Buffalo Chicken Beer Cheese Fondue Fries Are Like an Edible Sports Bar
From an MIT-educated steel furniture designer who in 2003 decided to go the way of the blade, MKS handcrafts serious kitchen knives finished off with perfectly balanced handles originally manufactured for bikes; the goods were only just dropped in the Big Apple, which they'll mercilessly chop up and bake into a cobbler. Precisely tuned for weight and control, each blade is made from one of four steel alloys chosen to suit its unique purpose, all tempered to be softer (i.e., less delicate) than their German/Japanese counterparts; the welded-on, shock-absorbing handles come in two basic types, red/green/blue injection-molded stainless steel numbers that are naturally bacteria resistant. The cutlery lineup includes a range of chef's knives, including a 10" job with weight distributed for a centered balance point, resulting in "remarkably quick and deft" action; an 8" wide-spine boning blade "aggressively tapered" to dispatch bone and connective tissue with ease; the 8oz Mezzaluna, with a rounded blade for chopping "herbs or anything else one might throw in a bowl"; and a Deep Paring piece perfect for eviscerating garlic and de-veining shrimp, essential for avoiding the culinary faux pas of Poopcorn Shrimp. For a more personal rig, MKS'll hand make a knife to your exact specifications, including type of steel, handle, hardness, edge shape/angle, and body profile!