37 items
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8" Serrated Knife (ACUTO440) - Red -
5.5" Utility Knife (ACUTO440) - Red -
6" Bunka Knife (ACUTO440) - Red -
6.5" Chef's Knife - Red -
5" Serrated Knife (ACUTO440) - Red -
Kid's Knife - Tomato -
8" Chef's Knife (ACUTO440) - White -
10" Serrated Knife - White -
3.5" Paring Knife (ACUTO440) - White -
8" Serrated Knife (ACUTO440) - White -
5.5" Utility Knife (ACUTO440) - White -
6" Bunka Knife (ACUTO440) - White -
5" Serrated Knife (ACUTO440) - White
Single Knives for Every Prep Task
Shopping for one great knife starts with how you cook. This collection includes an 8" chef’s knife, paring and utility knives, veggie-forward nakiri and bunka shapes, plus serrated knives in 5", 8", and 10" lengths and a kid’s knife. Many options use AICHI ACUTO440 steel, while the 10" serrated uses AUS-8 and the 6.5" chef’s knife uses AUS-10. The guide below compares them.
| Option | Best for | Key details | Price |
|---|---|---|---|
| 8" Chef's Knife (ACUTO440) - Blue | One knife that covers most chopping, rocking, drawing, and slicing | 8.26 in blade (210 mm); AICHI ACUTO 440 steel; HRC 58±2; 50/50 edge, 14° per side; polyoxymethylene handle | $124.00 |
| 10" Serrated Knife - Blue | Clean slices through bread, cake, and large fruit | 9.5 in blade (241 mm); AICHI AUS-8 steel; HRC 58±2; single blade with 32 wide-set serrations; polyoxymethylene handle | $104.00 |
| 3.5" Paring Knife (ACUTO440) - Blue | Peeling, trimming, and handheld precision work | 3.3 in blade (85 mm); AICHI ACUTO 440 steel; HRC 58±2; 50/50 edge, 14° per side; polyoxymethylene handle | $59.00 |
| 8" Serrated Knife (ACUTO440) - Blue | Bread and tomato slicing in a slightly shorter, easier-to-store length | 8.1 in blade (208 mm); AICHI ACUTO 440 steel; HRC 58±2; single blade with 25 wide-set serrations; rounded spine for pinch grip comfort | $109.00 |
| 5.5" Utility Knife (ACUTO440) - Blue | Everyday slicing when a chef’s knife feels too big, but a paring knife is too small | 5.7 in blade (147 mm); AICHI ACUTO 440 steel; HRC 58±2; 50/50 edge, 14° per side; polyoxymethylene handle | $94.00 |
| 5.5" Nakiri Knife (ACUTO440) - Blue | Fast, consistent vegetable chopping and easy scooping from board to pan | 5.5 in blade (140 mm); straight edge for full board contact; blade height 50 mm; AICHI ACUTO 440 steel; 50/50 edge, 14° per side | $94.00 |
| 5" Serrated Knife (ACUTO440) - Blue | Quick tomato, citrus, and small bread tasks when you want a compact serrated blade | 5 in blade (127 mm); AICHI ACUTO 440 steel; HRC 58±2; single blade with 18 wide-set serrations; polyoxymethylene handle | $99.00 |
| 6" Bunka Knife (ACUTO440) - Blue | Precise prep when you want a compact blade with a detailed tip | 5.9 in blade (152 mm); triangle tip; AICHI ACUTO 440 steel; HRC 58±2; 50/50 edge, 14° per side; polyoxymethylene handle | $99.00 |
How to Choose Single Knives
Start with what you cook most. If you want one do-it-all blade, an 8" chef’s knife like the 8" Chef's Knife (ACUTO440) is built for rocking, chopping, drawing, and slicing with a 50/50 symmetrical edge at 14° per side. For smaller boards or a more compact feel, the 6.5" Chef's Knife (AUS-10) trims the footprint while keeping a chef-knife profile.
Next, match the blade shape to your prep. A 5.5" Nakiri uses a straight edge for full board contact and clean vegetable chops, while a 6" Bunka adds a triangle tip for detailed tasks like mincing and trimming. If you want an in-between size for daily slicing, a 5.5" Utility sits between a chef’s and a paring knife.
Choose serrated length based on what you slice. The 10" Serrated Knife uses AUS-8 steel with 32 wide-set serrations for longer loaves, cakes, and big fruit. The 8" Serrated Knife (ACUTO440) is shorter with 25 serrations, and the 5" Serrated Knife (ACUTO440) stays compact with 18 serrations for quick tomato and citrus jobs. If you want to browse more toothy options, see Serrated Knives.
Finally, plan for storage and care. Many adult knives here use polyoxymethylene handles, while the Kid’s Knife uses a thermoplastic rubber handle plus a finger guard. Misen’s use and care guidance for these knives is simple: hand wash, dry immediately after use, and sharpen every 4 to 6 months. For a bigger view of styles and add-ons, shop all Misen knives and consider Knife Storage to keep edges protected.
Frequently Asked Questions About Single Knives
Which single knife should I buy first?
If you want one knife for most kitchen tasks, start with the 8" Chef's Knife (ACUTO440), which is designed for rocking, chopping, drawing, and slicing. Add a 3.5" Paring Knife (ACUTO440) when you do a lot of peeling, trimming, and handheld work where a shorter blade is easier to control.
What’s the difference between the 10" and 8" serrated knives?
The 10" Serrated Knife uses AICHI AUS-8 steel and has a 9.5 in blade with 32 wide-set serrations, which helps on longer loaves, sheet cakes, and large fruit. The 8" Serrated Knife (ACUTO440) is shorter with a 8.1 in blade and 25 serrations for easier storage and smaller cutting boards.
Do all the knives in this collection use the same steel?
No. Many adult knives here use AICHI ACUTO 440 steel, for example the 8" Chef's Knife (ACUTO440) and the 5.5" Utility Knife (ACUTO440). The 10" Serrated Knife lists AICHI AUS-8 steel, and the 6.5" Chef's Knife lists AICHI AUS-10 steel.
How do I care for ACUTO440 knives versus the Kid’s Knife?
For an ACUTO440 knife like the 3.5" Paring Knife (ACUTO440), follow the product guidance: hand wash, dry immediately, and sharpen every 4 to 6 months, with more tips in Acuto Knives Care. For the Kid's Knife, review Kids Knife Care, and note its dishwasher-safe spec plus finger guard and rounded tip.
How often should I sharpen, and what angle are these knives ground to?
Misen’s guidance across these knives is to sharpen about every 4 to 6 months. Many ACUTO440 knives, like the 8" Chef's Knife (ACUTO440), list a 50/50 symmetrical edge at 14° per side, while the 6.5" Chef's Knife lists a 50/50 edge at 15° per side.