10 Best Kitchen Knives in the Philippines 2024 | Buying Guide Reviewed by Chef
To make sure that you choose a good kitchen knife for the job, we have a buying guide with some comments from Chef Terence Fereday Jr. Not only that, but we also curated a list of the best kitchen knives you can get now! Ready? Scroll down for more info!
Quick List - Top Kitchen knife
KitchenPro
Your Weapon of Choice for Daily Cutting Tasks
Chef Terrence has 30 years of experience working in the professional kitchen. He graduated from the Professional Culinary Institute in California, USA, and he was a former Culinary Instructor, Corporate Chef, and Executive Chef. He also won several awards in culinary competitions and is the founder and owner of Zilla Pizza.
Our recommendation articles are carefully researched and crafted by the mybest Philippines team of writers and editors. To stay true to our company’s mission and vision to help users’ selection process easier, we also collaborate with experts from various fields to ensure that our content stays factual and useful.
The expert oversees the Buying Guide only, and does not determine the products and services featured.
Table of Contents
How to Choose a Kitchen Knife – Buying Guide
Here are some key points to consider:
- Choose from the different types of knives.
- Know the types of kitchen knife materials.
- Forged or stamped: know which one works for you.
- Determine the knife handle.
- Check the knife's edge.
For more detailed information, read through our buying guide below.
Choose from the Different Types of Knives
Knives have several categories for different applications that might confuse a home cook. That is why we're going to uncover the common types of knives and which tasks they are suited for.
A Chef's Knife for Different Chopping and Slicing Tasks
As a great all-rounder knife, a chef's knife or cook's knife has a long and broad shape with a straight edge. It has a slightly curved outline that tapers into a sharp pointy tip. This allows so to rock it back and forth on the chopping board with easy slicing strokes. You can pretty much do all your chopping, cutting, slicing, or mincing with this knife type.
The rocking motion you do with a chef's knife gives you more control compared to a chopping motion. Beginners should adopt this technique for more accurate knife cuts and safety.
Try a Utility Knife for Smaller Food Items and More Precise Cutting
Everything that a chef's knife does, you can also do with a utility knife. It is shaped the same. It works the same but on a smaller profile. This knife is used for more precise cutting tasks, smaller food items, and other slicing jobs where a chef's knife is too large to be used.
Take note that you cannot really chop or mince with a utility knife as you do with a chef's knife. There are specific knives for specific tasks. Having the right knife for the right task is essential, but knowing the proper technique on how to use them is also crucial.
For Delicate Tasks, Use a Paring Knife
This short and slim knife is a lighter and mini version of the chef's knife. It is used for paring, peeling, deseeding, or cleaning up bits and pieces of unwanted parts of food. Anyone can maneuver this knife easily because of its smaller blade with a full grip handle.
A knife-of-all-trades! Paring knives are versatile, handy, and good for precision cutting jobs where a chef's knife might be too bulky. You can also hollow out a cucumber into a cup using this knife!
Try a Bread Knife for Softer Food
A long and thin blade with a serrated edge is what best describes this type of knife. Obviously, it is used to slice through crusty pieces of bread, bagels, or cakes. It allows you to do the job without crushing the food and ruining its form. Others also use it to slice or carve cooked meats to cut evenly.
Aside from cakes and bread, serrated knives easily slice through resistant outer surfaces. The sawing motion slices through the food item without crushing it.
Meat Knives to Efficiently Prepare Chunks of Meat
Cutting huge chunks of beef or serving delicately cooked poultries requires careful preparations, so different types of knives for certain tasks are needed. When serving cooked meats, a carving knife can create a thin, neat, and evenly slice portion every time. This is the best tool for carving turkeys, slabs of barbequed meat, or portioning out a grilled whole chicken.
When preparing raw meat, a butcher's knife or a cleaver is used to divide and chop them up. Its bulky and heavy qualities make it easier to ration out chunks of meat and poultry.
However, to precisely cut and debone different meat ingredients, a boning knife will do the job. Its rigid and thin blade can easily slice through cartilage and pick out the bone without destroying the meat around it.
Boning knives also come in a flexible blade to contour to the shape of the bone during the deboning process. In my 30 years of experience in the kitchen, the most common knives used are the following: chef's knife, boning knife, and paring knife. If you're a butcher, that's the time you need the cleaver.
Get a Dedicated Fish Knife Like a Salmon Knife or Filleting Knife for Preparing Seafood
These knives are specifically used for preparing seafood, descaling, or removing fishbones. A salmon knife has a long and thin flexible blade that is slender enough to remove the skin off of larger fishes, slice the meat, or fillet it.
