Milk Street Kitchin-to Knife | Milk Street Store

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.

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-to Knife | Milk Street Store

Milk Street Kitchin-kiji Kitchen Knife | Milk Street Store

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Kitchin-to and Kitchin-tan: Not recommended at price point : r/chefknives

Milk Street Kitchin-to Knife | Milk Street Store

Our New Santoku is Finally Here! - Christopher Kimball's Milk Street

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Kitchen: 40% Off Milk Street's Amazing Nakiri Knife

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Limited Edition Premium Kitchin-to™ — Cocobolo Wood

From one of Epicurious' Greatest Home Cooks of All Time, deliver creative and delicious weeknight dinners with this quick and easy cookbook for beginners and foodies alike. At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week.

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street: Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast [Book]

Milk Street Kitchin-to Knife | Milk Street Store

Taste Radio Ep. 124: Milk Street/America's Test Kitchen Founder: 'Nothing is Authentic' Food Is a 'River That Keeps Moving' - Taste Radio

It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons. The solution is the Milk Street Nakiri.

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Limited Edition Premium Nakiri — Cocobolo Wood Kitchen Knife | Milk Street Store

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Kitchen: The Kitchin-tan™ Utility Knife is Back in Stock!

Milk Street Kitchin-to Knife | Milk Street Store

Milk Street Kitchin-to Black Handle