After talking to multiple OEM's and pretty much every single one of them told me that imported Japanese VG10 is not possible (Anymore), but 10cr15comov is a Chinese equivalent to the Japanese VG10. Some OEM's told me that VG10 export is banned, so pretty much exclusive to Japan and the knife makers in Japan. Like you all know, when you guys asked in the comment sections if it was the real Japanese VG10, I always said that I have my doubts or the heat treatment was not on par with Japanese-made VG10. This pretty much confirms why and why I have pushed AUS10 over VG10 a lot more when it comes to knives made in China. 10cr15comov would not be bad steel if heat-treated correctly. It will indeed sit between VG10 and AUS10.
i am looking at buying a sunnecko nakiri 18cm . it says it is japanese VG10 on the blade.. i am willing to pay for the right steel or find out i cannot afford it. the knife is 100 euros. if that is too cheap for VG10 then i need to know. i am not willing to pay for any knife if it is not made with what they say.. if it is stamped with VG10 is that proof its VG10?
@@domkelly1972 The Sunnecko VG10 that I have tested came close to 59 on the Rockwell Scale; Keemake, their sub-brand, was slightly higher (59.7). As far as my communication with some brand owners and original manufacturers themself. They told me that VG10 is banned from export outside Japan, and therefore they can no longer supply or promise an imported Japanese VG10 steel. A complete export ban was because of the loopholes, by only excluding China from importing the Japanese VG10. Since they used loopholes by exporting it to another country and then from that country back to China. This is no longer possible. As for VG10 made in China or at least claimed to be Japanese VG10, none of the VG10 exceeded my expectation over AUS10 (Japanese AUS10 made in China), and even some 10cr15comov (Chinese VG10) was better than the VG10 made in China. So I always used Japanese AUS10 over VG10. For 100 euro 18cm Nakiri from Sunnecko, I find it very steep. Keep in mind while ordering from AliExpress, you should only buy when you see at least 40%+ discount and never buy full-price. If the blade is stamped with Japanese VG10, that is not proof that it is real as everyone can stamp whatever they want on the blade. As the manufacturers told me that the brand owner must comply with the country's regulations where they are active in selling their knives. The manufacturers only have a contract with the brand owner, so they do what the brand owner wands as long as the brand pays for the manufacturing. So, in short, Sunnecko VG10 is not as good as other AUS10 made in China. The Rockwell hardness is lower than the Keemake, which is Sunnecko's own sub-brand, but keep in mind that they are improving the knives from time to time. But I find it hard to believe that they still can offer imported Japanese VG10, where some brand owners and manufacturers that I have spoken told me the opposite. quility wise they are good, especially if you consider the price I paid 30 euro for the knife in this video. Hope that this answers your question. Feel free to ask more.
@@domkelly1972 If you are looking at a real Japanese VG10 under 100 euro I can recommend ''Matsutani'' VG10 Nakiri price is around 70/80 euro (sometimes 65 euro on special sales day). Western webshop name it: Matsutani Japanese webshop name it: Kunihira Sairyu Kunihira Sairyu is the company name, Kunihira is what the Kanji on the blade says (so I agree more with the Japanese webshop naming over the western webshops). Western webshop advertises with ''Matsutani'' so they are implying that it is made by one blacksmith but the reality is that it is made by a small team and Matsutani is part of that team.
Thank you all for the 500 subs!! I received the following feedback that I would like to implement: My English pronunciation. Adding English closed captioning on all videos. Talk slower. Thank you all for the feedback, if there is more to improve, add or change comment below. My upload schedule is 2 videos a week, currently only reviews but tutorials like sharpening is being made.
@@The_Albino_Dino The feedback was given on some older videos when I first started (I struggled a lot back then with recording/using a camera and with pronunciations and speaking way too fast). So thank you for the feedback, it is nice to get it confirmed that my accent and pronunciations are getting better :)
@@SatansBaby1 Good to know that the newer videos are understandable saves a lot of time since I'm currently struggling to figure out how captions work on RUclips. Thank you for the feedback, I will try to add the captions on the older few video's where I was figuring out how to record my voice, etc (my pronunciations were horrible back then, and that is also where I got the comments from to add captions on them).
i got this for bartending to cut fruits in the morning i get as a cook it could be slippery when wet but as a bartender you just gotta wipe your hand and handle i love this knife
You may want to wait for a extra special sale, Sunnecko has a lot of sale around the year but AliExpress also has a extra discount at some days. You will not save a lot but you save around 3/4 dollars. I bought mine for $32,5 USD 28,8 Euro.
I just bought this knife, without checking reviews of course! Im a complete novice and only cook in my house but always had trouble cutting raw chicken with my knifes. I have this now so i will test it on everything. Is there a knife you would recommend specially for learning to debone and cutting meat? I really like the look of damascus steel too.
Deboning chicken can be done with a chef's knife or any other general-purpose knife. For him, there is no actual need for a specialized knife to debone. But if you want you can look at a Honesuki, Boning knife, etc. Those knives are thinner so that you can maneuver around the bones more easily compared to a bigger knife. If you need to go through small bones a dual-purpose Chinese chopper should be good for that.
Nice video! Im interested in the steel quality of this brand, I am looking for a Sunnecko kiritsuke with the same steel but u dindt mention anything related to it like you use to do. Did the imported VG-10 feels actually like a real jaanesse VG-10 or they are just liyng?
As for Sunnecko, their VG10 feels like one; however, the heat treatment is around 59/60 and not higher than 60. They may have improved it by now, but I can only review it based on what I received during those times. (Heard that many of the brands have improved heat treatment). Based on the quility of usage and feel, the steel seems like a VG10 but with lower heat treatment. However, keep in mind that not all brands have the same steel even when they claim they do. If it is too obvious, I will mention it in the video in the last video. I mention my doubt about the usage of an AUS10 in the Grandsharp knife: ruclips.net/video/52AMS0DZApM/видео.html Currently, the steel I recommend is AUS10 (from the select few I tested on this channel over VG10). As for 10cr15comov, they are great steel. However, quility and heat treat are just too wide. Xinzuo is currently the only one I found good in terms of heat treatment/ Rockwell hardness. Keep in mind that 10cr15comov is often sold as a VG10 or AUS10 (I find this misleading advertisement, and when I catch a seller doing this, I will mention it). Just like the VG10 from Yeelong: ruclips.net/video/m8xTbr2cQ94/видео.html Or a very popular Instagram knife: ruclips.net/video/FiunVYwOuPg/видео.html&t= Both the knives claim to be VG10. I highly doubt it, or heat treatment is just extremely bad. Because of the performance and claims, I did not recommend them and told everyone to avoid it.