A filleting knife is the best tool for intricate bone removal work without damaging the flesh of the fish. The long and slim shape makes it a perfect knife to create longer slices for serving evenly portioned fish meats.
You can also try a Gyuto knife, which is quite similar to a chef's knife. You can also use a boning knife with an offset angle rather than a fillet knife. It works best when separating the flesh from the bone.
Dinner Knives to Make Dining Enjoyable
Dinner knives are created to make your dining experience much pleasurable. A table knife, like a steak knife, has a short and pointed blade with a serrated edge designed to saw through cooked meat. It allows the user to cut up tough meat and other food items on the plate into smaller bite-sized pieces.
A butter knife can be commonly seen in classy restaurants where a basket of bread is served before the main course. The broad blade with a serrated blunt edge is used to spread butter on any food without scraping the surface and accidentally cutting it.
Some butter knives come with an offset angle, and these are easier to use. Table cutlery like dinner, steak, and butter knives add to the ease and elegance of the dining experience. These have been part of the fine dining setup since the 1800s.
Know the Types of Kitchen Knife Materials
Before we dive down on the kinds of kitchen knives for various purposes, let us know the common materials used. Manufacturers are always trying to find the right blend of materials for their hardware, and we're here to discuss those.
Stainless Steels Require Less Maintenance
Although this is good, the performance can be subpar when it comes to holding its edge. You need to constantly sharpen and hone the edge to keep its sharp form.
One disadvantage of stainless steel knives is that they tend to be heavy. Compared to other knife metals, they also need to be sharpened regularly. For beginners, using stainless steel knives can improve your hand's resistance to long hours of prepping, It makes prepping easier when you move on to better, lighter knives.
For an Easy to Sharpen Option, Try a Carbon Steel Knife
It's always best to check the reviews of the knife brand before investing in an expensive knife. Hold the knife in your hand so you can get a feel of the handle and balance of the knife.
High-Carbon Steels for Durability
High-carbon steels provide the best of both worlds when it comes to keeping a sharp edge longer and being less prone to staining like stainless steel. The higher carbon content on the knife allows more durability, longer edge retention, and excellent cutting capability.
Since this material is expensive, be on the lookout for those products that are brandishing as having high-carbon materials without actually holding more than 1% carbon content. It's better to be more inquisitive while inspecting the product than be sorry later on.
An advantage of a high-carbon steel knife is that it is capable of holding its sharp edge longer, and it will not deform easily due to constant sharpening, which is the usual case with stainless steel knives as they tend to dull out more quickly.
Try Ceramic Knife for a Lightweight yet Sturdy Knife
This material does not rust, can hold its sharp edge longer, and is very lightweight. The thin edge could cut through any fruit or vegetable, but don't use it on frozen food or meats as it is prone to breakage when applied with greater force.
Extra care is needed when handling this type of blade since it can chip or break when dropped. And if ever it gets dull, you will be needing a professional to re-sharpen it and will still come out as good as new.
Another advantage of a ceramic knife is that this material doesn't cause discoloration in some green leafy vegetables like romaine lettuce. Ceramic knives are good for slicing and decorative cutting, but they are not built for heavy-duty tasks in the kitchen like deboning or chopping.
Regard Titanium Knives as a "Collector's Knife"
However, it is very expensive and may be less sharp than carbon or ceramic materials. Knife collectors want this as a specialty knife but it doesn't do well in terms of performance.
Personally, I think that the knife is overrated and is not suited for heavy kitchen work. This type of knife is mostly for show and hobby cooking. If you want a real workhorse of a knife, get a forged one.
Forged or Stamped: Know Which One Works for You
If You Want a Thicker and More Durable Knife, Go for a Forged Knife
This makes the end-product much more expensive because of the laborious and elaborate process. Forged knives are on a different level in terms of quality and longevity. Oftentimes, knives with a bolster between the blade and handle are a strong indication that it is probably forged.
In my opinion, the best knives are still made by hand. The technique of forging steel by hand is passed down from generation to generation. A truly laborious process, but in the end, the skill and experience of the craftsman can produce a superior product. The forging process done on these knives results in a less flexible blade. As a result, the knife keeps a sharp edge longer.
For an Affordable Option, Get a Stamped Knife
A stamped knife will require constant re-sharpening and honing as long as it's used. Experts and professionals aren't bought on using this knife before because it usually has poor qualities, but this stigma has already changed over the years.
Many knife manufacturers have already refined and improved their processes to produce knives that are comparable to forged ones. Nowadays, many chefs and cooks favor the lightness and comfortable feel of a stamped knife to relieve muscle stress and fatigue from long hours in the kitchen.
