Milk Street

Milk Street: Kitchin-kiji

Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-Kiji Kitchen Knives Milk Street
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Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-kiji Kitchen Knives Milk Street
Milk Street: Kitchin-Kiji Kitchen Knives Milk Street
Milk Street: Kitchin-Kiji Kitchen Knives Milk Street
Milk Street: Kitchin-Kiji Kitchen Knives Milk Street
Milk Street

Milk Street: Kitchin-kiji

$35.56 $69.95 (49% OFF)

Description

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 blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip.

Specs

Dimensions: 3.5 inch blade
Materials: 1.4116 German Steel, Polymer

Care

The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher.

To maintain the blade's edge, sharpen the Kitchin-kiji at a 17 degree angle.

Milk Street: Kitchin-kiji

$35.56 $69.95 (49% OFF)
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Thoughtfully Designed from Heel to Tip

  1. Blade Won’t Twist

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

  2. Easier Detail Work

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

  3. More Accurate Cuts

    A perfectly straight blade makes both handwork and board work easier and more accurate.

  4. Comfortable Handle

    The Kitchin-kiji’s oversized polymer handle is designed to fill the palm for a secure, comfortable grip.

  5. Knuckle Clearance

    The handle angles slightly away from the blade so your knuckles won’t hit the cutting board.

  6. Stays Sharp and Won’t Rust

    The blade is fashioned from tried-and-true, German 1.4116 steel, which holds a razor edge and is impervious to rust.

Cut Your Prep Time

with the knife everyone needs but nobody has (yet)!

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.

This Paring Knife Also Chops!

Most paring knives are too small for chopping, but the Kitchin-kiji is big 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 is embossed with a grippy file pattern 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 large 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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Best Knife in My Kitchen

This knife is used more than my very expensive Japanese rolled steel knives. It is so sharp and I use it for all my chopping and cutting except for very large jobs. It grips well and I love that I can cut the tiniest pieces and slice the thinnest pieces with this knife.

Nora C.
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My New Go To Knife

This is the knife I never knew I needed. It’s bigger than a paring knife and smaller than my others. It’s perfect for vegetables and fruits whenever more precise cutting is required. I find myself reaching for it more and more. Love how it feels in my hand.

Vickie K.
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Best Tomato Knife

This knife can slice a tomato so easily, I also use it on fruit. Love it.

Teresa R.
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Unique and Very Useful

I’m enjoying using this unique addition to my knife collection and have already ordered another one as a birthday gift for a family member.

Margaret C.
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Such a Versatile Knife!

What a great knife ! I can use it for so many cutting tasks--big and small.

Barb S.
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Best Little Knife

I use this little knife several times a day. Even though it is about the size of a paring knife it does so much more. The handle and the blade are a little bigger making it very versatile. It’s my new favorite knife.

Nina H.
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My "Go To" Knife

It is the perfect size for my hand. Paring knives are being tossed into the back of the drawer. I would buy one if I were you!

Mel G.
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A Good Knife

I do about 95% of the cooking at home and I try to encourage my wife to participate. She is intimidated by large knives. This is perfect for her and she loves it. It's well made and versatile.

Jay L.
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How can you not love???

How can you not love miso?! so many options for use beyond the standard. Yuuuummmm!

Frank M
Milk Street Kitchin-Kiji in Action

Step #1

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

Step #2

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

Step #3

Small enough to finely chop small ingredients like shallots with ease.

Step #4

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

customer reviews