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Keemake 8 inch Chef’s knife from Sunnecko – AUS-10

I tested this Keemake 8-inch Chef’s knife from Sunnecko for more than 2 months in a professional kitchen. We are a Japanese and Asian dining kitchen. They also sell this knife with a black handle on Amazon, but the price is $80, not including shipping. I got mine from AliExpress for $55, and that does include shipping. However, AliExpress has different pricing for different members, depending on your shopping level. New members will see around +/-$60 for the same knife but still cheaper than buying it from Amazon.

Keemake 8-inch Chef’s knife with imported Japanese AUS-10

The main reason for buying and testing the Keemake Chef’s knife from Sunnecko is the claimed imported AUS-10 steel. I’m more interested in the steel type they use in the knife than the knife’s branding. Therefore I have tested many knife manufacturers and resellers from China that offer different types of steel. I’m very impressed with the AUS-10 steel. They perform just like VG-10 steel just as brittle and prone to breaking but also very sharp like the VG-10. I never heard of AUS-10; VG-10 was pretty much the gold standard in Japanese knives. After testing it for myself, I can safely say that I’m impressed and place the AUS-10 above the VG-10 steel. If you want to know more about the steel types, read the following article ” Choosing your knife

Keemake 8-inch Chef’s knife from Sunnecko

The aesthetics

The knife looks stunning and looks definitely better than the cheaper knives from Xinzuo, which also have a hammered Damascus look. However, most hammered knives from China also hammer the back of the blade. Therefore the back of the knife will not look straight compared to a knife without a hammered finish. I did not notice anything while using it since I don’t concentrate on the blade’s back. The handle is not wood, but a G10 handle, and I find that a huge plus for maintenance and hygiene.

The downside of a hammered finish (barely visible in the photo)
The downside of a hammered finish (barely visible in the photo)

G10 Handle

I have never heard of a G10 handle. I only used steel like the Global, wood, and plastic like the paring knife from Victorinox. After more research, I saw that they use G10 for survival knives for a long time. I never heard of it as a kitchen knife, but it is fiberglass glued together. This has some benefits since no moisture will go in the handle, easy to clean and no maintenance is needed. This is a huge plus, especially if you work in a busy restaurant where you don’t have time to wash oil and maintain the knife handle.

Final thoughts

For me, AUS-10 is my new knife standard, not VG, German steel, or Chroma steel from Global. After testing a G10 handle for the first time, I won’t go back to wood. Wood has its charm, but I have to give it to the G10 handle from a hygienic standpoint. The only downside is that this Keemake Chef’s knife has a rounder belly profile compared to other Chefs’ knives. I personally never liked the rounder belly profile from a Chef’s knife, but on this Keemake one, the round belly profile is noticeable with my slicing and chopping style.

I prefer a Kiritsuke, Santoku and a Nakiri profile
I prefer a Kiritsuke, Santoku and a Nakiri profile
▶ If you want to know what knife you should buy you can read 
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Keemake 8 inch Chef's Knife

Edge Retention, Steel-Type: AUS-10
Handle Comfort: G10
Rust Resistance

Great knife for the price!

The knife looks stunning I like the hammered finish and the Damascus layers. Unfortunately, a hammered finish comes with a downside. The G10 handle is surprisingly good, hygienic and durable. I'm impressed with the sharpness and the AUS-10 steel and therefore I will make AUS-10 my #1 steel-type. Easier to maintain than a VG-10, great rust resistance, durable and that for an amazing price tag.

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Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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  1. The Tojiro Gyuto isn’t that expensive either… You make it hard 😂 the bunka also looks very nice. Which one would you take if both were the same price’s? Xinzuo or the Bunka?

    1. Tojiro in Europe is quite pricey I can recommend importing it from Japan but always check with your countries import tax before buying.

      Xinzuo Gyuto 440c
      Because I have a better Bunka:)

      But I also hold Keemake accountable for the version I got ”S” curve edge.

      But if there were no ”S” / quility control problem and the same price as the Xinzuo 440c Gyuto I would go for Keemake.

  2. Dident see you reply’ed already!
    Would you recommend the “Bunka” of keemake or another brand on aliexpress? Btw, I’ve read on youtube you’re a dutch man. I’m from Belgium. 😀

    1. While I like the Bunka there are other brands I like too but keep in mind that each knife style is different.
      An Example is Xinzuo I like their 440c Gyuto but their 440c Nakiri is not good (strange profile weird balance point for a Nakiri).

      Which knife suits you depends on your preference and knife skills.
      Since Keemake is the only Chinese made Bunka I have tested and like I can only recommend that one.

      But as for other Styles:
      This one I like and another comparable knife:

      Tuo Cutlery: (I think they are moving away from AliExpress) but you can still find some resellers (not the official store but a reseller):

      For all current recommendation with considering the price point you can find them on this page:

      I will update the above page if I find a new current best knife from the price/quility ratio.
      Currently, there are 0 Chinese Santoku recommendations since every Santoku I tested had the wrong balance point of what a Santoku is supposed to have. (should be middle balanced but for some reason, all Chinese made santoku’s are back heavy).

      And greetings from the Netherlands 🙂
      I had a job offering in Belgium Antwerpen (Ramen Restaurant) since I know the co-owner.
      But had to decline due to the current situation and traveling back and forth/border-hopping is not safe either (avoiding unnecessary travels atm).

      1. I have the Wüsthof Ikon right know and it’s my first “good” kitchen knife. I would love something sharper, mostly i cut vegetables but i need to watch some good vids in what is the best way to cut.

