Keemake Chef's Knife Review - Sunnecko - Chinese knives 

Thank you :)

Thank you :)

Thank you for watching, I'm currently still testing the German steel types from China, some of them are not so great compared to the Wusthof or Zwilling. It has more to do with the durability they made the knife too thin. While the German knives have a thicker spine. As for the Keemake German 1.4116 steel knife, It is comparable with a Wusthof however the thickest spine on the Wusthof Classic Ikon series is around 3.2mm, and the keemake is 2.5mm therefore. The sharpness is comparable to a Zwilling the Wusthof is sharper out of the box. (Will be reviewing both knives the Wusthof and the German 1.4116 Steel Keemake). So the Keemake knife that I got feels more like an HRC of 57 like the Zwilling. The handle of the Wusthof Classic Ikon series (the newer series with an updated handle style) is also more comfortable than the Keemake. For $25 you can't go wrong with the Keemake German 1.4116 steel however I still need to test the Keemake german steel. While the Wusthof when on discount is around $90/$100 recommended price of the Ikon Classic is $150. As for the hardness of VG10 and AUS10, they are pretty similar in edge retention, however, because of the hardness, it is not recommended for chopping through chicken bones or debone a whole chicken with it. Since the chances are that the blade will chip. As for the sharpening, they just require more time to get the sharpness back. Japanese knives are more specialized for a certain task while the German chef's knives with German steel is more of a multi-purpose knife. Hope that this helps in your decision between, Japanese steel vs German steel and German steel-types made in China.

@@chefpanko That is very helpful, thanks. I will go for the german steel chinese knife first and see how it goes. Keep up the good work.

@@pizzaguy6460 Thank you for the nice words, I will try my best to upload more videos.

Short Answer = No the reason ''why'' is below: I have looked at the knife but there are a few noticeable things about it that have my concerns. The HRC of 70 means that this knife is very prone to chipping. the higher the HRC the harder it is to resharpen the knife with a whetstone (it requires more time to recreate the edge). This is a chef's knife which means a profile that is more round and a chef's knife should be suitable for rock chopping (but with that HRC of 70 I' don't think it is suitable for a rock chop motion and much other motion that a chef's knife should be able to perform). That being said I wish they had one in a Yanagiba form, I can see the benefit of a higher HRC of 62+, for Slicing nigiri/ Shahimi (Raw Fish). I work in Japanese cuisine and we only use Japanese knives and steel of HRC 60+ for Raw Fish, Salads, Cucumbers. Things like big winter carrots we use a Wusthof or Global which has a lower HRC of around -58HRC. I personally don't like the chef's knife, especially in an 8-inch format. Since the belly profile is so round there is less surface to cut with therefore I prefer a longer Chef's knife (10 to 12inch), especially when used at work. Since this is an 8 inch it should be suitable for home use however since they used 70+ HRC I don't think this should be sold to the home cooks (Many home cooks will chip this knife). If they changed it to a Yanagiba then it should be sold to sushi chefs with this HRC. There is a reason why I use a Deba for filleting, Yanagiba for Sashimi/Nigiri. That being said I will contact the seller on AliExpress and see if he want to send me the knife for review. Personally, I won't spend my own money on this knife since it is an 8-inch chef's knife that has an HRC of 70+. (it defeats the purpose of the chef's knife design and profile) I have the following knives at home that I will review: GHL 10,5 inch chef's Knife: Imported German 1.4116 Steel GHL 10,5 inch Gyuto Knife: Imported Japanese VG10 Huiwill Deba Knife: Imported Japanese AUS-10 Huiwill Yanagiba Knife: Imported Japanese AUS-10 TUO Cutlery Kiritsuke Knife 8.5 inch: Imported Japanese AUS-10 I also noticed that a lot of details about the knives design, looks, purpose that I have reviewed were not covered so I will try to change my review format to deliver more information about each knife.

@@chefpanko Thanks for your reply. I look forward to your future videos. I actually just purchased this Keemake AUS-10 chefs knife because of your review. But I went with the black handle version not knowing that it has a shorter handle.

@@Christofinity I don't think that it will have a huge effect on the balance point in general (You probably won't notice the difference if you are going to use it at home since the knife is very lightweight around 263g black handle version should be around 256g). The weight difference is minimal the reason why balance point is important is more for cooks that cook for a living. We are going to use the knives for a few hours (our kitchen is 4 hours) a day to do prep work and not 15min a day. The weight and balance point is more important for knives around 10+ inches (25.5cm+). I wrote an article about choosing your knife that I will update since I did notice that I missed a lot of details in this current video review. www.chefpanko.com/choosing-your-knife/ So I will do the future videos in sections and I will explain everything about the knives from balance point to weight and the purpose of the knife profile and design.

