Factory Seconds

Inspired by the communal style of grilling thinly sliced meats, our Cast-Iron Stovetop Korean Barbecue brings the experience of Korean barbecue to your table. Simply place thinly sliced meat on the ridged, domed center—the juices will slide down into a reservoir, where vegetables pick up that flavor as they cook. The cast-iron construction means the grill heats evenly and retains that heat well even after it’s removed from the source. It fits well over any type of burner or cooktop, including portable stoves, so you can use it just about anywhere. And besides grilling sliced meats, it’s also great for thin fish filets, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. Plus, two side handles make for easy maneuvering.

The Milk Street Flex Spatula is an indispensable and endlessly useful kitchen tool for sautéing, stir-frying, grilling and more. The 6.5-inch flexible paddle is lightweight and easy to manipulate, yet it's sturdy enough to lift half-pound burgers and whole grilled cheese sandwiches. The sharp, angled edge and ultrathin design will easily slide underneath delicate foods like eggs, pancakes or its namesake fish fillets. Plus, the spatula’s slats make it perfect for lifting frying foods from the pan as the cooking oil drips right through. And it might be the world’s best tool for serving light, crumbly cakes.

Kitchen Note: This spatula isn’t designed for nonstick cookware and can scratch those surfaces.

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.

When using a wok, mise en place isn’t just about your ingredients—it’s about your tools, too. The right tools can make all the difference in how your dinner turns out.

The Milk Street Wok Spatula is the right tool for the job. Designed to function flawlessly with the Milk Street Hammered Wok, this heavy-duty stainless steel spatula features a thin, rounded edge that perfectly mirrors the curved sides of the wok, making scooping, stirring and scraping a smooth and effortless task. The spatula’s non-slip textured handle provides the perfect grip for precise control in all conditions, no matter how wet or greasy things get. And it’s light enough to maneuver, allowing you to stay nimble while eliminating hand fatigue. It works well beyond the wok, too—sautéing, stirring pasta, even on the grill.

Milk Street’s Wok Skimmer is custom-designed to work seamlessly with the Milk Street Hammered Wok. This well-built, stainless steel tool features the right handle length and bowl size for nimble and efficient use, unlike flimsy, poorly made tools that aren’t big or wide enough to be effective in a wok. It scoops, strains and drains effortlessly—and excels when used in tandem with the Milk Street Wok Spatula. The satin-finished steel is dishwasher-safe, rust-proof and nearly impervious to wear. And despite its name, the Milk Street Wok Skimmer is terrific beyond the wok. Its uniquely perforated head makes it an ideal tool for lifting blanched vegetables or deep-fried foods out of hot water and red-hot oil. Or use it to strain delicate stuffed pastas, like tortellini or spaetzle, out of a simmering pot to avoid breaking them. It’s even great for skimming broths and stocks.

This magnetic knife block, made in Italy is the fruit of keen research for a series of eye catching products characterized by clean and modern lines, combining aesthetic and functionality. This magnetic knife block can hold 8 knives with a maximum blade length of 25,5 cm. (10”) and is made of solid beechwood.

This magnetic knife holder, made in Italy is the fruit of keen research for a series of eye catching products characterized by clean and modern lines, combining aesthetic and functionality. This magnetic knife block can hold 8 knives with a maximum blade length of 27.5 cm. (10.82”) This magnetic knife block is made of solid wood totally recyclable. This magnetic block is available in beech wood in natural and whitewashed finish.

This magnetic knife holder totally made in Italy is the fruit of keen research for a series of eye catching products characterized by clean and modern lines, combining aesthetic and functionality. This magnetic knife block can hold 8 knives with a maximum blade length of 24.5 cm (9.64”). This magnetic knife block is made of solid beechwood and is available in a natural finish.

This well designed Magnetic bar characterized by its clean lines is ideal to hold any kind of kitchen knife thanks to the very strong neodymium magnets. This magnetic bar is made of solid beechwood. It is treated with food safe lacquers that gives it a smooth finish and is resistance to stains. This magnetic bar is available in the beechwood version as well as in whitewashed, both models fit very well in different kitchen styles.

This well designed Magnetic bar characterized by its clean lines is ideal to hold any kind of kitchen knife thanks to the very strong neodymium magnets. This magnetic bar is made of solid beechwood. It is treated with food safe lacquers that gives it a smooth finish and is resistance to stains. This magnetic bar is available in the beechwood version as well as in whitewashed, both models fit very well in different kitchen styles.

This eye catching cutting board, Made in Italy is the result of keen research on functional designs of multipurpose products for the home. This double cutting board is an ideal space saver, 2 cutting boards in the space of one. This cutting board is made of finger joint solid beechwood. It is treated with food safe oils that gives it a smooth finish and is resistance to stains.

This eye catching cutting board, made in Italy is the result of keen research on functional designs of multipurpose products for an ideal use in a household as well as restaurants and hotels. The cutting boards from this collection are characterized by the stripes of magnets inserted in them that allows users to store knives and use the board as a serving tray. This cutting board is made of finger joint solid beechwood. It is treated with food safe oils that gives it a smooth finish and is resistance to stains.

Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.

Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.

An immersion blender is like an extra hand in the kitchen, but some are clunkier and less effective than others in practice—yielding poorly blended soups, sauces and fatigued arms. But while testing several models in search of one worthy enough to take up space in the kitchen, we came across Breville’s rendition, which worked flawlessly for a faster, more powerful blending experience than its competitors. Weighing in at under four pounds, this ergonomic, handheld tool comes equipped with a bell-shaped non-scratch base and stainless steel blade designed to reduce suction and achieve a more thorough blend without spattering. Featuring 15 speed settings, a 6-foot power cord, an anti-slip mat, a 3-cup chopper bowl, a 5-cup mixing jug and a whisk attachment, the Breville Immersion Blender tackles soups, sauces, salad dressings, smoothies, purees and more with ease. Whether you’re adding it straight into your pot or a separate bowl, this efficient tool will stay consistent and speed up your work—and when you’re done, just give it a rinse in the sink.

Traditionally used in professional kitchens, this small but mighty Usuba knife from Suncraft is a great addition to any knife block. Fashioned with a tall, thin blade that’s slightly curved for rocking, it’s made in Japan from layered VG-10 Damascus steel. Resembling a “mini cleaver,” it’s great for chopping and dicing mirepoix, smashing garlic and ginger, thinly slicing vegetables or thick steaks and chiffonading bundles of herbs. The durable black Pakkawood handle is also comfortable in the hand—not too short like other smaller knives.

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, reminiscent of charming French country kitchens, are these stunning round brown bowls, perfect for a few scoops of ice cream or cereal. This is a set of 2 bowls.

Suncraft’s Senzo Pro bunka, made in Seki City, Japan, not only looks gorgeous but is a joy to use. At 6.5 inches long, the compact, nimble blade is hand-forged from laminated high-carbon SG2 steel—an alloy forged from a powdered base blend of ingredients balanced for durability, corrosion resistance and edge retention—which means an ultra-durable blade that needs minimal honing and maintenance. The blade edge is subtly curved tip to butt for intuitive, comfortable slicing and the tip makes quick work of mincing onions, shallots and garlic. It’s small enough to use for prep work, like peeling garlic or trimming mushrooms, but is long enough for slicing proteins and dicing big onions or thick carrots. And a finely pointed tip is just right for trimming meats and skinning fruit. The blade is finished with an oversized Pakka wood handle for a secure grip, as well as a mosaic pin—a tell-tale marker of a handmade, premium knife.