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Keemake Bunka Knife From Sunnecko
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- Опубліковано 12 кві 2019
- [CC] English Closed Caption has been added. Make sure to turn it on if you have trouble understanding my pronunciations.
This Keemake Bunka knife has a Santoku knife profile.
The seller decided to name it a ''Nakiri'' knife; however, after my review and testing, I can only say that this is a cross between a Nakiri width, Santoku blade profile, and the tip of a Gyuto.
I got the knives from the Official Sunnecko Store (according to the seller) on AliExpress:
8-inch Keemake chef's knife:
bit.ly/2HtwsXk
7 inch Bunka (Santoku profile) knife:
bit.ly/30ostUD
Click on the link below if you want to search for other Chinese knives:
bit.ly/31Z5sXP
Keemake on Amazon:
amzn.to/38LZv5m
amzn.to/38LZv5m Note: Beware that shipping may take very long while ordering from AliExpress, read the description carefully and look at the reviews before deciding to buy from any of the sellers/ resellers on AliExpress.
Unfortunately, there was a bend in my knife that I got. This is the first time I received something with a bend on the knife tip and heel.
If the knife was completely straight, I would have highly recommended this knife to you. So I think I got the defective batch.
You can be lucky, but for now, I can't recommend it unless the seller/manufacturer improves their quality control.
AliExpress has a lot of sales, so I suggest that you wait for it before buying it. I do not recommend you to buy at its full price; most special sale days will give around 40% to 50% off from the original listing price.
If you want to know more about the steel types or what knife to buy, visit my website:
www.chefpanko.com/choosing-yo...
After testing many knives made in China from AliExpress, I got a general expectation of Chinese manufacturers.
I have tested different brands from Chinese manufacturers. This time I have been testing Keemake. It is a sub-brand from Sunnecko.
They are using imported Japanese AUS-10 steel. In Europe, they don't sell AUS-10 yet, but it is well-known steel in Japan besides the VG10 steel type.
I'm very impressed with the quality, and like all Japanese types of blade, the blade itself is thin, thinner than the Wusthofs.
Feel free to ask me anything in the comments section below.
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*[CC] English Closed Caption has been added make sure to turn it on if you have trouble understanding my pronunciations.*
I have changed the title to a ''Bunka'' I never heard of the Bunka and never tried one (When I did this review) but a Bunka is basically a Santoku knife with the width of a Nakiri while maintaining a tip from the Chef's knife.
In the video, I say ''Santoku'' because the blade profile is exactly the same as a Santoku.
But this is called a ''Bunka'', and I like it for domestic use.
Just got it and:
The edge wasn't ground at 50/50 evenly which resulted in a wavy edge - fixed it by resharpening with diamond plates
The whole area around each rivet is raised slightly higher than the rest of the handle, feels like they stopped halfway through the grinding
Other than that, amazing knife! really like the profile and length!
Thank you for the insights. I really wish that those problems would have been addressed after 1+ years.
Quality control should be improving over time, but it seems like it did not.
Glad to hear it was not too big of a deal :)
I just received this knife from AliExpress. Mine was perfect, no bends. On sale now for $57. The 8" & 6.5" chef's knives are even cheaper right now.
Good to know, thank you for your experience. Keemake knife with AUS10 + G10 is one of my favorites from China, quality and price is just good.
@@chefpanko I've used the knife for a few weeks now and have a few observations. It holds an edge very well. I'm very impressed with the steel quality. Although the handle is maintenance free, I can't say I'm a big fan. It looks cheap and can be slippery when your hands are not dry. I prefer pakka wood. It really isn't that difficult to treat a handle with oil or mineral spirits once a week or so. Overall I really like the knife. Outside of the small handle issue, I do think vegetables stick to the surface some. Especially near the logo area. It is enough to resist a horizontal cut through an onion before the dice cuts. Since your hand is more vulnerable in that phase, it is really my only complaint.
My favorite knife I have gotten from Aliexpress is this one...
#Aliexpress US $43.68 40%OFF | XINZUO 6.5 inch Chef Knife Damascus Stainless Steel Sharp Kitchen Accessory Knife Steak Fruit Cooking Tool With Ebony Handle
a.aliexpress.com/_dWFaeCL
6.5" chefs knife. Same steel quality. Ebony handle. My only, very small, complaint is the rivets stand out very slightly from the wood. It also doesn't stick hard enuf to my mag strip to hold its weight. Overall, incredible knife. I grab it before my Shun Ken Onion quite often. It's very sharp and maneuverable. Probably my favorite knife right now.
@@rexseven6907 thank you for sharing your experience :)
I'm also happy about the Xinzuo brand, very consistent in quality control when it comes to the wood a lot of Chinese manufacturers have some protrusion on them especially with the western handle design (some are really bad and some are acceptable since you won't really notice it during use and just one of the knives with wood had 0 protrusion but another customer had the same knife with a protrusion so bad that he had to ask for a refund). So when it comes to wooden handle the quality control on them is not consistent, that was for the brand Keemake German steel. But protrusion problem is a problem for many other brands that use wood.
