Milk Street Small Wok & Small Nakiri Bundle

$152.91 $169.90 (10% OFF)

Product variants

Milk Street Small Nakiri
In Japan, nakiris come in all shapes and sizes to accommodate a variety of hands and chopping styles. Small nakiris, called ko-nakiri, are perfect for those who prefer using small knives or for the cook who wants a reliable knife that stands in for a paring knife or prep tool. It’s every bit as essential a kitchen tool as the full-scale knife.

The Small Nakiri is the perfect tool for vegetable prep. Super thin, lightweight and razor sharp, it’s a nimble knife for all your slicing and dicing. It’ll precisely slice razor-thin ribbons of shallots, carrot coins or garlic cloves and turn a fluffy pile of parsley into confetti.

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
Meet Milk Street’s tried-and-true wok design in a new compact version. Its 10.5-inch circumference provides just enough real estate for smaller jobs in an easy-to-store package. It’s perfect for cooking smaller batches or cooking for just one or two.

With high-quality carbon steel construction, an oversized handle for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid, it will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.

Milk Street Small Nakiri
Net Weight: 103 grams
Dimensions: Blade Length: 4.5 inches; Blade Height: 1.75 inches
Materials: German 1.4116 Steel, Polymer

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
Net Weight: 2 pounds 6 ounces
Dimensions:
Diameter: 10.5 inches
Height: 3.25 inches
Handle Length: 9 inches
Total Width (Including Handle): 19.5 inches
Carbon Steel Thickness: 0.0625 inch
Materials:
Hammered Anti-Rust Matte Finish Carbon Steel Wok
Stainless Steel Customized Long Handle with Satin Finish
Matching Glass Lid with Satin Finish, Loop Handle, and Air Hole

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
Not dishwasher-safe.
Use on gas, electric, or induction stovetops.

Milk Street Small Nakiri
Hand-wash only and dry thoroughly after washing. Do not put in dishwasher.
To maintain the blade's edge, sharpen the Small Nakiri at a 17 degree angle.

Milk Street 3-Piece 10.5-Inch Small Hammered Carbon Steel Wok
Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors. Carbon steel also needs to stay oiled. Like cast iron, you must dry it completely and lightly oil it after washing.
Seasoning Instructions: Carbon-steel woks must be seasoned before use. Scrub them aggressively with hot soapy water and a scrub brush.
-Set the pan over medium-high heat. Add 1 tablespoon of vegetable oil, then use a paper towel to spread the oil in a thin, even layer over the pan.
-Leave the pan over the heat until it smokes. Hold it at this stage for 1 minute, then use a paper towel held with tongs to carefully wipe the pan clean of oil.
-Repeat the second and third steps until the pan develops a golden brown patina, 3 to 5 repetitions.