Through the years, the quality of stamped knives has improved. Aside from being light, they are able to keep a sharp edge longer. This type of knife is less expensive but will get the job done.
Determine the Knife Handle
A knife is useless without the handle. It provides better handling and an overall control as you wield your cutting tool. Below are the most common handle materials to choose from.
Wood - A Classic Material and Is Comfortable to Grip
Wood is one of the most versatile mediums for a knife handle. It is naturally comfortable to grip, and there are various types to choose from. Unfortunately, wood can be a huge bacteria magnet when not properly cleaned and sterilized. Some wood materials require maintenance to be in better condition, while other materials are more durable and have a longer lifespan.
Natural wood is prone to warping and splitting when exposed to moisture and water. That's why reinforced woods like Pakka wood or oak make durable knife handles.
Laminated Handles - Easy Cleaning and Maintenance
For easy cleaning and maintenance, laminated handles are widely used. It is made of laminated wood composites with plastic resin that mimics a wood handle.
The handle has the same woody sensation to the touch and weight but with lesser sanitary issues. The disadvantages of this material are quite a few, and if you can get past the color and feel, you are good to go.
Sanitation is crucial in food preparation. Most microorganisms cross-contaminate through human hands, therefore, a knife handle should be sanitized often so as not to become a breeding ground for bacteria.
Synthetic Handles - Lightweight and Easy to Wash
This material can be categorized into different types such as polypropylene, fibrox, plastics, and Santoprene. Maintaining the handle is as easy as washing and wiping it.
It doesn't absorb bacteria but can turn brittle and could crack when exposed to high temperatures in the kitchen. The lightness might cause some issues to some users because it disrupts the overall balance of the knife.
You should consider the feel of the grip of the knife handle. You must be able to wrap your hand around it to achieve maximum control. Comfort is secondary as you will get used to the knife as you use it.
Stainless Steel - The Durable Material Option
If you're looking for a material that needs no maintenance, a stainless steel handle is your top choice. The durable and classy look of a stainless handle can elevate your kitchen's style. Unfortunately, it is heavier and could strain your wrist.
Also, it may be slippery at times you're cutting juicy ingredients. That is why some manufacturers add rubberized bumps and ridges to provide a better grasp.
Heavier knives train your hands against hand fatigue. For this type of handle, it's best to keep it dry at all times to maintain control.
Check the Knife's Edge
The most important part of a knife is its edge. Without it, one cannot cut, slice, or dice any ingredient for cooking. Here are the common types that are made specifically for different tasks.
Use Straight Edge on Most Types of Food
This edge is what we normally see on our everyday knives. It is used on almost all types of food ingredients for slicing, paring, dicing, or chopping. You can find this edge on a chef's knife, paring knife, cleaver, or utility knives.
Most of the chopping is done on the heel part of the edge, while the more delicate tasks are done on the tip of the knife. Maintaining the knife edge is crucial. A dull edge can bounce or slide off the item you're prepping. Always hone with steel and sharpen with a stone if needed.
Serrated Edges for Tougher Foods
Along the length of the blade, some grooves and ridges are sharpened to cut either solid or delicate foods. This edge can cut through meats or juicy fruits with tough skins. It can also slice softer foods such as bread without crushing it in the process. Steak knives, bread knives, or tomato knives are the best examples of serrated knives.
Serrated knives work best on bread as well. Remember that there is no "do-it-all" knife and that the type of knife needed will depend on the task or food ingredients. Serrated knives can cut through semi-hard fruits as well, like watermelons, pomelo, etc.
Scalloped Edges for Sticky or Raw Ingredients
A scalloped edge features hollow dimples along the side of the blade that creates a pocket of air between the knife's surface and food. The air prevents the food from sticking to the knife and releases it as soon as it gets cut.
This edge is commonly used on sticky or wet ingredients like raw fish or vegetables. Santoku or salmon knives usually have this sort of blade edge.
The scalloped edge blade, as long as it is sharp, can prevent tearing the food and produce intact slices.
Hollow Ground Edges for Delicate and Precise Cuts
Japanese knives are mostly hollow ground-edged, which tapers down from the middle of the blade and creates a very thin, sharp edge.
Because its edge is very fine, it may be prone to breakage and rolling. It may also need to be sharpened more frequently. Nakiri knives have this edge. That is why they can slice very thinly to create delicate cuts and precise food portions.
I agree with what's written above! The shape of the Nakiri knife is also ideal for vegetable preparation. Its rectangular shape and wide surface area are ideal for picking up sliced items on top of the chopping board.
