Milk Street Limited Edition Premium Kitchin-to™ — Cocobolo Wood
Traditional European chef’s knives are big, heavy and awkward because they evolved from Middle Ages daggers, which were designed for personal defense, not kitchen work. There’s good reason its so hard to prep a tidy dice.
Our solution was to look toward Japan, where there’s a long history—and huge range—of smartly designed kitchen knives grown out of swordmaking. By design, Japanese knives are thinner, lighter and task specific—separate blade styles, for meats, fish, vegetables, etc. Based on these knives and our own cooking experience, we developed an all-new modern chef’s knife that’s remarkably easy to use. It’s the Milk Street Kitchin-to, part cleaver and part vegetable knife. It can handle small jobs such as slicing garlic but also makes heavy-duty jobs a breeze. With the Kitchin-to, you let the knife do the work!
This is a Limited edition, premium run of our tried-and-true Milk Street Kitchin-To knife. It features a high-end Japanese AUS8 steel blade specially treated with a non-stick “Tsuchime” hammered surface and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
2017 Milk Street Annual
Milk Street Saya Knife Guard - Kitchin-To
This is the ideal companion piece to our all-purpose Kitchin-to™ knife. Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya for our broad-bladed Kitchin-to™ knife, which is too large to fit most knife blocks. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.
2020 Milk Street Annual
This handsome hardbound edition of Milk Street Magazine includes all six issues published in 2020. Every recipe from 2020 is included, from Pour-in-the-Pan Pizza with Tomatoes and Mozzarella, Vietnamese Caramel Chicken, and Sesame Noodles with Chicken and Scallions, to Zucchini Salad with Lemon, Herbs and Ricotta, Patatas Bravas, and Swedish "Sticky" Chocolate Cake. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year master index, so you can find any recipe, article, review or other magazine content in just a few moments. Our 2020 Milk Street Annual preserves our entire year of publication in a permanent, handsome, practical reference book for your cookbook library.
MegaChef Kecap Manis
After years of searching for the right one, we finally found a version of this Indonesian staple condiment we are proud to sell. Kecap manis, or “sweet dark soy sauce,” is an Indonesian secret for depth, umami and complexity. Megachef’s version—the best one we’ve tried—is virtually impossible to find in the United States. Of the handful of brands sold here, most are packed with thickeners, additives and flavorings; apart from a nominal amount of starch for consistency, Megachef adds no preservatives, artificial coloring or MSG, and its flavor is significantly bolder and richer than the other versions we’ve tried. Soy sauce from non-GMO soybeans and high-quality palm sugar are simmered until the sauce becomes thick and glossy, with a deep dark color and consistency similar to hoisin. The resulting sauce isn’t as salty as soy or as sweet as hoisin, the two most comparable condiments—but it has a funky malty, umami soy flavor, almost akin to molasses. Use it for Indonesian or Asian cooking or anywhere you might like a funky, barbecue sauce-like glaze.
Milk Street Non-Slip Cutting Board Mat (Flex Mat)
There’s nothing more unsettling than your cutting board sliding around while you chop or watching your stand mixer wobble across the countertop while kneading elastic bread dough. That’s why we developed this dishwasher-safe, heatproof and nonslip cutting mat to keep things stable, safe and secure. It’s large enough to accommodate a full-sized cutting board, but can also be cut to size for more specialized shapes. Unlike flimsy, thin foam mats, wet paper towels or dishtowels, this cutting mat actually locks tools into place, thanks to its grippy, heatproof and dishwasher-safe silicone construction. It’ll keep things where you need them.
JF Foldable Potato Masher
Standard potato mashers are often too bulky and always end up crammed in our kitchen drawers, but this one folds flat so it doesn’t take up nearly any space! The oval-shaped blade grid make quick work of even the most unruly spuds and even other types of food. It’s constructed from sturdy stainless steel, so it will hold up to frequent use, and the silicone-coated, ergonomic handle makes it easy to use. Plus, the masher end is edged in silicone to protect the surface of your pot or pan while using the tool.
Dreamfarm Brizzle Basting Brush
This ingenious silicone tool won a Good Design Award because it makes basting with pan juices, drizzling oil or brushing egg wash much easier, more efficient and less messy. The flexible brush head of the Brizzle by Dreamfarm includes a cup that bends to scoop up 1 tablespoon of liquid—the equivalent of 15 dips of a regular basting brush—from hard-to-reach corners without having to tilt a heavy baking dish or tray. Four holes hidden among the 100 bristles let the liquid drizzle through, making it easy to spread quickly over the surface. And a weighted curved handle keeps the brush head off the counter so it creates less mess. We especially love using it to baste pastries with melted butter or egg wash or to apply a thin layer of barbecue sauce to grilled meats. It’s also nonstick, won’t trap bacteria, dishwasher safe and heat resistant to 500°F. Choose from red or black to complement your kitchen decor.
Elevated Craft Double Walled Hybrid Cocktail Shaker
This cleverly designed cocktail shaker from Elevated Craft includes upgraded features that solve common problems for a home bartender—while keeping you from making a mess. Founder Adam Craft spent two years developing a tool that prevents leakage, sticking and freezing your hands. With double-walled stainless steel and vacuum insulation, this shaker will make the drink ice cold while protecting your hands and keeping condensation at a minimum. Its high-capacity measuring top, with both ounces and milliliters, brings an element of precision to craft cocktails, and the screw-on lid is secured with gaskets to prevent leaks while shaking. A strainer built into the pour spout keeps seeds, ice and other large items out of the glass. And the generous size holds up to 750 milliliters (that’s an entire standard bottle of liquor) even as the slim design makes it easy to grip and shake.
