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Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Knife Milk Street
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Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-Kiji — Cocobolo Wood Knife Milk Street
Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood Knife Milk Street
Milk Street

Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood

$119.95

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The one kind of knife missing from most Western kitchens is one of the most used in Japan—a midsized, multipurpose utility knife bigger and stronger than a paring knife but smaller and more manageable than a chef’s knife. Why Western cooks typically don’t have such a knife is beyond us, so we took months to design our own. The result is the Kitchin-kiji—the ultimate all-purpose utility knife that will speed up your prep. It’s perfect for all the “in-between” jobs, small enough for detailed handwork like slicing garlic and shallots, trimming mushrooms or cutting fruit. Plus, we designed it with a broad, stiff blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip. 

This is a Limited edition, premium run of our tried-and-true Milk Street Kitchin-kiji knife. It features a high-end Japanese AUS 8 steel blade specially forged with a non-stick “Tsuchime” hammered surface and a gorgeously grained, ultra-durable 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 use and pass on to the next generation of cooks in your family.

Dimensions: 3.5 inch blade

Materials:

  • Handle: Cocobolo Wood
  • Blade: High-end Japanese AUS8 steel blade specially treated with a non-stick “Tsuchime” hammered surface

The knife must be washed by hand and dried after each use immediately to ensure no staining occurs.

Milk Street Limited Edition Premium Kitchin-kiji — Cocobolo Wood

$119.95
$98.36Store Member
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The Knife Everyone Needs But Nobody Has.

  1. Stays Razor Sharp

    Ultra high-quality Japanese AUS8 steel is renowned for its durability, corrosion resistance and sharpness that lasts a lifetime with routine honing.

  2. Premium Cocobolo Ergonomic Grip

    An ultra-dense, very durable and gorgeously grained cocobolo handle fills the palm for a secure grip.

  3. Hammered Surface

    The blade’s “Tsuchime” surface treatment prevents foods from clinging to the blade by trapping air.

  4. Blade Won’t Twist

    The blade is wide and stiff enough that it won't twist while slicing.

  5. Easier Detail Work

    The fine point on the blade makes detail work like trimming fat and boning easier.

  6. More Accurate Cuts

    A perfectly straight blade profile makes both handwork and cutting on the board easier and more accurate.

Cut Your Prep Time

The Limited Edition Kitchin-Kiji marries our tried-and-true design with premium materials for heirloom quality.

One Knife to Do Small and Medium Jobs

The Kitchin-kiji can do what any paring knife does, like peel garlic and mince a shallot, but is versatile enough for a broad range of cutting tasks.

It Doesn’t Take Much to Become a More Confident Cook

With the right equipment, you can do the job better on the first try and build confidence with more precise cuts.

This Paring Knife also Chops!

Most paring knives are too small for chopping, but the Kitchin-kiji is big and tall enough to take on small chopping jobs, like nuts, chocolate and fresh herbs.

The Larger Handle is Comfortable and Provides More Control

Thanks to the larger, ergonomic handle, the Kitchin-kiji feels comfortable in the hand—no more cramped hands!

The Heel of the Blade is Like Another Kitchen Gadget!

With a paring knife, you have to cut around what you don’t want; with the Kitchin-kiji, use the point at the end to flick out tomato cores, strawberry hulls or eyes of a potato with a single movement.

Get a Grip!

The blade’s hammered surface provides traction for a confident grip when choking up close on the blade during detail work.

Prep Tougher Vegetables—Without a Chef’s Knife

This blade is strong and stiff enough for tough vegetables like artichokes, cauliflower and root vegetables.

The Kiji’s Wider Blade is More Precise

Broader than typical paring knives, this blade shape keeps the knife straight while slicing through medium-sized foods for more accurate cuts.

Easily Get Into the Nooks and Crannies

The fine, acutely pointed tip gets into tight spots, like when or trimming meats or boning a chicken.

Better Knives Make You a More Confident Cook

Designed from the ground up with the home cook in mind, the Kitchin-kiji is a safe and precise tool that’ll improve your knife skills.

Testimonials
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I WISH I HAD THIS KNIFE DURING MY RESTAURANT DAYS!

The unique blade shape works across a much broader range of tasks than a plain paring knife. I use it for everything from peeling onions, shallots and garlic to boning chicken thighs and trimming silver skin off beef tenderloin.

Matthew Card, Creative Director of Recipes and Products
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WHAT I LOVE MOST ABOUT THIS KNIFE

What I love most about this knife is, the shape of the handle makes for comfortable grip at different angles, which is crucial for tasks like turning artichokes where control is key! And the blade's height makes it ideal for dicing and mincing shallots, garlic and herbs.

Haley Laube, E-Commerce Culinary Coordinator
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PERFECT FOR SMALLER TASKS

This may be an underappreciated aspect, but I love the Kiji for chopping nuts. Larger knives can cause nuts to roll around on a cutting surface, but there is more control with the straight blade of this smaller knife when chopping straight down onto the work surface, rather than rocking the blade over them.

Wes Martin, Milk Street Culinary Manager
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I USE IT EVERY DAY

This is my new go-to knife for those everyday cuts in the kitchen. But not only does it serve me well, it looks like a million bucks hanging on my knife magnet.

Frank M
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A PERFECT FIT

This is the pairing knife I've been looking for. It fits a large hand. There isn't cramping or stress on my fingers. The perfect design.

David C.
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SHARP + BEAUTIFUL.

Very sharp, with a proven design and a beautiful dense wood handle upgrade — a true pleasure to pilot in the kitchen.

Eric G.
Milk Street Premium Kitchin-Kiji in Action

peel

Easily peel apples or peaches, or remove just the zest (and not the pith) of citrus.

Trim

Use for detail work like cleaning a pork tenderloin of silver skin.

chop

Small enough to finely chop small ingredients like shallots with ease

delicate Tasks

Slice basil and herbs into thin ribbons without bruising the delicate leaves.

customer reviews