Milk Street Small Nakiri
Introducing the Milk Street Small Nakiri, a companion piece to our full-scale vegetable knife. In Japan, nakiris come in all shapes and sizes to accommodate a variety of hands and chopping styles. Small nakiris, called ko-nakiri, are perfect for those who prefer using small knives or for the cook who wants a reliable knife that stands in for a paring knife or prep tool. It’s every bit as essential a kitchen tool as the full-scale knife.
Like its big brother, the Small Nakiri is the perfect tool for vegetable prep. Super thin, lightweight and razor sharp, it’s a nimble knife for all your slicing and dicing. It’ll precisely slice razor-thin ribbons of shallots, carrot coins or garlic cloves and turn a fluffy pile of parsley into confetti.
Both large and small nakiris have their roles to play for effortless prep. The Small Nakiri excels at the little stuff that can make a big knife feel awkward and even dangerous—slicing garlic into paper-thin slices, mincing shallots or onion into tiny cubes, shaving radishes, slicing mushrooms, shredding fine herbs into a feathery garnish and more.
This isn’t just a shrunk-down version of our full-size Nakiri. It’s reengineered top to bottom for impeccable small-scale function. The blade is roughly 4.5 inches long (just a little longer than most paring knives), so it feels just right for all the usual prep. It’s tall though—1.75 inches—so that it has all the benefits of a big knife: Never bang your knuckles on the cutting board, chop through big veggies and scoop up foods like a bench scraper to dump into the pot. Of course, the tall blade also shields your fingers during chopping. Also, the blade shape is tapered to the tip and curved to make the smaller blade function as effectively as the large version for slicing. Our signature lock-in handle is slightly scaled down for the smaller blade but every bit as comfortable and secure, regardless of hand size.
Like the larger Nakiri, the blade is embossed with a nonstick file pattern that replicates the kurouchi (blacksmith) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve at the butt accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
Nihonichi Yaki Senka Grill Sauce
Produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s, Nihonichi’s “Japan’s Best” Yaki Senka Grill Sauce offers a unique gingery profile that’s salty-sweet and carries a kick. Exclusive in the U.S. to Milk Street, it features a base of Nihonichi’s natural brewed soy sauce made in wooden vats, mixed with miso and garlic, then offset by sweet apple juice and ginger zest. Sweet and fruity, balanced by the salinity of rich soy and savory miso, use this gently spicy sauce to marinate fish, glaze grilled meats and tofu, toss into stir-fries, noodles, vegetables and more. It’s also great as a dipping sauce or thinned out in a dressing.
Beehive Handmade Laurel Jam Pot
Beehive Handmade’s elegant jam pot with its understated laurel pattern was designed in Rhode Island and produced by artisans in Peru. Matte-glazed and fired at high temperatures, it’s exceptionally nonporous and sturdy. Charming details like the pewter bird finial and complementing spoon make it perfect for jams, jellies or even sugar. Its neutral palette will complement any table, and the pot (not lid) is microwave-safe and can even go in dishwasher for easy cleanup.
Empress Pineapple Miso Hot Sauce
Made and bottled in Taiwan, this small-batch hot sauce features Taiwan-grown pineapples sourced from family farms and a hint of miso. Inspired by the flavor of tacos al pastor, savory miso, fruity chilies and bright, acidic pineapple combine to make a mild-to-moderate hot sauce. It’s excellent in a marinade, thanks to pineapple’s natural ability to tenderize; we love it in grilling and basting sauces. It’s also wonderful on pizza, thanks to its smooth and pourable consistency.
Shupatto Foldable Tote
Cleverly designed in Japan, meet the Shupatto: the “one-pull” foldable bag. A perfect replacement for single-plastic bags, the slim-profiled Shupatto folds down neatly, so it’s easy to take on the go to carry groceries, shopping and baked goods. To open, the folded accordion pleats expand into a roomy bag; to quickly close, pull both ends of the bag until taut pleats form again, then roll back into a coil for storage. The Shupatto is made from lightweight (just 69 grams) durable material, too; when tested by the makers, the pleats still folded perfectly after 100 cycles in a washing machine. And the quick-drying material can handle wet or messy items, too. The Ougi print features a traditional Japanese folding hand fan. The Sakura print features a classic cherry blossom motif.
