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Misen Warranty Registration

2.0 Knives Use & Care

A roasted chicken in a Misen roasting pan surrounded by roasted red onions, lemon slices, and herbs. A person's hands are visible, using a knife to carve a leg and thigh from the chicken.

For the first time in a decade, we’ve relaunched our core line of Misen knives. Our 2.0 Knives are rust-proof, easier to care for, more comfortable to use — and just as sharp as ever.

In fact, our 2.0 Knives are so easy to care for that this is the only instruction you need: Hand wash and dry immediately after use. That’s it.

Looking for use and care information about our classic knives? Click here.

How Misen Knives 2.0 Stack Up

A comparison chart for knife steel types, including Misen Knives 2.0 (AICHI ACUTO440), Misen Knives 1.0 (AUS10), German Steel (X50CrMoV15), Japanese Steel high-end (VG10), Japanese Steel mid-priced (SUS1A), and Budget Steel (420 SS). It compares maintenance level, rust-proof qualities, sharpening frequency, high durability, and price. Misen Knives 2.0 has low maintenance, is rust-proof, needs sharpening every 4-6 months, is highly durable, and costs $$.

Frequently Asked Questions

What are Misen’s 2.0 Knives made of?

Our 2.0 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 2.0 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 2.0 Knives have a much higher chromium content (about 18%), which makes them significantly more corrosion (aka rust) resistant.

Our 2.0 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 2.0 Knives different from other high-carbon knives?

We wanted our 2.0 Knives to be high-performance tools that you could still leave in the sink overnight if you needed to. That’s why our 2.0 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 2.0 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 50 dishwasher cycles, as well as 50 days of being submerged in water, without showing any signs of rust.

Can I put Misen’s 2.0 Knives in the dishwasher?

While our 2.0 Knives have been lab-certified to withstand up to 50 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 2.0 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 2.0 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.