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5 TOOLS THAT WILL CHANGE THE WAY YOU COOK

For every technique out there to improve an ingredient’s aroma, texture or flavor, there’s an ideal tool for the job. Our kitchen tests (or designs!) everything we sell; we’ve narrowed down the five tools that are the absolute best for getting the most out of your ingredients and building your most functional kitchen yet.

The moHA! ginger grater has blades that are arranged in all directions for steady grating, as opposed to a one-directional rasp grater. But like with a wand-style rasp grater, moHA!'s cutting surface is made of sharp and durable precision-cut stainless steel. When you rotate the device, an integrated cleaning arm sweeps in a circular motion to scrape shavings off the blade, so all of the grated food ends up in your recipe, not stuck in crevices. A small compartment catches food shavings, for less mess and easier measuring; plus, the concave sides are comfortable to hold and allow you to keep a firm grip on the grater during use. The moHA! Ginger Grater has pieces that detach easily for cleaning, but the device stays together during use. When you're done using it, simply disassemble and toss it in the dishwasher.

When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

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The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.

The Garlic Slicer Mincer Set from Microplane perfectly marries form and function—with a shape that fits snugly in your hand and two different blades for mincing, grating and slicing notoriously unruly garlic into uniform pieces. Along with an integrated removable scraper and transparent collection chamber, it also features two different blades specially made for slicing and mincing. This tool can tackle three or more cloves at a time efficiently and safely without needing to contend with a heavy chef’s knife, precarious mandolin or even a cutting board, keeping your fingers away from danger (and that ever-lingering garlic odor).
A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife. The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver—almost 2.5 inches at the butt—and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™, made from German 1.4116 Steel, will hold an edge for ages without any maintenance, so it's able to mince, chop, slice and push-cut with ease. Plus, it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.

These tools make the dozens of little tasks the everyday cook has to do in the kitchen more efficient. You’ll notice how much easier and faster cooking is with well-designed tools, created to solve the problems of kitchen prep—and you’ll notice how much better your food tastes. Start to change the way you cook with any of the tools in this collection.

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