The Kitchin-To is expected to ship by October 30th.
Standard chef’s knives are big and heavy because they evolved from Middle Ages daggers, which were designed for defense. It stabs fine, but how well does it handle standard kitchen tasks such as chopping and slicing? Our solution was to look toward Japan, where knives are based on the design of the featherweight samurai sword. Japanese knives are thinner and designed for the task at hand. Based on these lighter, safer knives and our own cooking experience, we developed an all-new modern chef’s knife that’s remarkably easy to use. It’s the Milk Street Kitchin-to, part Chinese cleaver and part vegetable knife. It can handle small jobs such as slicing garlic but also makes heavy-duty jobs a breeze. With the Kitchin-to, you let the knife do the work![/description-break]Specifications[/title]Net Weight: 200 grams Blade Length: 7.48 inches Blade Steel: German 1.4116 steel Handle: Black Polymer Spine Thickness: 1.5 millimeters Note: This is the 2nd Edition with German 1.4116 steel. The previous edition used Japanese AUS 8 steel.[/accordion]CARE AND USE [/title]Care: The knife must be washed by hand and dried after each use.[/accordion]Custom Kitchin-to Knife Guard[/title]We partnered with our knifemaker for a custom ash wood saya for our broad-bladed Kitchin-to™ knife, shop it here!