10 Best Kitchen Knives to Buy Online
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | KitchenPro 10-Inch Chef's Knife - Power Handle｜KP-C8-PO | | Your Weapon of Choice for Daily Cutting Tasks | |
2 | Eurochef 5-Inch High Utility Knife｜D304 | | The Best Back-Up Knife for Your Kitchen | |
3 | Meat Cleaver｜13K | | The Right Kind of Tool for Meat Shops | |
4 | 10-Inch Bread Knife | | The Reliable Knife for Home Bakers | |
5 | KitchenPro 3.5-Inch Paring Knife - Power Handle｜KP-PK-PO | | Food Artisans Will Love This Product | |
6 | Eurochef 5-Inch Japanese Santoku Knife｜EE705 | | Has a Good Balance and Design for Safe and Precise Cutting | |
7 | Dalstrong 12-Inch Slicing & Carving Knife | | Your Perfect Partner to Create Premium Meat Slices | |
8 | Mercer Culinary Ultimate White 6-Inch Boning Knife｜M18100 | | A High-End Brand That Won't Break the Bank | |
9 | Wusthof Silverpoint 4-Piece Steak Knife Set｜1135160401 | | A Fine Dining Must-Have for Every Restaurant | |
10 | Global Knives Salmon Slicer｜G-10 | | A Special Knife for Processing Fish |
Your Weapon of Choice for Daily Cutting Tasks
The KitchenPro Knife collection is a collaboration between Chef Gene Gonzalez, a famous local chef, and Masflex. It is designed for chefs and enthusiasts to create a full array of culinary products for Filipinos. This particular chef's knife is stainless steel with a sleek and ergonomic design. It is a versatile cutting tool for various tasks such as cutting, slicing, chopping, or mincing.
The enhanced bolster allows for greater control and balanced performance. The full tang construction also ensures that you are in full charge of the speed and precision of every cut. Its power handle has a triple-riveted shell aimed for faster and shorter cutting periods with great results. This is your perfect partner for all tough jobs around the kitchen.
The Best Back-Up Knife for Your Kitchen
If you're looking for an all-around knife for your kitchen, the Eurochef utility knife is your great choice. The five-inch length is just the right size for better control and precise cutting tasks that a chef's knife cannot achieve. It is made of high-carbon stainless steel with an anti-slip handle. You need not worry about stains and rusts forming on the blade.
This local brand is durable and convenient to the grip because of the thermoplastic rubber that coats the polypropylene handle. The blade is created with martensitic stainless steel with magnetic properties, better corrosion resistance, and high hardness once quenched. It can also be found on a variety of surgical tools, steam turbines, and cutting tools.
Meat Cleaver ｜ 13K
The Right Kind of Tool for Meat Shops
This cleaver or chopper is a staple in any Chinese kitchen. It is used generally, from hacking large chunks of meat to chopping smaller ingredients with minimal force. The weight and gravity pretty much do all the work when cutting. It is hand-forged and quenched to make the blade sturdy and durable.
The thick blade with a straight razor-sharp edge will slice and cut through any type of food material. The handle is made of wood for excellent grip, and it has a full tang to add strength over the handle. Get this awesome high-quality meat cleaver at a very low price.
The Reliable Knife for Home Bakers
Take a chance on this lightweight and well-balanced 12-inch knife for your bread slicing needs. Its sharp serrated edge will not leave your pastries crumbly or falling apart. The commercial-grade stainless steel is corrosion resistant and very convenient to clean. Just wash it with mild detergent and water after use.
The ergonomic handle is made out of durable polypropylene material and Santoprene with finger dents for excellent handling. Use it to slice through sandwiches, cakes, cooked meat, or fleshy fruits. Its length and thinness make slicing faster, easier, and precise. Serve mouth-watering delicacies at well-defined proportions.
Food Artisans Will Love This Product
This is another product from the KitchenPro cutlery lineup that is handy and versatile enough for smaller cutting jobs. KitchenPro's paring knife is an indispensable tool for processing vegetables and fruits such as deseeding, making small cuts, or peeling. This makes probing and preparing small pieces of protein such as poultry, smaller fish, or ribs.
It's an excellent tool for food and pastry decoration, such as garnishing and food carving. The handle uses an ergonomic triple-riveted design with polypropylene material. Just don't forget that the paring knife is not dishwasher-friendly. Get the benefits of having a KitchenPro paring knife in your kitchen for smaller and more defined cutting purposes.
