JAPANESE KNIFE - How to Pack for a Stage - What I would bring to my first day at work.

Hey folks, thanks for tuning in as always!
We realize that this pandemic won't last forever and is easing up in some places in the world. While it may be a little early for NA at the time of posting this video I'm sure a lot of our culinary followers have been struggling with employment in these tough times. Perhaps some of you have even been thinking about finally taking a shot at the job you really want, and when this blows over we want you to be prepared for it!

[@blackriverrampscom]

Me procrastinating my engineering exams in a few days: *Ah, yes. Now I am well prepared for my next Stage.*

[@markmumford9789]

Literally the most useful and informative video I’ve seen on the topic. Great vid!

[@SharpKnifeShop]

Awesome, thank you!

[@Chihuahuauno1]

Brother, THANK YOU for making this video! Having my first stage here in about 5/hrs, at a “stared” restaurant in Las Vegas, and it REALLY helps to put my nerves at ease, with all of the great information you have shared within. So again, THANK YOU, and no matter what happens, I know I was more prepared than I would have been, because of you taking your time to make this video for us all.

[@SharpKnifeShop]

real late on the reply here but I hope you had a great time and landed the job!

[@Chihuahuauno1]

No problem, now it's my turn to return the "late response," ha ha ha, and YES, I got the position, thanks so much for asking!

[@Dan-oy7pr]

I'd swap out the bunka for a gyuto style and the kiritsuke for a nakiri, but this just comes down to personal blade style preference. The only thing I'd add to this overall setup is a 4-6 inch ruler, a lot places can get pretty picky about some cut sizes so it's always great to have a tool that can provide you an exact measurement. And this is a personal take; talk. Get to know some of the crew, I understand that you might be nervous and you just want your full attention on whatever task you are given but if you are unable to spark any kind of conversation with someone, have a laugh, etc, you diminish your chances. At least that is something I look for when I'm looking to hire someone, not looking for you to execute 100% as anyone can be trained but you can't train someone to not be an asshole.

[@SharpKnifeShop]

Thats a great point, being friendly and fun to be around isn't specific just to kitchens either!

[@parryhotter4283]

personally i prefere a german style knife over japanese ones just because they are more robust. I thik it depends heavily on the type of dishes you cook a lot. In the restaurant in which i work i cook a lot of "traditional" german meals which require some brute force sometimes so I always have a big german chef knife, a heavy duty small meat cleaver, a boning knife and a paring knife. But im just not a very careful person so a knife that can take a beating is better for me. At home I use japanese knives too just because I love maintaining my knives and i am a collector :)

[@fredrikliljeblad1209]

GOTT SEI DANK DAß DU JAPANISCHE MESSER ZU HAUSE AUCH HABEN! DIE SIND WUBERBAR!

[@etherdog]

Great advice for life, as well as the professional (or home) kitchen! Gage, about how long does it take for a stagiere to be trusted with proteins at a higher end restaurant? A vid on your culinary education, from your first blush of interest, would be nice.

[@MarkPummell133]

This is such a great video - I’m due to start my first Michelin placement this coming Tuesday - and you’ve saved me some sleepless nights 🙏🏻😅🙏🏻

[@chefblanks673]

Absolutely awesome video and every detail you touch on was so accurate! I couldn't be without my ceramic honing rod from you guys in my kitchen, so handy to quickly bring that edge back to get back to the mise en! Awesome video! :)

[@SharpKnifeShop]

I know! When I was still working in a restaurant I couldn't believe how many cooks would just plug through prep for hours on end without a couple quick passes, and just crush the product with a dull knife.

[@SliceydiceyCookingNicey]

Great video. Its been a long time since i have done a stage, but very informative and put forth.

[@bernardrobertgilbride603]

I had a stage today it went well, but if I could do it again, I would’ve brought in knife roll and then using a chef knife, backpack. The backpack is nice but I felt it was too daunting. But I hope I get it today and I really enjoyed the trail. so fingers crossed by the way. This video is amazing. Thanks for posting it made my day.

[@jamesdean7294]

This is a really clear video with concise information. You got right down to the knife choices and the rationale. I'm probably too old to start a new career in a restaurant, but I can imagine packing a roll to take to a big family meal. Thanks!.

[@SharpKnifeShop]

Never too late, but for me its really more for cottage trips now!

[@NathanNguyen126]

I love the b-roll to accompany the talking head.

[@tooxtalivai0690]

Been in the industry for 20+ years pro tip use beaters for work knives the amount of thievery that goes on is never talked about.

[@theleglesslamb]

I found my kirtisuke in the middle of the field chipped to fuck after a food festival 👌😫

[@camerongunn7906]

That was a very informative video! I think I learned more in about 10 minutes that I had ever known about going on a "Stage". By the way that pronunciation threw me for a loop , I have never heard that before.