This Keemake knife should be treated with more care do not use it to go through any small bones. (Fish pin bones are fine but those are a lot softer than chicken bones). The difference in a western chef's knife vs Gyuto is usually the thickness and weight. If both knives have the same Rockwell, the thickness that supports the edge and weight is different. Gyuto is thinner and the profile taper is also thin compared to the thicker western/German chef's knife. So with the German chef's knife, we can use the heel to go through smaller bones and the weight of the knife helps you with it. But don't get confused since Victorinox Fibrox Chef's knife is a western-style chef's knife in terms of profile, the knife is too thin and light to go through small bones. It is basically the same in principles with the Chinese Cleavers that has 3 cleavers for 3 different tasks. Chinese ''Vegetable'' Cleaver also called a Chinese Slicer is used for boneless meat and veggies. ''Dual Purpose'' or also known as ''All-Purpose'' is a Chinese Cleaver for Asian dishes the heel area is reinforced and thicker and therefore also suitable to go through small bones like Chicken and Duck. And then you have the Chinese Bone Cleaver made to go through bigger bones like spare-ribs etc. (mostly for butchers or restaurant use but many Asian households have one for traditional Chinese dishes). For more information you can visit my website: www.chefpanko.com/types-of-knives/ I try to complete the guides but they are currently not finished yet. Hope that this helps.

@@chefpanko you helped a lot! With your detailed replies as well as your site and videos, thank you!

It seems like that I got it wrong, Alibaba spokesperson claimed to be one of the manufacturers of Dalstrong when they started, they also claimed to make knives for Tuo Cutlery and Zelite, Samura (Russian brand). But Zelite, and Tuo Cutlery denied the claims from that spokesperson and have no idea why they told me that. As for Dalstrong they never responded to my email so I can't confirm (my email may have been lost in their spam box same for Cangshan they don't reply to my emails). But you can read how the bulk ordering works here: www.chefpanko.com/buying-japanese-knives-on-aliexpress-from-china/ Basically if you order 500 or more knives from them they can design the knife with your logo and a different handle or design a complete handle and knife profile for you. With the material of your choice and packaging change with your logo. As for the 3 brands, Xinzuo is one that I got a consistent quility with no manufacturing defect and I'm happy with their quility. One of the select few brands that actually is selling what they promise with their specification. They don't mislead you with VG10 but actually tells you that they use 10cr15comov. Their 440C feels like one and their german steel is good too. Sunnecko I like their Sub-brand Keemake over their Sunnecko line-up. However I did not try them all every knife I did can be seen on my channel. But their Keemake Bunka came with an ''S'' curve so a factory quility control issue (got comments and emails that their version was completely fine but I can only review based on what I received so I included the ''S'' curve problem in my review video). Xituo mixed experience I like some of their knives but I got a knife with an unacceptable factory defect and that is that the handle/ blade was not glued straight into the octagonal handle. So based on that experience I would say Xinzuo #1. Findking is one I like too but some had some quility control issue too. Grandsharp is also one I like but more and more brands feel the same lately. All I see is the exact same knife just with a different logo. I'm indeed dutch is it that obvious? :) I'm working on my accent and English and got emails that it is getting better! You probably will find some non-paid product placement from ''Calve Pindakaas'' in the background on some of my videos (not intentional but I eat that peanut butter as breakfast on my bread almost every morning or you will sometimes see ''Brinta'' in the background too).

@@chefpanko hey you mentioned samura as Russian brand.i wonder how is the quality of their knives, as they sell it locally here in Israel and the prices a alot cheaper than their website. They look good and I'm wondering if they are worth it?

