Misen chef's knife with stainless steel blade and black handle

8" Chef's Knife (ACUTO440) - Black

Black
$124.00
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Misen chef's knife with stainless steel blade and black handle
Food & Wine Faves
Food & Wine Faves
  • Misen chef's knife with stainless steel blade and black handle
    Food & Wine Faves
    Food & Wine Faves
  • 8" Chef's Knife (ACUTO440) - Black
  • Misen 8-inch Chef's Knife specs: AICHI ACUTO440 stainless steel, 13.6" overall, 8.2" blade, 0.5 lbs
  • Misen 8-inch chef's knife infographic showing sloped bolster, rust-proof blade, razor-sharp edge, and four cutting techniques
  • Hands slicing red onion into thin rings on white cutting board with chef's knife
  • Misen chef's knife cutting pineapple skin on wooden cutting board
  • Misen chef's knife with stainless steel blade and black handle
  • 8" Chef's Knife (ACUTO440) - Black
  • Misen 8-inch Chef's Knife specs: AICHI ACUTO440 stainless steel, 13.6" overall, 8.2" blade, 0.5 lbs
  • Misen 8-inch chef's knife infographic showing sloped bolster, rust-proof blade, razor-sharp edge, and four cutting techniques
  • Hands slicing red onion into thin rings on white cutting board with chef's knife
  • Misen chef's knife cutting pineapple skin on wooden cutting board
8" Chef's Knife (ACUTO440) - Black
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445 Reviews

8" Chef's Knife (ACUTO440) - Black

8" ACUTO440 Chef's Knife in Black

$124.00

Your #1 knife for everyday prep, designed to handle everything from herbs and vegetables to breaking down meat.

Color: Black
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60-Day Test Drive

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Lifetime Warranty Against Defects

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Free Returns

Features
  • AICHI ACUTO440 Japanese steel for exceptional sharpness and edge retention
  • Lab-tested rust resistance proven to withstand 50 days submerged in water and up to 100 dishwasher cycles.
  • Hybrid blade shape for rocking, chopping, drawing, and slicing
  • Ergonomic rounded spine and bolster for a more comfortable pinch grip
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Rust-Proof

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ACUTO440 Steel

All chop styles cutting technique icon

All Chop Styles
Use & Care
  • Hand wash
  • Dry immediately after use
  • Sharpen every 4–6 months
  • Heads up: High-carbon knives may show discoloration after exposure to acidic foods and/or salt. This is purely cosmetic and different from rust, which is extremely rare. 
  • Visit our Help Hub for more on how to use and care for this knife.

Let Us Handle the Sharpening
Specifications

Blade Length: 8.26 in. / 210 mm
Total Length: 13.5 in. / 345 mm
Handle Thickness: 18 mm
Blade Height: 49 mm
Weight: 0.5 lb / 230 g
Steel: AICHI ACUTO 440 (Japan)
HRC: 58±2
Grind & Edge: 50/50 Symmetrical, 14° per side
Handle Material: Polyoxymethylene
Country of Production: PRC
Warranty

All Misen products come with a lifetime warranty against defects. Misen will replace any defective products. Learn more about our warranty policy here and what's covered.

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Why It’s Great

Misen chef's knife blade close-up showing bolster and laser-etched logo

Rock It. Chop It. Draw It. Slice It.

Four cutting techniques, one blade. The hybrid shape was designed for all of them.
Misen chef's knife with stainless steel blade and black handle

From Herbs to a Whole Chicken

The 8" hybrid blade is sized to handle the full range of everyday kitchen tasks without switching knives.
Close-up of stainless steel chef knife bolster and black handle

The Spine and Bolster Make It Easy

Rounded and ergonomic, they reduce pinch-grip finger pressure so you’ll stay comfy over long prep sessions.

Basically a Navy Seal

Rust-proof after 100 dishwasher cycles.

