Description & specifications
The Miraiden [mee-rai-den] is a series of knives produced at Sakai in Osaka. Behind this name stand three knifemakers who have all been apprenticed to Keichii Fuji (Mr. Fujii), the man behind the iconic Fujii knives.
The blade is made of three layers of steel, a core of AUS-10 with a hardness of approx. 60 hrc surrounded on each side by one layer of softer stainless steel. The blade is hand-ground in profile and has good cutting properties.
The stock is a classic Japanese octagonal WA stock in magnolia wood with a buffalo horn ferrule.
The knife here is a so-called utility knife of 13 cm. After the chef's knife, it is probably the most universal knife of the common types, and can also replace a chef's knife in many ways. It is not quite as tall as a chef's knife and is also shorter, making it very easy to handle. It can be used for slicing vegetables and cutting smaller pieces of meat - and it is fantastically good for trimming meat as well as finer cutting tasks in fruit and vegetables.
- The Miraiden (Sakai, Japan)
- 13 cm utility
- Stainless steel
- 3 layers of steel
- AUS-10 core
- 60 HRC
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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