And I agree the feel of wood is still the best imho.
It's currently on sale on AliExpress for €45,90, so I bought one. I'm very curious about how it handles once it arrives. I will definitely mention your name in the review 👍🏻
Hope you enjoy it!
How is the quality of the knife? Does it have the defect on the edge and the tip like in the video?
Chef Panko , Thank you for your review
can you make a review of Culilux Kobe N63 ?
Hi--do you know what the sharpening angle is for this knife?
Out of my head around 14/15 degree per side.
@@chefpanko Thank you so much!
@@VoicesofMusic your welcome :)
Hey Chef Panko, been diving deep in on research for my first knife. I've done a solid 15 hours so far, and I wanted a well rounded chef knife as well as something that will look nice on a budget. Do you think the curvature on the blade of this knife will be practical for everyday use in a restaurant setting? Thanks for all your videos. Very informative and I appreciate them all
Hi Micheal, for domestic use this knife is great for restaurant use I find the length too short.
It is 7 inch (18CM) the profile is exactly the same as a Santoku while having the same width as a Nakiri knife and they have added a tip from a chef's knife great for piercing or scoring.
The hammered finish helps with produce that has a lot of widths like prepping beef tenderloin or tuna. (But for tuna and beef we normally use a slicer (Sujihiki) or a Yanagiba for the tuna since the blade width is thin and the Tuna, for example, won't stick onto the blade that much).
In order to give you a better guideline, I need to know what your primary goal is at the restaurant you work for.
What cuisine? What prep work do you need to do and where do you intend to use the knife for during the prep work.
What is your gripping style? Pinch Grip, Fingertip, Thumpgrip? (I use the Pinch grip for the most task but when it comes to slicing and long strokes I switch to a fingertip grip.)
Personally and for most restaurant cooks 10 inches is pretty much the standard length that most of us like as our primary knife.
But of course, you can make yourself easier to buy a specific knife for a specific task since some task requires a lot of prep work that will take 1 to 2 hours to prep.
I realized my website was offline since it was being transferred to another server it is now online:
www.chefpanko.com/choosing-your-knife/
That is a guideline, but if you send me more information on the other comment then I can help you better.
I hope that this helps :) Feel free to ask more.
Thank you so much for your quick reply - I am addicted to your review videos. My new restaurant setting is a international cuisine which involves more veggies than protein, unfortunately alot of their protein comes pre cut and vac packed. This is not a forever position so I'm also trying to balance trying to bring a knife home after my 1 year contract that I will like and showcase at home.
What I appreciate about this certain knife is
The slightly curved belly
The longer and more balanced handle
The hammer marks for less retention
The overall look that I not only like, but family and other will less likely to touch and ruin.
My concerns
Will I get frustrated in a variety setting of tasks in a busy tourist kitchen
Will the blade fall short in length when coming to chopping a variety of vegetables.
As for grip, I've been really moving towards a pinch grip as I feel I have alot more control and with little practice have become as equal if not more efficient with that hold.
I hope that I provided enough information, because out of what feels to be like alot of extensive research on a budget of 60-100CAD dollars, this knife quickly went to my 1st choice beating out the 8" Keemake Damascus Brown handle which you also reviewed.
Thank you kindly for reading and your insightful opinion. I have had a really difficult time finding good reviews in this area of knives. If there is anything I can do to reciprocate what you've done for me. I have landscape photo prints if you're at all interested in having them on your wall. Feels like the least I could do for all this great information. www.shootandshutter.com
@@michaelmacdonald3859 For vegetables it is a great knife since you can also transfer the veggies with it because of the width and still being able to score veggies with the added tip.
Keep in mind that this knife and santoku, Nakiri's is more for an up and forward chopping style.
You can see an example here (Up and forward chopping): ua-cam.com/video/YM7V7JmBKC8/v-deo.html
Tapping: ua-cam.com/video/YM7V7JmBKC8/v-deo.html (I use the front area since I needed a thinner and sharper performance so the Global has a spine distal taper).
The Keemake Bunka has no spine distal taper so the cutting performance of the edge is the same from heel to tip. (Not a huge deal but and considering that this is a fusion of a Nakiri, I understand that there is no spine distal taper).
Slicing (using a fingertip grip there same for scoring): ua-cam.com/video/YM7V7JmBKC8/v-deo.html
If it comes short? Depends you can always use the slicing technique but if you require longer slices then this will add extra time to your prep work so not ideal.
But for most cases for veggies, you should be fine unless you need to cut trough cucumbers in the length of a sushi roll then a longer knife is better and faster.
When it comes to lettuce for a salad you can always slice it into sections if you need to julienne (thin slices) it. And you can stack the lettuce a lot higher because of the cutting style vs a Chef's knife rocking motion.
