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 Kitchin-To & Kitchin-Tan Knives

These are the only two knives you’ll need in your kitchen. The utility-sized Kitchin-tan strikes the perfect balance between a paring knife and a

Milk Street Kitchin-To™ & Kitchin-Tan™ Charcoal Set

Milk Street Kitchin-To and Kitchin-Tan Knives

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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: Cookish: Throw It Together: Big Flavors. Simple Techniques. 200 Ways to Reinvent Dinner.: Kimball, Christopher: 9780316540308: : Books

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Milk Street Kitchin-To™ & Kitchin-Tan™ Charcoal Set - Milk Street Store

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

Milk Street Santouku

Milk Street Santoku Knife