Our 2.0 knives are made with AICHI ACUTO440, an exceptionally corrosion-resistant and durable Japanese high-carbon stainless steel that has excellent edge retention. What that means for you: less sharpening, more cooking.
All of our knives are made from high-carbon stainless steel, which is what gives them their razor-sharpness and excellent edge retention. However, our 2.0 knives have a much higher chromium content (about 18%), which makes them significantly more corrosion resistant.
The 2.0 knives also feature a rounded spine and heel (the back of the knife where the blade meets the bolster), creating a more comfortable grip even during long prep sessions.
Our 2.0 knives are made with AICHI ACUTO440, a Japanese high-carbon stainless steel that is more durable and easier to care for than other high-carbon knives, which are prone to rusting and/or chipping without proper care. We wanted a high-performance knife that you could still leave in the sink overnight if you needed to—and that’s exactly what our 2.0 knives deliver.
Our 2.0 knives are made with AICHI ACUTO440 steel, an exceptionally corrosion-resistant Japanese high-carbon stainless steel. Our knives have been lab-certified to withstand up to 50 dishwasher cycles, as well as 60 days of being submerged in water, without showing any signs of rust.
While our 2.0 knives have been lab-certified to withstand up to 50 dishwasher cycles without showing any signs of rust, we generally recommend hand washing all of your Misen knives. Because our knives are extremely sharp, when they get jostled around in the dishwasher, the blade can cut through the soft materials that make up your dishwasher racks. Dishwashing can also damage your knives if the blade edge bangs against hard objects like flatware or pots and pans during the washing cycle.
Whenever you start to notice your knife is slicing and dicing a little less crisply than usual, it’s time to sharpen. Although our 2.0 knives can go long periods between sharpenings, generally speaking we recommend getting them sharpened about twice a year for maximum cutting ease. We also recommend regularly using a honing rod between sharpenings to keep your knife edge in good shape between sharpenings.
While our 2.0 knives are rust-proof, all high-carbon knives can experience some discoloration and/or staining with prolonged exposure to acidic foods and/or salt. This is purely cosmetic and is not the same as rust.
