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Based on the Japanese kawamuki, the go-to knife for peeling and carving vegetables, the Milk Street Kitchin-Kiji is the “in-between” utility knife. At 3.5 inches long, the blade is small enough for detailed handwork like peeling the papery skin off garlic cloves and shallots, trimming mushrooms or cutting fruit
For anyone who preps a lot of produce, these knives are pretty incomparable. Click below to shop our favorite vegetable knives.
Many bread knives are too long or heavy, only good for single types of bread or no good with pies, pastries and cakes. We made a better one: The Milk Street Noko Offset Serrated Knife.
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