Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Kitchin-to Knife | Milk Street Store

Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand.

Milk Street Small Nakiri

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Milk Street Kitchin-tan™ Japanese-Style Utility Knife

Milk Street Serrated Kitchin-tan Black Handle

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Milk Street Store: Kikuichi Knife on Vimeo

The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep.

Milk Street Kitchin-kiji Kitchen Knife | Milk Street Store

Christopher Kimball's Milk Street

Milk Street Kitchin-tan™ Japanese-Style Utility Knife

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Milk Street Kitchin-to Black Handle