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 bunka of 16 cm. It can be regarded as a smaller chef's knife and is used for the same tasks - i.e. chop and slice both meat and vegetables. It is particularly good for slicing, for example, onions, where you can work really precisely with the tip of the knife.
- The Miraiden (Sakai, Japan)
- 16 cm Bunka
- 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.
