have been using this Caron & Doucet stuff on my cutting boards and also using the oil on my knife handles. Seems to work well with no residue, stickiness or odor issues, and I have done several initial applications to let it soak in, then periodic light reapplication.

Oops, I see this is an old thread, deleted my post...

Thanks, so it may be a cleaver of the highest quality 🥴

Hello All, I have tried to research to see if this particular cleaver is out there but no luck in the usual/quick search of sites. So this is a Goodwill purchase, and it seems pretty nice, but it is not signed/marked. It feels like decent steel and seems heavy for size. The handle appears to...

The handle is beautiful and a great match with the knife. I agree with your thought of the handle not stealing the show. I think the handle should be first functional and look obvious that it is appropriately functional to the particular knife/tool. And second, that it is like a great frame...

That is beautiful...

Check reviews, but I think it is the de buyer that has some kind of coating on the handle that can turn to goo if used in the oven at high temp. I could be confused, could be mauviel, but one or the other.

Personally, I have purchased a few eBay used "Made in France" pans, cheap, that work great. I did purchase a mauviel that has worked great. My no-name ones for one and two eggs work great and my eggs just slide around (sometimes with a little prodding from my spatula.

Ok, I know this does not directly answer the question, since I have not tried their steaks/meat, and I just provide my experience related to other "Wagyu" steaks (not sure if you are looking for steaks or Pork). But I will say, after having Japanese A5 Wagyu and then, several times, both the...

326...

That was my thought, and is that ebony? If so, I would try to keep it. But please do as you wish, a nice burl or another great wood would be nice too.

Yes, that is it, thank you.

Thank you. I looked at everything Tojiro, but i don't see anything like this one unless I missed it. Does anyone know if this is maybe a bit older and does anyone know what steel it is? Thank You.

Hello KKF, my Google translate is coming up with nothing, can anyone translate this knife Kanji for me? Thank you.

Okay, I see sold now...wasn't sure if you got my PM

Hello, PM sent.

Hello fellow KKF members. I am looking for some advice on what to do with this knife / blade. This Santoku came to me this way. I bought it very reasonable with the two small chips included. It came used, no box, and in the current conditions with some other very minor marks on the blade...