Ikenami Hamono HSS Nakiri 160mm

Hitachi powder metallurgy HAP40 tool steel is supplied in the same tri-laminate form (stainless-clad tool steel) to knife makers all over Japan, so the HAP40 blades produced by different makers can look eerily similar across the board. The differences lie in heat treatment, sharpening, the handle fitted and the resulting balance. In terms of cutting feel you'd be hard-pressed to find a HAP40 knife by any Japanese maker that doesn't impress.

Heat treatment of HAP40 commonly yields a hardness in the range of 65 HRC or even higher. Ikenami Hamono knives have a reputation for hardness and we'd expect this Ikenami Hamono nakiri to be in the high range - Mr Ikenami tells us that if anything they are slower to sharpen than their very hard aogami carbon steel knives. They are more than sharp enough out of the box and can be made sharper if desired.

HSS nakiris are available with traditional Japanese handles (and they look great) but Ikenami Hamono chooses to fit sculpted handles of red sandalwood, the two advantages being comfort and durability. Wa-handles can be replaced more readily but in time they may need to be. 

Edge longevity is exceptional. In a home setting preparing meals daily for a family of four this knife will remain sharp for as long as a year with only the occasional touch up. Lightness, sharpness, balance and traditional Japanese cutting feel in a nakiri that's very easy to own.