Has a Good Balance and Design for Safe and Precise Cutting
Many professional cooks favor the balance and cutting performance of a Santoku knife. If you want to achieve the precision of this cutting tool, this one from Eurochef will do the trick. Any food ingredients such as meat, cheese, vegetables, or fruits are no match for this knife. The non-stick dimpled edge of the blade prevents the food from sticking to the knife's surface.
The blade is also made of high carbon stainless steel with a Titanium coating to ensure that it releases any food when cut. Plus, this nine-inch Santoku knife has a good balance and a unique design to keep your fingers away from the edge. Create fine slices and the right food portions with this durable Santoku knife.
Your Perfect Partner to Create Premium Meat Slices
A perfectly smoked meat or gorgeously barbequed poultry will require a top-of-the-line carving knife like this one to preserve its consistency and inner juices. With just the right flexibility, there is no meat shredding or tearing, which a serrated blade typically does. It features an ultra-premium forged hyper steel with a "Liquid Metal" pattern on the surface.
The addition of Nitrogen to the blade increases durability and flexibility, while its woven fiberglass handle is invulnerable to heat, cold, or moisture. When creating this blade, bladesmiths also took a three-step Honbazuke method. Another great thing about this is that it comes with a sheath made of polyurethane leather with a button clip to safeguard the edge.
Mercer CulinaryUltimate White 6-Inch Boning Knife ｜ M18100
A High-End Brand That Won't Break the Bank
If you're frustrated by the expensive price tags of premium knife brands, you may want to look at Mercer Culinary for your equally good knives. Their six-inch boning knife is crafted using high carbon Japanese steel, which is made by stamping. It features a hollow ground blade that is easy to sharpen and maintain.
It is also resistant to rust, corrosion, and discoloration. And since it has a comfortable ergonomic handle made of stain-resistant polypropylene material, the textured finger points prevent slip, too. The best thing? Rigorous tests are made on this product to achieve certification from a highly-respected independent organization that provides safe management solutions.
WusthofSilverpoint 4-Piece Steak Knife Set ｜ 1135160401
A Fine Dining Must-Have for Every Restaurant
If you want to upscale your dining experience, do it with the Wusthof 4-piece steak knife set. As part of their Silverpoint series, this steak knife is light and nimble to use, making it easier to manage while cutting your prime steak or bits of meat. It is stamped from a single piece of stainless steel, which is a suitable material for everyday use.
The handle is made of synthetic material that is comfortable to grip. Wusthof also claims this knife is dishwasher-safe, so it's easier to clean. The elegant designs and tradition of this brand came from Solingen, Germany. The Wusthof brand has been around since 1814, and after over 200 years, the company remains one of the pioneers of commercial-grade cutting tools worldwide.
A Special Knife for Processing Fish
Global Knife's Salmon slicer features a long, thin, flexible blade specially made for slicing or de-skinning large fishes. It is a part of the Classic series used to slice thin pieces of smoked salmon or trout traditionally presented in dining places. It is a well-balanced knife that provides total control while slicing.
Its blade is stamped from a single piece of steel with a hollow handle filled with sand to achieve the ideal weight. It's also ice tempered and hardened at high temperatures. Moreover, whe stainless steel is also a CROMOVA 18 that mixes Chromium, Molybdenum, and Vanadium. The handle is also in stainless steel with dimpled patterns for a comfortable and non-slip grip.
Frequently Asked Questions Answered by Chef Terence Fereday Jr
Below are some of the most asked questions on the web answered by professional chef Terence Fereday.
How Often Should Kitchen Knives Be Sharpened?
When you do not get immediate penetration when you cut/slice, then that's the time you need to sharpen.
What’s the Best Japanese Kitchen Knife?
It definitely depends on your budget, but Shun, Global, and MAC are my top 3 Japanese brands.
How to Clean Kitchen Knives?
Clean with a sponge and dish soap immediately after use. Do not soak in the sink with other items.
Complete Your Kitchen Ensemble with These Amazing Products
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Author: Chafi Lacson
How We Chose and Ranked Our Product Recommendations
Our buying guide was carefully researched and crafted by the mybest team of writers and editors. We used the buying guide as a basis for choosing and ranking the product recommendations, and we looked at reviews and ratings from different E-commerce sites like Lazada, Shopee, and more.
Top 5 Kitchen knife
No. 1: KitchenPro｜10-Inch Chef's Knife - Power Handle｜KP-C8-PO
No. 2: Eurochef｜5-Inch High Utility Knife｜D304
No. 3: ｜Meat Cleaver｜13K
No. 4: ｜10-Inch Bread Knife
No. 5: KitchenPro｜3.5-Inch Paring Knife - Power Handle｜KP-PK-PO
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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