Christopher Kimball for Kuhn Rikon Thin Edge Spatula

Christopher Kimball for Kuhn Rikon Thin Edge SpatulaA thin, flexible bladed spatula is essential for everything from frying pancakes and cutlets to flipping steaks and chicken on the grill.

which allow fine-tuning blade sharpness beyond those included with the E5 system

Togo-Su’s Kurozu Vinegar with Hijiki is made with mountain spring water and naturally aged in century-old clay pots

angled edge can work its way underneath the most stuck-on or delicate foods

Let sit for 10-15 minutes to allow rice to become fluffy

like dashi (konbu and bonito flakes)

detachable cast iron handle and a cedar trivet included

beach trip or BBQ can throw at it

stirring pasta and even juicing--closed tight

We use the larger one for everything from browning grilled cheese and searing steaks to roasting vegetables or baking pasta

stews or braised greens

The ingenious handle removes easily for serving and storage

breakfast toast or a sandwich