Reviews

Reviews

MKS Knives are proudly wielded by these amazing individuals.

JODY ADAMS

Jody Adams is an author, James Beard award winner and long time Chef at Rialto, Cambridge, now Porto and Trade, Boston and Saloniki, Cambridge.
"Adam has lots of unique knife designs, but I wanted a particular shape. We worked together. He was patient and generous and created the perfect knife for me—a classic French chef’s knife with a Japanese weight. I love my MKS knife and use it whenever I am cooking at home. Sometimes I have to wrestle it out of my husband Ken’s hands."
Jody has a custom Carbon 250mm Chefs
Rachel Miller

RACHEL MILLER

Rachel Miller is the Chef/Owner of Nightshade Noodle Bar, a modern Vietnamese pop up on the North Shore of Boston. Previously, she ran kitchens at some of the area’s most esteemed restaurants including Clio, Bondir, and Coppa.
“I imagined a knife that would work as a flawless extension of my hand, and Adam made that a reality though his pristine craftsmanship. It was a pleasure collaborating with him and I highly recommend his products, but mainly the experience of bouncing ideas and learning about the custom knife process. It is such a good feeling to use this tool as it is a great example of what can be created amongst passionate tradespeople.”
Rachel has a custom 240mm Chefs w integral fish scaler
Rachel Miller

SAMI TAMIMI 

 Sami Tamimi is executive Chef / partner at Ottolenghi, London, UK 
Good quality and balanced knives (with good grips) are important tools for me both as a chef, and as a home-cook. I love having people around for lunch/dinner at my place. I cook lots of food and serve everything on large platters, so everyone can feel at home and help themselves. The role of a good sharp knife is crucial here. Timing is everything when entertaining and definitely not in favour of bad knives. I have a favorite chef knife that I have owned for many years and I couldn’t find a knife that was similar until I met Adam. I remember telling him about this, and his answer was, “let me make you a knife and see what you think.” A few weeks later Adam arrived in London with the knife. At first I was apprehensive but then I opened the parcel to discover a fantastic looking thing and after trying it, I can absolutely confirm that my new knife beats the hell out of my favorite old one.  
Sami has a custom 250mm Chefs and 195mm Nakiri

PATRICK CONNOLLY

Executive Chef, Danny Meyer Group
James Beard Award Winner
“A knife is very personal. Its weight and balance should never obstruct what your brain is trying to do to the thing on the board. For me, it’s something that I have in my hand several hours a day. Adam’s knives fit me perfectly. I also like the fact that these knives have character.”
Patrick has two MKS Fillet knives, one stock, and one full custom, and a custom Paring knife

JAMIE BISSONNETTE

Jamie Bissonnette, Chef and Co-Owner of Toro and Coppa in Boston’s South End, Toro Dubai, Bangkok, and New York, and Little Donkey Cambridge has a bold personality. His food and style are similarly creative and colorful.
“My knives need to be an extension of my arm, and personality. Adam makes knives that have personality and function. They are head turners both in ability and look.”
Jamie has an MKS 7” Chefs, 210mm custom Carbon Chefs, custom Fillet /Slicer, XL Honkatsu, Combat Cleaver, custom Oyster, and a 500mm Champagne Saber

ANA SORTUN

Ana Sortun, Cited as one of the country’s “best creative fusion practitioners,” graduated from La Varenne Ecole de Cuisine de Paris before opening Moncef Medeb’s Aigo Bistro in Concord, Massachusetts, in the early 1990s. Following stints at 8 Holyoke and Casablanca in Harvard Square, she opened Oleana in 2001, immediately drawing raves for dishes that The New York Times described as “rustic-traditional and deeply inventive.” Awarded the “Best Chef: Northeast” honor by the James Beard Foundation in 2005, her cookbook, SPICE: Flavors of the Eastern Mediterranean, was published in 2006 and has become a best-seller. 
Ana has a custom MKS Boning knife and a 185mm Chefs

WILL GILSON

Will is executive Chef / partner at Puritan and Co. Cambridge, Ma.  
“I love Adam’s knives. They hold a special place in my heart…hopefully not an actual place because then I would be dead for sure. All kidding aside I first purchased one of the MKS bicycle handle knives about a decade ago. Ever since then I would reach out to Adam with crazy requests and custom orders. He has made knives for me that are so unique that no one else has anything like them. All of my cooks have fawned over his knives so much that I now gift the hardest working of them a custom MKS knife whenever they decide to move on. I would like to think that young cooks come to work for me because of my talent and guidance, but lets be honest…its probably the MKS knife they want!"
Will has a custom Slicer /Fillet, standard and custom Boning, Paring and Oyster
Liz Johnson

LIZ JOHNSON

Liz Johnson is the force behind NYC’s critically acclaimed ‘Mimi’,and most recently at the helm of Freedman’s, LA.
“I own the original ‘LJ’ chefs knife. I have owned it for over 7 years and still use it every day that I work. It has traveled to 3 countries with me and everywhere I go, I receive questions about it because it is so unique. Adam has personally updated my knife throughout the years to suit my needs. My knife is durable and holds a sharp edge and is still as high quality as when I first purchased it. Adam’s dedication to his craft is evident and this object is truly my most prized possession.”
Liz has the prototype 260mm Chefs and a custom 90mm Paring 

