Christopher Kimball's Milkstreet - Kitchen-To Pre-Order Unboxing and First Look

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A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife. The knife's overall design borrows elements from our two favorite knives: the Japanese vegetable knife (nakiri) and the Chinese cleaver (cai dao). The 7-inch-long blade is nearly as tall as a cleaver-almost 2.5 inches at the butt-and 1.5 millimeters thick, much thinner than most Western-style knives and sharpened to an acute 15-17 degrees per side. The Kitchin-to™ can mince, chop, slice and push-cut, and it's broad enough to use as a bench scraper for transferring chopped foods from the cutting board. And similar to a Japanese santoku, the gently arced blade design can be used for both Western- and Japanese-style cutting methods. Its blunt tip keeps fingers safe, and the butt of the bolsterless blade is curved inward to make it easy to grip for fine control. A filework pattern machined into the blade near the handle acts as a grippy, tactile point for the thumb and index finger to grasp securely.
The knife’s ergonomic handle is made from micarta, a nearly indestructible composite created from layers of linen tightly compacted in phenolic resin. The material feels smooth and secure in the hand and becomes subtly grippier when wet. The handle is flattened on top to securely fill the palm, then tapers downward toward the butt of the knife to accommodate a secure grip.

[@alementary4065]

I'm very experienced with knifemaking. AUS-8 is not a fantastic edge holder, but better than most stainless kitchen knife steels, and will take perhaps the finest edge of any of the typical 'custom' grade kitchen steels. It's also incredibly stain resistant. I've ordered both this and the the smaller version of this knife, but it hasn't come in yet. For what MS charges for shipping, you'd expect better service.

[@JPMCuisine]

It took a while for mine to show up. I’m not sure what the delay is but it seems like they are either slow with fulfilling orders or not sitting on much inventory. It’s worth the wait tho.

[@wundumguy269]

Probably pandemic related. Right now, logistics/transportation systems are overwhelmed everywhere in the world.

[@hoovercabrera3130]

@@wundumguy269 how much did you pay? I bought the combo and with a promo code paid $111

[@208414]

I can tell by the way you're flying through that product that this is a well designed blade. It is a bit high priced for the blade steel, but having a good geometry is more important than having a long lasting edge.

[@kepeliwa]

Thank you.

[@gassedupgrown2413]

Sharpest knife I’ve used love the design too

[@Jl-yl7nf]

U know what's really funny that Christopher Kimball's Milkstreet always promote this knife every time the get a chance but nobody in his show use it to cut anything

[@janetxb]

Whoa!

[@trackie1957]

Seems to be a lot of money for a stamped blank knife

[@bwhip]

The single pin handle is a big fail in this knife's design. It leads to loose handle scales, and is a common out-of-the-box complaint in the product reviews. However, Milk Street has top notch customer service, and refunded my money and let me keep the knife! Kudos to them. Although I have epoxied the scales to the tang, I periodically have to re-glue them, as they always want to pull back away.

[@overfitted]

Hello. I have Milk St’s Nakiri and Kitchen-Kiji knives and am considering purchasing this one, but feel I might have my bases covered with the two I have. In your opinion, do you think the Kitchen-To brings anything to the table that the other two might not? I am not sure if you’ve tested the other two out. Either way, your thoughts would be helpful. Thank you for the thoughtful demo and reflections about this knife.

[@FlowerChyld43]

Right now there's a promo of $59 that came as an ad on YT

[@Nicksonian]

I think you’re wrong. For me, definitely not a chef’s knife replacement. Kimball comes out with a newer version of this knife ever year. Keep churning those products. The one I bought was made by Henckels. It has an unimpressive, rectangular black handle which is heavier than the blade. The ad for my knife is almost identical to Kimball’s ad for this knife. The knife works fine, but I don’t agree with Kimball that this is superior to the classic chef’s knife. The lack of a tip is a major negative to me. I also don’t see Kimball’s insistence that a thinner, lighter blade is a good thing. I find that it requires sharpening much more frequently than my Henckels chef’s knife. And I prefer the heft of the chef over the lightweight Nakiri.

[@jozy5154]

What is the angle degrees? Of the blade? So I know how to sharpen

[@kencanoe]

reinventing the wheel ...ok

[@LeeLeeJames1111]

Love mine as well 💗

[@Azziee]

this looks nothing like nakiri looking at that rounded edge profile

[@JPMCuisine]

You may be confusing the Nakiri with an Usuba. There’s a lot of varying designs for the Nakiri vs the usuba.

[@Azziee]

@@JPMCuisine that might be true but that knife is still not nakiri, inspired at most

[@JPMCuisine]

Yes that knife is called the “Kitchen-To” - it closely resembles a Nakiri vs a chefs knife or cleaver.