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 Cooking School Partner Location - Red Stick Spice Company

Milk Street Kitchin-to Black Handle

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

Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a

Milk Street Saya Knife Guard - Kitchin-Tan

Milk Street Kitchin-to Black Handle

Milk Street Santoku Knife

A unique cross between a paring knife and a chef’s knife, the Kitchin-tan™ will be your new go-to. The easy-to-maneuver 5.5-inch blade is 1.5

Milk Street Kitchin-tan™ Japanese-Style Utility Knife

Milk Street Kitchin-To and Kitchin-Tan Knives

Watch Christopher Kimball's Milk Street: Season 2

Milk Street Kitchin-to™ and Serrated Kitchin-tan™ Set - Milk Street Store

Milk Street Kitchin-to™ & Kitchin-Kiji™ Set

Steelport 4 Paring Knife

Milk Street Kitchin-to Black Handle