Milk Street Kitchin-tan™ Japanese-Style Utility Knife
This utility-size companion to our Kitchin-to, the Kitchin-tan strikes the perfect balance between a paring and chef’s knife, it will be your new go-to. The easy-to-maneuver 5.5-inch blade is 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. Made from German 1.4116 Steel, it'll hold an edge for ages without any maintenance, plus 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.
The knife’s ergonomic handle is made from black polymer. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.
Maalouf Pomegranate Molasses
Pomegranate molasses, an indispensable ingredient in many cuisines from the Eastern Mediterranean to Central Asia, is the result of boiling pomegranate juice until it condenses to a concentrated sweet-tart powerhouse. Each bottle of producer Chafic Maalouf’s small-batch version, exclusively sold at Milk Street, is made from the juice of 5 kilos of Lebanese pomegranates using methods that have been practiced for generations. Unlike more common thicker versions, this molasses has a thinner viscosity that spreads rather than sticks when poured, combined with the perfect balance of sugars and acidity. It carries multiple layers of complex aromas and flavors ranging from smoke, tobacco, balsamic, citrus and berries, all engulfed in a subtle, well-rounded sweetness.
Onsuri Signature Blend Extra Virgin Olive Oil
Named Jordan’s “Best Extra Virgin Olive Oil,” Onsuri’s Signature Blend Extra Virgin Olive Oil is rich and buttery with soft grassy notes and a slight finish of pepper at the back of the throat. It’s mild enough to use for everyday cooking but contains sweet buttery notes that also make it ideal as a finishing oil. And at a comparable price point to other EVOO’s in the supermarket, you’ll get award-winning quality and flavor without sacrificing your wallet. Owner Ziad Bilbeisi designed this oil for everyday use. He imported trees of Europe’s most prestigious olive varieties—Greek Koroneiki, and Spanish Arbequina and Arbosana—and planted them alongside local Nabali olive trees. Once ripe, the olives are picked and pressed within hours. The rugged landscape of Bilbeisi’s 300-acre, solar-powered family farm in Jordan makes for fruity, aromatic and intense olives and even better olive oil.
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.
Milk Street Sofrito
We created our sofrito to be the perfect building block to cook a wide variety of recipes in less time, based on the tradition of Italian and Spanish grandmothers who make this by the jar to simplify cooking and boost flavor. After much testing, we came up with an aromatic base of sautéed onions, carrots and celery, complemented by the bright tones of tomatoes, white wine and vinegar. For additional depth, it has earthy, umami notes from mushroom powder, aromatic notes of rosemary and thyme, and just a hint of heat from black pepper and Kashmiri chili powder. A few tablespoons of this jammy sofrito is all it takes to spread rich, concentrated power into soups, sauces, stews, braises and nearly anything else that needs a boost of big flavor.
Bisbell Universal Magnetic Blade Cover
Made from stiff polypropylene and fit with robust magnets, Bisbell’s matte black magnetic knife guards clamp tightly and securely to your blade. The pre-scored cover requires nothing more than stiff shears to cut, meaning you can customize the fit to each of your knives and safely store in your drawer. You’ll never again nick your fingers or chip your knife blades! Plus, they’re easy to clean and great for when you need to bring a knife on the road. Unfortunately, this knife cover does not fit our Kitchin-to or Kitchin-tan knives, however we will have solutions for these knives soon!
ChefSofi Cheeseboard
Create a stunning charcuterie tray in minutes using ChefSofi’s excellently thought-out cheeseboard. Complete with four ceramic bowls, four cheese knives and a two-layer swiveling acacia wood board, this German-made board has space for all the crackers, hard and soft cheeses, olives, meats, spreads and nuts that you’ve been dreaming of. We appreciate that the swiveling board reveals a storage compartment to keep all four knives safe, which is just as handy as the four ceramic bowls that are removable if extra space is needed to add more goodies. Take your entertaining to the next level or gift this board to the host/hostess in your life.
Sfoglini Cascatelli by Sporkful
Otherwise known as “little waterfalls” in Italian, cascatelli was created to be an accessible pasta option that enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheats and slow-dried for over nine hours, Pashman’s succeeds in hitting all three categories. We love that it has a good toothsomeness and clean pasta flavor, plus there are no eggs in the dough which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta shape though is the texture. Not only do the ruffles, frills, right turns and curved shape keep sauce clinging on, but each bite becomes a sensory experience for your mouth too. This pasta is the perfect form to serve with a chunky sauce, Rather than finding bits of sauce at the bottom of your bowl like you would with other kinds of pasta, cascatelli will hold on effortlessly.
