Milk Street Tri-Edge Knife
The typical bread knife tears its way through loaves and mashes tomatoes to pulp. So we spent months re-engineering the bread knife from the ground up, testing competitors’ knives to learn what we wanted and discarding what we didn’t. The result, the *Milk Street Tri-Edge Bread Knife*, perfectly handles it all, slicing easily through any style of bread, delicate pastries, overstuffed sandwiches and tough tomatoes. It's also the perfect knife for difficult tasks, like chopping nuts and chocolate, handling dried fruit, and cutting up large blocks of butter.
Milk Street Kitchin-to™ Knife
The Kitchin-To is expected to ship by October 30th.
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 Precision Peeler
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!
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.
Anything Co. Maekake Japanese Traditional Apron
Don’t be fooled by this apron’s stunning design—it’s actually been used as a functional piece of workwear for centuries in Japan. They’re produced in Toyohashi, Aichi Prefecture (the last remaining area of production in Japan) and made from durable cotton that’ll stand up to frequent use. These aprons from Anything Co. are made on century-old Toyota shuttle looms (yes, the car company, which originally started out as a loom manufacturer). They’re colored with a rich indigo using resist-dyeing techniques, which allows the original white shade of the fabric to come through in the design and not bleed or fade over time. We love how the color fades a bit with use—typically, this is a sign in Japan of well-worn beauty. The thick belts are also colored with white and red, both considered lucky colors, and are sturdy enough to offer lower back support when tied in a traditional fashion.
Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Milk Street Közmatik
When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.
Suncraft 5.5-inch Serrated Everything Knife
Featured in the New York Times Front Burner - with three unique blade edges, this compact version of the popular Seseragi bread knife from Suncraft combines the function of two knives in one—slicing through everything from delicate fruit to sturdy loaves with ease. The blade is 5.5 inches, perfect for smaller tasks that larger serrated knives are too clunky for, like slicing through bagels, tomatoes, pastries and salumi. The knife’s unique “wavy” serrations, with two different sized teeth, slice cleanly through everything: the larger waves make easy work of crunchy, rustic outer crusts, while the tighter, smaller teeth slip through the inner crumb (or delicate foods like soft sandwich breads or juicy fruit). The knife features a small length of straight blade at the tip to slice through stubborn areas, like a bit of bread crust or melon rind that just needs one last pass to break through. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it so it fills the palm. And the blade comes with a handy plastic sheath for safe storage, so it protects the tip and your hands when reaching into a cluttered drawer.
Aux Co. Ltd. Japan Sukueru Knife
This unique serving spoon-knife combo tool is a must-have for serving. Right at the table (or the picnic blanket or the potluck), you can use the serrated edge to cut out your perfect portion of food and then use the dipped bowl of the spoon to easily scoop it into your plate. The concave shape and wider width actually lifts up the food and holds it there—it won’t go tumbling back onto the platter like it would with a classic narrow, triangular server. The blade is sharp enough to cut through pizza crust and it’s ideal for slicing through gooey lasagna without lopping off that top layer of chewy cheese trying to slice and serve. Plus, it’s made from durable, dishwasher safe stainless steel with a satin finish, which is great for camouflaging scratches after frequent use. (And we promise you’ll be using this tool quite a bit.)
Ever Peeler by Suncraft
This innovative peeler was developed with smart design elements after testing about 200 other different peelers. Don’t let its visual simplicity fool you—the Ever Peeler is a 2020 Good Design Award winner. The blade is made from 440A stainless steel, normally used for high quality knives, so it stays sharp with daily use and slices through produce with the utmost ease, unlike other flimsy brands. It makes quick work of even the toughest, hard-skinned foods like butternut squash, breaking it down into paper-thin shavings. Plus, it’s eco-friendly, too, featuring replaceable blade inserts that switch out easily. No need to throw away the whole peeler. Its handle also is ergonomically shaped and comes in different shapes for right handed and left handed users, making it comfortable to use no matter what.
Finding Home Farms Rye Barrel Aged Maple Syrup
Unlike other Grade A syrups, which can often come across too delicate for full-fledged maple lovers like us, this one—winner of a 2020 Good Food Award—is incredibly rich and complex. That’s because it’s aged in rye whiskey barrels, which impart the spirit’s distinctive spicy, warming taste into the syrup to further bring out its maple flavor. The result is an amber wonder—bold butterscotch notes at the fore followed by soft, warm spice and caramelized sugar undertones. It’s not boozy and smoky as you might expect, but rather rounded, earthy and complex. Like a fine wine, the syrup’s flavor blooms the longer it sits on your tongue.
