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Hey everyone, I have a chef knife with this kanji on it and I was curious if anyone else had a good way to translate it or if someone knows off hand what it is. I tried google translate but I had no luck. Thanks everyone!

Oh! These are awesome I had one of these for a long time. It's a monster when it comes to tomatoes and prep and it will take one hell of an edge and hold it forever. I did notice a difference between the OMS line and the standard line and the OMS definitely had a more hands on feel as far as...

I just want to chime in real quick because I was the original owner of the knife. to clarify as some people said the knife was already ruined or they justification that the knife was junk. But also because the whole project needs to be judged on its own merit now and from the standpoint of...

Lol. The shock is gone. Hell I even talked to a blacksmith that's not too far from here about doing a stock removal knife for the hell of it at some point.

Correct I had price about it $285. It actually had all the original geometry as aside from the work removing what was left of the KU finish after a year of hard labor. The grind/forging on this one was actually pretty awesome as far as distal taper and the convex. 🤷. I have pictures somewhere...

I get it you totally want to be creative or whatever you know.... projects and stuff. totally get that. I understand. I'm 100% all in now. Let's let's forget about everything before, there was a transaction you were happy and I was unhappy then you had to be unhappy to make sure that other...

The grind was fine, distal taper was fine. The only thing was the KU finished had to come off after doing a bunch of tomatoes because I'm not a home cook and I actually use this. I had hoped and priced it so that somebody could try one of these out that wouldn't normally pick one up. I think...

Blah. There nothing for the trolls to eat.

Yes I realize that now... hahahaha

Yeah that is pretty. What kind of wood is that?

After allot of lusting, messing around with other makers, missed WTSs and waiting for an opening to order directly from Marko.... The timing finally worked out perfectly and once he was able to get back into the shop he made me an amazing gyuto. There's not enough I can say to describe how...

I'm kicking myself for not picking up a classic when they were floating around. I know that the stainless clad is supposed to be better and he is obviously proud of them but the last two 240mm gyutos I handled and used just felt weird. The last one I brought new really felt like it was twisted...

I've had to cook allot of beans at different jobs over the years for kitchens. especially here in Texas you have to have beans! for big batches it's really not practical to soak 50lbs of beans overnight so normally we would rinse them really really well and do a quick short boil with salted...

here in Austin with Sxsw cancelled it's been a little bit more stressful for allot of our service industry because so many people really rely on this month to catch up and get ahead. obviously it was the same thing to do but it will be interesting to see how many of the 500k people that came...

oh my God! I just spit my drink out all over my roommate. hahahaha. y'all rock.

wow! excellent job! i was a baker for a while and had to make bagels among a bunch of other things. The baker who trained me always talked about showing me pretzels at some point because of a loose similarity but she never got around to it before moving on. I'm definitely going to give this a...

congratulations to the buyer! Thats a sexy beast. I absolutely love that handle. I'm sorry I missed out on this one because I'm definitely on the hunt to finally pickup one of Markos knives after window shopping and lusting after the ones I've seen for a long time. I can't wait to see what...

whomever bought the T.F. shoot me a message if you can. I have a question.

Going back to the basic original idea of the post. I haven't seen or looked for Toyama knives outside of JNS. But I've owned at least five total. The current keeper is a 270mm Dami gyuto. So I have a pretty good frame of reference for the shape, steel, finish etc over a span of about 7 years...

Pmed a question about the Takeda but your box is full.