@@chefpanko TY for that fast answer. In one of ur videos u said that we should be looking for expecs in the box or knife it self. The one that im looking for have: Japanese VG-10 73 layers Damascus written in the blade, thats why i choose this one tbh. I don't think that i need more than 60HRC, I'm a homecook Ty in advance
@@EricCheVe While you should read the description carefully and spot that they often say something like 10cr15comov hidden in the description or pictures or something else. But with the latest knife, I reviewed none of the hidden things, and the knife was definitely not a promised AUS10. So I currently don't recommend that method anymore if we get more resellers like that, and one of the reasons I do individual knife reviews of various knife styles and brands. Another knife I did not review yet, but I have their AUS10 D-shaped black handle version, and so far, they are on top of the list in terms of Rockwell rating. Dongsun: bit.ly/3epbcSm (I have no idea how the VG10 performs, but the AUS10 is good; I heard from other viewers that they liked the VG10 version of them). The problem with Chinese made knives is that the brand owner can let the manufacturer stamp whatever logo they want on the blade, even the false claims. If the stamped logo says VG10, it can even be 10cr15comov. After talking to a few OEM's, they told me that their contract is with the brand owner, and if they want to skip heat treatment, etc. they will accept it as long as the brand owners pay for manufacturing. This means that even when the knife looks identical but with a different logo, brand ''A' might have paid for better heat treatment. In comparison, brand ''B' did not pay for better heat treatment and even chose a cheaper core material and sells it at the same price as brand ''A'' with misleading text. So currently, I will only recommend knives I personally have tested and will link to the store where I bought them from. Keep in mind the most important thing is maintaining the knife sharpness over Rockwell hardness (resharpening has to be done at some point).
@@chefpanko Again, tyvm for the effort u put in the answer. I dont really know if u solved my doubts or just created new ones lol. As far as I know Sunnecko is a brand not a reseller, I'm buying from Sunnecko offical store in Aliexpress. I'll link it, will make it much easier: es.aliexpress.com/item/4000224310536.html?spm=a2g0o.cart.0.0.60163c00d9sXO1&mp=1 If u dont trust the product (and u are not planning to review it),I will end up choosing one of Dongsun as u recommended me. I enjoy sharpening my knives in the wetstone btw TYVM and sorry for my english
@@EricCheVe While I did not test the one you linked the quility of Sunnecko is good (based on the select few I have tested). Keemake is a sub-brand from Sunnecko.
I bought a 5 inch sunnecko vg10+damascus pattern santoku knife and after using it a while I have serious doubts about their HRC 60 +-1 claim. The knife I received wasn't super sharp and it dulled very quickly despite using it carefully for vegetables and meat. The findking aus10 was hugely sturdier than sunnecko. It makes me wonder if they downgrade their smaller knives (and drop prices accordingly).
Very interesting you might want to give it a touch-up on a whetstone. I give all the knives a slight touch-up especially when I see that the sharpening angle that they used is too low or incorrect. This will extend the edge retention of the knife. This also gives me an estimate of the Rockwell since I use the same angle for all the knives depending on the steel-type. Most Chinese knives will definitely fluctuate in edge retention from the factory sharpening but after a touch-up, they are pretty similar. But I never tried a 5inch knife but that is a very interesting discovery since you said it was a Santoku, a 5 inch is for my personal use and at work to small. So I can't completely test it. A 5 inch is in the range of a petty knife, more intended for smaller tasks so I can't completely give it a fair comparison over an 8inch for example. (Things, like rocking or doing herbs, etc, won't be done on a petty knife it is more of a slicing motion). So I don't think I can compare it equally. I will see if I can figure out a fair comparison but that is indeed a very interesting subject that you discovered. I will probably order a petty knife to test it and not a Santoku. Thank you for the information as far as the Rockwell specs on Chinese manufacturers it is saved to assume the lowest. So the stated 60 +/-1 you can give it a 59 rating (and some brands are even lower but did not have that with Sunnecko, Keemake, Findking, Samura, Tuo, Xinzuo yet).
@@chefpanko Ill give it a try when my whetstone arrives. At the moment I'm not really using it after findking arrived. To be honest, 5 inch santoku is too small to be practical for anything except slicing tomatoes.
@@chefpanko I realized that after I had purchased it. No knuckle clearance and it cant cut large slabs of meat. Funny thing is that a 5 inch ceramic knife I owned previously was okay because it was taller and gave me knuckle clearance.
@@kratos1590, In my opinion, the Santoku 5inch should have enough knuckle clearance so that is a bad choice by Sunnecko. A petty knife in general (5inch) does not have knuckle clearance. This is how I use a petty knife: Fingertip grip when doing a smaller task (delicate slicing) on a cutting board, pinch grip for smaller task off-the cutting board. But peeling an apple or other things I usually use a Paring knife around 3.1 inches (8cm). I don't have experience with a Santoku 5 inches but for a santoku, I expect that it just performs like a 7-inch Santoku. Since I don't see the appeal of using a 5inch Santoku as a Petty knife. However, the above Petty knife explanation is only used at work. At home, I use an 8inch (at work I prefer 10+ inch) chef knife and a paring knife all I need. Was the ceramic version a Santoku? Thank you for sharing that information since I only have tested the 7inch+ knives.
What kind of handle are we talking about? Western handles, Octagonal? The steps are pretty simple and short. But if you can explain what you want to know then I can see the video context a bit better. (So that I know what to cover). Thank you for the suggestion.
damiancanteros what I did for my knife is sand it a little for smoothness and then treated it with mineral oil to keep it moisturized and then sealed it with a mixture of mineral oil and bees wax to make it water resistant.
@@The_Albino_Dino I have more of a lazy approach, mineral oil (When the wood is noticeable dry) only and when there is a lot of dirt build-up (a layer of dirt) I sand it a down and apply mineral oil again. I'm really lazy with maintaining the handles, I just do it once in a while since I'm mostly tired after a long day standing in the kitchen (so usually I do maintenance on my day off). But my love for traditional octagonal handles will always take over with my purchase decisions even when the G10/Plastic handles are a better fit since it is maintenance-free. Especially wooden octagonal handles are what I love (testing a carbon fiber one it is good it looks nice but wood and octagonal has a special place in my heart).
@@damiancanteros I'm from the Netherlands, I saw the Eden knives, they are an own branded knife from knives and tools. Some of the Eden line up are made in China and some in Japan, currently I have way too many knives so I can't buy any new knives yet. But I will see if I can get a knife from them for a review since Global Europe has sent me their knives for review including Tojiro. The fun part is when I first started as an Apprentice Sushi Chef, the Global knives were what they recommend to all new apprentices I sold mine a long time ago and now Global contacted me for a knife review for them. (Tested all the series and I chose the classic series over the others a review about it will follow too). As for wooden handle maintenance, I will see what I can do, even for the D-shaped ones the steps are the same that has been pointed out by @Dino I will probably do a maintenance video in a knife buying guide that includes all the information about knife profile, balance point, handle design and handle maintenance. Thank you for the suggestion it has been noted.