Olive Spoons—Set of 3
Everyone should have a set of these colander spoons. The unique deep shape and small, evenly distributed holes make this utensil perfect for fishing olives and cocktail onions out of jars, straining tea bags or tea leaves and other applications where you might need to scoop something out of liquid and let it drain. We love using these in our kitchen for skimming gravy, stocks or sauces that need it.
MegaChef Smooth Sweet Chili Sauce
Made from chilies handpicked in Thailand—and incredibly hard to find in the U.S.—Megachef’s Smooth Sweet Chili Sauce achieves the perfect balance of sweet, savory and spicy. Unlike other chili sauces loaded with stabilizers that make them sticky, Megachef’s version is blended smooth with an ideal viscosity for multiple cooking applications. It easily blends into marinades, sauces for noodles, stir-fries, and dipping sauces. We were wowed by the unique flavor—sweet on the front followed by a light tang, hit of garlic and decent heat that doesn’t linger too long. And this sauce is made with no preservatives, colors or artificial sweeteners, so you can feel good about using it at just about every meal.
Dao Vua Leaf Spring Bunka Knife
Bunka knives are a catch-all category of multipurpose utility knives that are adept at most any kitchen task. They are the precursor to the more commonly known santoku knife and a fantastic do-it-all tool for virtually any kitchen task. Dao Vua’s version is a featherweight interpretation designed with an acute kiritsuke-style tip for detail work (That also happens to look really cool—it’s our favorite Japanese knife style). The 7-inch length is a great compromise for an all-purpose knife, adept at small prep tasks, like chopping onions and garlic, as well as bigger jobs like breaking down large cuts of meat for stews or braises. It’s even small enough to use for close handwork. The blade is curved, too, to facilitate rock chopping and mincing a fluffy pile of herbs.
NOTE: Because of the handmade nature of the knives, expect imperfections and texture on each blade’s surface. We think it enhances the character and uniqueness of each knife. The exposed portion of the cutting surface is susceptible to moisture and acid and will develop a patina over time. The knives should not be left wet and should be wiped down after slicing acidic foods. To minimize coloring, they can be treated with camellia oil and cleaned with a rust eraser.
We strongly recommend buying the camellia oil with this knife.
Aux Co. Ltd. Miso Muddler
Made in Japan, this unique tool doubles as a measuring tool and a whisk, giving you the perfect dollop of miso every time for consistent cooking. Simply dip the rounded wire end into your tub of miso, turn it and gently lift it out to get a consistently portioned blob of miso every time. Then, just stir the whisk-like tool in your pot to dissolve the miso. Bonus: No need to clean more than one utensil. Available in both small (1 tablespoon) and large (2 tablespoon) options.
Milk Street Julienne Peeler Replacement Blades — Set of 2
A set of 2 replacement blades for the Milk Street Julienne Peeler. This is for replacement blades only. Peeler sold separately.
Shredding vegetables into a fine julienne turns tough vegetables tender and opens up their flavor. However, it usually requires the hassle of hauling out the food processor—and finding the shredding attachments, or using a box grater, which will tear at your knuckles if you’re not paying keen attention. Or, you can try your luck with any number of the cheap, gimmicky shredders on the market, which dull quickly and buckle under use. The Milk Street Julienne Peeler makes shredding vegetables easy, safe and effective. We married our confidence-inspiring, ergonomic 304 stainless steel handle to a razor-sharp, 16-tooth julienne blade for a lifetime tool. Shred your way through soft and hard vegetables alike for salads, slaws, hash browns and more. And when the blade eventually wears out, it's easily replaceable with the turn of the screw.
Milk Street Limited Edition Premium Nakiri — Cocobolo Wood
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? 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. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. The very thin blade, just 1.5 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without sticking. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade’s heel gently curves to accommodate your fingers when choking up tight for control.
This is a limited edition, premium run of our tried-and-true Milk Street Nakiri knife. It features a high-end Japanese AUS8 steel blade specially treated with a nonstick “Tsuchime” hammered surface—foods slide right off—and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
Milk Street Cast Iron Stovetop Korean BBQ
Inspired by the communal style of grilling thinly sliced meats, our Cast-Iron Stovetop Korean Barbecue brings the experience of Korean barbecue to your table. Simply place thinly sliced meat on the ridged, domed center—the juices will slide down into a reservoir, where vegetables pick up that flavor as they cook. The cast-iron construction means the grill heats evenly and retains that heat well even after it’s removed from the source. It fits well over any type of burner or cooktop, including portable stoves, so you can use it just about anywhere. And besides grilling sliced meats, it’s also great for thin fish filets, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. Plus, two side handles make for easy maneuvering.
Serrv International Double Vine Bread Warmer in Natural Basket
Made by artisans in Bangladesh, this beautiful terra cotta container warms rolls and bread through contact after the pottery has been heated up in the oven. Fashioned from terracotta clay that’s gathered by hand along riverbanks before it’s cleaned, thickened, molded and fired at a low temperature, this oven-safe stone features a lovely nature-inspired design as well as a whitewash, which softens the material’s natural reddish hue. It sits in a handwoven basket of kaisa grass and palm leaves, which are fast-growing local resources.
Milk Street Saya Knife Guard - Kitchin-Tan
Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya to be the perfect companion for our Kitchin-tan™ knife or Milk Street Kitchin-tan™ Serrated Japanese-Style Utility Knife. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.
#changethewayyoucook
