Christopher Kimball for Henckels International 6.5” Nakiri Knife
Orders ship in 5-7 business days.
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
moHA! Ginger Grater
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.
Casablanca Market Preserved Lemons from Morocco
Casablanca Market's preserved lemons have a bright, balanced flavor and they aren't overly salty or bitter like some brands. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Milk Street Közmatik
This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the közmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The közmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.
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.
Mymouné Pomegranate Molasses
I discovered this Pomegranate Molasses from Mymouné through a Cambridge restaurant called Moona; the Lebanese company makes all of its products by hand in small batches, and their pomegranate molasses is the sharpest and brightest I have ever tasted. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products. It's a a powerhouse ingredient used throughout the cooking of the Middle East and the Caucasus region that I guarantee you'll love. — Christopher Kimball
Villa Jerada Harissa
Villa Jerada’s Harissa No. 1 is our favorite version of this North African red pepper paste for its bright, complex flavor. While many store-bought varieties have a one-dimensional spicy flavor, this harissa layers acidity and fruitiness with preserved lemons, a touch of vinegar and tomato paste for a lively, tangy condiment. Villa Jerada uses just enough high-quality Moroccan olive oil to make the harissa spreadable and smooth without diluting its flavor, as opposed to conventional brands that contain a high proportion of water and vegetable oil.
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.
Milk Street: Közmatik
Milk Street: Közmatik
This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the kozmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The kozmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.