Triangle Upcycled Cocktail Forks — Set of 6
Upcycled from the leftover stainless steel pieces of slotted spatulas, triangle’s cocktail forks are a stylish and sustainable way to entertain. Use this dishwasher-friendly set of six for cheese, charcuterie, small-bite appetizers, fruit and more.
Milk Street Saya Knife Guard — Nakiri
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 Milk Street Nakiri. 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.
Milk Street Saya Knife Guard — Kitchin-kiji
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-kiji™ 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.
Haeoorim Jeju Korean Fish Sauce
For those put off by the typical pungency of fish sauce, Haeeorim’s Jeju Korean Fish Sauce—a milder, less funky take on the classic staple—may be just the thing. Caught in the waters off of Korea’s Jeju Island by local fisherman, a combination of young and horse mackerel marinate in salt crystals from Jeju before being expertly sealed in traditional Onggi (Korean earthenware pots) for more than a year. After the initial fermentation, a mixture of locally-grown daikon radish, sea kelp from Wando and local mandarin orange are added to the Onggi to add interesting notes of flavor, complexity and a bit of sweetness. After another period of aging and ripening, the resulting sauce is clean without the funk of typical fish sauce— thanks to milder mackerel, a less pungent option than the anchovies typically used for fish sauce, and longer fermenting—yet still full of meaty fish flavor. With a little more sweetness and a lighter touch of salt than most other brands, this fish sauce lends itself beautifully to a variety of dishes, from noodles and vegetables to sauces and marinades.
Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space.
That is why we introduced the Milk Street Hammered Wok. The broad 13-inch diameter wok is designed for big batches, ideally for four or more main-course servings. But what about smaller batches, side dishes and sauces, or when cooking for one or two? Then smaller is better.
Meet Milk Street’s tried-and-true wok design in a new compact version. Its 10.5-inch circumference provides just enough real estate for smaller jobs in an easy-to-store package. It’s perfect for cooking smaller batches or cooking for just one or two.
With high-quality carbon steel construction, an oversized handle for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid, it will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.
Welcome the new Milk Street Small Wok!
Milk Street Everything Pan
We consider a big, broken-in cast-iron skillet the most useful pan in any kitchen. It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.
So we modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one. Like a skillet, the shorter, sloped sides of the Everything Pan provide maximum surface area for cooking—it has as much internal space as many 12-inch pans, even with its smaller 11-inch diameter. But like a saucier, we added rounded edges to aid with whisking and stirring for more even cooking. The curved edges where the bottom meets the side are rounded to help turn food and ensure nothing sticks in the corners.
From searing a steak or whisking up gravy to baking a skillet pan pizza or shallow-frying fritters, the Everything Pan will take you from breakfast through dinner and can go from the stove straight to the table, thanks to its gorgeous two-handled design and an exclusive, custom-fit magnetic wood trivet. The pan’s walls are low enough so that you can easily flip eggs and pancakes but tall enough to boil pasta or simmer soups and stews.
After casting, the Everything Pan is tumbled smooth—a final polishing step that most modern cast iron producers skip—which makes all the difference between the sleek, satin finish of a well-seasoned vintage pan and the rough, pebbled surface of most new pans. It’s then treated with a durable, all-natural vegetable oil seasoning, making it slippery-smooth right out of the box.
Milk Street Cleaver
Every cook needs a big, burly knife for the tough stuff. A big chuck roast to turn into stew meat? A soccer-ball sized cabbage to shred for coleslaw? Chicken legs need splitting? Tasks like these make most knives feel puny and insignificant.
Sometimes, you just need a big knife for kitchen tasks, but they often feel heavy, clumsy and downright unsafe in the hand. Often, the blades are ultra-thick—for only brutish, heavy-duty tasks—or are designed with unique blade shapes, which require a learning curve to master. Or, they have stubby handles barely long enough to grip.
