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 result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep.

Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Kitchen Knife | Milk Street Store

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Milk Street Kitchin-to Black Handle

Milk Street Kitchin-to Black Handle

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

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