• 10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More) 1
  • 10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More) 2
  • 10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More) 3
  • 10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More) 4
  • 10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More) 5

10 Best Kitchen Knives in the Philippines 2021 (KitchenPro, Eurochef, Dalstrong, and More)

Kitchen knives are one of the most vital tools in the kitchen. They come in different types to accommodate various cutting needs for your cooking. However, what makes it challenging and interesting is the difficulty of choosing the right one. You may randomly choose a knife that looks trustworthy, but if you are keen on its performance, you might want to want to settle for more.

To make sure that your desires are met, we will discuss in this article the essential points to consider when buying a knife. This will help your search in looking for the perfect one for your kitchen. Not only that, but we will also present here the best kitchen knives in the marketplace today so you will know which one should be on your checklist!
  • Last updated: 06-04-2021
  • 13,156 views
Table of Contents

How to Choose a Kitchen Knife – Buying Guide

Kitchen knives proved to be the most used kitchen tool for daily use, which is why it is vital to know the essentials of how to choose the right one when buying. Below are some of the helpful considerations that can make your search for the best kitchen knife much easier.

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

Stainless Steels Require Less Maintenance
We can find "Stainless Steel" stamped or printed on common kitchen knives, but there isn't one true stainless steel as it will still rust over time. The main benefit of using stainless steel is that it is more likely to rust lesser than other steels with a higher amount of carbon in them.

Although this is a good trait, 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.

Carbon Steels Are Easier to Sharpen

Carbon Steels Are Easier to Sharpen
All knives that have around 1% carbon in them are considered carbon steels. Many chefs favor this material because of its exceptional strength and ability to hold its edge. It is also easier to sharpen and will probably last longer if properly cared for. One major letdown is its susceptibility to staining and forming of the natural patina on older knives.

High-Carbon Steels Are Very Durable

High-Carbon Steels Are Very Durable

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.

Ceramic Material Is Sturdy But Fragile

Ceramic Material Is Sturdy But Fragile

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.

Titanium Is a Good Option

 Titanium Is a Good Option
Considered as one of the hardest materials on the planet, titanium is non-magnetic and will not have any chemical reaction to whichever food you're preparing. It is more flexible than steel and is resistant to rust. 

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.

"Damascus" Is a Forging Method Not a Material

"Damascus" Is a Forging Method Not a Material

Knives made from Damascus steel are forged in a process that involves the combination of two types of steel to form a single knife material. 


Commonly, the way to form this is to use hard-but-brittle steel for the core and edge while enveloping it with softer-but-tough steel for the outer layer. You can easily spot a Damascus knife because of its wavy patterns along the surface of the blade.

Forged or Stamped: Which One Works for You

Looking at the blade, debates are going on whether if forged are better than stamped, and vice versa. We say, let's take a closer look and see which one should be best for you.

Forged Kinves Tend to be Thicker and Heavier

Forged Kinves Tend to be Thicker and Heavier
When we say forged, this literally means that the blade is forged from a single piece of metal where it is hammered into its form and shape, including the tang most of the time. 

The material is altered right to its molecular level to make it stronger and tougher. Modern knife-forging involves powerful presses, while some knifemakers still do it by traditional means by pounding the steel by hand.

 

This makes the end-product much 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 is a strong indication that it is probably forged.

Stamped Knives Are Less Expensive

Stamped Knives Are Less Expensive
Making this type of knife involves a hydraulic stamping machine where the shape and form are cut from a huge metal sheet, hence the name. This knife is lighter and thinner where it undergoes the hardening, sharpening, and polishing to be ready for use. This process is quicker and so it can be mass-produced to keep its price lower than forged knives. 

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.

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 Is a Classic Material

 Wood Is a Classic Material

Commonly found in nature, 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.

Laminated Handles Are a Popular Choice

 Laminated Handles Are a Popular Choice

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.

Synthetic Handles Are the Lightest

Synthetic Handles Are the Lightest

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.

Stainless Steel Is the Most Durable Material

 Stainless Steel Is the Most Durable Material

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.

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.

Straight Edge Is the Usual Design

Straight Edge Is the Usual Design

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.

Serrated Edges Are for Tougher Foods

Serrated Edges Are 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.