        1. The Keemake Bunka is sharper, but if you want to lean more towards Japanese style, the Xinzuo 440C will perform better than the Wusthof Ikon since it is thinner than the Wusthof while having the same Rockwell but the Wusthof is more durable. (since the knife is thinner lighter and straighter profile it will naturally have longer edge retention over the heavier Wusthof with the same Rockwell hardness)

          Wusthof Ikon forces you more into a handle gripping style. While it does force you to use that grip, it is not annoying and works well with the overall design that Wusthof intended.

          Keep in mind that you should always find your gripping style and cutting style.
          It is no right or wrong, but there is a knife suitable for your preferences and habits.

          The best way to cut something is what feels natural to you; there is no right or wrong (what many will try to tell you).

          Same for gripping style, you have pinch grip at the blade or handle. Fingertip grip or thumb handle grip etc. It is no right or wrong, but certain knives don’t work well with a Fingertip grip.

          Manny western chefs will say that you should never use a fingertip grip.
          While pretty much all sushi chefs use a fingertip grip are the sushi chef’s wrong?

          Wel no, different cuisine different slicing/cutting style means different gripping style.
          I will try to make a video about this subject (I hope it did not confuse you).

          For example, Chef’s knife western cuisine: pinch grip at either blade or handle is recommended.

          Sushi Chef Japanese Cuisine: Yanagiba they primary slice and do not rock fingertip grip is recommended.

          Chinese cuisine: Chinese cleaver is heavy. A modified pinch grip is recommended.

          So, in short, use the gripping style that is the most comfortable to you and change if necessary for the type of knife style or cuisine.

            1. That is a hard decision since both knives are so different and used in a different way.
              Considering the price point I would go for 440C.

              Keemake AUS10 Bunka has longer edge retention while maintaining a westernized design.
              Xinzuo Gyuto has pretty much-copied everything from Japanese Gyuto, they did it so well that I recommend the Gyuto to anyone if they look for a Japanese styled Gyuto.
              Their knife profile is on point, the western handle is good, and tapering from the spine it reminds me of a copy of a Tojiro Gyuto.

              So considering the price point Xinzuo 440C.
              Keemake has become more and more expensive compared to when I first bought it.

      2. It’s been a long time since you did the 8 inch Keemake chief knife review. I wonder what you think of that knife now compared to classic western knives like Wusthoff or Zwilling?

        1. They are both different knives in terms of usage the Wusthof and Zwilling are both very thick and durable.
          The Keemake has a harder core but loses durability, but with a change in home cooking, I think most of the home cooks will like the Keemake more.
          Since you don’t need that kind of durable knives anymore, you can buy things precut and mos domestic cooks don’t go through smaller bones either.

          But both knives will have its place for each individual, I strongly believe that there are no ”one” knife suits all.

          So all 3 knives has it’s place.

          Want more durability then get the western brands, want longer edge retention then get the Keemake or other higher Rockwell knives.

  3. Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You clearly know what youre talking about, why throw away your intelligence on just posting videos to your weblog when you could be giving us something informative to read?

    1. Thank you for the feedback! I finally managed to get faster with the video, filming + editing.
      And it is indeed time to start writing more and completing the guides 🙂
      Currently working on a fixed weblog posting schedule too. (and plan to do a written review of the videos including new articles and guides).
      Thank you for the comment.

  4. Dear Chief, I have found very interesting knife from Sunnecko. This is chief 8 inch knife with liquid metal blade. They declare HRC of 65. On AliExpress I can buy it for 58 USD. I would like to know your opinion about this knife specially about blade. At the moment I have Sunneco 8 inch chief knife VG 10 steel with full (not partial) G10 handle. At the moment I have little problem with knuckle clearence. Is it worth to change the knife if I can sell my Suneecko chief knife for 36 USD.
    Thank you in advance and best regards.

    1. I have seen the knife, it is under the brand of Keemake. The problem is the Rockwell of 65 is too high for a chef’s knife. The higher the Rockwell the more brittle the knife will become. So the knife will chip very easily. If it was a Shahimi ”Yanagiba” then it could be considered since you only use it on boneless fish.
      I don’t recommend it the Keemake on this page with a hammered finish is recommended since there is enough knuckle clearance only thing to notice is that this knife is slightly more rounder than a normal Chef’s knife like the Wusthof.

      They also have a Bunka which has the same profile as a Santoku:
      7 inch Bunka (Santoku profile) knife:

      8-inch Keemake chef’s knife:

      1. Thank you for prompt answer. I will accept your opinion and i think that I will stay on my classic chief Sunneco knife. With pinch gripp I have not problem.
        Once again thank you.

        1. If your current knife works fine and you have no problems with it then there is no reason for a new knife :), I know that it can be tempting to buy a new one since there are so many choices but make use of the current one and when it is worn out then a new one can be considered.

      2. Which one do you recommend the most of keemake if you have to choose 1? I now have the wusthof ikon classic and would love to add a knife to my collection.

        1. I recommend the Keemake Bunka version review can be found here:

          My version had some quility control issues ”s” curve at the cutting edge.
          (It may be bad luck on my side, but I have to mention it since the reviews are based on what I get delivered)
          The ”Bunka” style is one of my favorite knives to use at home.

          Bunka is a mix with a Santoku Profile with the width and knuckle clearance of a Nakiri while maintaining the tip of a Chef/Gyuto knife.

  5. thanks for the review and the professional insight on the subject – it helped me a lot in choosing my first good chef knife to practice on my knife skills but with a decent price tag

    1. Thank you for letting me know that it helped you in choosing your knife. This motivates me to keep reviewing and making video guides for everyone that want to learn about steel-types and how to sharpen a knife etc.

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