Milk Street Saya Knife Guard — Kitchin-kiji
Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya to be the perfect companion for our Kitchin-kiji™ Knife. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.
Milk Street Saya Knife Guard — Nakiri
Japanese kitchen knives are traditionally stored in wooden scabbards called sayas, which protect the blade—and your fingertips—from damage in a crowded drawer. We partnered with our knifemaker for a custom ash wood saya to be the perfect companion for our Milk Street Nakiri. The sturdy, durable and beautifully grained wood guard perfectly fits the blade (simply sliding on) and attaches securely via a simple wooden pin. The wood also helps wick away any moisture clinging to the blade, which prevents oxidation or rust.
Milk Street Limited Edition Premium Nakiri — Cocobolo Wood
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons.
The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. The very thin blade, just 1.5 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without sticking. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade’s heel gently curves to accommodate your fingers when choking up tight for control.
This is a limited edition, premium run of our tried-and-true Milk Street Nakiri knife. It features a high-end Japanese AUS8 steel blade specially treated with a nonstick “Tsuchime” hammered surface—foods slide right off—and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
Milk Street: Limited Edition Premium Nakiri — Cocobolo Wood
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster? It is vastly better than the all-purpose European chef’s knife, which is clunky, heavy and too thick to precisely slice and dice onions, cut carrots into perfect coins or reduce chard into feathery ribbons.
The solution is the Milk Street Nakiri. It’s light, thin and sharp, with a design that resembles a mini cleaver—2 inches deep with a squared-off tip. The very thin blade, just 1.5 millimeters at the top, tapers down even thinner toward the end so it slices through even tough ingredients effortlessly without sticking. The broad blade shields your fingers when you chop and works as a bench scraper to transfer chopped veggies to the simmering pot. The blade’s heel gently curves to accommodate your fingers when choking up tight for control.
This is a limited edition, premium run of our tried-and-true Milk Street Nakiri knife. It features a high-end Japanese AUS8 steel blade specially treated with a nonstick “Tsuchime” hammered surface—foods slide right off—and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
Milk Street 365 Cookbook
Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street.This is Milk Street’s new and comprehensive guide to today’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.
Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:
- Velvety Turkish Scrambled Eggs with Yogurt
- Vietnamese Pork and Scallion Omelette
- Butter Beans in Tomato Sauce with Dill and Feta
- Thai Green Curry Chicken and Vegetables
- Taiwanese Five-Spice Pork with Rice
- Garlic-Rosemary Burgers with Taleggio Sauce
- Cheese-Crisped Pinto Bean Quesadillas
Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
You’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).
Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.
It’s a 360-degree approach for all 365 days of the year.
Page Count: 640 pages
Milk Street Pie Pan & Precision Rolling Pin Bundle
Buying the right pie pan is hard—between decorative options that look nice on the table but underperform and utilitarian steel or glass pans that are flimsy and don’t last, options for a solid, beautiful pie pan that will deliver every time are limited. To take the guesswork out of buying the right one, we designed our own. Made of high-quality enameled steel sourced from Türkiye, the home of the world’s best enamelware, it far surpasses glass and stoneware options, which may not conduct heat properly, leading to soggy-bottomed pies. The steel core conducts heat efficiently and evenly, for a browned, perfectly cooked crust every time (so you can finally cook your pies without blind baking them first). Enamelware is one of the original nonstick cookware options, so your pies will slice neatly; no risk of sticking to the pan, and it’s easy to clean. It’s extremely durable—sturdier than many cheap, light options on the market—and it’s resistant to high temperatures up to 450°F.
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.
Marrakesh Safi Ceramic Bowls — Set of 4
This set of 4 bowls, shaped from red clay, hail from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. Each piece is built by hand—so no two are exactly alike—before getting fired in ancient kilns. Use for serving small bites, snacks or desserts. Choose between the Safi print: four individually printed bowls in red, light blue, yellow and navy, or the Blue print: two styles of printed bowls in blue with details of yellow, red and green.
Marrakesh Blue Ceramic Couscous Platter
Our buyer found this elegant platter when traveling in Morocco. A staple accompaniment to classic dishes like tagine, couscous can be found on most Moroccan tables. This platter—made entirely by hand in Safi, Morocco, a port city famous for its centuries-old ceramics industry—is perfect for couscous, other pastas, rice and grains. The wide dish holds enough to feed a crowd, and the gently sloping sides keep couscous from spilling as you serve. Each ceramic platter shows off an elegant Moroccan motif in a versatile combination of white and dark blue with colorful accents. As each piece is made by hand, some variation is expected from dish to dish and adds to its beauty.
Marrakesh Ceramic Plates — Set of 4
This set of 4 plates, shaped from red clay, hail from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. Each ruffle-edged piece is built by hand—so no two are exactly alike—before getting fired in ancient kilns. Use while enjoying small bites, appetizers, desserts and more. Available in a set of four identically printed bowls in red, light blue, yellow and navy.
