Like JCK's CarboNext, it's apparently a clone of the semi-stainless Kikuichi TKC (not the "Kohetsu TKC", which afaik doesn't exist). Semi-stainless alloys, like this and the steel in the Konosuke HD that you looked into earlier, use chromium to impart some corrosion resistance, but they don't use the full 13% that grants the classification "stainless". As a result, they often feel like carbon on the stones and take carbon-like edges in carbon-like time. In return, you typically have to spend a lot for knives that use semi-stainless alloys, and you give up some degree of corrosion resistance compared to stainless (although I've heard the Konosuke HD isn't much less corrosion resistant than its officially stainless HH brother or the alloys used in a lot of Mac knives).
This knife was not on my radar until you mentioned it in that other thread. It's very new, and I haven't read of anyone on CT buying one yet. In some very brief googling, I've come across at least one reference on the CKTG forums to the Kanehide TK having excellent F&F, which is unusual for Japanese knives at this price point outside of JKI. Assuming that's the case, it might be an excellent value. That said, it's a lot cheaper than the Kikuichi TKC. Granted, the Kikuichi TKC was probably overpriced for what you were getting, and some of its price was probably just the result of reputation allowing them to charge more. However, it's possible that the Kanehide TK makes some harmful concessions if it's sold at such a low cost comparatively. F&F is one of the usual concessions, but that's apparently not supposed to be the case here. The CarboNext was known for having a terrible initial sharpening job and I believe a very inconsistent grind near the edge. Unless you're already capable of and willing to put a lot of time into correcting the edge, the CarboNext would not be a good first knife as it would perform terribly OOTB. Hopefully, the Kanehide will have a decent grind and a decent enough initial sharpening job that it won't complicate future sharpening. Might it make other concessions? CKTG has a history of marketing their knives based on the alloys they use, and some members of CT have claimed that knives in the Lamson-produced Richmond lines sometimes don't receive a good heat treatment, rendering the steel much less great and sometimes nearly unusable. I don't have experience with this either way. I suspect Japanese manufacturers, even unknown ones like Kanehide, wouldn't deliberately cut corners with their heat treatment, but I don't know how experienced they are with semi-stainless alloys. It's possible that the reason CKTG is able to keep the cost down so much is precisely because Kanehide doesn't have that experience.
On paper, the knife is an amazing buy. It's *possible* but entirely speculation on my part, that there's some sort of catch or tradeoff. Alloy, profile, weight, and spine thickness, aren't the entire story of what makes a knife worth the cost. Things like quality of grind and heat treatment can be hard to predict before receiving a knife, unless the manufacturer has an established reputation. But sometimes things that seem too good to be true are indeed true, and this might very well be one of those cases where you'll find the Kanehide TK 240 gyuto going for $200 instead of $125 in a year. If I were you, which I'm not, I'd probably get one of them, see how it performs both OOTB and after taking it to the stones a few times, and let us know. Make sure your dad is okay with periodically wiping the knife with a damp towel, though, since it's not truly stainless.