@@bublik11 I have done a review of one of their series that they stopped selling and producing (one of the reasons why I bought it was because of the price for around 23 euro for the Chef's knife + paring + utility knife so 3 knives for 23 euro but currently it is 38 euro for one chef's knife alone). Samura Segun Series Review: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LgDv08PowRA.html The claim of a Rockwell of 62 is false they come close to 59 or slightly above. Wich is still good especially considering the price I paid for 23 euros for 3 knives. The problem I had with that particular series was that the knuckle clearance was not good (chef's knife), so there won't be any knuckle clearance at all on the blade. which is the biggest drawback and therefore not recommend. The mirror finish is hard to maintain and will scratch over time too. (Talking about the Samura ''Segun'' series) Also, there was no distal taper at the spine (Thicker spine at the heel and slowly goes thinner towards the tip). I have not tried any other versions from Samura, I wasn't even aware that it was a Russian brand untill someone mentioned it to me, I thought that they spelled Samura(i) wrong. Other versions might be better but have not tried those. Since they sell it locally if the price for one chef's knife is around 25 euro it is a good deal but look at the knuckle clearance, balance point, etc. Since they sell them locally I would ask them if you can hold it and put it against a cutting board to see the knuckle clearance of that particular version is good and better than the one I tested.

Have not tried the newer knives from them nor have I kept track of the brands. Both Keemake and Sunnecko went in a direction in the past that I no longer recommend them. I have not followed their development on newer series so I don't know if they have improved.

For 39 ish euro's it is quite a steal. I can recommend Dongsun, Hezhen, and Xinzuo too. (Dongsun is my current new fave but mainly because of the shape: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OSazNxNsYGI.html)

As far as I can see all the Keemake have a full-tang handle. But I don't know if they add a new design without it in the future. You can see it if it is full tang or not by looking at the spine if the spine goes all the way to the end at the handle then it is a full-tang. Most full tangs have 2 or 3 rivets. (Lately, I have seen 1 rivet full-tang design but then the rivet is at the end of the handle and not in the middle or front) Hope that this helps, feel free to ask more :)

Keemake is a bit strange in their branding, the first Keemake version was an off-brand of Sunnecko. That specific Keemake version had some quality control issues mainly with a nonstraight cutting edge on my review version. Packaging was good Rockwell hardness came close to 60 but is most likely around 59. Later they changed the Sunnecko brand to Keemake, Sunnecko was a decent knife not great but they were cheap. Now all the prices have been increased and a strange decision to rebrand Sunnecko to Keemake. Since I liked the old Keemake direction back then. So based on the above scenario I don't recommend them since I have found other brands that were more consistent in terms of quality control and no strange rebranding decisions. Brands like Xinzuo is offering a wide range of styles and aesthetics: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2GIIJe4xkIY.html Or you have the Hezhen brand which is similar to Xinzuo but more premium looking but in terms of quality pretty much the same as Xinzuo: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-maWQS_WTFWI.html&t= Hope that this helps feel free to ask more questions, other brands I can recommend is Dengjia, Shibazi (if you are looking for a Chinese cleaver)

Рад, что вам это нравится

@@chefpanko Прошло 3 месяца использования ножом. На данный момент это лучший нож из тех, что у меня есть. Мне все нравится. Он острый, не ржавеет и смотрится хорошо.

@@alexbut6350 Рад, что тебе понравилось

You can use a whetstone to sharpen but you also have guides like the Lansky system to assist you. I plan to do a tutorial explaining what you should know soon but it is not ready yet. I have written the start of what you should know here the next chapter is the sharpening method: www.chefpanko.com/maintenance-sharpening/ Hope that this helps.

That is a fine too great knife. You may also look at Masutani or Kunihira, also an affordable knife made in Japan. Kai Shun also has some very affordable options in the mid/budget range. (Planning to explore budget/mid-range priced Japanese knife next year). I have reviewed over 70+ knives from Chinese brands, Japanese (Including Tojiro VG10), and German and handmade Japanese knives: Here a playlist of approx 70+ knives I have tested: All knives reviews: ru-vid.com/group/PLMdF0xxqpwMoq7EJr2JcR_3YE2vNIqXqz Chinese made knives review: ru-vid.com/group/PLMdF0xxqpwMpdqYKTpWYL7fu3xlMOxMlm Japanese made knives review: ru-vid.com/group/PLMdF0xxqpwMq-dt89aILSHToC--Ey1DQ5 Chinese Cleavers review: ru-vid.com/group/PLMdF0xxqpwMoHOtptXNbcZFFo7C1o0tD9 Reviews also available on my website: www.chefpanko.com/ If you are looking for a knife that suits your own preference but want more info on them I might have tested the knife already. The reviews are intended to provide information about a knife. The purchase decision is something the viewers have to decide. Hope that this helps. If you have any questions feel free to ask would love to help :) PS: still testing 25+ knives, so if a knife review you were looking for is not in the playlist, I might be able to give you my first impressions or answer some questions about a brand you are looking at.