They are pretty similar to a metal handle, but the combination of the finish of the top and bottom makes this one slightly more slippery if you use gloves, or have wet/oily hands. But if you keep your hand dry it is fine, for home use it is less noticeable. With this knife, it has more to do with the handle design that has no added design elements for extra grip like other knives. Like the global knives, they have an added rounded protrusion at the bottom for extra grip and dimples. Handles like a wooden handle will naturally have more grip since it is porous. Metal and G10 are non-absorbent.
There are a few ways to test it, you can do a scratch test (which is hard since you need to use it on the core and not on the cladding). Basically, a higher rockwell can't be scratch by a lower rockwell but higher rockwell can scratch the lower one. The above and below testing is not 100% accurate, but I have a wide collection of knives and I can tell by using the knives for a few, days/weeks. So I can compare them to my Wusthof, Zwilling, Shun, Miyabi and more. I also work in a Japanese restaurant where I basically use knives on a daily basis, so I get a general feel in edge retention and where I think the knives are. For example, I can feel the difference from my Zwilling chef knife vs Wusthof Chef's knife. Both are excellent, but the Wusthof shines in most aspects like better edge retention and sharpness (it can hold the sharpness better). I'm at a point where I can feel the difference where I don't need to test them side by side. However, most people will not feel the difference between those 2 if tested at home side by side for a short period of time. Compared to the prep work from home it takes like 10 to 15 min max to do the cutting prep, but in a restaurant, it is 1 hour for one task and then you get another hour for a different task. We get 2 hours for Salmon prep work, 1 hour for tuna, 15 min for Sea Bass, etc. Each cook get's an approximate time of 4 hours of prep work before the service start, where we use the knives too for another 4+ hours. So getting a feel for a knife is something you develop over time and therefore my approximate, Rockwell rating. Best accurate testing is with a Machine but I don't have one. (but currently, all knives from China are way too optimistic in the description for their Rockwell rating). You can basically say for something like ''Rockwell 62'' and then they add ''+/-2'' you can directly do ''-2'', and in some cases, it is ''-3''. I did a review from the brand Wallop Japanese AUS8 that was advertised as a Rockwell of 58+, but during my testing, it did not come close to 56. So I contacted the seller, they now changed it to a 56+ (which is still way too optimistic). It really is like a 55 max, but after a few of those not recommended reviews, a lot of the Chinese brands stopped offering me their knife in return for a review. (5 other brands never contacted me after those uploads even tho they contacted me first, also one of the reasons why I now put a disclosure before I do a review so that you guys know if it was sent for free or not). Free or not free I will always stick with an unbiased, honest review. I hope that explains the Rockwell ratings on my videos.
Hello, thanks for the review. I have a question that's been bothering me. I own Sunnecko knives and I'm unsure if I can realign them with a honing rod Honing rod from zwilling or victorinox
Hello, I have 2 questions and I would appreciate if you answer. 1- Would you recommend this knife to use in professional kitchens? 2- Is there a knife in this price band that you can say better than this product, if any? Thank you ..
This knife in the video is not recommended for professional use since the handle does not give any extra grip, it is way too slippery. Before I can answer the second one I need to know what cuisine you are covering and what your main task is at the restaurant. A lot of veggies? Meat? boneless meat? etc. And with the price range, you want it between $40 to $50 or $60? For example, someone that works in a Mexican restaurant is going through a lot of veggies, for them, I would suggest a Nakiri. But it also depends on the individual preference of the chef like the handle length, weight and balance point. Especially when it comes to knives that you plan to use in a professional kitchen.
@@chefpanko If I am more specific, I am wondering which blade you deserve the most price in terms of sharpness, longevity (no rust), among the knives from aliexpress you have tried. Which knife did you like most from brands like xinzuo, sunnecko in the video? Thanks .
@@aentorries Yes this Sunnecko version, so with the handle, not all Sunnecko series. Each brand has different handle designs etc. So it is hard to say that another series is not good either so the Sunnecko in this video is not recommended because of the slippery handle. As for no rust and good edge retention, I will say AUS10 core steel type Rockwell of 60. As for more durability so you can be more rough with it a 440C with a Rockwell of 58. For the handle I would say western full-tang handle design with a G10 material, it is more durable and no maintenance needed. Most western handle designed handles are back heavy. As for brands, it is split, not all series from a certain brand is just as good as another series, that is why I do individual reviews about each knife including the important details. So that the viewers can decide if the knife suits them. As for brands Keemake, Sunnecko, Xinzuo, Grandsharp, Turwho are all oke but there are some problems with a certain series. Personally, I did not receive bad knives when it comes to western full-tang handle with G10 material. As for edge retention and good rust resistance, the AUS10 core material is good. Hope that this helps.
@@chefpanko I watched your Findking review and when I looked at the comments, you wrote that some Chinese manufacturers do not reflect the truth in the aus 10 and vg 10 cores. If we talk about this knife (sunnecko at the top), did he get his share of this deception? Or should I trust the seller and place an order? If I sharpen and maintain with my sharpening stones in regular periods, will it keep its function for many years? Frankly, I like the design. Finally, if we consider the new sharpened version of the top blade with a vg max-core blade, would we see a huge difference (even if it's a class difference)? thank you for your interest.
@@aentorries Sunnecko VG10 core was good, it is as advertised with a Rockwell of 59/60. For home use, it will be good for many years. For professional use, it depends on what knife you are going to buy and the width/knuckle clearance of that specific knife. The difference between the VG10 above vs AUS10 is minimal and pretty much the same if resharpened yourself. However, I would still choose an AUS10 over a VG10 because it is slightly more durable. As for Sunnecko/Keemake same manufacturer only different series and brand. If we compare the above VG10 vs Keemake AUS10 I would choose this one: ruclips.net/video/8RXsrQdQCsY/видео.html&t Better knuckle clearance and handle design. The only thing you might consider is reprofiling the knife a little bit so that it is not so round. As for a professional kitchen, I personally prefer 10 inches+ (25 cm+) over an 8inch (20cm) long. GHL VG10 10.5 inch: ruclips.net/video/XIf5J-jKE4A/видео.html&t This one is great for professional use 10.5 inches, good knuckle clearance, so enough blade width and will last you a long time if maintained regularly.
I would focus on what blade style will suit you the best followed by the overall comfort of the knife. a small or large-handed handle, the weight of the knife, etc before looking at the Damascus. Brands that I currently like are Dongsun, Xinzuo/Hezhen. Dongsun has not released anything new yet but heard from Dongsun that they are planning to release a new series soon. But in terms of quality, those have been the most consistent and their 10cr15comov is good. Currently also have heard mixed results in regards to Japanese VG10 as of today some say that they are not able to get them as the import ban still applies and some said the ban was lifted or they could import through loopholes. (Japanese AUS10 is still possible to import, but from cost to performance perspective is another factor that those manufacturers consider). Xinzuo has added Japanese AUS10 because the retail demand for it was high since Xinzuo is not only a brand but also an OEM manufacturer manufacturing custom-branded products for retailers around the world. But from a cost-to-performance perspective, the 10cr15copmov from Dongsun and Xinzuo/Hezhen is solid there is no reason to opt for the Japanese version (but had mixed results with other Chinese brands in regards to 10cr15comov steel the Chinese equivalent to the Japanese VG10 known as Chinese VG10).
