10 Best Chef’s Knives in the Philippines 2025 | Buying Guide Reviewed by Chef

A Western-style chef's knife, whether German or French, has a curved blade and a deep heel with a sharp tip that usually measures eight inches. Although some designs can range from six to fourteen inches in length, there are little nuances in terms of blade curvature.

A Gyuto is a Japanese version of a French Chef's knife and has only one sharpened side. The sharpened side will depend on the user's preference if they are left-handed or right-handed. It is an all-around knife that typically ranges from seven to eleven inches in length. 

Meanwhile, a Santoku knife has a sheep's foot design with limited rocking travel when cutting. It is shorter and lighter, with both sides sharpened, and can be used for delicate and precise slices. The length is around five to eight inches, with some designs incorporating scalloped Granton edges to allow air between the blade and the ingredient being cut.

Stainless steel is the most common material used for chef's knives, owing to its ease of manufacture and use. This material is relatively corrosion-resistant, but unfortunately, it deforms easily as it's prone to bending. The edge also goes blunt faster and needs regular resharpening. 

However, manufacturers now produce better-quality stainless steel knives by lacing them with molybdenum for a longer-lasting edge. Many chefs and cooks prefer the lightness of the material because it lessens strain on the wrist, especially if they work in busy kitchens.

Adding carbon to steel creates a stronger steel alloy that's easier to sharpen. A carbon steel knife holds its edge longer and can be forged thinner, making it sharper and steeper.

Unfortunately, carbon steel is brittle and rigid, so it's not advisable to use it for hard food ingredients. Also, it is prone to rust and corrosion if not properly maintained. Despite these limitations, though, this is still one of the more affordable types of knife that delivers reliable cutting performance. 

Damascus knives are made by layering two types of steel by heat and force. This is repeatedly done to create a single alloy that will be used to forge the knife. The soft-but-tough steel is the outer material, and the hard-but-brittle steel is used for the edge and core material, a process prevalently done by Japanese manufacturers.

You can easily spot a Damascus knife because of its wavy patterns along the blade's surface. Regrettably, there is no single maintenance method for Damascus knives since they are made of various materials. You can only rely on the maker's advice on how to prolong the life of this type of knife.

Do you want to experience the best material when it comes to sharpness, edge retention, and corrosion resistance with no resharpening issues? Get a high-carbon stainless steel knife. This is what big-time knife manufacturers are using for their products. It may be a bit expensive, but you get what you pay for.

Many professional chefs prefer this knife because the only maintenance it requires is to hand wash it, dry it, and store it properly. Most of the time, the maintenance task is focused on preserving the handle. When it comes to standard kitchen knives, high-carbon stainless steel is the best way to go.

Ceramic is an ultra-hard material that is very lightweight and non-reactive to any food. More than that, its biggest advantage is the lack of maintenance needed, as this material won't rust and can hold an edge the longest.  

Unfortunately, you must be extra careful when handling it since it can easily break once dropped. It's also not recommended for use on frozen or hard food because of its brittleness. 

These knives are literally stamped from a single sheet of metal and heat-treated to make them sturdy and durable. They are lighter and easier to wield in the kitchen, especially for beginners. However, edge retention is one of the major flaws of this knife, and it needs to be resharpened constantly for better results.

Nevertheless, manufacturers have improved their processes over the years to come up with stamped knives that are comparable to forged knives. In fact, many chefs are already sold to the idea of a lighter and comfortable knife that produces the same output without putting a lot of strain on the user.

Forged knives are made from a single or several bars of steel that are heated and pounded into shape. The steel alteration process drives right into its molecular level, making it tougher. They are usually heavier and more solid with a full tang, which means that the blade is extended all the way to the handle.

The materials commonly used are premium carbon steel, Damascus steel, or various special types of steel with specific characteristics. They are thicker and heavier than stamped knives, with a large bolster between the heel and handle for better grip and good balance.