Marrakesh Ceramic Spice Keeper
This ceramic spice keeper, shaped from red clay, hails from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. The decorative piece is built by hand—so no two are exactly alike—before getting fired in an ancient kiln and hand-painted. It’ll look beautiful on the table while storing your favorite spices.
Marrakesh Blue Ceramic Tray
This ceramic tray, shaped from red clay, hails from Safi, Morocco, a small fishing village on Morocco’s Atlantic coast known for sardines and ceramics. Every ruffle-edged piece is made by hand—so no two are exactly alike—before getting fired in an ancient kiln and hand-painted. It’s perfect for serving your main course, an array of appetizers, desserts and more.
Marrakesh Recycled Rabat Glasses — Set of 6
Hand-blown by Moroccan artisans using recycled glass, these drinking glasses are stunning, with straight sides and slightly thicker bases that show off the sea-green color of the glass. These tumblers add an authentic Moroccan touch to any table. Available in a set of six.
Marrakesh White Copper and Glass Olive Oil Bottle
One of our buyers found this elegant olive oil bottle when traveling in Morocco. Handcrafted by artisans from white copper and glass—and featuring a tassel attached to the screw top—it’ll be a beautiful addition to your table.
Marrakesh Silver Coasters
This beautiful set of coasters comes with four individual designs, all made by artisans in Marrakesh using a mix of traditional and modern techniques. Hand-hammered with traditional patterns from Berber, Andalusian and Jewish cultures, each coaster protect your table with style and elegance. Use for both hot and cold drinks as well as serving small bite plates. Every set comes packed in an organza drawstring bag, ideal for gifting or for easy storage.
Marrakesh Terra Cotta Glazed Baker with Lid
Our buyer found this stunning lidded casserole when traveling in Morocco, which transitions from oven to table beautifully. The shallow, round terra cotta baker has straight sides and a lid, so it’s perfect for a range of applications: soups, stews, sides, grains and so on. It’s oven-safe up to 400°F, ideal for roasting, braising or just keeping dishes warm—the ridges on the bottom of the dish enhance heat circulation. Each platter is finished with an intricate hand-drawn pattern (we love how the white pops against the terra cotta’s natural shade). As each piece is made by hand, some variation is expected from dish to dish and adds to its beauty.
Marrakesh Walnut Harira Spoon
Named after the traditional Moroccan stew filled with tomato, lentils and chickpeas, harira spoons were designed for both serving and eating the authentic dish. We found these specific one-of-a-kind utensils in Morocco, which are hand-carved from walnut wood. The dark wood stains less and ages better over time, so they’ll hold up in your kitchen and continue to look beautiful. Use for serving, eating or to dole out spices, coffee or dry ingredients. Available in a small or large size.
Milk Street: Limited Edition Premium Kitchin-to — Cocobolo Wood
Traditional European chef’s knives are big, heavy and awkward because they evolved from Middle Ages daggers, which were designed for personal defense, not kitchen work. There’s good reason its so hard to prep a tidy dice.
Our solution was to look toward Japan, where there’s a long history—and huge range—of smartly designed kitchen knives grown out of swordmaking. By design, Japanese knives are thinner, lighter and task specific—separate blade styles, for meats, fish, vegetables, etc. Based on these 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 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!
This is a Limited edition, premium run of our tried-and-true Milk Street Kitchin-To knife. It features a high-end Japanese AUS8 steel blade specially treated with a non-stick “Tsuchime” hammered surface and a gorgeously grained cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to pass on to the next generation.
Milk Street Bunka Knife
The Milk Street Bunka Knife is the turbocharged take on what an all-purpose knife can be. Similar in size to the more widely known santoku, the bunka’s nearly constant 6.75-inch blade width functions much like a nakiri, ideal for precise vegetable prep, safety (shields the fingers when slicing) and scooping up foods like a bench scraper into your mixing bowl or hot skillet. But unlike the squared-off tip of the nakiri, the bunka’s blade tapers into a chisel-like kiritsuke tip (translates as “slit open”), which allows for piercing cuts and fine detail work when prepping ingredients like meat. The nearly flat blade profile arcs subtly to the tip, meaning it can be used for rock chopping or mincing. You know those instances where you thought you sliced a pepper into thin strips and it all stuck together, like an accordion? Not a chance of that with the bunka. The mid-sized, premium German steel blade is also the perfect compromise in length. It’s long enough to cleanly slice proteins or span a whole cabbage, but short enough to always be in complete control without feeling unwieldy. And the ergonomic handle provides a comfortable grip regardless of your hand size. No more slipping and twisting when you really just want to hold tight. It’s a knife you can use for everything from peeling garlic and onions to chopping a precise brunoise and peeling the tough silverskin off a pork tenderloin, then slicing it into fine cutlets. If you’re confident with a razor-tipped chef’s knife and precision handling, the bunka is your answer.