Xinzuo 440C Gyuto: ruclips.net/video/2GIIJe4xkIY/видео.html The store I bought the Xinzuo Chef knife (Gyuto) 210mm - Yun Series : bit.ly/3hW2Bbo Xinzuo Chef knife (Gyuto) 240mm: bit.ly/31mvqbo I got the 210mm in the video, the fit and finish are better and everything from the Gyuto profile is correct (they did sell it as a chef's knife but they have changed that now in the description and photo's). The knife is almost an exact copy of the Tojiro 210mm Gyuto, from profile to aesthetics and that for a fraction of the price. While I love the Gyuto version of the 440C from Xinzuo, the Nakiri version profile choice is just not as good and felt strange for a Nakiri (really wish that the profile was correct now I'm still searching for a good Nakiri that suit my preferences). Xinzuo 440C Nakiri: ruclips.net/video/PAgGpLy1r_s/видео.html Decided to buy the Gyuto version after testing the Nakiri, since the fit, finish, and quility control was always good from the brand Xinzuo. Hope that this helps, currently testing the Xinzuo 1.4116 german steel (5 inches version). This knife is more in line with a Western Chef's Knife profile but so far I'm impressed: bit.ly/2PeGxMh Feel free to ask more questions hope this helps :)
@@chefpanko thx for the answer mate, but among all of these, what do you think is the best knife in general? which one would you buy if you could only choose one?
@@chefpanko got it friend, thx for the answer and for the patience. I Will probably pick the gyuto, my only doubt was about the high hrc of the vg10 in comparison with the 440c, but since is for home cook i guess there is no big difference.
@@alrsf08 The difference is not that big if you compare the Sunnecko VG10 HRC. Sunnecko VG10 Rockwell is closer to 59 so slightly higher. Xinzuo 440C Rockwell is 58. In terms of edge retention you get the following if you hone it regularly with a honing rod before needing a whetstone touch-up: Xinzuo 440C HRC 58 - 3/4 months Sunnecko VG10 HRC 59 - 4/5 months After that, a whetstone touch-up is needed. However, the fit and finish of Xinzuo are better than this Sunnecko version. (better quility control more consitent)
Hello, if you would have to choose between the Damascus AUS10 203mm STEEL KEEMAKE and the SUNNECKO of the video, wichi one do you recommend? Im from argentina and i wanted to know if they re really worth it. Thanks you
It's kind of funny how you tend to mispronounce words that start in a "u", like "use" (you say "ooze" instead of yooze"), but maybe that's part of the experience. 😅 But don't get me wrong, I do love your videos, especially about afordable Chinese-made Japanese knives. Do you have any kind of complete list of recommendations for the different knife styles (Aliexpress brands & sellers)? I'm particularly interested in Gyutou, Santoku, Kiritsuke, petty, pairing, Deba, Yanagi, Sujihiki, Honesuki and Honkontsu knives that would work both for advanced home cooks as well as in a restaurant environment. Would be great to hear back from you! 🙂
Haha yeah, I did not realize that it was pronounced wrong until someone else told me. But since then I have tried to pronounce it better. As for a list, I don't have a list for Chinese made / AliExpress knives my current list needs to be updated and I hope to update it soon. But the old list of recommendations is here: www.chefpanko.com/types-of-knives/ Once I have tested more knives I plan to add them there and differentiate them with ''Chinese made Japanese styled knife'' and ''Japanese made knives'' etc. It will be based on what I currently like so the list will be updated the more knives I test. It is hard to keep up with the Chinese-made knives as there are constantly new brands popping up (most of them are just rebranding but made in the same factory). But even the existing brands are using different steel types and upgrade their current versions constantly. My current list of brands that I had a consistent quality was: Xinzuo Hezhen (while they say Xinzuo and Hezhen are not related I think they are made in the same factory performance-wise and quality control very similar) Tuo Cutlery TwoSun (pricey but they deliver what they promised, also a pocket knife brand dabbling in the kitchen knives) Some brands that was ok but I had some Quality control issues from a S curved cutting edge (not straight) or other minor quality control issues (I might be unlucky but I can only review based on what I received): Findking (some Quality control issues on 1 of the knife from the 3 I ordered, and one of the Sakimaru I reviewed was out of stock for a while since they had a lot of quality issues back then ''1.5 years+ ago and one knife not as advertised and another one advertised with a Rockwell of 60 with a Japanese AUS10 core but during my testing it came close to 57 which is a significant drop than advertised: ruclips.net/video/52AMS0DZApM/видео.html&t= ). Keemake my version had an S curve on the cutting core (they rebranded their Sunnecko line to Keemake however I did not really like Sunnecko but the pricing of the Sunnocko is hard to beat for what you get at that time) Currently testing some Chinese cleavers (so the list of my new preferred cleaver will follow soon on the website update) There are other AliExpress brands that I did not review but they were just not good and not worth my time like Sewoll (unusable), Xituo (very mixed in Quality Control), Yeelong (bad heat treatment, very brittle steel, and bad Quality control).
@@chefpanko Thank you so much for this extensive and super-helpful reply! 🙂 I'm looking forward to that updated list and to seeing more content. Your channel definitely deserves more subscribers! 🙂
After talking to multiple OEM's and pretty much every single one of them told me that imported Japanese VG10 is not possible (Anymore), but 10cr15comov is a Chinese equivalent to the Japanese VG10.
Some OEM's told me that VG10 export is banned, so pretty much exclusive to Japan and the knife makers in Japan.
Like you all know, when you guys asked in the comment sections if it was the real Japanese VG10, I always said that I have my doubts or the heat treatment was not on par with Japanese-made VG10.
This pretty much confirms why and why I have pushed AUS10 over VG10 a lot more when it comes to knives made in China.
10cr15comov would not be bad steel if heat-treated correctly. It will indeed sit between VG10 and AUS10.
i am looking at buying a sunnecko nakiri 18cm . it says it is japanese VG10 on the blade.. i am willing to pay for the right steel or find out i cannot afford it. the knife is 100 euros. if that is too cheap for VG10 then i need to know. i am not willing to pay for any knife if it is not made with what they say.. if it is stamped with VG10 is that proof its VG10?