Hi, I don't know what you mean with ''really apricot'' or ''apricot steel knives''. For the question about the AliExpress brands vs Zwilling: I can say the following, There are brands that are simply bad on AliExpress in general if they sell the Chinese steel types below 7Cr17Mov then the quality is not good. For brands that claim that they use imported German steel, they are comparable with a Zwilling or Wusthof in terms of durability, and sharpness. Some brands with imported German steel are even sharper than a Zwilling or Wusthof but the reason for that is that the blade is thinner. So Japanese Gyuto styled chef's knife with German steel vs western chef's knife. In terms of sharpness and edge retention, the brands that claim to have imported VG10 is sharper and maintains its sharp edge longer than a Zwilling or Wusthof. However, this comes with a price that it can chip. A German knife like the Zwilling will most likely bend and you can straighten it with a honing rod. But A Japanese VG10 steel if it chips you need to recreate the edge with a Whetstone. AUS10 is pretty much the same as a VG10 but the difference is that AUS10 is easier to resharpen with a whetstone (cost less time and strokes). Small warning: Most VG10 on AliExpress is actually 10Cr15CoMov a Chinese steel type that they advertise as the VG10 but it is not a VG10 don't be tricked (read the description and specification before ordering or even contact the seller). Right now I can only recommend the Chinese knife brands that I personally have tested. Sunnecko/Keemake - Only tested AUS-10 Keemake Tuo Cutlery - Only tested AUS-10 Ring Series GHL - Tested German Steel 1.4116 and real imported Japanese VG10 Xituo - Tested steel type 7Cr17Mov = comparable to a Wusthof Fais Du - Tested steel type 7Cr17Mov = comparable to a Wusthof Edit: Slight clarification, about the 7Cr17Mov which I stated, is comparable with a Wusthof with that I meant the core material/steel properties, won't chip as easily as others, edge retention similar but not better. And of course, the build quality of the Wusthof compared to a Chinese knife with a 7Cr17Mov is completely different, the Wusthof is better in all aspects except for the price. Not Recommended for the professional kitchen: Yahren - Tested 10Cr15CoMov (not better than an AUS10 or VG10 and bad rust resistance) HuiWill - AUS10 - Mixed opinions, the knife quality was not sharp on the Yanagiba however the Deba knife was very good for the purpose of a Deba. That is why I have mixed opinions so I can't recommend them. Sowoll - Unknown Stainless steel probably a 3cr something steel type. Completely useless don't waste your money. Currently testing some more Chinese brands so no opinions yet: Mokithand - German Steel Wallop - AUS-8 Xioami / Mijia - 9Cr18MoV Findking - AUS-10 Xinzuo - 440C For the Boning knife recommendation: As you mentioned that you are a Gastronomy student then I highly recommend German Steel-types. They are durable easy to sharpen and most important they won't chip if you accidentally used a wrong movement against the bones. In terms of recommending a steel type for a boning knife I would recommend: German Steel also named ''1.4116”, ”4116 German Steel”, ”4116 Krupp” or ” X50CrMoV15”. Wusthof use: X50CrMoV15 Zwilling uses its own version (Friodur Steel) which is comparable to the Wusthof steel type. If you want a Chinese version that is comparable to German steel then I recommend 7Cr17Mov You mentioned a good VG10 boning knife but as I explained why you should go for German steel instead of a VG10. It is very simple a VG10 can chip with the wrong movement especially If you going to use to debone or scrape the meat off by prepping your rack of lamb. I don't know what kind of bones, meat, etc you are dealing with but anything higher than an HRC of 58 is not recommended for deboning. However, a VG10 or and AUS10 Steel-type with an HRC 60/62 won't chip with softer bones like the bones from a salmon. So my recommendation is a German steel type for deboning (and German steel types are absolutely fine for trimming fat too). In terms of the handle, I can't recommend a wooden handle especially if you work in a professional kitchen. And as a gastronomy student, I would recommend G10 handle. In many restaurants and countries, they have banned wooden handles in terms of hygienic reasons especially if you primarily use it for proteins like pork and chicken. For more information about steel types: www.chefpanko.com/choosing-your-knife

@@chefpanko Wow, what a crazy awesome reply. I hope the guy saw it. Nice work! You just won a new fan.

