Milk Street: Limited Edition Premium Kitchin-kiji — Cocobolo Wood

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, stiff blade to be large enough that it won’t twist, and the larger handle fills the hand for a confident grip. 

This is a Limited edition, premium run of our tried-and-true Milk Street Kitchin-kiji knife. It features a high-end Japanese AUS 8 steel blade specially forged with a non-stick “Tsuchime” hammered surface and a gorgeously grained, ultra-durable cocobolo wood handle. And it comes with a custom saya, or knife guard, to keep your blade keen and protect it in storage. Consider it an heirloom-quality tool to use and pass on to the next generation of cooks in your family.[/description-break]Specifications [/title] 

Specifications[/title]Dimensions: 3.5 inch blade

Materials:
Handle: Cocobolo Wood
Blade: High-end Japanese AUS8 steel blade specially treated with a non-stick “Tsuchime” hammered surface[/accordion]Care [/title]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 Premium Kitchin-kiji at a 17 degree angle.[/accordions-break]