Ikenami Hamono HSS Petty Knife 110mm

Hitachi powder metallurgy HAP40 tool steel is supplied in the same 'sanmai' tri-laminate (stainless-clad tool steel) form to knife makers all over Japan, so the HAP40 blades produced by many makers look eerily similar across the board. The differences lie in heat treatment, sharpening, handle and resulting balance. In terms of cutting feel you'd be hard pressed to find a HAP40 ('haisu') knife by any Japanese maker that didn't impress. Heat treatment commonly results in a hardness of 65~68 HRC. 

Tanebocho (knives made on Tanegashima Island) have a reputation for hardness and we'd expect the Ikenami Hamono petty to be in the high range - Mr Ikenami tells us that if anything this steel is slower to sharpen than their hard-forged Aogami#2. Sharpness is good out of the box, this knife can be made sharper if desired. Razor sharp, in fact.

Edge retention is exceptional. In a home setting preparing meals daily for a family of four this knife will remain sharp with only the occasional touch up for as long as a year. In a professional setting it will be long enough to appreciate the difference.

Handles are of durable pakkawood. HSS knives do look great with a traditional Japanese handle but for strength and longevity Ikenami Hamono have opted for half-tang.