Description & specifications
Miraiden [mee-rai-den] is a series of knives produced in Sakai, Osaka. Behind this name are three knifemakers who have all apprenticed under Keichii Fuji (Mr. Fujii), the man behind the iconic Fujii knives.
The blade is constructed of three layers of steel, a core of AUS-10 with a hardness of approximately 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 handle is a classic Japanese octagonal WA handle made of magnolia wood with a buffalo horn ferrule.
This knife is a chef's knife of 21 cm - the most common size. It is a very versatile knife that can handle most universal needs. Use it for both chopping vegetables and meat.
- Miraiden (Sakai, Japan)
- 21 cm Kokkekniv
- 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, and frozen items, as well as hard cheeses. Remember that it is a characteristic 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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