Because it’s got more chromium than standard high-carbon stainless, ACUTO440's rust resistance is a lab result, not a marketing claim.
Sliced salami and mozzarella sheet pan pizza on parchment paper being cut with a Misen chef's knife
Misen bread knife slicing dark sourdough loaf on wooden cutting board

Works Harder, Stays Sharper

Holds a razor edge through heavy prep.

At 58±2 HRC, ACUTO440 has incredible edge retention without brittleness. That means you can put off sharpening it for longer.

Questions?

What are Misen’s ACUTO440 Knives made of?

Our ACUTO440 Knives are made with AICHI ACUTO440, an exceptionally corrosion-resistant Japanese high-carbon stainless steel. AICHI ACUTO440 is rust-proof, incredibly durable, and has excellent edge retention. What that means for you: less time cleaning and sharpening, more cooking.
What’s the difference between Misen’s ACUTO440 Knives and classic knives?

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 ACUTO440 Knives have a much higher chromium content (about 18%), which makes them significantly more corrosion (aka rust) resistant.

Our ACUTO440 Knives also feature a rounded spine and heel (the back of the knife where the blade meets the bolster), creating a more comfortable grip over long prep sessions.
How are Misen’s ACUTO440 Knives different from other high-carbon knives?

We wanted our ACUTO440 Knives to be high-performance tools that you could still leave in the sink overnight if you needed to. That’s why our ACUTO440 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.
What do you mean by rust-proof?

Our ACUTO440 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 100 dishwasher cycles, as well as 50 days of being submerged in water, without showing any signs of rust.
Can I put Misen’s ACUTO440 Knives in the dishwasher?

While our ACUTO440 Knives have been lab-certified to withstand up to 100 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.
How often should I sharpen my knives?

Whenever you start to notice your knife is slicing and dicing a little less crisply than usual, it’s time to sharpen. Although our ACUTO440 Knives can go long periods between sharpenings, we generally recommend getting them sharpened about twice a year for best performance. We also recommend regularly using a honing rod between sharpenings to keep your knife edge in good shape.
My blade has discoloration and/or staining. What is this?

While our ACUTO440 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.

Customer Reviews

4.9
Rated 4.9 out of 5 stars
Based on 445 reviews
Reviews Summary
Customers say this chef's knife is exceptionally sharp right out of the box and maintains its edge well with proper care. The handle feels comfortable and well-balanced, with a weight that many find ideal for cutting through meat and produce effortlessly. Users appreciate the sleek design and note it feels more expensive than its price suggests. Most reviewers compare it favorably to premium brands and report using it daily. A few mention the handle could benefit from more curves, and some note blade discoloration over time, though sharpness remains intact.
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445 reviews
  • Joseph M.
    Verified Buyer
    Reviewing
    8" Chef's Knife (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Great

    Very nice knife

    Was this helpful?
  • Michael B.
    Verified Buyer
    Reviewing
    8" Chef's Knife (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    2 months ago
    Best Chefs Knife Ever

    I'm an amateur chef and I own four of these knives, two at home and two in my wintertime condo. I have also bought two or three more as presents, most recently as a wedding present for some dear friends.

    I also have a professional edition of a Twin Master Zwilling Hencken knife. I vastly prefer the Misen knives. They are used daily, are extremely sharp and hold an edge forever.

    Was this helpful?
  • Justin S.
    Verified Buyer
    Reviewing
    8" Chef's Knife (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    2 months ago
    Fantastic Knife

    I am in no way a food service professional, just a person that enjoys preparing meals in their own kitchen.

    This knife is well balanced, super sharp and very comfortable to work with for long periods of time. It’s easy to clean and I really like the blue handle.

    If you are considering an upgrade to your knife collection, this is the one. In my humble opinion.

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  • Emily B.
    Flag of United States
    Verified Buyer
    Reviewing
    8" Chef's Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance
    Rated 5 out of 5 stars
    4 months ago
    My New Go-To

    Love the weight of the handle, easy to control and super duper sharp!