Enter the Milk Street Cleaver, an all-purpose knife designed to work equally well for vegetables and butchering big cuts of meat. At 7 inches long, 3 inches tall and less than half a pound, this tool is an inch shorter than the average cleaver for a lighter, more nimble experience. However, it maintains full height for shielding fingers during chopping and using as a bench scraper to scoop up and transfer prepped foods to the pot. And, at only 2 millimeters thick at the spine, this cleaver is as thin as possible to maintain stiffness, yet slices with little force.
Unlike most cleavers that feature a basic rectangular blade design, the Milk Street Cleaver boasts some distinctive design points. The blade arcs inward at the heel to allow for multiple grips, while keeping your fingers guarded and preserving the length of the blade. To feel and function like a smaller knife, the cutaway heel lets you choke up close and tight on the blade. Or slide your hand back on the handle for more clearance, leverage and power.
The blade’s edge differs as well. Compared to the typical cleaver’s perfectly straight blade edges, the Milk Street Cleaver gently curves tip to heel for a natural slicing and chopping motion. It’ll feel the same in use as your chef’s knife—but safer while requiring less effort!
The blade’s unique embossed file pattern creates a nonstick surface—air gets trapped between the food being cut and the blade, preventing foods from clinging. Food falls right off. And a full-sized, ergonomic handle, far longer than the stubby handles on most traditional Chinese-style cleavers, helps creates a neutral midpoint balance that feels more natural than the forward-leaning heft of most cleavers.
Milk Street Season 7 Cookbook
The new edition of the Milk Street Cookbook contains over 600 recipes, 300 photos and 730 pages of recipes that deliver big, bold flavors with less work and less time, every recipe from each one of our 167 episodes is included.
In a southeastern Asian restaurant in Paris, we came across garlicky lemon-grass chicken wings and the crispest, easiest crispy pork belly to top rice bowls. In Rome, there are so many simple pasta dishes that we do not make here but should, including Pasta with Ricotta, Tomatoes and Herbs. Everybody loves meatballs but in Morocco, they simmer them in a spiced sauce and add olives. If you love banana bread, our recipe for Banana Hazelnut Bread, which we discovered in a small bakery in Berlin. We traveled to Venice to rethink a simple Spaghetti with Clams recipe—fast and briny. And fried chicken from Bangkok is ramped up with ginger, garlic and fermented chili paste.
Want to change the way you cook to become the best cook you know? Get your copy of the Milk Street Television Cookbook today. Join us on our culinary quest to transform the way America cooks—and eats.
Woon Kitchen Stir Fry Sauce
Packed full of savory, umami flavor, Woon Kitchen’s Stir Fry Sauce is a quick and satisfying addition to noodles, vegetables, rice, meat and more. Based in LA, the mother and son duo behind the company began selling Chinese comfort dishes at a pop-up restaurant. Immensely popular today, Woon Kitchen now has a brick-and-mortar location where they sell the same comfort food and some of the ingredients that make it—including their stir-fry sauce. Packaged in an easy-to-squeeze bottle, perfect for controlling your drizzle, this sauce combines a punch of oyster sauce and the funk of mushrooms, balanced out by a hit of sugar and salty soy sauce. It coats udon noodles and vegetables evenly, or makes a fantastic marinade for grilled meats.
Milk Street: Signature Knife Bundle
Meet the Milk Street Signature Knife Bundle, featuring our bestselling Nakiri—for safe, fast vegetable prep—and the Kitchin-kiji, the power paring knife. Together, this dynamic pair tackles pretty much any job in your kitchen.
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. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
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. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
Milk Street: Butcher Knife Bundle
Meet the knives we reach for when prepping meat, poultry and fish. The Milk Street Cleaver turns a chuck roast into stew meat and splits chicken legs with minimal effort, while the Bunka knife chisel-like tip will easily peel the tough silverskin off a pork tenderloin, then slice it into fine cutlets.
The Milk Street Cleaver is an all-purpose knife designed to work equally well for vegetables and butchering big cuts of meat. At 7 inches long, 3 inches tall and less than half a pound, this tool is an inch shorter than the average cleaver for a lighter, more nimble experience. However, it maintains full height for shielding fingers during chopping and using as a bench scraper to scoop up and transfer prepped foods to the pot. And, at only 2 millimeters thick at the spine, this cleaver is as thin as possible to maintain stiffness, yet slices with little force.