No matter what knife there is no particular rule, the most important thing is that the knife suits you for your task and how fast or how good the knife is depended all on the user of the knife. In the end you.
@@chefpanko thank you again for the detailed response.
I guess my final question and I know it is personal choice.
But for a kitchen based and home cooked environment, will I see more efficiency from the Keemake 8" chef knife, or the 7" bunka, mostly working with veggies.
Hi Chef Panko, would you still recommend this Bunka for a home cook? If so could I have your affiliate link for this knife as I wouldn’t have looked at this without your video!
I still recommend it, for around 50 euro / $60 it is a good deal.
Affiliate link: bit.ly/2HtwsXk
(if you find a store that offers it for cheaper then would go for the cheaper one since the knives are the same once you click the link it does not matter what store you buy from)
Thank you for the supporting the channel :)
While mine came with an uneven cutting core ''s'' curve I heard that others that bought it were completely fine.
The Bunka is one of the most versatile knives for home cooks it combines a Santoku profile, Nakiri knife width (for scooping and knuckle clearance), While maintaining a tip from a Gyuto/ Chef's knife.
@@chefpanko Thanks, placed my order for the Bunka! Will be looking forward to more of your videos and hopefully spot a special knife to buy for a friends wedding gift next year!
@@ShazLike Thank you for the support and congratulations to your friend! Hope you find a good gift untill the wedding :)
@@ShazLike and, how do you like it?
If you also have to cut some slightly harder materials like nuts can this knife do that?
I don't recommend going through nuts with this kind of knives if you plan to abuse a knife I recommend a cheaper knife with a lower Rockwell hardness of around 56.
This knife is recommended: bit.ly/2PeGxMh
You will get less edge retention with a lower Rockwell knife, but you get a more durable knife.
@@chefpanko Thank you! :)
You need a Chinese meat cleaver for that kind of hard stuff and bones…. I have a cheap steel one that serve me well for 15 years… always at hand when needed… All other tasks are done with Japanese steel knives … can’t have Rockwell 60+ and expect to cut hard stuff with it !
If you put knife down on the other side, the knife might be more flatter.
Hi, the ''s'' curve/bend on the cutting core has been fixed by reprofiling with a whetstone (quite a lot of material has to be grinded down before I could get it back straight again).
But after that, it was one of my favorites knives to use at home (for work it is a bit short for my daily tasks). But I do love the ''Bunka'' styled knife a lot, especially for home use.
Would you say the 6.5 inch chef knife be suitable for bone cutting? (Same brand)
Depends on what kind of bones you plan to cut.
A fish spine is risky, but it can withstand it with a good knife technique (Fish pin bones should be fine), breaking down a chicken is fine if you know where the joints or cartilage are.
But if you want to go through or split bones, then I don't recommend those knives.
@@chefpanko ah I see. Thank you for the quick reply! Really appreciate it!
@@ntsaicaify Glad I could help. Feel free to ask more :)
For me personally, I would rather buy authentic Japanese knives.
It is a bunka.
Yes I discovered it, after I got my Bunka from Shibata kotetsu. Thank you for the correction will edit the title :)
Thank you again for the correction title has been edited to a Bunka.
How do you fix the bend on whetstone?
If there is a small bend or an S curve at the cutting edge then you can sharpen the bend away to make it straight again. of course, if the bend is huge or not only at the cutting edge then it is not really possible to straighten it with the shaving of materials on both sides with a whetstone.
I did straighten the blade back but I encountered a different problem, not huge but worth mentioning. The layered softer steel that is sandwiching the core material is going very low towards the cutting edge (You can see it at 1:02 the heel of the blade that one is already on the cutting edge the softer steel should be a bit more up like they did on the other side at 1:15 you can see that the Damascus pattern/softer steel is not touching the cutting edge since I had to shave off quite a lot of material for the straightening fix it will be a matter of time until I will reach the softer steel on the other side too so wished that they had a better quality control and they should make sure that the softer steel cladding is a bit further away from the cutting edge). It requires a few more strokes to shave off the outer softer layer on the whetstone if you want a consistent sharp edge from heel to tip (In other words if you are a sharpness freak this slight extra step may throw you off from your regular sharpening progress especially if you like to count your strokes).
That being said I might be unlucky with this one however the softer stainless steel sandwich problem is also visible in the 8-inch Chef's knife version from Keemake.
You can see it at the start of this video too: ua-cam.com/video/8RXsrQdQCsY/v-deo.html
I haven't encountered this problem yet with other manufacturers, brands or resellers from the knives made in China. I just finished with the testing of the 8-inch Findking chef's knife a full review about that knife will follow.
@@chefpanko I also find the cladding is a bit too close to the edge.
@@VoicesofMusic yeah it only takes some adjustment while sharpening on a whetstone. But IMHO a bit too low, it looks good but it is a minor problem while sharpening on a whetstone.