​@@ShadyIIV Slight clarification, about the 7Cr17Mov which I stated, is comparable with an Wusthof with that I meant the core material/steel properties, won't chip as easily as others, edge retention similar but not better. And of course, the build quality of the Wusthof compared to a Chinese knife with a 7Cr17Mov is completely different, the Wusthof is better in all aspects except for the price.

​@@chefpanko 8 months ago you wrote: "Currently testing some more Chinese brands so no opinions yet: Mokithand - German Steel Wallop - AUS-8 Xioami / Mijia - 9Cr18MoV Findking - AUS-10 Xinzuo - 440C" Several of them you didn't review uploaded yet. Did you test them? Can you recommend the chef's knife or Santoku with the best price/value that you've tested? I'm looking for something that's not expensive and I'm not planning to cut bones or the like.Ideally also not something I have to sharpen that often either. I see you also recommended some knifes already in this post. But since there are so many options, I'm not sure what to go for and I'm not a experienced cook, so these knife choosing guides usually don't help much. Thanks!

@@ShadyIIV Hi, The Mokithand, Wallop, Findking has been uploaded. Mokithand Chef's knife German Steel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MbPZRFbM3pc.html&t= Wallop AUS8: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-I3XqsnGJkv8.html Findking AUS10: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VjfHxU5ZJW4.html&t= Short answer: Mokithand is an absolutely fine price/quality ratio. Wallop AUS8 avoid! (You will understand after watching the video) Findking AUS10, is fine but the protrusion of the handle is something to keep in mind. As for your recommendation, since you are not experienced I would say go for a Santoku, German Steel the one from Mokithand is fine but it has scallops for food release something to keep in mind. Comparable with the review about the Mokithand Chef's knife. For better edge retention the Sunnecko VG10 ''7'' Inch Santoku: bit.ly/2N5rPq6 The reason for a Santoku recommendation is the following, versatile for meat, fish, and vegetables. Compared to a chef's knife it has less of a rock slicing motion wich many home cooks have trouble with since they are not used to it. A santoku can rock slice but also great for forward cutting motion. And still maintains a rock slicing for things like herbs. 7 inches is also recommended for home cooks and not lower. The reason for the Sunnecko brand: One of the brands that have delivered me consistent quality over the knife series that they have. The reason for that specific knife is the handle G10 and a traditional handle and a diagonal cap for better comfort for the pinch grip at the front of the cap. VG10 cutting core with a Rockwell of 59-60 in my testings it was close to 59. This means that it will stay sharper than the german steel from Mokithand (better edge retention and also sharper). the current price of around $39 is absolutely a great deal especially when you compare it to the budget knife of ''Victorinox Fibrox Pro Chef's Knife'' (Same price and Victorinox is considered a budget knife). Of course, I can help you more with more information about your current knife and what you like about it and what gripping style you use the most. But currently, I think that the Sunnecko knife is the most suitable for your current information that was given. Hope that this helps, feel free to ask more questions :)

They are indeed heavier than the Japanese made knives. The profile is also pretty much the same as a western chef's knife compared to a Gyuto. However, you can see a shift in profile from manufacturer to manufacturer. The only complain is the softer stainless steel (Damascus layers) that is too low on the cutting edge this will need extra strokes to get the knife evenly sharp if you going to sharpen it on a whetstone. I have 3 handmade Japanese knives and the profile (Gyuto) for all 3 is slightly different. Yu Kurosaki Shizuku: Slightly more curved than a traditional Gyuto. Makoto Kurosaki Gyuto KS: Profile is just what I expect from a Gyuto. Shibata Kotetsu Type III: More of a straighter profile but than with a heavy curve at the tip. Very interesting is that all 3 have opted for more knuckle clearance over the traditional Gyuto with less knuckle clearance something they took over from the western market. Putting them together you won't see a huge difference however using them side to side you start to notice the difference in profile and then you get the following: Yu Kurosaki Shizuku: Feels like a Fusion a cross of the Japanese Gyuto and a western Chef's knife. Makoto Kurosaki Gyuto KS: Feels like what I expect from a Gyuto. Shibata Kotetsu Type III: A different type of profile it took a bit to get used to the extra curve at the tip but I'm starting to love the profile choice of Takayuki Shibata. Very interesting profile that I start to love over the Yu Kurosaki and Makoto Kurosaki profile.

