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

6.5" Gyuto Knife (ACUTO440) - Black

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$99.00
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Misen chef's knife with stainless steel blade and black handle
  • Misen chef's knife with stainless steel blade and black handle
  • 6.5" Gyuto Knife (ACUTO440) - Black
  • Dark chocolate bars being chopped with an Acuto 440 Japanese steel chef knife with blue handle on wooden cutting board
  • Misen chef's knife with black handle and stainless steel blade
  • Professional chef's knife with stainless steel blade and black handle close-up
  • Hands carving roasted whole chicken with lemon and red onion in Misen roasting pan
  • Misen chef's knife with stainless steel blade and black handle
  • 6.5" Gyuto Knife (ACUTO440) - Black
  • Dark chocolate bars being chopped with an Acuto 440 Japanese steel chef knife with blue handle on wooden cutting board
  • Misen chef's knife with black handle and stainless steel blade
  • Professional chef's knife with stainless steel blade and black handle close-up
  • Hands carving roasted whole chicken with lemon and red onion in Misen roasting pan
6.5" Gyuto Knife (ACUTO440) - Black

11 Reviews

6.5" Gyuto Knife (ACUTO440) - Black

6.5" Gyuto Knife in AICHI ACUTO440 Steel, Black

$99.00

A smaller, Japanese-style chef’s knife. Versatile, precise, and easy to control for everyday prep.

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.
  • 6.5” blade with a gently curved belly for rock-choppingand push-cutting techniques
  • Pointed tip for precise slicing and detail work
  • Ergonomic rounded spine and bolster for a more comfortable pinch grip
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Rust-Proof

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ACUTO440 Steel

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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: 6.4 in. / 165 mm
Total Length: 12 in. / 305 mm
Handle Thickness: 18 mm
Blade Height: 44 mm
Weight: 0.43 lb / 194 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.

Pair it with

Why It’s Great

The Sports Car of Chef’s Knives

Powerful, fast, responsive. The Gyuto is all three.

Two Cutting Techniques, One Blade

A curved belly, built for rock-chopping; a pointed tip, built for precision slicing. You get both, and a cool Japanese name to boot.

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

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Rated 5.0 out of 5 stars
Based on 11 reviews
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11 reviews
  • David L.
    Flag of United States
    Verified Buyer
    Reviewing
    6.5" Gyuto Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance, sleek design, well-priced
    Rated 5 out of 5 stars
    3 months ago
    Great size for everyday use

    I’ve eye on this knife for a while finally made a decision to purchase it. I love it. It’s a good size. It’s sharp and easy maintenance.

    Was this helpful?
  • patricia a. w.
    Flag of United States
    Verified Buyer
    Reviewing
    6.5" Gyuto Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance, comfortable handle, nice weight
    Rated 5 out of 5 stars
    5 months ago
    Gyunto knife

    This is a great knife. very easy to use. I love it.

    Was this helpful?
  • A. M. K.
    Flag of United States
    Verified Buyer
    Reviewing
    6.5" Gyuto Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance, comfortable handle, well-priced
    Rated 5 out of 5 stars
    6 months ago
    Wow, what a knife!

    Sharp, light but solid, easy to cut seared tuna, tomatoes, dice shallots, etc. Versatile, feels comfortable and well balanced when holding knife. Sharp is an understatement, it's very, very sharp.

    I was so impressed with mine I just purchased two more for my Sons. Misen's other knives are excellent too but this new style is exceptional!!

    Was this helpful?
  • Aaron W.
    Flag of United States
    Verified Buyer
    Reviewing
    6.5" Gyuto Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance, comfortable handle, nice weight
    Rated 5 out of 5 stars
    6 months ago
    Perfect everyday knife

    Easy to hold in the hand. Perfect well rounded knife that stays sharp.

    Was this helpful?
  • Matthew J.
    Flag of United States
    Verified Buyer
    Reviewing
    6.5" Gyuto Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts easy-to-use, good balance, comfortable handle, premium materials, well-priced
    Rated 5 out of 5 stars
    7 months ago
    My first “fancy” knife

    I’ve been using crappy knives I was gifted in sets for a while, but this has been well worth the money. The size is perfect for when I just have some veggies or fruits to cut up and I’m finding if I had to only use one knife, it would be this one. Just need a Misen chef’s knife now to complete my kitchen.

    Was this helpful?
Show More

6.5" Gyuto Knife in AICHI ACUTO440 Steel, Black

The Misen 6.5" Gyuto Knife (ACUTO440) in Black is a smaller, Japanese-style chef’s knife built for everyday prep when you want precision without the bulk of a longer blade. With a 6.5" blade and a pointed tip, it’s easy to steer through detail work like trimming, fine slicing, or quick midweek vegetable prep while still feeling versatile on the board.

This gyuto uses AICHI ACUTO440 Japanese steel for exceptional sharpness and edge retention, plus lab-tested rust resistance proven to withstand 50 days submerged in water and up to 100 dishwasher cycles. Even with that durability, Misen’s recommended routine is simple: hand wash and dry immediately after use to keep the edge and finish looking their best.

In use, the gently curved belly supports both rock-chopping and push-cutting techniques, so you can adapt your motion to whatever you’re prepping. The ergonomic rounded spine and bolster are designed for a more comfortable pinch grip, which matters on a smaller knife where control and hand feel are the whole point. At 0.43 lb (194 g), it stays nimble while you work.

If you’re deciding where this fits in your lineup, compare it against other single knives or browse the wider range of kitchen knives to build a set that matches your prep style. The main difference between gyuto color options is aesthetic, so choose Black if you prefer a clean, understated look.

For upkeep, plan to sharpen every 4–6 months, and note that high-carbon knives may show discoloration after exposure to acidic foods and or salt. That change is purely cosmetic and different from rust, which is extremely rare. For more specifics on use and care, refer to Acuto Knives Care.

Frequently Asked Questions About gyuto knives

What is ACUTO440 steel on this 6.5" gyuto?

This knife is made with AICHI ACUTO440 Japanese steel. Misen highlights it for exceptional sharpness and edge retention, and it is also lab-tested for rust resistance (including testing that withstood extended water submersion and repeated dishwasher cycles).

What cutting motions is the 6.5" blade designed for?

The blade has a gently curved belly that supports rock-chopping and push-cutting techniques. It also has a pointed tip intended for precise slicing and detail work, which can be especially helpful when you want more control than a longer chef’s knife.

Is the spine comfortable for a pinch grip?

Yes. The knife includes an ergonomic rounded spine and bolster, described as being designed for a more comfortable pinch grip. That design detail can make a noticeable difference in control and comfort during everyday prep sessions.

How should I wash and maintain this knife?

Misen’s recommended care is to hand wash and dry immediately after use, then sharpen every 4–6 months. While the steel has lab-tested rust resistance, following the hand-wash guidance is the safest way to protect the edge and keep the knife in great shape.

Will acidic foods discolor the blade?

High-carbon knives may show discoloration after exposure to acidic foods and or salt. Misen notes this is purely cosmetic and different from rust, which is extremely rare. If you notice discoloration, sticking to hand washing and drying immediately can help minimize it over time.