[@SharpKnifeShop]

Its french!

[@JM-wu8bh]

Subscribed. Best video i have seen that works for me

[@paolobuffa6889]

Nice explanatory sheet, well focused. Every single apprentice chef must be able to demonstrate their skills starting from the well-matched tools of the trade. Perhaps, if there are any criticisms, the rules for choosing certain instruments must be kept in mind at the state of the art. In Italy the regulations currently require the choice of stainless steels and non-porous handles, which are hygienic and washable. In particular, the handle colors must be distinguished by a color code based on the intended use. Here my two cents.

[@landsurfer3313]

My first stage I brought a 8" Wüstoff Knife, since then I have learned of Japanese knives. Now I would use my Takumura Santoku 6.7 along with my Kohetsu Petty 180mm and the Wüstoff as the soft steel beater though I need a smaller knife roll for efficiency sake.

[@jonny9884]

Would you mind sharing what the tweezer type piece was ? And thanks, got my first knife roll bag a few weeks ago !

[@altneu8129]

Nice video, good info, like it. For a non native-speaker, sometimes it is not so good to understand the names (e.g. the japanese names for the knives unless already familiar with) Would definitely be of help to put the link to the shown products to make searching your website easier. 👍

[@Maplecook]

With Gage in my life, I have no fear of 2021! Yay!! Hahaha!

[@jeffmacrae4633]

Great idea for a video!!!

[@SharpKnifeShop]

Thank you!!

[@FemkeeHartje]

Fun idea: drink every time he says "stage".. 😂👍🏻

[@datlam2903]

Heard the label thingy from David Chang, nice perspective ✊💯MISE EN PLACE

[@SharpKnifeShop]

A place for everything, and everything in its place!

[@deuce763]

Been watching all your videos. Just bought a the Gyuto and Petty knife set from your Memorial Day sale. Love the videos

[@SharpKnifeShop]

Glad you like them, enjoy the new knives!

[@seiteki4672]

Very helpful thankyou 😁

[@shaunlucas5401]

very helpful video🤘🤘🤘

[@SharpKnifeShop]

Glad it helped!

[@oshintaoo]

Hi!! I would add a yanagiba to the set,,at least for me I always have on hand my Suhijiki it helps me a lot with the meat and fish!

[@SharpKnifeShop]

A great knife to own, but its very unlikely that you'll be tasked with slicing proteins at a stage!

[@zauzaudai]

Would you be able to provide the link for this honing rod? thanks!

[@robinsharkey6658]

I never worked in a classy joint, so no...stage....however I would pack a 240-270 gyuto, 305mm Sabatier, 150mm petty, 195mm nakiri, mandolin. Also peeler, hone, microplane, kitchen shears, dough cutter/food scoop, thermometer, sharpies/pen, extra underwear and undershirt, and some good coffee grounds.

[@SharpKnifeShop]

Big knives are all fun and games until your assigned prep space is the size of an Ikea Lack side table

[@robinsharkey6658]

@@SharpKnifeShop my old prep area was about two feet wide by ten feet long. Tiny little hallway with tables on both sides. Three of us worked in that.

[@magoolew5131]

I imagine that you sell the knives that you talk about in this video. What would be the cost on these same knives and a decent knife roll? Also, how do I contact you? I'm not a chef, just a home cook, but I'd like to purchase a nice set of knives for home use.

[@SharpKnifeShop]

Hey there! So sorry for the super late reply. All of the products seen in the video, and many more, can be found on our website sharpknifeshop.com We are also very responsive on our live chat on the website and would be happy to correspond with you there if you require any further assistance.

[@simsimmal]

Please tell us which knives are these exactly. Especially the kiritsuke- thx

[@jc4jax]

isn't aogami super tougher to sharpen than blue#2 and especially shirogame? interesting using the ceramic rod, I read where that isn't recommended for Japanese steel as it could cause micro-chipping?

[@saturdayshanks3753]

It hasn’t been more difficult to sharpen in my experience, but that’s just me. Also haven’t heard that ceramic is bad for J knives, in fact I think it’s quite the opposite. Where did you hear that, just out of curiosity?

[@fritsk2]

Thanks for showing the bag with a shortlist of tools. Very informative. I have worked in IT my whole life and the stages I had were always paid. So: unpaid stages, and you're even expected to bring your own tools? I knew work in the restaurant business was bad, but not this bad.

[@Chihuahuauno1]

YES, and YES…if you are a professional, then you should own at least 1 knife, 2-3 is typically ideal. Not everyone with their own knife is going to be top-tier however, in my experience and those in the profession close to me, nearly every single person who uses cheap, factory-production knives, is much, much, much less likely to be.

