Tsuboe Double-Sided Paddle Grater

Chris Kimball found this ultra-sharp hand grater in a Japanese cookware store and hasn’t put it down since. The broad, square work surface and non-perforated design are typical of centuries-old “oroshigane” graters, which have been around since the 1600s. Like its ancestors, this tool effortlessly shreds, grates and grinds just about any ingredient; it features a two-sided design that lets you choose between super-fine teeth and slightly coarser ones. The super-fine side quickly reduces fresh garlic, ginger, daikon radish, wasabi and horseradish root to a fine pulp for smooth, flavorful sauces, marinades and dips—with no big chunks to contend with. It also does an excellent job grinding larger whole spices like nutmeg into powder. The coarser side makes it easy to grate hard cheeses, nuts and chocolate for a quick garnish. (You can also use it to shred aromatic vegetables, like red onion, for the silkiest sofrito.)

Whichever side you choose, the paddle-like shape gives you enough room to grate ingredients in a circular motion, allowing the bi-directional teeth to attack them from every angle. And because there are no holes for ingredients to fall through, you don’t have to worry about spraying Parmesan shavings all over your work surface; the material collects on the surface of the grater as you work, just waiting to be gently nudged into a mixing bowl or over a finished dish. Cleanup couldn’t be simpler: Just rinse it under hot running water between jobs.