Blade Won’t Twist
Easier Detail Work
More Accurate Cuts
Comfortable Handle
Knuckle Clearance
Stays Sharp and Won’t Rust
The Kitchin-Kiji is expected to ship by December 15th.
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.
Blade Won’t Twist
Easier Detail Work
More Accurate Cuts
Comfortable Handle
Knuckle Clearance
Stays Sharp and Won’t Rust
with the knife everyone needs but nobody has
Easily peel apples or peaches, or remove just the zest (and not the pith) of citrus.
Use for detail work like cleaning a pork tenderloin of silver skin.
Small enough to finely chop small ingredients like shallots with ease.
Slice basil and herbs into thin ribbons without bruising the delicate leaves.
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