[@AequitasVeritas92]

Great video. Did you learn any Norwegian?

[@ImFadedAsfRn]

What knife roll is this ?

[@davidecacciari7521]

Hi everyone. I have a question for someone who knows more than me!! Just behind his left shoulder there are three knives with Grey handles.. Can enyone tell me what's the brand? Thanks a lot.

[@SharpKnifeShop]

Those are Makoto Kurosakis! Not to be confused with Yu Kurosaki, his younger brother. Made with a similar construction to a lot of Yu's work the Makotos are just ever so slightly more robust

[@cedricdion9020]

Nice video always sharp !

[@SharpKnifeShop]

Appreciate it!

[@rileylehoe2232]

What…who makes that kirtsuke ?? I need one

[@foodie8790]

do you guys ship to Toronto Ontario

[@SharpKnifeShop]

we do! We ship from Toronto in fact. We also have a brick and mortar location in Etobicoke.

[@lloydlacasse7552]

Oh my God the amount of people who show up without pens and markers

[@smipth]

cool video

[@SharpKnifeShop]

Thanks!

[@dozer911]

Maaemo!!! ⭐⭐⭐ Lærte du noe Norsk mens du jobbet der?

[@marcofava84]

👍🏻👍🏻👍🏻

[@4corndog]

how do i find a place where i can starch work there? do i contact them through social media? or lookup online? if so how.

[@SharpKnifeShop]

Hey! Lot's of different ways, when I was looking for restaurants to work at I emailed about 30 places and heard back from only a handful. It can be frustrating and demoralising but keep with it and you'll make it happen. Most restaurants will have an email address you can get in touch with someone through or they'll have a careers tab that tells you how to make contact with them. Hope that helps!

[@tboicourt]

For someone slowly switching to Japanese style knives, with a budget, do you think a nakiri is necessary if you have a quality, taller bunka?

[@SharpKnifeShop]

Hey Tyler! If youre on a budget it certainly wouldnt be my top priority. Here is my list of knives that were I to start to build a collection from scratch again that I would buy in order. 210mm Gyuto 150mm Petty Any mid sized knife (bunka, santoku, nakiri) 270-300mm slicer. Once you have all those you can have more fun with it as youll have all your bases covered but maybe add a nakiri, or a 90mm petty for really detailed work, maybe you've been doing a crap load of butchery and you want a sweet new honesuki. Youll be able to do just about everything with the first 4 and after that you're buying for either task specific, or pleasure!

[@tboicourt]

@@SharpKnifeShop thank you very much for the guidance and suggestions

[@dirksichtig6689]

You have mentioned a restaurant in Oslo. What is the name of it?

[@SharpKnifeShop]

It's Called Maaemo! Amazing place, Highly recommend if you're in the area.

[@lukaszstelmaczonek8512]

Hi i have Stone zwilling twin pro witch kinde of steel you prefer to sharpen in this Stone i understand more than 60 hrc

[@lukaszstelmaczonek8512]

Super aogami will advise on this Stone?

[@SharpKnifeShop]

We usually do recommend matching the steel to the stone but the other way around, and all that changes is how high grit you take it. I dont personally take my stainless knives past 2-3k and carbons can benefit from stones as fine as 8k but a 5k is a great working edge on carbon and where I usually take mine

[@ethanclampitt2416]

Where do you get your knifes?

[@SharpKnifeShop]

From our store! And before that they come from Japan!

[@doel89]

i'd bring a aogami super gyuto. and a wustof or zweilling pro chef knife. i use german knife as a chopper. and a paring knife

[@christophedobbels8877]

Are unpaid stages still legal?

[@justinherer2410]

yep...

[@SharpKnifeShop]

Sure are, just like long term unpaid internships are legal. They're legal because you're not being forced to work there, its a choice to further your career. I like to think of it as free education.

[@matthewlaitala2297]

I always bring a scale. In a real kitchen no recipe can be executed without one, and cooks are loathed to let you use theirs.

[@gregory49]

I know an east coast accent when I hear one.. yes b'y.

[@burntvirtue]

Topic starts at 3:30

[@AmirhoseinHerandy]

Moostache?

[@SurvivorStory]

Do you only break out the stones at home on your own time?

[@SharpKnifeShop]

Ive worked in some restaurants where theres downtime to sharpen a little bit at work, or sometimes you can offer and touch up the other cooks and chef's knives. But I wouldn't recommend whipping out a whole sharpening station on a stage where you're supposed to be showing your work ethic towards the tasks given to you.