Scalloped Edges Prevent Food From Sticking

Scalloped Edges Prevent Food From Sticking

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.

Hollow Ground Edges Are Extremely Sharp

Hollow Ground Edges Are Extremely Sharp

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.

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.

The Chef's Knife Is Your # 1 Must-Have

The Chef's Knife Is Your # 1 Must-Have

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.

A Utility Knife Is Your Back-up Knife

A Utility Knife Is Your Back-up Knife

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. 

For Delicate Tasks, Use a Paring Knife

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.

Softer Foods Are No Match to a Bread Knife

Softer Foods Are No Match to a Bread Knife

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.

Meet the Meat Knives

Meet the Meat Knives

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.

Fishes Need the Right Knives Too

 Fishes Need the Right Knives Too

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.

Santoku knives are like a chef's knife in a Japanese kitchen - used for precise cutting, dicing, and mincing. It has a long, slightly tapered profile that usually has a scalloped edge to prevent the food from sticking. It is very effective for cutting fish, preparing sushi, or just descaling the fish.

Knives That Make Dining Enjoyable

 Knives That 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.

10 Best Kitchen Knives to Buy Online

Here's the list of our top 10 best kitchen knives that you can buy online. The lineup consists of different types of knives that should be on your shopping list on your next buying spree.

1

KitchenPro8-Inch Chef's Knife - Power Handle

KP-C8-PO

From ₱612

TypeChef's knife
ConstructionStamped
Blade MaterialStainless Steel
Handle MaterialPolypropylene
TangFull
EdgeStraight
2

Eurochef5-Inch High Utility Knife

D304

From ₱119

TypeUtility knife
ConstructionStamped
Blade MaterialHigh Carbon Stainless steel
Handle MaterialPolypropylene / Thermoplastic rubber
TangUnspecified
EdgeStraight
3

OEMMeat Cleaver

13K

From ₱161.35

TypeButcher's knife / Cleaver
ConstructionForged
Blade MaterialStainless steel
Handle MaterialWood
TangFull
EdgeStraight
4

OEM10-Inch Bread Knife

From ₱110

TypeBread knife
ConstructionStamped
Blade MaterialStainless steel
Handle MaterialPolypropylene / Santoprene
TangHalf
EdgeSerrated
5

KitchenPro3.5-Iinch Paring Knife - Power Handle

KP-PK-PO

From ₱459

TypeParing knife
ConstructionStamped
Blade MaterialStainless steel
Handle MaterialPolypropylene
TangFull
EdgeStraight
6

Eurochef5-Inch Japanese Santoku Knife

EE705

From ₱199

TypeSantoku knife
ConstructionStamped
Blade MaterialHigh Carbon Stainless steel / Titanium coat
Handle MaterialSynthetic
TangUnspecified
EdgeScalloped
7

Dalstrong12-Inch Slicing & Carving Knife

From ₱12,839

TypeCarving / Slicing knife
ConstructionForged
Blade MaterialBD1N-VX Hyper steel / Nitrogen
Handle MaterialFiberglass
TangFull
EdgeStraight
8

Mercer CulinaryUltimate White 6-Inch Boning Knife

M18100

From ₱1,714

TypeBoning knife
ConstructionStamped
Blade MaterialHigh Carbon Japanese steel
Handle MaterialPolypropylene
TangUnspecified
EdgeHollow ground
9

WusthofSilverpoint 4-Piece Steak Knife Set

1135160401

From ₱2,991

TypeSteak knife
ConstructionStamped
Blade MaterialStainless steel
Handle MaterialSynthetic
TangUnspecified
EdgeStraight
10

Global KnivesSalmon Slicer

G-10

From ₱6,000

TypeSalmon knife
ConstructionStamped
Blade MaterialCROMOVA 18 Stainless steel
Handle MaterialStainless steel
TangFull
EdgeStraight

