The the steel in Butch's beautiful petty is reported to be Carpenter CTS XHP Alloy, which Carpenter describes as:
1.60 C, 0.50 Mn, 0.40 Si, 16.00 Cr, 0.35 Ni, 0.80 Mo, 0.45 V, Bal. Fe
Air hardening, high carbon, high chromium, corrosion resistant alloy which can be described as either a high hardness Type 440C stainless steel or a corrosion resistant D2 tool steel. Possesses corrosion resistance equivalent to Type 440C stainless but can attain a maximum hardness of 64 HRC, approaching that of D2 tool steel."
I believe Butch hardened the petty to 61 Rc, if I understand his post about it.
Using the same routine I use with carbon knives (1200 King, 6000 King, 10000 Naniwa, Dave's leather strop with .25 micron diamond spray), I am not getting the Harner quite as sharp as my carbon steel knives like the Carter funayuki.
Is there a different technique needed for stainless? Can it get as sharp as carbon?
By the way, the Harner is a delight to use as a paring knife, and gets plenty of use for a home cook's knife.