This is an individual review about the Keemake Bunka knife with an imported Japanese AUS10 Steel. If you don’t know where to start while searching for a kitchen knife that suits your needs, I have written a complete guide on ”Choosing your knife”. If you want to know more about ”Steel Types” or ”Types of knives”, you can click on the links to visit the pages. I already have written a review about the Keemake 8 inch Chef’s knife version but here is a review about the Keemake Bunka knife.
Keemake Bunka knife
Before we start I’m going to cover what a Bunka knife is, a Bunka is a knife that is a cross between the Santoku, Nakiri and the Chef’s knife or Gyuto. It maintains the same Hybrid profile as a Santoku great for forward chopping and rocking on smaller things like herbs. It shares the same width for better knuckle guidance and for easier food transferring as the Nakiri. The point on the Bunka makes it ideal for piercing and scoring food like the Chef’s knife or Gyuto can do. The Bunka is becoming one of my favorite styled knives that I regularly use at home. Keemake did a great job of maintaining the style and function on the Bunka without modifying it too much.
Imported Japanese AUS10
I have tested multiple knives that are manufactured in China with a claimed imported Japanese AUS10. The majority of the sellers do sell a good quility Japanese AUS10 core that is heat-treated with a Rockwell around 60. So, in this case, I do believe that Keemake is indeed using an imported Japanese AUS10. The Japanese AUS10 that is used in the Keemake Bunka knife I’m definitely satisfied with. Beware of other sellers and other brands that sell Chinese made knives on marketplaces like Amazon, AliExpress and more. Some of those resellers are not selling what they promise and are selling a Chinese version called 10CR15CoMov.
Balance point on the Keemake Bunka (Santoku Profile)
The balance point is one of the most important things when it comes to knives and their style. Since this is a Bunka styled knife I want the knife not to be front or back heavy at the point where I naturally grip the knife. The handle design and the curved cap at the front make it ideal for a pinch grip at the curved cap. And that is where the balance point should be. The Keemake Bunka knife did a great job with the balance point.
Keemake G10 Handle
The G10 handle is a great maintenance-free handle. It has a good grip and is not slippery while using it. As a chef, you should always have a dry knife-hand but in certain circumstances, you might not have a dry knife-hand all the time. The G10 handle is also giving you enough grip in wet, oily conditions.
The knife looks absolutely amazing, the layered Damascus look is stunning. The only downside is that it has a softer outside cladding with a mirror polish so you will eventually scratch it from normal usage. The G10 handle with the Mosaic rivet in the middle gives this knife a complete premium feel.
Build Quility of the Keemake Bunka
The Keemake Bunka knife has a great finish and quility control. There is no protrusion found at the handle, the spine and heel area is nicely polished and not sharp at all. The only thing I noticed on my version was that the cutting edge had a slight ”s” curve which was easily fixed with a whetstone. A small detail that I noticed on the knife that I received.
Sunnecko or Keemake?
There might be confusion about those two branded knives, according to the seller they are both made by the same manufacturer. Keemake is a sub-brand from Sunnceko. I have tested both knives and currently, I prefer the Keemake version over the Sunnecko Chef’s knife with a partial G10 handle that I have reviewed on my YouTube Channel ”ChefPanko”. I prefer the AUS10 in the Keemake version over the VG10 on the Sunnecko. Knuckle clearance and handle comfort is also better on the Keemake version.
Keemake as a brand is giving a good impression of the quility/price ratio. The knife is very stunning to see and the quility control is one of the better QC compared to other brands. The Rockwell of the AUS10 is as advertised and mine was around a Rockwell of 60. The hammered finish is only noticeable if the food actually reaches the hammered part. I only wish that they did not hammer all the way up to the spine since you can see the indents on the spine which makes the spine crooked.
If you have any questions or want to add your feedback/review leave your comment behind in the comment section below.
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