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Leave the knife block on the department store shelf. These are the only two knives you need for Thanksgiving and beyond.
Matthew Card, the designer of all of Milk Street’s knives and teacher extraordinaire, is here to help. During this pre-recorded workshop, Matt helps you understand everything you need to know about your new tools.
Learn MoreFor anyone who preps a lot of produce, the nakiri is pretty incomparable. It’s light, thin and sharp, with a design that resembles a mini cleaver, so it slips through onions to reduce them to a neatly diced pile and feathers chard into ribbons with maximum ease.
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