@@domkelly1972 The Sunnecko VG10 that I have tested came close to 59 on the Rockwell Scale; Keemake, their sub-brand, was slightly higher (59.7). As far as my communication with some brand owners and original manufacturers themself. They told me that VG10 is banned from export outside Japan, and therefore they can no longer supply or promise an imported Japanese VG10 steel. A complete export ban was because of the loopholes, by only excluding China from importing the Japanese VG10.
Since they used loopholes by exporting it to another country and then from that country back to China. This is no longer possible. As for VG10 made in China or at least claimed to be Japanese VG10, none of the VG10 exceeded my expectation over AUS10 (Japanese AUS10 made in China), and even some 10cr15comov (Chinese VG10) was better than the VG10 made in China.
So I always used Japanese AUS10 over VG10. For 100 euro 18cm Nakiri from Sunnecko, I find it very steep. Keep in mind while ordering from AliExpress, you should only buy when you see at least 40%+ discount and never buy full-price.
If the blade is stamped with Japanese VG10, that is not proof that it is real as everyone can stamp whatever they want on the blade. As the manufacturers told me that the brand owner must comply with the country's regulations where they are active in selling their knives. The manufacturers only have a contract with the brand owner, so they do what the brand owner wands as long as the brand pays for the manufacturing.
So, in short, Sunnecko VG10 is not as good as other AUS10 made in China. The Rockwell hardness is lower than the Keemake, which is Sunnecko's own sub-brand, but keep in mind that they are improving the knives from time to time. But I find it hard to believe that they still can offer imported Japanese VG10, where some brand owners and manufacturers that I have spoken told me the opposite.
quility wise they are good, especially if you consider the price I paid 30 euro for the knife in this video. Hope that this answers your question. Feel free to ask more.
@@domkelly1972 If you are looking at a real Japanese VG10 under 100 euro I can recommend ''Matsutani'' VG10 Nakiri price is around 70/80 euro (sometimes 65 euro on special sales day).
Western webshop name it: Matsutani
Japanese webshop name it: Kunihira Sairyu
Kunihira Sairyu is the company name, Kunihira is what the Kanji on the blade says (so I agree more with the Japanese webshop naming over the western webshops).
Western webshop advertises with ''Matsutani'' so they are implying that it is made by one blacksmith but the reality is that it is made by a small team and Matsutani is part of that team.
This is the best honest review of a product I've ever seen. I'm a chef and kitchen tradesman of 37 years...
Thank you all for the 500 subs!!
I received the following feedback that I would like to implement:
My English pronunciation.
Adding English closed captioning on all videos.
Talk slower.
Thank you all for the feedback, if there is more to improve, add or change comment below.
My upload schedule is 2 videos a week, currently only reviews but tutorials like sharpening is being made.
Your English is perfectly understandable as someone who has lived in the US my entire life your accent does not make you less understandable.
@@The_Albino_Dino The feedback was given on some older videos when I first started (I struggled a lot back then with recording/using a camera and with pronunciations and speaking way too fast).
So thank you for the feedback, it is nice to get it confirmed that my accent and pronunciations are getting better :)
@@chefpanko Yes, you English is great, you dont need to change anything or add captions.
@@SatansBaby1 Good to know that the newer videos are understandable saves a lot of time since I'm currently struggling to figure out how captions work on RUclips.
Thank you for the feedback, I will try to add the captions on the older few video's where I was figuring out how to record my voice, etc (my pronunciations were horrible back then, and that is also where I got the comments from to add captions on them).
@@chefpanko I agree with the above 2 comments. I perfectly understand your english and don't think that a subtitle is needed at all.
Thank you for a very helpful review. This was exactly what I wanted to know.
Glad it was helpful!
i got this for bartending to cut fruits in the morning i get as a cook it could be slippery when wet but as a bartender you just gotta wipe your hand and handle i love this knife
Thank you for sharing your experience :)
I'm considering this knife right now. Already bought the xinzuo gyuto 8'.this knife on sale now for 36 dollars
You may want to wait for a extra special sale, Sunnecko has a lot of sale around the year but AliExpress also has a extra discount at some days. You will not save a lot but you save around 3/4 dollars. I bought mine for $32,5 USD 28,8 Euro.
I just bought this knife, without checking reviews of course!
Im a complete novice and only cook in my house but always had trouble cutting raw chicken with my knifes.
I have this now so i will test it on everything. Is there a knife you would recommend specially for learning to debone and cutting meat? I really like the look of damascus steel too.
Deboning chicken can be done with a chef's knife or any other general-purpose knife. For him, there is no actual need for a specialized knife to debone.
But if you want you can look at a Honesuki, Boning knife, etc. Those knives are thinner so that you can maneuver around the bones more easily compared to a bigger knife.
If you need to go through small bones a dual-purpose Chinese chopper should be good for that.
Nice video!
Im interested in the steel quality of this brand, I am looking for a Sunnecko kiritsuke with the same steel but u dindt mention anything related to it like you use to do.
Did the imported VG-10 feels actually like a real jaanesse VG-10 or they are just liyng?
As for Sunnecko, their VG10 feels like one; however, the heat treatment is around 59/60 and not higher than 60.
They may have improved it by now, but I can only review it based on what I received during those times. (Heard that many of the brands have improved heat treatment).
Based on the quility of usage and feel, the steel seems like a VG10 but with lower heat treatment.
However, keep in mind that not all brands have the same steel even when they claim they do.
If it is too obvious, I will mention it in the video in the last video. I mention my doubt about the usage of an AUS10 in the Grandsharp knife:
ruclips.net/video/52AMS0DZApM/видео.html
Currently, the steel I recommend is AUS10 (from the select few I tested on this channel over VG10).
As for 10cr15comov, they are great steel. However, quility and heat treat are just too wide.
Xinzuo is currently the only one I found good in terms of heat treatment/ Rockwell hardness.
Keep in mind that 10cr15comov is often sold as a VG10 or AUS10 (I find this misleading advertisement, and when I catch a seller doing this, I will mention it).
Just like the VG10 from Yeelong:
ruclips.net/video/m8xTbr2cQ94/видео.html
Or a very popular Instagram knife:
ruclips.net/video/FiunVYwOuPg/видео.html&t=
Both the knives claim to be VG10. I highly doubt it, or heat treatment is just extremely bad.
Because of the performance and claims, I did not recommend them and told everyone to avoid it.
@@chefpanko TY for that fast answer.
In one of ur videos u said that we should be looking for expecs in the box or knife it self.
The one that im looking for have: Japanese VG-10 73 layers Damascus written in the blade, thats why i choose this one tbh.
I don't think that i need more than 60HRC, I'm a homecook
Ty in advance
@@EricCheVe While you should read the description carefully and spot that they often say something like 10cr15comov hidden in the description or pictures or something else.
But with the latest knife, I reviewed none of the hidden things, and the knife was definitely not a promised AUS10.
So I currently don't recommend that method anymore if we get more resellers like that, and one of the reasons I do individual knife reviews of various knife styles and brands.