Thanks for the detailed reply. I have only one knife one would consider a good knife, which is a Tojiro Gyuto 8'. And while I like it, I find myself reaching for my Santoku way more often. It is some off brand, but its very light, nimble (8'/160g) and thin. The steel on it is not great, but not bad either, It requires frequent sharpening on a whetstone but I dont mind really. Because It takes me 3-5 minutes every 2 weeks to get it to perfect shape. What Ive also noticed is that I like its handle, which is triangular and its guard (or whatever its called) which is tilted towards the tip of the knife so the pinch hold method works great with it. Ive got small hands, so that might have something to do with it. Just like you, I dont like western knives with their deep belly. My technique is pull/chop rather than rocking the knife. Anyways, I guess these knives are not for me. I was looking into Yaxell knives, have you had any experiences with them?

@@Qlicky I did not try Yaxell but in terms of VG10 core material currently, the Ryusen is the #1 manufacturer (IMHO but I did not try all the manufacturers that use VG10) that is making the best VG10 steel in terms of sharpness out of the box and finish (based on all the VG10 I tried to name a few, Shun, Takamura, Sakai Takayuki, Masutani which uses a VG-1). But based on what you described I would say that you try the Yaxell first since the cap is flat and may not suit your gripping style. Since you like the Santoku I would suggest that you look into the ''Bunka''. I did not hear about the Bunka until recently after trying a knife that I was not familiar with and what I found strange was that the ''Bunka'' has the exact same profile as a Santoku. The only difference is that it has the extra height that gives you the extra knuckle guide like a Nakiri knife most ''Bunka'' makers keeps the blade length of a Nakiri. Currently, my go-to knife is a ''Bunka'' made by Takayuki Shibata called ''Shibata Kotetsu Bunka''. Like I said before his profile choices are different from the standard profile. His are straighter and the Bunka he sells is also longer than the standard length of a Nakiri. But with your strong preference of the pinch grip with the angled cap, I suggest that you try the Yaxell in a store first, the slight fish belly curve will sit well on your fingers but the straight cap is the same as a Kai Shun. Pinch gripping should be fine, I personally switch gripping styles all the time depending on the knife profile/design, handle and what I'm currently prepping for.

Thanks for the advice. Those Bunka knives look awesome and exactly the sort of knife that would suit me. Although, the specific one you gave as an example is out of my price range unfortunately. But Im sure I can find some cheaper versions to try. All the best and keep up the good work!

The profile looks like a Bob Kramer knife, I have seen a few that look almost identical with the handle and profile and in some cases even the cladding.

Убедитесь, что это AUS10, попросите продавца подтвердить

Good and healty day :)

I never tried any of their knives so I don't know if they are good or not since I can only review based on the knives I receive. Sorry to hear that you got a defective product and not sharp out of the box, that says something about their quility control. I did try SKD11 but from Findking, however, each manufacturer will fluctuate in HRC but usually manage to get a Rockwell as they have specified. I like SKD11 but I have no idea how the SKD from Luckycook will perform since I did not try it. As for HAP40 I did not try that either so can't say anything about that. As with all knives, the most important thing is maintenance no matter how high the Rockwell maintenance and knowing how to resharpen them correctly is what makes the difference in edge retention later on. (knife weight thickness profile and sharpened angle all have an impact on the knife-edge retention) . As for SKD11, it should reach around HRC61 to 63 depending on the manufacturer it is powdered steel and has good rust resistance properties.

Hello chefpanko. Thank you for your quick answer. Actually it was like a dream to buy a knife made of vg 10 or aus ten to 50 $. Because of my Experience I can not trust anymore 50 $ knives. I m not sure but maybe I order next month one of these knives from luckycook / aliexpress. Thank you So much again.

@recep uğurlu let me know what you think about them, I will upload a review of the SKD11 from Findking Sakimaru knife. The first time I paid over $100+ for a knife on AliExpress, but I'm happy with what they deliver especially for the price and they got a Sakimaru correct too. (however, it is a specialized knife not suitable for home use).

Hello chefpanko. You're right it is a really good knife for the price. The problem is in my expectation. I think I expected too much Thing because of aus ten core. Anyway, whenever I take the knife my eyes goes on wrong forged side. And I planned spend 100$ but spended 25 $ so I have 70-80 $ for a new knife.

Completely agree. The problem isn’t that the Chinese can’t make good knives, but that so often the same producer is willing to ship a bad one. Easy exchanges will never make up for having to send it back in the first place. People wanting Japanese-style knives should save their money and buy Japanese knives, from Japanese makers that give a damn.