Knives
THE KNIFE THAT CHANGED THE WAY WE COOK
Christopher Kimball Nakiri
Christopher Kimball designed this Japanese-style knife during a meeting in Albacete, Spain, with the folks from Zwilling J. A. Henckels. Our nakiri’s blade is 6.5 inches long and 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 with expertly honed edges that will stay sharp with just an occasional sharpening.
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Milk Street's Easy-to-Use Spice Grinder
Most pepper mills take forever to grind just one tablespoon. Milk Street's spice mill is easy to use, with a special ratchet motion that produces all the pepper or spice you need quickly and easily.
We’ve been through a fair share of spice grinders and find this design, which we developed in conjunction with Kuhn Rikon, the best of the bunch. Its innovative back-and-forth ratchet action works more smoothly than a twist-style mill and is easier on the wrist and hands. And it features a precision ceramic grinding stone, which is more effective and durable than the metal mechanisms on other pepper mills, which dull over time.
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