Another knife I did not review yet, but I have their AUS10 D-shaped black handle version, and so far, they are on top of the list in terms of Rockwell rating.
Dongsun: bit.ly/3epbcSm (I have no idea how the VG10 performs, but the AUS10 is good; I heard from other viewers that they liked the VG10 version of them).
The problem with Chinese made knives is that the brand owner can let the manufacturer stamp whatever logo they want on the blade, even the false claims.
If the stamped logo says VG10, it can even be 10cr15comov.
After talking to a few OEM's, they told me that their contract is with the brand owner, and if they want to skip heat treatment, etc. they will accept it as long as the brand owners pay for manufacturing. This means that even when the knife looks identical but with a different logo, brand ''A' might have paid for better heat treatment. In comparison, brand ''B' did not pay for better heat treatment and even chose a cheaper core material and sells it at the same price as brand ''A'' with misleading text.
So currently, I will only recommend knives I personally have tested and will link to the store where I bought them from.
Keep in mind the most important thing is maintaining the knife sharpness over Rockwell hardness (resharpening has to be done at some point).
@@chefpanko Again, tyvm for the effort u put in the answer.
I dont really know if u solved my doubts or just created new ones lol.
As far as I know Sunnecko is a brand not a reseller, I'm buying from Sunnecko offical store in Aliexpress.
I'll link it, will make it much easier:
es.aliexpress.com/item/4000224310536.html?spm=a2g0o.cart.0.0.60163c00d9sXO1&mp=1
If u dont trust the product (and u are not planning to review it),I will end up choosing one of Dongsun as u recommended me.
I enjoy sharpening my knives in the wetstone btw
TYVM and sorry for my english
@@EricCheVe While I did not test the one you linked the quility of Sunnecko is good (based on the select few I have tested). Keemake is a sub-brand from Sunnecko.
I bought a 5 inch sunnecko vg10+damascus pattern santoku knife and after using it a while I have serious doubts about their HRC 60 +-1 claim. The knife I received wasn't super sharp and it dulled very quickly despite using it carefully for vegetables and meat. The findking aus10 was hugely sturdier than sunnecko. It makes me wonder if they downgrade their smaller knives (and drop prices accordingly).
Very interesting you might want to give it a touch-up on a whetstone. I give all the knives a slight touch-up especially when I see that the sharpening angle that they used is too low or incorrect. This will extend the edge retention of the knife.
This also gives me an estimate of the Rockwell since I use the same angle for all the knives depending on the steel-type.
Most Chinese knives will definitely fluctuate in edge retention from the factory sharpening but after a touch-up, they are pretty similar.
But I never tried a 5inch knife but that is a very interesting discovery since you said it was a Santoku, a 5 inch is for my personal use and at work to small.
So I can't completely test it.
A 5 inch is in the range of a petty knife, more intended for smaller tasks so I can't completely give it a fair comparison over an 8inch for example. (Things, like rocking or doing herbs, etc, won't be done on a petty knife it is more of a slicing motion). So I don't think I can compare it equally.
I will see if I can figure out a fair comparison but that is indeed a very interesting subject that you discovered.
I will probably order a petty knife to test it and not a Santoku.
Thank you for the information as far as the Rockwell specs on Chinese manufacturers it is saved to assume the lowest. So the stated 60 +/-1 you can give it a 59 rating (and some brands are even lower but did not have that with Sunnecko, Keemake, Findking, Samura, Tuo, Xinzuo yet).
@@chefpanko Ill give it a try when my whetstone arrives. At the moment I'm not really using it after findking arrived. To be honest, 5 inch santoku is too small to be practical for anything except slicing tomatoes.
@@kratos1590 That is also the reason why I never bought a 5inch Santoku, the 7-inch santoku is the minimum and only used at home.
@@chefpanko I realized that after I had purchased it. No knuckle clearance and it cant cut large slabs of meat. Funny thing is that a 5 inch ceramic knife I owned previously was okay because it was taller and gave me knuckle clearance.
@@kratos1590, In my opinion, the Santoku 5inch should have enough knuckle clearance so that is a bad choice by Sunnecko. A petty knife in general (5inch) does not have knuckle clearance.
This is how I use a petty knife: Fingertip grip when doing a smaller task (delicate slicing) on a cutting board, pinch grip for smaller task off-the cutting board.
But peeling an apple or other things I usually use a Paring knife around 3.1 inches (8cm).
I don't have experience with a Santoku 5 inches but for a santoku, I expect that it just performs like a 7-inch Santoku. Since I don't see the appeal of using a 5inch Santoku as a Petty knife.
However, the above Petty knife explanation is only used at work. At home, I use an 8inch (at work I prefer 10+ inch) chef knife and a paring knife all I need.
Was the ceramic version a Santoku?
Thank you for sharing that information since I only have tested the 7inch+ knives.
Can you make a video on wood handle maintenance?
What kind of handle are we talking about? Western handles, Octagonal? The steps are pretty simple and short.
But if you can explain what you want to know then I can see the video context a bit better. (So that I know what to cover).
Thank you for the suggestion.
damiancanteros what I did for my knife is sand it a little for smoothness and then treated it with mineral oil to keep it moisturized and then sealed it with a mixture of mineral oil and bees wax to make it water resistant.
@@The_Albino_Dino I have more of a lazy approach, mineral oil (When the wood is noticeable dry) only and when there is a lot of dirt build-up (a layer of dirt) I sand it a down and apply mineral oil again. I'm really lazy with maintaining the handles, I just do it once in a while since I'm mostly tired after a long day standing in the kitchen (so usually I do maintenance on my day off).
But my love for traditional octagonal handles will always take over with my purchase decisions even when the G10/Plastic handles are a better fit since it is maintenance-free. Especially wooden octagonal handles are what I love (testing a carbon fiber one it is good it looks nice but wood and octagonal has a special place in my heart).
@@chefpanko D-shape wood handle. If you want you can look for Santoku Eden Kanso. I've got mine from a seller in the Netherlands. Very happy with it.
@@damiancanteros I'm from the Netherlands, I saw the Eden knives, they are an own branded knife from knives and tools. Some of the Eden line up are made in China and some in Japan, currently I have way too many knives so I can't buy any new knives yet.
But I will see if I can get a knife from them for a review since Global Europe has sent me their knives for review including Tojiro.
The fun part is when I first started as an Apprentice Sushi Chef, the Global knives were what they recommend to all new apprentices I sold mine a long time ago and now Global contacted me for a knife review for them. (Tested all the series and I chose the classic series over the others a review about it will follow too).
As for wooden handle maintenance, I will see what I can do, even for the D-shaped ones the steps are the same that has been pointed out by @Dino
I will probably do a maintenance video in a knife buying guide that includes all the information about knife profile, balance point, handle design and handle maintenance.
Thank you for the suggestion it has been noted.
Usted sabe de lo que habla.
