J.K. Adams for Milk Street Walnut Cutting eBoard
I partnered with Vermont company J.K. Adams to design this Milk Street Exclusive eBoard, with two key features designed for home cooks. One, a magnetic spot to hold a chef’s knife. With young kids, I don’t like knives just lying around. A knife-shaped groove in the board keeps blades lying flat, held in place with magnets, and you can turn the sharp edge safely inward, out of harm's way. Second, I wanted a spot to put my phone so I could see it while cooking — I often use the step-by-step photos and videos at the Milk Street website, and this would be the perfect spot, right on the cutting board itself. I could also take phone calls over speakerphone in a pinch. (The slot is also long enough to hold a tablet.) For the material, we decided on a dark walnut wood with a gorgeous grain, durable enough to withstand denting without blunting or dulling your blades. The color will deepen beautifully with use. — Christopher Kimball
Total: 19 x 14 x 1 inches
Cutting surface: 17 x 14 inches
Net Weight: 4.5 pounds
Material: Walnut wood, mineral oil finish Includes: Built-in slot for technological devices; embedded magnetic knife holder
Place of Origin: Vermont, U.S.
Care: Wash gently with warm, soapy water after each use. Do not soak in water or put in dishwasher. Towel-dry after washing and allow to air-dry thoroughly. Condition regularly with J.K. Adams Mineral Oil or Beeswax Wood Conditioner.
Shun Kitchen Shears
These shears have a heavy-duty build and comfortable rubber-edged handles, so they are a pleasure to use—I can spatchcock a chicken in mere seconds and don’t feel as if I just had my hand put through the wringer! The 3.5-inch cutting edge is relatively short compared to the weight and length of the rest of the scissors, which means you can exert a lot of force without a lot of effort (much like having a long, heavy crowbar to turn over a rock). And they easily come apart for cleaning but will not fall apart during use, unlike some models. You can also use these shears for cutting up a chicken or trimming off fat or bones. Hands down, this is my favorite pair of poultry shears. — Christopher Kimball
Kikuichi for Milk Street 5" & 8" Knife Bundle
8 inch Chef Knife: Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter. 5 inch Petty Knife: If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.
Christopher Kimball for Kuhn Rikon 5-QT Wok Skillet with Lid
Finally, a wok perfectly designed for the home cook. Our 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking. The domed glass lid seals in liquids, prevents splatters and allows you to see your food when cooking, while also allowing you to steam as well as stir-fry in the wok. The wok’s long handle and helper handle make the wok easy to maneuver, no matter how heavily loaded. We also like this design because it is not too large—many 12-inch or larger woks are difficult to store, so they end up going to the basement, not the kitchen! Pair it with our Wok Spatula.
Weight: 3.8 pounds Capacity: 5 quarts Dimensions: Length: 23.5 inches (with handles), Width: 12.5 inches, Height: 5.5 inches Material: Stainless steel, carbon steel, glass
Use: Suitable for induction, gas, electric, glass-ceramic, and halogen stovetops. Not oven-safe. Care: Wash interior with hot water and a soft sponge. For stuck food, cool pan, then soak in hot water until food is loose, about 5 minutes, and gently scrub. Rinse well, then heat wok over low heat on stovetop until dry. Coat pan lightly with vegetable oil and wipe clean with paper towel before storing.
Christopher Kimball for Kuhn Rikon Wok Spatula
Also known as a “wok shovel,” this broad, short spatula perfectly fits the radius of our wok and is an essential tool for the quick movements of stir frying and sautéing. It’ll also work well with most any stainless or cast-iron skillet, much less looks tidy enough for tableside serving.
ButterUp Butter Knife
This revolutionary butter knife makes cold butter easily spreadable; it is so ingenious that it is sold at the Museum of Modern Art's Design Store—and pretty much nowhere else. A row of small droplet-shaped holes on one side of the blade function as a grater specifically designed for cold butter. Simply run the knife over cold butter to soften and gather it in thin ribbons. ButterUp has a wider blade than other butter knives, which is ideal both for collecting the grated ribbons and spreading butter more evenly. Plus, cleanup is easy since ButterUp is made from dishwasher-safe stainless steel.
Kamado-San Double-Lid Donabe Rice Cooker
If you eat as much rice as we do, its worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. The unique design of these age-old pots features two lids—the inset lid allows some moisture to escape to control the rate at which the rice cooks and lightly pressurizes the pot. This particularly thick-bottomed, durable pot is made from a uniquely porous clay, which heats evenly and maintains a steady heat for very uniform cooking. Beyond rice, the pot can also be used for small batches of soups and stews, like a quick miso soup. We love the thick rustic glaze and the way the pot patinas with use. It looks good enough to come right to the table.
- Size: 9.5” x 12”x 7” high (24 cm x 30 cm x 18 cm high) – including handles and lid
- Capacity: 1.5 qt (1,500 ml)
- Able to cook up to 3 cups (about 2 ¼ US cups =540 ml) of uncooked rice
- Weight: 8 lbs (3.6 kg)
Inomata Japanese Plastic Rice Washing Bowl
It is a standing joke around the office that I LOVE this rice washer. It is just the right size, so storing it is not a pain (it’s small enough to keep it on my drain board at all times), it’s lightweight, it’s well-designed, and—if you like—it also washes rice. Why do we all have huge colanders, anyway? This 2.5-quart colander is the perfect size for 95 percent of your kitchen draining jobs. With rice, the device allows one to cover the rice with water and swish it around; there are tiny drain holes in the bottom and larger holes near the spout. You can use this simple bowl for washing any sort of produce, including berries—a simple but brilliant concept. As for cooking rice, I use a ceramic Japanese rice cooker (the Kamado-San Double-Lid Donabe Rice Cooker—available in our store) and use slightly less water than rice.
Helen's Kitchen Stainless Steel Rice Washer
We love this stainless steel rice washer from Helen’s Asian Kitchen, a line of products by iconic Chinese-American chef Helen Chen. The rice washer doubles in function as a colander, and at 3 quarts it is just the right size for your everyday kitchen draining jobs. With rice, the device allows one to cover the rice with water and swish it around; there are tiny drain holes near the spout that hold the grains in as you’re washing your rice. You can use this simple bowl for rinsing any sort of produce, including berries—a simple but brilliant concept. We like that this bowl features a perforated lip instead of an open spout, which helps keep food inside the colander when draining. As for cooking rice, I use a ceramic Japanese rice cooker (the Kamado-San Double-Lid Donabe Rice Cooker—available in our store) and use slightly less water than rice.
moHA! Ginger Grater
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.