Misen nakiri knife with stainless steel blade and black handle

5.5" Nakiri Knife (ACUTO440) - Black

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$94.00
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Misen nakiri knife with stainless steel blade and black handle
  • Misen nakiri knife with stainless steel blade and black handle
  • Misen chef's knife slicing radicchio on wooden cutting board
  • Misen chef's knife chopping colorful rainbow chard stems on wooden cutting board
  • Misen nakiri knife with stainless steel blade and black handle
  • Misen santoku knife blade close-up with black handle
  • Misen nakiri knife with stainless steel blade and black handle
  • Misen chef's knife slicing radicchio on wooden cutting board
  • Misen chef's knife chopping colorful rainbow chard stems on wooden cutting board
  • Misen nakiri knife with stainless steel blade and black handle
  • Misen santoku knife blade close-up with black handle
5.5" Nakiri Knife (ACUTO440) - Black
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6 Reviews

5.5" Nakiri Knife (ACUTO440) - Black

5.5" Nakiri Knife (ACUTO440) – Black

$94.00

A knife for all the veg-heads, with a straight blade for clean, even chops, plus a wide surface for scooping all that goodness into the pot.

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.
  • Straight-edge blade for full board contact and clean, consistent chopping
  • Gently curved tip for optional rock-chopping
  • Wide blade surface for easy scooping and transferring ingredients
Rust-proof feature icon with spark symbols

Rust-Proof

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ACUTO440 Steel

Up and down chopping motion technique icon

Up & Down Chop
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: 5.5 in. / 140 mm
Total Length: 10.43 in. / 265 mm
Handle Thickness: 16 mm
Blade Height: 50 mm
Weight: 0.34 lb / 155 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

A Victory For Veggie Lovers

Full contact with the board on every stroke. Paper-thin slices every time. Plant-based cooks, we see you.

Wide Enough to Double as a Bench Scraper

Scoop your mise en place straight from the board to the pot. Efficient and oh-so-satisfying.

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

5.0
Rated 5.0 out of 5 stars
Based on 6 reviews
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6 reviews
  • Thomas F.
    Verified Buyer
    Reviewing
    5.5" Nakiri Knife (ACUTO440) - Blue
    I recommend this product
    Rated 5 out of 5 stars
    3 minutes ago
    Great knife

    Works great for slicing/chopping. Holds its edge well. Convenient to pick up items that have been prepared.

    Was this helpful?
  • Donet S.
    Flag of United States
    Verified Buyer
    Reviewing
    5.5 inch Nakiri Knife - ACUTO440 - New
    I recommend this product
    Product Standouts sharp, easy-to-use, good balance, nice weight, sleek design
    Rated 5 out of 5 stars
    2 weeks ago
    Nice clean knife

    The Nakiri 5.5" knife is well balanced.Has a nice feel a comfortable weight.Works well and does the job in the kitchen.

    Was this helpful?
  • Pete C.
    Flag of United States
    Verified Buyer
    Reviewing
    5.5" Nakiri Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts good balance, sleek design, comfortable handle, nice weight, sharp
    Rated 5 out of 5 stars
    4 months ago
    Beautiful

    This is my second Misen knife, I've had the Utility Knife for 3 years and it's been the only thing I've used, and when I decided I wanted something a bit like a Chinese chef's knife or a santoku or nakiri for vegetable chopping, I saw that Misen had just come out with their spin on a nakiri, and its just as lovely as my Utility Knife.

    Just feels so good and nimble in the hand, so perfectly balanced and smooth, and I love the way they've designed this blade shape to be a bit closer to a santoku or cleaver than a traditional nakiri, sleek rounded contour. Beautiful knife

    Was this helpful?
  • Jeremiah A.
    Flag of United States
    Verified Buyer
    Reviewing
    5.5" Nakiri Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts sharp, easy-to-use
    Rated 5 out of 5 stars
    4 months ago
    Makes chopping veggies a breeze!

    Already had a chef’s knife from Misen, which I love. When I saw this announced I was quick to preorder and was not disappointed. The knife feels great in hand, looks stylish, and chops veggies with ease.

    Was this helpful?
  • Cheryl H.
    Flag of United States
    Verified Buyer
    Reviewing
    5.5" Nakiri Knife (ACUTO440) - Blue
    I recommend this product
    Product Standouts good balance, comfortable handle, sharp, nice weight
    Rated 5 out of 5 stars
    4 months ago
    Well balanced and sharp knife

    Knife works very well, it's a big blade but is very easy to use with small hands. cuts even tough squash easily.

    Was this helpful?
Show More

5.5" Nakiri Knife (ACUTO440) – Black

The 5.5" Nakiri Knife (ACUTO440) in Black is built for vegetable prep that rewards accuracy. Its straight-edge blade is designed for full cutting-board contact, so you can make clean, even chops on everything from onions and herbs to sturdier veg. The wide blade also doubles as a convenient scoop, helping you transfer a pile of chopped ingredients straight into the pan without switching tools.

Unlike a more curved chef’s knife profile, a nakiri encourages an up-and-down chopping rhythm, with the option to rock when you want it thanks to the gently curved tip. If your daily cooking includes lots of repetitive slicing and dicing, this shape helps you keep cuts consistent and your workflow tidy. To compare other blade styles for different tasks, browse Misen’s single knives lineup.

This nakiri uses AICHI ACUTO440 Japanese steel, chosen for sharpness and edge retention. It is also lab-tested for rust resistance, including claims of withstanding extended submersion and repeated dishwasher cycles. Still, Misen’s recommended routine is simple and practical: hand wash, dry immediately after use, and plan to sharpen about every 4 to 6 months to keep the edge performing at its best.

One helpful heads-up for day-to-day cooking, high-carbon knives can show discoloration after contact with acidic foods or salt. On this knife, that kind of patina is described as purely cosmetic and different from rust, which is noted as extremely rare. For the full routine and troubleshooting, the knife care guide is a solid reference to keep nearby.

If you are building out a coordinated prep setup, this nakiri pairs naturally with smaller detail knives and other kitchen staples, and it fits neatly into a broader rotation of kitchen knives. The Black colorway is an aesthetic choice, and other color options can be a better match for your kitchen, with the same core design and steel.

Frequently Asked Questions About Nakiri Knives

What is this nakiri knife best used for?

This 5.5" nakiri is designed for vegetable-focused prep, especially when you want clean, consistent chopping. The straight edge supports full board contact for even cuts, and the wide blade helps you scoop and transfer chopped ingredients into a pot or pan without needing a separate bench scraper.

What steel is used, and what does that mean for maintenance?

The blade is made with AICHI ACUTO440 Japanese steel, which is highlighted for sharpness and edge retention. For maintenance, Misen recommends hand washing and drying immediately after use, then sharpening every 4 to 6 months. The steel is also lab-tested for strong rust resistance.

Can I put the knife in the dishwasher?

The page notes lab-tested rust resistance that includes performance through up to 100 dishwasher cycles. However, the brand’s stated care instructions still recommend hand washing and drying immediately after use. Following the recommended routine is the safest way to keep the knife looking and cutting its best.

What support policies come with this knife?

This knife includes a 60-day test drive, free returns, and a lifetime warranty against defects. Those policies are useful if you are trying a nakiri style for the first time, or if you want reassurance that the knife is backed for the long haul in normal kitchen use.