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with the Serrated Milk Street Kitchin-tan
When a paring knife is too small and chef’s knife too big, the 5½-inch blade will do it all.
It’s perfect for crusty loaves of bread—without smashing it—and sturdy enough to chop through corn on the cob and potatoes.
...then this knife is for you. The hardened serrated blade will stay sharp nearly forever.
This blade’s serrations slices through the thickest skin with ease, and the flat sharp tip finishes the job so slices won’t stick together.
The serrations cut through the tallest Dagwood or toughest bagel crust without mashing ingredients. And you can spread enough mayo in one swipe.
The “lock in” handle fits any hand size for a more confident grip so it won’t turn in use or slide off an ingredient.
Like slicing chicken breasts, butterflying shrimp or chopping soft fruit (without squishing it).
The broad blade is perfect for spreading mayonnaise and mustard.
Its compact size is just right to pack for picnics and bring on vacation.
I find myself going to it all the time. It cuts through everything so smoothly. It's my new love in my kitchen!!
This is one of the most versatile and efficient knives I have ever used. It slices everything from thick broccoli stems to tomatoes and delicate bread smoothly and easily. A real gem!
Makes cutting so easy and requires less hand and arm pressure. After 50+++ years of cooking, I appreciate the efficiency of this knife for many uses.
I bought 3 of the serrated knives and gave one as a gift to a fabulous chef, she was thrilled. I love them too especially, thin slicing produce.
It's perfect for me, not too big, not too small. I have used it continuously since the day it arrived. The handle is easy to grip and the sharpness of the blade is awesome! I am very happy with this!
Bought as gifts for my adult daughters. They love the size and utility! I guess I need to get myself!
I am very particular about knives in my kitchen and if there’s one thing that annoys me more than anything else, it’s a dull knife that’s useless. I have a lot of good knives that work well for many functions. However, my latest purchase was the Milk Street Kitchin-tan Serrated Japanese style knife. It’s my favorite and I need to learn how to quit cutting my fingers. It is super sharp and not for amateurs in the kitchen. Love everything about it.
The razor sharp teeth cut through the thick skin of tomatoes without smashing the tender, juicy interior.
The serrated teeth cut through the various layers of a sandwich without tearing it apart.
The blades’ sharp teeth cut through an avocado’s thick skin and soft skin without mashing it.
The serrated blade cuts through the delicate layers of pastries without crushing them.
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