JASON BOND

Jason is executive Chef/owner at Bondir, Cambridge, Ma He grew up in Wyoming and Kansas and moved to the East Coast in 1995, after studying music at Kansas State University, to pursue a culinary career. He was raised around farming and preserving the harvest, and this “root-cellar” style has shaped the food he prepares today. Jason has worked and learned from many passionate and idealistic chefs over the past 20 years, and has worked in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetable, fish, or meat in the world.
Jason has a custom Boning knife, Chefs knife, and Cimiter, a Zapp Steel A-11 Mega Deba, and a super cool Red White and Blue bottle opener/Oyster knife  

STEVE “NOOKIE” POSTAL

Steve ‘Nookie’ Postal is the executive Chef at Commonwealth, Revival, and Crema, in Cambridge, Ma.
“I love my boner from Adam. That sounds weird but it’s true. My boner just feels really good in my hand (also sounds weird) and I love the custom Boston Red Sox buoy handle. It’s my favorite knife in my roll and my go to for everything. Adam is like the yoda for chefs knives…[except tall]”.
Nookie uses a custom 6” Boning knife and a 260mm curvy slicer.

DOUGLAS WILLIAMS

Douglas Williams was born and raised in Atlantic City, NJ. He was inspired at an early age by his father, an experienced professional chef, and the mediterranean flavors of his mother’s adventurous home cooking. He is the Executive Chef and founder of Culinary Breakdown, and Chef/partner at Mida, Boston.

“Where was I before I owned an MKS knife?…No place I ever want to be again! These knives are tools for your life… They are paintbrushes for your mind and power for anyone’s cooking soul.”
Douglas uses an MKS Fillet knife, standard Paring knife, a custom 5.5” Petty, and a custom 170mm Carbon slicer 

CHRIS PARSONS

Chris is Executive Chef/owner at Steel and Rye, Milton, Ma
“As the years pass I appreciate finely crafted equipment more and more. Adam’s passion for the craft is evident every time I pick up one of his knives. His work inspires me to be a better chef.”
Chris uses an MKS 260mm Chefs knife, a custom 265mm semi-rigid Cimiter/slicer, and a 265mm flexible Fillet

JASON FRANEY

Corporate Chef for Michael Mina Canlis (Seattle)- Exec. Chef Eleven Madison Park P- Exec. sous
“Adam’s knives are not only creative, well crafted and distinctive. They are also functional and that is key for a chef.”
Jason has an MKS bike handle boning knife and a custom Oyster knife

ALISON HEARN

Alison Hearn is a classically trained chef who has worked under some of the best chefs in the NE region. She was the opening executive chef and one of driving creative forces behind Myers + Chang in Boston
“One of the things that’s awesome about Adam’s knives, besides the fact that they’re gorgeous and perfect, is that he actually custom-makes each knife to fit it’s owner. There’s no knife I’d rather reach for, because there is no other knife that feels better in my hand.”
Alison uses an MKS custom Petty knife, Oyster knife, and custom Asian Cleaver

LOUISA KASDON

Louisa Kasdon is a freelance writer and editor specializing in food, lifestyle, travel and health for regional, national, and international publications including the Boston Globe, Boston Magazine, Town & Country, Continental Airlines, Swissair, Natural Health, MORE, Bride’s, and the Boston Phoenix, the Boston Globe Magazine, Pure Canada, American Express’ Escapes, Ladies’ Home Journal, Siemens Journal, Fortune, Cooking Light, and is the 2008 winner of the M.F.K. Fisher prize for Excellence in Culinary Writing. She also makes the best Brisket in the whole world.

Louisa has an MKS 10” Chefs with the ‘Pedro’ Handle, Mezzaluna, and a custom hybrid Honesuke

CLARE WALKER

“Adam Simha made me the most incredible knife I’ve ever owned. Complete with my engraved initials. The custom paring knife was meticulously crafted out of 52-100 Carbon steel and it replaced the heirloom knife my grandfather gave me. Now I have a pairing knife that makes me feel like it was made for me…because it was!”
Clare has an MKS custom Paring knife and more on the way

JJ GONSON

JJ Gonson is a mom, a personal chef, a locavore, and a teacher. She is help to anyone who wants to eat in a more healthy and educated way and do so without going crazy. Her passion has been inspiration to hundreds… maybe even thousands. In 2008, JJ was honored with Boston Magazine’s Best of Boston Best Personal Chef award.
“I guide people through the complicated process of reading between lines and beyond labels to feed themselves, and their families, in a healthful way, that satisfies their needs- body and soul”.
JJ has an MKS 10” Chefs with the ‘Pedro’ Handle, a Fillet and a custom Petty.
Liz Johnson

GREG CASE

Greg Case is a master baker, cook, teacher, and author currently residing in Duxbury, Ma. Greg has been responsible for pastry at Dean and Deluca in NYC (one snowy Christmas providing, by his own hand, the centerpiece of James Beard’s Christmas dinner), run his own shop (G. Case Baking company) in Somerville, Ma. and written the must have book, ‘One cake, One hundred deserts’.
“When I’m off to pursue Nirvana via my culinary adventures, I want the right tool for the job. Adam Simha has created tools [with] weight, size, balance, and rhythm… (Mr. Cake says,“don’t leave home without it!”).
Greg has a 10” Chefs knife
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