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Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Please allow 3-4 business days for this items to ship.
Most peelers do a lousy job. The blades are made of inferior steel so they do not peel easily and the peel itself is often too thick. The blades dull over time so you have to throw it out. Many designs have uncomfortable handles or the handles are awkward since they are not aligned properly with the blade. And when it comes to thick, tough skins such as butternut squash, you might as well give up before you start. That is why we just redesigned the peeler, using top-grade 420 stainless steel for the replaceable blade (why don’t all peelers have replaceable blades?) and a handle that is big enough for a firm, easy grip. Try it just once and you will find that it peels like cutting through butter. It’s that good!
Featured in the New York Times Front Burner - with three unique blade edges, this compact version of the popular Seseragi bread knife from Suncraft combines the function of two knives in one—slicing through everything from delicate fruit to sturdy loaves with ease. The blade is 5.5 inches, perfect for smaller tasks that larger serrated knives are too clunky for, like slicing through bagels, tomatoes, pastries and salumi. The knife’s unique “wavy” serrations, with two different sized teeth, slice cleanly through everything: the larger waves make easy work of crunchy, rustic outer crusts, while the tighter, smaller teeth slip through the inner crumb (or delicate foods like soft sandwich breads or juicy fruit). The knife features a small length of straight blade at the tip to slice through stubborn areas, like a bit of bread crust or melon rind that just needs one last pass to break through. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it so it fills the palm. And the blade comes with a handy plastic sheath for safe storage, so it protects the tip and your hands when reaching into a cluttered drawer.
Featured in the New York Times Front Burner - with three unique blade edges, this compact version of the popular Seseragi bread knife from Suncraft combines the function of two knives in one—slicing through everything from delicate fruit to sturdy loaves with ease. The blade is 5.5 inches, perfect for smaller tasks that larger serrated knives are too clunky for, like slicing through bagels, tomatoes, pastries and salumi. The knife’s unique “wavy” serrations, with two different sized teeth, slice cleanly through everything: the larger waves make easy work of crunchy, rustic outer crusts, while the tighter, smaller teeth slip through the inner crumb (or delicate foods like soft sandwich breads or juicy fruit). The knife features a small length of straight blade at the tip to slice through stubborn areas, like a bit of bread crust or melon rind that just needs one last pass to break through. Plus, the handle is specifically designed for a comfortable grip, with a slight curve to it so it fills the palm. And the blade comes with a handy plastic sheath for safe storage, so it protects the tip and your hands when reaching into a cluttered drawer.
Use: The multiple blade edges can slice through soft breads and rustic country loaves alike, as well as produce like melons or squash. Try it for small loaves and pastry, like a demi baguette or croissant, bagels, salumi, tomatoes and cheese. Care: Hand-wash only to preserve the life of the blade and wooden handle. Do not soak.
When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.
When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.
The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.
The serrated Milk Street Kitchin-tan utility knife will be the most useful knife in your kitchen. It’s a pinch-hitting wonder that spans the gap between a chef’s knife and paring knife. It’s long enough for many big tasks, but small enough for detail work. We’ve taken the proven shape and functionality of the Kitchin-tan and added a maintenance-free serrated edge. The grippy razor teeth effortlessly slice though anything and everything: thick-skinned tomatoes and peppers, fibrous broccoli stems and asparagus stalks, rubbery citrus peels. You’ll be amazed at how often you use this knife.
Use: Take the Serrated Kitchin-tan on the go: It’s the perfect picnic and travel knife. Try it on tomatoes, citrus or eggplant—anything with a tough skin that’s tricky to pierce—hard and soft cheeses, fruit, bread, meat and more. Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. Do not put in dishwasher. If you find that the Serrated Kitchin-tan needs sharpening, we recommend using a fine diamond sharpening rod. Simply slide the rod in the scallops between the teeth to bring the edge back.
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Stone-milled exclusively from a single grove of small, slender Souri olives grown in North Lebanon, Maalouf's early-harvest oil possesses a potent green-yellow color and a buttery, rich flavor with hints of green apple and artichoke. It has a subtle peppery kick and addictively long, nutty finish. This is truly an all-purpose, extra-virgin olive oil without the overpowering bitterness that mars many other brands. We have a very limited inventory of this small-batch oil; once we're sold out, we can't get more until next year's olive harvest.
Though upon first glance Aux Co. Ltd’s Gassiri Tongs seem just like any other pair, our kitchen team was blown away after testing them. The rounded shape makes it easy to pick up spherical items like meatballs, eggs or potatoes that may run away using a normal pair of tongs. But the sides of these tongs are what really set them apart—one is designed with slits and the other with a scoop that can hold about a tablespoon of liquid. Use the slotted side to strain out unwanted liquid, like when rendering bacon, or use the scoop side to add pasta water to your sauce. Sturdy stainless steel construction—complete with a sufficient handle length—also makes these tongs strong and safe so you can pick up heavy, hot ingredients without any problems. However, they can still be used delicately—they work just as well picking up a strand of spaghetti or a soft boiled egg.
Though upon first glance Aux Co. Ltd’s Gassiri Tongs seem just like any other pair, our kitchen team was blown away after testing them. The rounded shape makes it easy to pick up spherical items like meatballs, eggs or potatoes that may run away using a normal pair of tongs. But the sides of these tongs are what really set them apart—one is designed with slits and the other with a scoop that can hold about a tablespoon of liquid. Use the slotted side to strain out unwanted liquid, like when rendering bacon, or use the scoop side to add pasta water to your sauce. Sturdy stainless steel construction—complete with a sufficient handle length—also makes these tongs strong and safe so you can pick up heavy, hot ingredients without any problems. However, they can still be used delicately—they work just as well picking up a strand of spaghetti or a soft boiled egg.
