Christopher Kimball for Henckels International 6.5” Nakiri Knife
PLEASE ALLOW TWO WEEKS FOR THIS ITEM TO SHIP
I designed this Japanese-style vegetable knife, or nakiri, with Henckels International. Its cutting edge measures 6.5 inches and is 2 inches high, half the height of a Chinese cleaver; the deeper blade makes it easier to rest the flat side of the blade against the knuckles while slicing, for comfort and safety. The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier. I could not recommend a knife more highly, especially at this amazing price. The knife is constructed out of German stainless steel with a forged one-piece design and triple-rivets in the handle. — Christopher Kimball
Milk Street: COOKish
Milk Street: COOKish
Milk Street Precision Peeler
Our third shipment of our best-selling peeler arrives in our warehouse shortly. Orders will ship within two weeks.
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-tan™ Serrated Japanese-Style Utility Knife
Meet the Serrated Kitchin-tan, an all-purpose knife that takes the proven shape and functionality of the Kitchin-tan and adds a maintenance-free serrated edge. We thoughtfully designed our 5.5-inch long, 1.4116 German steel Kitchin-tan knife to fill the gap between a chef’s knife and paring knife. It’s long enough for big tasks, and the grippy teeth slice though anything: fibrous asparagus stalks, thick-skinned squash, rubbery citrus peels or a gooey wedge of Brie. And those razor-sharp teeth also work for detail work, like slicing chicken breasts, butterflying shrimp or chopping soft fruit. It’ll cut through a bagel or crusty baguette with ease, without crushing the delicate inner crumb, and the knife’s rounded tip makes spreading butter or cream cheese on top an easy feat. The midsized, ergonomic polymer handle is designed to comfortably adapt to a variety of cutting styles; it tapers toward the blade for a secure grip. The German 1.4116 steel blade is cut with fine, razor-sharp serrations that hold an edge for ages without any maintenance.
Milk Street Kitchin-To™ & Kitchin-Tan™ Charcoal Set
These are the only two knives you’ll need in your kitchen. The utility-sized Kitchin-tan strikes the perfect balance between a paring knife and a chef’s knife. We were inspired by Japanese petty knives, which are commonly used as the go-to knife for smaller tasks around the kitchen, but we added many signature design touches as well, including a file pattern on the blade for a better grip, a unique “lock-in” handle made of micarta (a linen/resin mixture that is grippy even when wet) and a safe rounded-tip knife blade of German 1.4116 steel, a high-quality alloy that holds an edge, resists corrosion and is easily sharpened. Using this knife feels like cutting through butter—it makes cooking fun! It even makes a great sandwich knife.
And the Kitchin-to combines the thin blade of a Japanese vegetable knife and the satisfying heft of a Chinese cleaver. The goal was to design a knife that feels good in the hand, gives you total control of the blade from heel to tip—whether slicing garlic, chopping parsley or cutting through butternut squash like it were butter. We traveled to knife shows, scoured kitchen shops around the country, quizzed home cooks and studied how our cooking school students slice, dice, chop and mince. We then worked with knife-makers and an industrial designer to realize our design. We went through numerous iterations of blade shapes, thicknesses, grinds, weights and handles before reaching what we believe is the perfect knife for all-around kitchen use.
Milk Street Kitchin-to™ & Kitchin-Kiji™ Set
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.
Based on the Japanese kawamuki knife, a medium-sized all-purpose utility knife used for peeling and carving vegetables, the Milk Street Kitchin-Kiji is the “in-between” utility knife that most home cooks are missing. At 3.5-inches long, its flat profile takes the design of a paring knife to a whole new level, perfect for handwork like peeling the papery skin off garlic cloves and shallots, trimming mushrooms or cutting fruit. The 1.4116 German steel blade is ideal for control and fine detail work; the broad blade tapers and curves quickly to a fine razor tip for tight detail work, like removing the eyes from potatoes, coring strawberries and trimming meats. Plus, we subtly angled the blade upwards from the handle to provide knuckle clearance (a major flaw in most smaller knives that have your fingers bumping up against your cutting board). Plus, the ergonomic lock-in handle, etched with our signature pattern for extra grippiness, is subtly oversized to fill the hand for a secure, confident grip that won’t turn and twist with use. It’s made from matte finish vintage black polymer that’s durable and comfortable over time.
Milk Street: Fast & Slow
The New Home Cooking comes to the Instant Pot! Milk Street Fast and Slow shows you how to make the most of your multicooker, with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. Or if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Our 304-page cookbook contains more than 125 recipes all shown in full color, and more than half the recipes can be made either fast or using the slow-cooker option on your Instant Pot.
Make great pasta in an Instant Pot, including Two-Cheese Pasta with Cauliflower and Pasta all’Amatriciana. We also have vegetables and side dishes, like Whole Steamed Cauliflower and Mashed Yukon Gold Potatoes. Classic meat dishes with a long simmer or braise become quick and easy, from Chili Con Carne to Korean Braised Short Ribs; similarly, upgrade chicken dishes like Chicken Paprikash and Georgian Chicken Stew. Or make beans from scratch, such as homemade Hummus or Black Beans with Bacon and Tequila. We also teach you how to quick-cook rice, bulgur, lentils, oatmeal, polenta, and risotto in the Instant Pot.
Milk Street: Tuesday Nights
Milk Street: Tuesday Nights
Winner, 2019 James Beard Cookbook Award for Best General Cookbook Tuesdays are the new Saturdays!
Now simple midweek suppers will taste like Saturday night. Ginger-Soy Steak, Salt and Pepper Shrimp, Hazelnut-Crusted Chicken Cutlets, Pasta with Seared Cauliflower and Garlic, and Cuban-Spiced Burgers. Milk Street has searched the world for simple techniques that deliver bold flavor in less time. Here, we present more than 200 solutions for bold weeknight cooking, showing how to make simple, healthy, big-flavor meals that come together in minutes using pantry staples and just a few other ingredients.
Milk Street Tuesday Nights is organized by the way YOU cook.[/banner_heading]Some chapters focus on time—with recipes that are:-Fast (under an hour, start to finish)
-Faster (45 minutes or less)
-Fastest (25 minutes or less)
While others highlight easy methods or themes, like Supper Salads, Roast and Simmer, and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders and ultra-fast 20-minute miracles. Great food made quickly, every night of the week.[/banner-text-break]