Would you say they're any more slippery than an all metal handle ? I'll find out soon - have ordered 4 of these..
They are pretty similar to a metal handle, but the combination of the finish of the top and bottom makes this one slightly more slippery if you use gloves, or have wet/oily hands.
But if you keep your hand dry it is fine, for home use it is less noticeable.
With this knife, it has more to do with the handle design that has no added design elements for extra grip like other knives.
Like the global knives, they have an added rounded protrusion at the bottom for extra grip and dimples.
Handles like a wooden handle will naturally have more grip since it is porous.
Metal and G10 are non-absorbent.
@@chefpanko Thanks for the quick reply.
I'm sure they'll do me fine as a novice cook :)
Hi, great review
do you test rockwell hardness yourself. Where on the blade do you test?
There are a few ways to test it, you can do a scratch test (which is hard since you need to use it on the core and not on the cladding).
Basically, a higher rockwell can't be scratch by a lower rockwell but higher rockwell can scratch the lower one.
The above and below testing is not 100% accurate, but I have a wide collection of knives and I can tell by using the knives for a few, days/weeks.
So I can compare them to my Wusthof, Zwilling, Shun, Miyabi and more.
I also work in a Japanese restaurant where I basically use knives on a daily basis, so I get a general feel in edge retention and where I think the knives are.
For example, I can feel the difference from my Zwilling chef knife vs Wusthof Chef's knife.
Both are excellent, but the Wusthof shines in most aspects like better edge retention and sharpness (it can hold the sharpness better).
I'm at a point where I can feel the difference where I don't need to test them side by side.
However, most people will not feel the difference between those 2 if tested at home side by side for a short period of time.
Compared to the prep work from home it takes like 10 to 15 min max to do the cutting prep, but in a restaurant, it is 1 hour for one task and then you get another hour for a different task.
We get 2 hours for Salmon prep work, 1 hour for tuna, 15 min for Sea Bass, etc.
Each cook get's an approximate time of 4 hours of prep work before the service start, where we use the knives too for another 4+ hours.
So getting a feel for a knife is something you develop over time and therefore my approximate, Rockwell rating.
Best accurate testing is with a Machine but I don't have one. (but currently, all knives from China are way too optimistic in the description for their Rockwell rating).
You can basically say for something like ''Rockwell 62'' and then they add ''+/-2'' you can directly do ''-2'', and in some cases, it is ''-3''.
I did a review from the brand Wallop Japanese AUS8 that was advertised as a Rockwell of 58+, but during my testing, it did not come close to 56. So I contacted the seller, they now changed it to a 56+ (which is still way too optimistic). It really is like a 55 max, but after a few of those not recommended reviews, a lot of the Chinese brands stopped offering me their knife in return for a review. (5 other brands never contacted me after those uploads even tho they contacted me first, also one of the reasons why I now put a disclosure before I do a review so that you guys know if it was sent for free or not).
Free or not free I will always stick with an unbiased, honest review.
I hope that explains the Rockwell ratings on my videos.
Hello, thanks for the review. I have a question that's been bothering me. I own Sunnecko knives and I'm unsure if I can realign them with a honing rod
Honing rod from zwilling or victorinox
That should be fine, keep in mind you eventually have to recreate a new edge on a stone or other methods like precision sharpeners etc.
Hello, I have 2 questions and I would appreciate if you answer.
1- Would you recommend this knife to use in professional kitchens?
2- Is there a knife in this price band that you can say better than this product, if any?
Thank you ..
This knife in the video is not recommended for professional use since the handle does not give any extra grip, it is way too slippery.
Before I can answer the second one I need to know what cuisine you are covering and what your main task is at the restaurant.
A lot of veggies? Meat? boneless meat? etc.
And with the price range, you want it between $40 to $50 or $60?
For example, someone that works in a Mexican restaurant is going through a lot of veggies, for them, I would suggest a Nakiri.
But it also depends on the individual preference of the chef like the handle length, weight and balance point.
Especially when it comes to knives that you plan to use in a professional kitchen.
@@chefpanko If I am more specific, I am wondering which blade you deserve the most price in terms of sharpness, longevity (no rust), among the knives from aliexpress you have tried. Which knife did you like most from brands like xinzuo, sunnecko in the video? Thanks .
@@aentorries Yes this Sunnecko version, so with the handle, not all Sunnecko series.
Each brand has different handle designs etc. So it is hard to say that another series is not good either so the Sunnecko in this video is not recommended because of the slippery handle.
As for no rust and good edge retention, I will say AUS10 core steel type Rockwell of 60.
As for more durability so you can be more rough with it a 440C with a Rockwell of 58.
For the handle I would say western full-tang handle design with a G10 material, it is more durable and no maintenance needed.
Most western handle designed handles are back heavy.
As for brands, it is split, not all series from a certain brand is just as good as another series, that is why I do individual reviews about each knife including the important details.
So that the viewers can decide if the knife suits them.
As for brands Keemake, Sunnecko, Xinzuo, Grandsharp, Turwho are all oke but there are some problems with a certain series.
Personally, I did not receive bad knives when it comes to western full-tang handle with G10 material.
As for edge retention and good rust resistance, the AUS10 core material is good.
Hope that this helps.
@@chefpanko I watched your Findking review and when I looked at the comments, you wrote that some Chinese manufacturers do not reflect the truth in the aus 10 and vg 10 cores. If we talk about this knife (sunnecko at the top), did he get his share of this deception? Or should I trust the seller and place an order?
If I sharpen and maintain with my sharpening stones in regular periods, will it keep its function for many years? Frankly, I like the design.
Finally, if we consider the new sharpened version of the top blade with a vg max-core blade, would we see a huge difference (even if it's a class difference)?
thank you for your interest.
@@aentorries Sunnecko VG10 core was good, it is as advertised with a Rockwell of 59/60.
For home use, it will be good for many years. For professional use, it depends on what knife you are going to buy and the width/knuckle clearance of that specific knife.
The difference between the VG10 above vs AUS10 is minimal and pretty much the same if resharpened yourself.
However, I would still choose an AUS10 over a VG10 because it is slightly more durable.
As for Sunnecko/Keemake same manufacturer only different series and brand.
If we compare the above VG10 vs Keemake AUS10 I would choose this one:
ruclips.net/video/8RXsrQdQCsY/видео.html&t
Better knuckle clearance and handle design. The only thing you might consider is reprofiling the knife a little bit so that it is not so round.
As for a professional kitchen, I personally prefer 10 inches+ (25 cm+) over an 8inch (20cm) long.
GHL VG10 10.5 inch:
ruclips.net/video/XIf5J-jKE4A/видео.html&t
This one is great for professional use 10.5 inches, good knuckle clearance, so enough blade width and will last you a long time if maintained regularly.
thx hard to find the perfect damast knife for me what an oddisey
I would focus on what blade style will suit you the best followed by the overall comfort of the knife. a small or large-handed handle, the weight of the knife, etc before looking at the Damascus.