Compare the Best Kitchen Knives

Image
1
KitchenPro 8-Inch Chef's Knife - Power Handle 1

KitchenPro

2
Eurochef 5-Inch High Utility Knife 1

Eurochef

3
OEM Meat Cleaver 1

OEM

4
OEM 10-Inch Bread Knife 1

OEM

5
KitchenPro 3.5-Iinch Paring Knife - Power Handle 1

KitchenPro

6
Eurochef 5-Inch Japanese Santoku Knife 1

Eurochef

7
Dalstrong 12-Inch Slicing & Carving Knife 1

Dalstrong

8
Mercer Culinary Ultimate White 6-Inch Boning Knife 1

Mercer Culinary

9
Wusthof Silverpoint 4-Piece Steak Knife Set 1

Wusthof

10
Global Knives Salmon Slicer 1

Global Knives

Name

8-Inch Chef's Knife - Power Handle

5-Inch High Utility Knife

Meat Cleaver

10-Inch Bread Knife

3.5-Iinch Paring Knife - Power Handle

5-Inch Japanese Santoku Knife

12-Inch Slicing & Carving Knife

Ultimate White 6-Inch Boning Knife

Silverpoint 4-Piece Steak Knife Set

Salmon Slicer

Features

Your Weapon of Choice for Daily Cutting Tasks

The Best Back-Up Knife for Your Kitchen

The Right Kind of Tool for Meat Shops

The Reliable Knife for Home Bakers

Food Artisans Will Love This Product

The Multi-Purpose Knife for Any Applications

Your Perfect Partner to Create Premium Meat Slices

A High-End Brand That Won't Break the Bank

A Fine Dining Must-Have for Every Restaurant

A Special Knife for Processing Fish

Price Starts at₱612₱119₱161.35₱110₱459₱199₱12,839₱1,714₱2,991₱6,000
TypeChef's knifeUtility knifeButcher's knife / CleaverBread knifeParing knifeSantoku knifeCarving / Slicing knifeBoning knifeSteak knifeSalmon knife
ConstructionStampedStampedForgedStampedStampedStampedForgedStampedStampedStamped
Blade MaterialStainless SteelHigh Carbon Stainless steelStainless steelStainless steelStainless steelHigh Carbon Stainless steel / Titanium coatBD1N-VX Hyper steel / NitrogenHigh Carbon Japanese steelStainless steelCROMOVA 18 Stainless steel
Handle MaterialPolypropylenePolypropylene / Thermoplastic rubberWoodPolypropylene / SantoprenePolypropyleneSyntheticFiberglassPolypropyleneSyntheticStainless steel
TangFullUnspecifiedFullHalfFullUnspecifiedFullUnspecifiedUnspecifiedFull
EdgeStraightStraightStraightSerratedStraightScallopedStraightHollow groundStraightStraight
Link

5 Essential Tips in Caring for a Chef's Knife

5 Essential Tips in Caring for a Chef's Knife

Taking care of your precious knife will ensure that it should be able to last a lifetime. But how can we do that? Here are five essential guides in caring for a chef's knife as presented by thekitchn.com.


  1. Don't put it in the dishwasher. This will dull your knife's blade as it comes into contact and rubs with several items inside the washer. Also, the chemicals on the detergent may cause some reaction to the blade's steel and discolor it.
  2. Clean and dry it right away. Soap and hot water is the best way to clean your knives. Hot water will strip off the oil or other liquid that went into contact with the steel. It is a good practice to dry it off immediately to prevent rusting.
  3. Buy honing steel and use it. If you're investing in a good knife, you better invest in honing steel too. It keeps your knife's edge in the right direction. Run your knife a few times through it before putting it away. 
  4. Use a cutting board. Never use your knife on any surface aside from the cutting board. This will keep your knives sharp and prevent the edge from rolling.
  5. Store it with care. Use a knife board or a magnetic strip to hang your knives. Do not store it in a loose drawer, and make sure it doesn't come in contact with any other items if stored in a drawer.

Complete Your Kitchen Ensemble with These Amazing Products

Complete Your Kitchen Ensemble with These Amazing Products

From cutting boards to gas ranges, take a look at the best kitchen products that you can find online today. Below are our recommended items for you to check out.

Summary

Kitchen knives can be your best friend in the kitchen if you happen to choose the right one. Remember to keep in mind all the essential information that we've shared with you in this article, and you will definitely find the best knife you've been dreaming of. Before you know it, your kitchen will be teeming with the best kitchen cutting tools!


Author: Chafi Lacson


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