Milk Street: Kitchin-kiji

 

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.

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.