I made a Chef Knife for a Michelin Chef

In the fifth episode of the Majime Chronicles I meet Chef Kane Sorrells!

I'm here for one reason: To make him a knife that will exceed his expectations and perform better than the knives he already has.

Chef Kane has been cooking since the late ages of a teenager, to running a two Michelin restaurant chef and being mentored by the cofounder of Noma.
Meeting Chef Kane was an incredible experience. Although young, he is a veteran in skill set and you can feel how much weight he bears while we discuss with one another about the reality of being a chef.

My name is Max, former executive chef, currently a full-time Knife Maker (Majime Knives).
I have an insane passion of making knives but how much of what I do really impacts the individuals that use the knives I make?

The Majime Meraki, a chef knife designed by a chef, for chefs, is now available!

Thank you for watching!
Subscribe and Join me on this new venture!

Connect with me via Instagram!

On November 7th, I am releasing a production knife that took me years to develop. Check it out here!

The Only Two things you need to make your knife Screaming Sharp:

I filmed this episode with my favorite camera that I am a total NOOB at:
My Go to Camera for Photography :

0:00 Intro
0:30 Heavy is the Crown
3:26 On the Edge
3:49 Bunka
5:48 Widow Maker
7:27 Measure Twice, Cut Once
9:25 Recipe for Fire
10:53 Mire Poix
12:22 Opening the Pores
13:07 The Question
13:47 The Food Tastes Better

#handmade #sony #chef #journey #japanese #restaurant #NewYork #vlogging #show #cutlery #blacksmith #majime #majimechronicles

[chasetoncain]

i must say, as a knife maker you’re like my ultimate role model but adding this level of care and production and story into your content is really so special. every time you release a video i watch like 2-4 times immediately

[st]

For anyone wondering about "food release", since it didn't end up being explained:

It describes a knife's ability to prevent food from sticking to the blade while cutting. Different blade geometries, grinds and surface finishes offer varying degrees of food release. Potatoes are a great item to test this with, since their high starch content gives them a tendency to stick to the blade.

Great video, as always!

[TheMajimeChronicles]

I am looking forward to hearing back from you on what you think of this episode!
Every episode is different, they touch up on different emotions because we get to know chefs with different philosophies and experiences.
Its been an amazing journey so far.
While being a "content creator" for YouTube is not my full Time job, a dream would be to travel and meet not just Michelin chefs or celebrity chefs but individuals from the entire spectrum of the kitchen brigade that have a story to share. and maybe... just maybe, offering them a knife that pays tribute to their dedication.
Thank you for watching!

[kero]

This has quickly became one of my favorite channels. There is something special about blending art with purpose that really shines through the moment the master is presented with a masterpiece.

[dirx]

My favourite part of these videos is the pure unadulterated joyful reaction the chefs have when they cut for the first time

[irtehasian]

You've easily become one of my favorite knife makers on YouTube. I love the story telling talking about each chef and how you come up with a knife for them. I can't wait for more videos.

[RecycledSoul]

As a chef, I can confirm that everything he said about this business is right on point. If you think you're going to get into this trade and start earning 6 figures fresh out of a culinary school you overpayed for that taught you less than the best chef you'll work for that actually pays you, you're going to be disappointed. The money isn't very good at all for the amount of labor. It's a passion that keeps you doing it. You have to be a little unstable mentally. Neurotypicals don't keep doing it long. Speaking of long, 60 hours is a standard week. What's not long is the life expectancy. The rate of alcoholism, substance abuse, and divorce is one of the highest of all industries. You WILL WORK EVERY SINGLE HOLIDAY. You do it because you love food. Because you love people eating YOUR FOOD. Enough to dedicate more time to it than you do your own family and likely make less than all the other successful people in it. Want to own your own restaurant? Cool! 70% of them fail in the first 5 years. More than half of those before the end of year 2. How much does it cost? Well, the average good commercial dishwasher is $14, 000.00. Then you have to pay a person to operate it. That might give you an idea. A million dollars goes pretty quick on a new fine dining establishment. This business is HARD. IT'S A LONG, STRESSFUL, BACK-BREAKING DAY IN A HOT KITCHEN. If ANY of that sounds like you wouldn't want to do it long, just stop before you delay your inevitable permanent career path. Still sound like it's worth it to cook for a living? See you in the kitchen Tuesday morning at 7am.

[mikegleim]

Just quality content. Filming, editing, music, story and your own narration. Slick and concise, with the end product serving the story. Thanks!

[carloshighers]

The production on these videos is insane. Im fully convinced this channel will blow up. And deservedly so. Much love ❤

[adamparker]

The reason why I have been a knife maker for 35 years is the look on peoples face when they cut something with a truly sharp knife . Its what makes a knife. You pay for the edge the rest of the knife is for free.
Love the back stories and personalities, love the quality of your editing and no over the top theatrics .

[BlazeMiskulin]

Absolutely beautiful.

More than anything, though, I love how you tell a story. It's not just a knife, it's an extension of the person it's made for--there's context and history to it's design, and a wonderful story of its creation.

[bezurkr]

every single episode continues to suprise me more and more, these are some genuine masterpieces of artwork that have meaning and an amazing story attached to it

[windrunner]

Quality of a channel with millions of subscribers. Amazing

[Matijarasic-dl]

This is litteraly prettiest knife i have ever seen like this and the red black and gray combination and shape of the knife is crazy

[pdaoust]

WOW!! I am shopping for Japanese knives, I'm listening to all kinds of videos and I fell on this this has to be the most beautiful blade I have ever seen!!! And the blue sheath!!! Gorgeous, gorgeous, gorgeous!!! A joy to watch the process, thanks and looking forward to your next creation! Congrats!!!

[EV-qulb]

Your work is gorgeous. I am always fascinated when people refine and refine and refine their craft into its own art form. The videos are awesome, the production quality feels like an entire Netflix team is working on it. I pray I am able to get one of your Meraki’s when they drop. It would be beyond an honor to own one. Many of these chefs may be renowned and have Michelin stars, but I think they’re the lucky ones to work with you😉

[dustind]

My most favorite knife maker and so happy I was able to snag a Meraki on the first run. I use it all the time and it performs flawlessly.

[jamisonyzaguirre]

I am blown away at the beauty and functionality of this blade. Great job! 👏👍

[muhammetk]

I really enjoyed how you told a story and how you showed genuine interest in chef Kane. It is a whole different story crafting a knife for a person that fits their personality and life, when compared to just creating a knife and some random person buys it. The tool should match the user.

[RBeatzRemix]

Idk why but the look of the knife put my mind in a fantasy, historicaly gorgeous era long forgotten by the world ! Great piece sir !