I actually think these knives look cheap because there is no bolster to see. The bolster is a collar that joins the blade of the knife to the handle. It’s function is not to attach the blade to the handle, but to provide additional mass just forward of where the chef’s hand is. This improves the stability, balance, and strength of the knife. It also is sanitary to have a nice integrated bolster as it prevents tiny food particles from crawling along the blade into the handle.

In response to Herbert’s post; the lack of a bolster on these blades is a feature
that allows the balance point to be adjusted to a particular chef’s needs/desires.
The handle tube is weighted or bored to order, and the end of the tube acts as a reference for fingers as a traditional bolster might but doesn’t get in the way of the cutting edge. Handles are 100% sanitary as soap / water flow freely through and they are fabricated from smooth honed stainless steel which is inherently inhospitable to bacteria. I’d encourage Herbert to check one out in person -
prepare a meal with one- and then see if he hasn’t changed his opinion!

Update! MKS blades are now being manufactured in Italy and are absolutely tremendous! Several new patterns on the way.

AS