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.
[/description-break] Specifications [/title] Dimensions: 3.5 inch blade Materials: 1.4116 German Steel, Polymer[/accordion] Care and Use [/title] Care: The knife must be washed by hand and dried after each use immediately to ensure no staining occurs. [/accordions-break]