Unlike most cleavers that feature a basic rectangular blade design, the Milk Street Cleaver boasts some distinctive design points. The blade arcs inward at the heel to allow for multiple grips, while keeping your fingers guarded and preserving the length of the blade. To feel and function like a smaller knife, the cutaway heel lets you choke up close and tight on the blade. Or slide your hand back on the handle for more clearance, leverage and power.
The blade’s edge differs as well. Compared to the typical cleaver’s perfectly straight blade edges, the Milk Street Cleaver gently curves tip to heel for a natural slicing and chopping motion. It’ll feel the same in use as your chef’s knife—but safer while requiring less effort!
The Milk Street Bunka Knife is the turbocharged take on what an all-purpose knife can be. Similar in size to the more widely known santoku, the bunka’s nearly constant 6.75-inch blade width functions much like a nakiri, ideal for precise vegetable prep, safety (shields the fingers when slicing) and scooping up foods like a bench scraper into your mixing bowl or hot skillet. But unlike the squared-off tip of the nakiri, the bunka’s blade tapers into a chisel-like kiritsuke tip (translates as “slit open”), which allows for piercing cuts and fine detail work when prepping ingredients like meat. The nearly flat blade profile arcs subtly to the tip, meaning it can be used for rock chopping or mincing. You know those instances where you thought you sliced a pepper into thin strips and it all stuck together, like an accordion? Not a chance of that with the bunka. The mid-sized, premium German steel blade is also the perfect compromise in length. It’s long enough to cleanly slice proteins or span a whole cabbage, but short enough to always be in complete control without feeling unwieldy. And the ergonomic handle provides a comfortable grip regardless of your hand size. No more slipping and twisting when you really just want to hold tight. It’s a knife you can use for everything from peeling garlic and onions to chopping a precise brunoise and peeling the tough silverskin off a pork tenderloin, then slicing it into fine cutlets. If you’re confident with a razor-tipped chef’s knife and precision handling, the bunka is your answer.
Milk Street: Starter Knife Bundle
Meet the knives that make the perfect starter set: the Milk Street Kitchin-kiji, a compact utility knife for “in-between” jobs; the Nakiri knife, designed for safe, fast vegetable prep and our hybrid-style Bunka, engineered with a chisel-like tip.
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. A very thin blade, just 1.6 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without bending. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. With the help of veteran industrial designer David Lewin, we added a few special touches. The blade is embossed with a nonstick file pattern that replicates the kourochi (blacksmith) or tshuchime (pear skin) finish to traditional nakiris, so sliced ingredients fall right off. A gentle curve accommodates fingers when choking up tight for control, and the handle has been designed to provide a nonslip grip.
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. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.
The Milk Street Bunka Knife is the turbocharged take on what an all-purpose knife can be. Similar in size to the more widely known santoku, the bunka’s nearly constant 6.75-inch blade width functions much like a nakiri, ideal for precise vegetable prep, safety (shields the fingers when slicing) and scooping up foods like a bench scraper into your mixing bowl or hot skillet. But unlike the squared-off tip of the nakiri, the bunka’s blade tapers into a chisel-like kiritsuke tip (translates as “slit open”), which allows for piercing cuts and fine detail work when prepping ingredients like meat. The nearly flat blade profile arcs subtly to the tip, meaning it can be used for rock chopping or mincing. You know those instances where you thought you sliced a pepper into thin strips and it all stuck together, like an accordion? Not a chance of that with the bunka. The mid-sized, premium German steel blade is also the perfect compromise in length. It’s long enough to cleanly slice proteins or span a whole cabbage, but short enough to always be in complete control without feeling unwieldy. And the ergonomic handle provides a comfortable grip regardless of your hand size. No more slipping and twisting when you really just want to hold tight. It’s a knife you can use for everything from peeling garlic and onions to chopping a precise brunoise and peeling the tough silverskin off a pork tenderloin, then slicing it into fine cutlets. If you’re confident with a razor-tipped chef’s knife and precision handling, the bunka is your answer.
Poterie Renault Conical Butter Pot
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection is the Conical Butter Pot, enjoy the ease of spreading room temperature butter when you store it in this traditional French pot.