Milk Street Kitchin-tan™ Serrated Japanese-Style Utility Knife
The Milk Street Serrated Kitchin-Tan will ship by December 10
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.
Milk Street Vegetables Cookbook
In Vegetables we treat vegetables with respect. We traveled the world to find the best ways to treat vegetables, grains and beans with respect and with a fresh, lively approach, one that transforms the ordinary into the extraordinary. In Athens, we learned how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.
Milk Street Precision Peeler
Please allow 3-4 business days for this items to ship.
Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Milk Street Kitchin-to™ Knife
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. Based on these lighter, safer 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 Chinese 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!
Milk Street Garlic Confit
The worst recipe ingredient is, “4 cloves garlic, minced.” You know that it is going to be hard to do, it will make a mess, and you will end up with garlic all over your cutting board and knife. Jarred supermarket garlics are, well, awful! They often taste bitter and harsh or lack flavor altogether. Our solution to this problem is to create a garlic confit—mellow but full-flavored and enhanced with a few nice touches, including bay leaves, Aleppo pepper, ghee, olive oil and a hint of lemon. You will never have to mince garlic again with Milk Street Premium Essentials Garlic Confit!
Milk Street Kitchin-tan™ Japanese-Style Utility Knife
THE MILK STREET KITCHIN-TAN WILL SHIP BY DECEMBER 10TH.
When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter. We borrowed elements from our favorite Western- and Japanese-style knives to create this all-purpose utility knife. From making sandwiches to chopping herbs, dicing shallots and cutting fruit, this 5½-inch blade will become the go-to knife for all of your between jobs. It has a comfortable grip, cuts like a dream and has a curved sheepsfoot tip, which makes the knife safer to use.
Milk Street COOKish
Milk Street Kitchin-kiji
The Kitchin-Kiji is expected to ship by December 15th.
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 Ginger Confit
The worst thing in any recipe is seeing, “2 tablespoons of ginger, grated.” Ginger is one of the most annoying ingredients to prep. It’s a pain to peel, grating takes forever and by the end, you’ve probably dirtied a spoon, plate and a grater—which gets packed with stringy fibers. Instead, reach for Milk Street Premium Essentials Ginger Confit, the closest thing to fresh ginger you’ll ever taste out of a jar. Supermarket ginger pastes can be stinging-sharp, packed with additives and unpleasantly fibrous, so we developed this product to solve those problems to produce a fresh, clean ginger taste. Never grate ginger again!
