Misen steak knives set of 4 with blue handles and stainless steel blades

Straight-Edge Steak Knives (ACUTO440)

Blue
$129.00
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Misen steak knives set of 4 with blue handles and stainless steel blades
  • Misen steak knives set of 4 with blue handles and stainless steel blades
  • Straight-Edge Steak Knives (ACUTO440)
  • Misen steak knife with blue handle and straight blade
  • Acuto 440 stainless steel knife blade with blue handle close-up
  • Sliced medium-rare steak with arugula salad and lemon wedges on white plate, cut with Misen steak knife
  • Homemade vegetarian lasagna slice on white plate with tomato sauce, melted mozzarella, and fresh basil
  • Misen steak knife set of 4 with black handles and stainless steel blades
  • Misen steak knives set of 4 with red handles and stainless steel blades
  • Misen steak knives set of 4 with green handles and stainless steel blades
  • Misen steak knives set of 4 with white handles and stainless steel blades
  • Misen steak knives set of 4 with blue handles and stainless steel blades
  • Straight-Edge Steak Knives (ACUTO440)
  • Misen steak knife with blue handle and straight blade
  • Acuto 440 stainless steel knife blade with blue handle close-up
  • Sliced medium-rare steak with arugula salad and lemon wedges on white plate, cut with Misen steak knife
  • Homemade vegetarian lasagna slice on white plate with tomato sauce, melted mozzarella, and fresh basil
  • Misen steak knife set of 4 with black handles and stainless steel blades
  • Misen steak knives set of 4 with red handles and stainless steel blades
  • Misen steak knives set of 4 with green handles and stainless steel blades
  • Misen steak knives set of 4 with white handles and stainless steel blades
Straight-Edge Steak Knives (ACUTO440)

15 Reviews

Straight-Edge Steak Knives (ACUTO440)

Straight-Edge Steak Knives in ACUTO440

$129.00

Straight-edge steak knives that glide through steak and chops, keeping juices in the meat instead of on the plate.

Color: Blue
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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 steel for exceptional sharpness and edge retention
  • Straight-edge blades for clean slices without tearing
  • Lab-tested rust resistance proven to withstand 50 days submerged in water and up to 100 dishwasher cycles.
  • Full-tang construction for balance and stability
  • Color-forward handles designed for everyday use and the dinner table
  • Easy to hone and sharpen at home
Rust-proof feature icon with spark symbols

Rust-Proof

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ACUTO440 Steel

Rockwell logo

Rockwell 58±2
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: 4.5 in. / 114 mm
Total Length: 9 in. / 229 mm
Handle Thickness: 18 mm
Blade Height: 2 mm
Weight: 0.68 lb / 310 g
Steel: AICHI ACUTO 440 (Japan)
HRC: 58±2
Grind & Edge: Straight edge, 15° 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.

Pair it with

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. To remove discoloration, make a paste with baking soda and water. Apply the paste to the discolored spots, then use a soft microfiber cloth to gently rub the paste into the affected area to remove discoloration. Wash your knife with a soft sponge and warm soapy water, then dry right away. That's it.

Customer Reviews

4.9
Rated 4.9 out of 5 stars
Based on 15 reviews
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15 reviews
  • Susan W.
    Verified Buyer
    Reviewing
    4-Piece Straight-Edge Steak Knives (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    14 hours ago
    Quality

    Quality

    Was this helpful?
  • James P.
    Verified Buyer
    Reviewing
    4-Piece Straight-Edge Steak Knives (ACUTO440) - Black
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Great knives

    Wonderfully sharp steak knives. They hold and edge a really long time.

    Was this helpful?
  • Peter S.
    Verified Buyer
    Reviewing
    4-Piece Straight-Edge Steak Knives (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    3 months ago
    Excellent knives

    These are good quality knives and work extremely well.

    Was this helpful?
  • Wade P.
    Flag of United States
    Verified Buyer
    Reviewing
    4-Piece Straight-Edge Steak Knives (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    4 months ago
    Great knives

    These knives are excellent, very sharp and sturdy and easy to keep sharp. Might be my best purchase this year so far.

    Was this helpful?
  • John C.
    Flag of United States
    Verified Buyer
    Reviewing
    4-Piece Straight-Edge Steak Knives (ACUTO440) - Blue
    I recommend this product
    Product Standouts good balance, sharp, sleek design, comfortable handle
    Rated 5 out of 5 stars
    6 months ago
    Very nice steak knives!

    I bought these to replace some nice wood handled knives which sadly, never held an edge. Having already bought Misen kitchen knives which maintain their very sharp edges, I thought why not check in the see if they also had steak knives, and they did! And I have not been disappointed. They are very sharp and also beautiful to look at and hold in your hand. I really like these knives! Thank you.

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Show More

Straight-Edge Steak Knives in ACUTO440

Straight-Edge Steak Knives (ACUTO440) are made to give you clean, tidy cuts at the table. The straight-edge blade design helps slice without tearing, so steak and chops stay juicy instead of leaving juices on the plate. ACUTO440 steel brings the core performance here: sharpness, edge retention, and rust resistance for everyday dining.

What sets these apart from many steak knives is the focus on a true straight edge, not a serrated bite. If you prefer a toothed edge for other foods at the table (like crusty bread), take a look at Misen’s serrated knives collection for alternatives within the same store lineup.

For rust-proof performance, the page notes lab-tested rust resistance proven to withstand 50 days submerged in water and up to 100 dishwasher cycles. Even with that testing, the recommended use and care is simple: hand wash and dry immediately after use. The steel is high-carbon, so you may see discoloration after exposure to acidic foods and/or salt, which the page notes is cosmetic and different from rust (which is extremely rare).

In-hand feel and control come from the full-tang construction, which is listed for balance and stability. These knives are also described as easy to hone and sharpen at home, with a suggested sharpening cadence of every 4 to 6 months, depending on use.

Choosing between the available colors (Blue, Black, Red, Green, White) is an aesthetic decision, all options share the same core construction and materials. If you are rounding out more than your steak knives, browsing knife sets can help you coordinate your table knives with other essentials. For steel-specific care details, the ACUTO knives care page is a helpful reference.

Explore Sets for more verified options related to this product.

Frequently Asked Questions About Straight-Edge Steak Knives

What steel are these straight-edge steak knives made from?

These steak knives are made from AICHI ACUTO440 steel. On the product page, ACUTO440 is highlighted for exceptional sharpness and edge retention, plus rust resistance that has been lab-tested under extended water exposure and repeated dishwasher cycles.

How does a straight edge change the way steak knives cut?

The straight-edge blades are designed for clean slices without tearing. The product description specifically calls out that they glide through steak and chops, helping keep juices in the meat instead of on the plate for a neater, more precise cut.

Are the different handle colors functionally different?

No functional differences are listed between colors. The available options are Blue, Black, Red, Green, and White, and the page frames them as color-forward handles designed for everyday use and the dinner table, so you can pick the look you prefer.

Can I put these steak knives in the dishwasher?

The page notes lab-tested rust resistance up to 100 dishwasher cycles, but the stated use and care guidance still recommends hand washing and drying immediately after use. Following the care instructions helps keep the knives looking their best over time.

How often should I sharpen them?

The use and care section recommends sharpening every 4 to 6 months. The page also notes the knives are easy to hone and sharpen at home, which can help maintain the clean, straight-edge cutting performance between sharpening sessions.