Brands that I currently like are Dongsun, Xinzuo/Hezhen.
Dongsun has not released anything new yet but heard from Dongsun that they are planning to release a new series soon. But in terms of quality, those have been the most consistent and their 10cr15comov is good.
Currently also have heard mixed results in regards to Japanese VG10 as of today some say that they are not able to get them as the import ban still applies and some said the ban was lifted or they could import through loopholes. (Japanese AUS10 is still possible to import, but from cost to performance perspective is another factor that those manufacturers consider). Xinzuo has added Japanese AUS10 because the retail demand for it was high since Xinzuo is not only a brand but also an OEM manufacturer manufacturing custom-branded products for retailers around the world.
But from a cost-to-performance perspective, the 10cr15copmov from Dongsun and Xinzuo/Hezhen is solid there is no reason to opt for the Japanese version (but had mixed results with other Chinese brands in regards to 10cr15comov steel the Chinese equivalent to the Japanese VG10 known as Chinese VG10).
how about sharpness??
i can buy just one knife, but i don't know if i should buy the xinzuo gyuto 440c, or this sunecko vg10. which would you recommend more?
Xinzuo 440C Gyuto:
ruclips.net/video/2GIIJe4xkIY/видео.html
The store I bought the Xinzuo Chef knife (Gyuto) 210mm - Yun Series :
bit.ly/3hW2Bbo
Xinzuo Chef knife (Gyuto) 240mm:
bit.ly/31mvqbo
I got the 210mm in the video, the fit and finish are better and everything from the Gyuto profile is correct (they did sell it as a chef's knife but they have changed that now in the description and photo's).
The knife is almost an exact copy of the Tojiro 210mm Gyuto, from profile to aesthetics and that for a fraction of the price.
While I love the Gyuto version of the 440C from Xinzuo, the Nakiri version profile choice is just not as good and felt strange for a Nakiri (really wish that the profile was correct now I'm still searching for a good Nakiri that suit my preferences).
Xinzuo 440C Nakiri:
ruclips.net/video/PAgGpLy1r_s/видео.html
Decided to buy the Gyuto version after testing the Nakiri, since the fit, finish, and quility control was always good from the brand Xinzuo.
Hope that this helps, currently testing the Xinzuo 1.4116 german steel (5 inches version).
This knife is more in line with a Western Chef's Knife profile but so far I'm impressed:
bit.ly/2PeGxMh
Feel free to ask more questions hope this helps :)
@@chefpanko thx for the answer mate, but among all of these, what do you think is the best knife in general? which one would you buy if you could only choose one?
@@alrsf08 Xinzuo 440C Gyuto, but want a more sturdy knife Xinzuo 1.4116 german steel .
If I can only choose one then the Xinzuo 440C Gyuto.
@@chefpanko
got it friend, thx for the answer and for the patience. I Will probably pick the gyuto, my only doubt was about the high hrc of the vg10 in comparison with the 440c, but since is for home cook i guess there is no big difference.
@@alrsf08 The difference is not that big if you compare the Sunnecko VG10 HRC.
Sunnecko VG10 Rockwell is closer to 59 so slightly higher.
Xinzuo 440C Rockwell is 58.
In terms of edge retention you get the following if you hone it regularly with a honing rod before needing a whetstone touch-up:
Xinzuo 440C HRC 58 - 3/4 months
Sunnecko VG10 HRC 59 - 4/5 months
After that, a whetstone touch-up is needed.
However, the fit and finish of Xinzuo are better than this Sunnecko version. (better quility control more consitent)
Hello, if you would have to choose between the Damascus AUS10 203mm STEEL KEEMAKE and the SUNNECKO of the video, wichi one do you recommend? Im from argentina and i wanted to know if they re really worth it. Thanks you
Keemake AUS10 version.
But I would have choosen a Xinzuo or Hezhen over the Sunnecko or Keemake now due to better quality control
thanks bud
No problem 👍
It's kind of funny how you tend to mispronounce words that start in a "u", like "use" (you say "ooze" instead of yooze"), but maybe that's part of the experience. 😅 But don't get me wrong, I do love your videos, especially about afordable Chinese-made Japanese knives. Do you have any kind of complete list of recommendations for the different knife styles (Aliexpress brands & sellers)? I'm particularly interested in Gyutou, Santoku, Kiritsuke, petty, pairing, Deba, Yanagi, Sujihiki, Honesuki and Honkontsu knives that would work both for advanced home cooks as well as in a restaurant environment. Would be great to hear back from you! 🙂
Haha yeah, I did not realize that it was pronounced wrong until someone else told me. But since then I have tried to pronounce it better.
As for a list, I don't have a list for Chinese made / AliExpress knives my current list needs to be updated and I hope to update it soon.
But the old list of recommendations is here: www.chefpanko.com/types-of-knives/
Once I have tested more knives I plan to add them there and differentiate them with ''Chinese made Japanese styled knife'' and ''Japanese made knives'' etc.
It will be based on what I currently like so the list will be updated the more knives I test.
It is hard to keep up with the Chinese-made knives as there are constantly new brands popping up (most of them are just rebranding but made in the same factory).
But even the existing brands are using different steel types and upgrade their current versions constantly.
My current list of brands that I had a consistent quality was:
Xinzuo
Hezhen (while they say Xinzuo and Hezhen are not related I think they are made in the same factory performance-wise and quality control very similar)
Tuo Cutlery
TwoSun (pricey but they deliver what they promised, also a pocket knife brand dabbling in the kitchen knives)
Some brands that was ok but I had some Quality control issues from a S curved cutting edge (not straight) or other minor quality control issues (I might be unlucky but I can only review based on what I received):
Findking (some Quality control issues on 1 of the knife from the 3 I ordered, and one of the Sakimaru I reviewed was out of stock for a while since they had a lot of quality issues back then ''1.5 years+ ago and one knife not as advertised and another one advertised with a Rockwell of 60 with a Japanese AUS10 core but during my testing it came close to 57 which is a significant drop than advertised: ruclips.net/video/52AMS0DZApM/видео.html&t= ).
Keemake my version had an S curve on the cutting core (they rebranded their Sunnecko line to Keemake however I did not really like Sunnecko but the pricing of the Sunnocko is hard to beat for what you get at that time)
Currently testing some Chinese cleavers (so the list of my new preferred cleaver will follow soon on the website update)
There are other AliExpress brands that I did not review but they were just not good and not worth my time like Sewoll (unusable), Xituo (very mixed in Quality Control), Yeelong (bad heat treatment, very brittle steel, and bad Quality control).
@@chefpanko Thank you so much for this extensive and super-helpful reply! 🙂 I'm looking forward to that updated list and to seeing more content. Your channel definitely deserves more subscribers! 🙂