    Was this helpful?
  • Kirk B.
    Flag of United States
    Verified Buyer
    Reviewing
    8" Chef's Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts good balance, sharp, premium materials, comfortable handle, well-priced
    Rated 5 out of 5 stars
    4 months ago
    Must Have Knife

    You’re shopping Misen because you either know or have heard the quality of their cookware, tools, and knives is exceptionally high quality. Well it is. This knife is one of the examples of an exceptional knife for your kitchen. I practically use it daily, has excellent “hand feel”, and it has been my experience over the years I’ve owned this knife, as well as the others you want for a complete set, that all their knives sharpen it a razor’s edge. So stop procrastinating and buy it, you won’t be sorry.

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8" ACUTO440 Chef's Knife in Black

The 8" Chef’s Knife (ACUTO440) is Misen’s everyday prep workhorse, built to handle everything from herbs and vegetables to breaking down meat. If you’re choosing between the available colors, the performance and core features stay the same, so you can pick the look you prefer with confidence.

What makes this chef’s knife feel like a true daily driver is the combination of AICHI ACUTO440 Japanese steel and a hybrid blade shape. The steel is designed for exceptional sharpness and edge retention, and it is lab-tested for rust resistance (proven to withstand extended submersion in water and repeated dishwasher cycles). The blade profile supports multiple techniques, including rocking, chopping, drawing, and slicing, so you can move from mincing herbs to slicing proteins without switching tools.

Comfort matters as much as sharpness when you’re doing a lot of prep. This knife is built with an ergonomic rounded spine and bolster to make a pinch grip more comfortable and controlled. If you tend to cook in longer sessions, that small detail can reduce hot spots on your fingers and help you keep your cuts consistent. For shoppers comparing across the lineup, you can browse other single knives for more task-specific shapes, or explore the broader kitchen knives collection to round out your setup.

Care is straightforward, but it is worth following the basics to keep the edge and finish looking their best: hand wash, dry immediately after use, and plan to sharpen every 4 to 6 months depending on how often you cook. One helpful note from Misen: high-carbon knives can show discoloration after contact with acidic foods and or salt. That change is cosmetic and different from rust, which is described as extremely rare for this knife.

If you are deciding whether this is the right “one knife” to start with, the 8-inch size is a classic middle ground for home kitchens, long enough for confident slicing and short enough to stay nimble on a cutting board. For more guidance on maintenance and best practices, Misen also shares detailed tips on chef’s knife care, including how to use and care for this style of blade over time.

Frequently Asked Questions About Chef’s knives

What is ACUTO440 steel, and why does it matter for a chef’s knife?

This chef’s knife uses AICHI ACUTO440 Japanese steel, selected for exceptional sharpness and edge retention. In practical terms, that means the edge is designed to stay razor-sharp through everyday prep work, so you can chop, slice, and draw-cut with less frequent sharpening.

Is the black version different from the blue version in performance?

Based on the verified product information, the difference between the black and blue options is the colorway. The core design, including ACUTO440 steel, the hybrid blade shape, and the ergonomic rounded spine and bolster, remains the same, so you can choose based on aesthetics.

How rust-resistant is this knife?

Misen states the blade has lab-tested rust resistance, proven to withstand long periods submerged in water and repeated dishwasher cycles. That testing is meant to demonstrate durability in real kitchens, even though hand washing and drying immediately after use is still recommended.

What is the recommended cleaning and sharpening routine?

For daily care, hand wash the knife and dry it immediately after use. Misen also recommends sharpening every 4 to 6 months, depending on use. Following those steps helps protect the edge and keeps the knife feeling precise across chopping, rocking, and slicing tasks.

What if the blade discolors after cutting acidic foods?

Misen notes that high-carbon knives may show discoloration after exposure to acidic foods and or salt. This is described as purely cosmetic and not the same as rust. If you notice it, keep up with hand washing and immediate drying to maintain the blade’s appearance.