[@keyframeproductions3825]

I Need to buy all knifes.... can you give US all links please for the knifes in your shop . Big thx

[@SharpKnifeShop]

You can find our selection of in stock knives here! sharpknifeshop.com/

[@erichorning662]

Hey Gage, can you elaborate on your comment regarding ceramic honing rods vs. steel? Thanks

[@camerongunn7906]

Some of the steel of those Japanese knives is super hard. As such it may be harder than some steel honing rods, and actually bite into said rods damaging both.

[@SharpKnifeShop]

Cameron hit the nail on the head! With that being said while we still prefer the ceramic rods, the steel ones are adequate for most German style knives.

[@erichorning662]

@@SharpKnifeShop thank you! Any preference or advice for buying 6000 or 8000 ceramic ? Is it subjective based on the hardness of the knives one uses with them?

[@jurajsladkay2608]

i would go stropblock over ceramic rod. if your jp knife go blunt in one day u do something wrong

[@edsouth5415]

What knives were they?

[@SharpKnifeShop]

I believe it was a Tosaichi AO Super 210 Kiritsuke, a Shiro Kamo AO super Bunka 165, and a Yu Kurosaki Fujin petty 120!

[@edsouth5415]

Thank you!

[@stevemorton9585]

I’m a stooge for the stage!

[@AlCasa52]

Real simple. Wusthof chef knife. Zwilling diplome utility, Victorinox paring. I don’t believe in using Japanese knives in a commercial setting. Obviously there are exceptions. But in general, stick with victorinox zwilling and wusthof

[@jjthan8772]

Curious as to why you wouldn't use a Japanese knife in a commercial setting? I've thought it comes down to preferance.

[@artic78]

@@jjthan8772just the general beating your knives can take depending on section. I don’t have to baby my wusthoff, I know a few strokes on my steel will get a working edge on it even if I’m doing it more often than I would on a Japanese knife. When my Victorinox pastry knife loses its edge, I just get a new one for less than £30. Also a victorinox paring knife is less than £5 and can hold a good enough edge for in hand work. Also some kitchens have wandering hands, nice Japanese knives look a lot more appealing than your zwilling or sabatier.

[@jjthan8772]

@@artic78 Very fair, I agree it highly depends on the station. When I'm on garmo cutting tartare and crudo (along with high general knife skills), my Japanese knife is the perfect choice. But if I'm on ents/fish then a cheap knife is superior. Cutting nothing but fingerling potatoes during service, with a lot more moving parts. Fortuantly I'm in a kitchen where people don't touch other people's stuff, but I can see that being an issue for sure.

[@fredrikliljeblad1209]

HELLO AGAIN, DAVE! ONE OF THE THINGS THAT I ADMIRE ABOUT YOU IS YOUR THOROUGHNESS AND PROFESSIONALISM. OBVIOUSLY, THIS WAS ACQUIRED BY HARD WORK IN RESTAURANTS--AND NO ONE KNOWS MORE ABOUT HARD WORK THAN CURRENT OR FORMER CHEFS. NO ROOM FOR LAZYBONES OR SHIRKERS! MY OWN BACKGROUND COMES FROM WORKING IN TWO JAPANESE RESTAURANTS, BOTH IN NEW YORK CITY. IN MY SECOND RESTAURANT, I WAS THE HEAD CHEF. i THEN WORKED IN AN INDIAN RESTAURANT IN BANGKOK WHERE I LEARNT A GREAT DEAL. SO, I MUST ADD TO YOUR VIDEO DESCRIPTIONS THAT THE KEY QUALITIES ARE AN EAGERNESS TO LEARN, FLEXIBILITY, AND 'MODESTY; ' (BY THAT I MEAN LACK OF HUBRIS/AROGANCE)--IT DOESN'T HURT IF ONE IS A PERFECTIONIST---' GOOD ENOUGH' IS *NEVER *GOOD ENOUGH . THEN, AFTER SPENDING 15 YEARS IN JAPAN, i WENT BACK TO MY NATIVE SWEDEN, AND GOT INTO WRITING & EDITING, THOUGH i OFTEN COOKED FOR MY FRIENDS. SO THAT IS MY STORY.

[@AJ-by6pd]

Correct me if I’m wrong, but don’t most restaurants require NSF certified knives?

[@chefo.g7191]

Not the one's I have worked at...nobody's ever inspected my knives in almost 30 years

[@SharpKnifeShop]

Like Marcellus said down below, I have never, ever, ever had an issue with that, even with the most difficult of health inspectors.

[@sinewave999]

goood video, horrible ennunciation of japanese knife names. you might want to work on that. Edit: dont bring a Kiritsuke to work. the executive chef will NOT be happy. Kiritsuke is traditionally only allowed to be used by the exectutive chef.

[@binvius]

I would hazard a guess that he simply forgot to mention that this roll is not collated for someone aiming to work in a Japanese restaurant as he knows Kiritsuke are only for the exec chef.