Agila Utility

Agila Series Utility Knife 

There are moments in the kitchen when a full-sized chef’s knife feels too large for the task — and that’s where the Agila Series Utility Knife proves indispensable. Designed as a compact, agile companion to the chef’s knife, it delivers precision and control for smaller, more detailed cutting tasks.

Hand-forged in the Philippines, this knife shares the versatility and balance of a chef’s knife but with a more manageable 152 mm blade, ideal for tasks that require finesse. It excels at slicing smaller vegetables, trimming meats or fish, cutting hard cheeses, and even serving as a refined steak knife when needed.

Crafted from full-tang carbon leaf spring steel, the blade offers exceptional strength, edge retention, and cutting power — a hallmark of traditional Filipino forging. The Kamagong (Philippine Ebony) handle is shaped for comfort and grip stability, ensuring control even during prolonged use. Its natural weight and density provide excellent balance and tactile feedback with every cut.

As this knife is made from high-carbon steel, it is not rust-resistant. To maintain its condition, always dry the blade immediately after washing and apply a light coat of oil periodically to protect against corrosion.

Each knife comes with a handcrafted wooden saya, offering both protection and a touch of elegance in presentation.

Specifications

• Handle Material: Kamagong (Philippine Ebony)

• Blade Material: Full-Tang Carbon Leaf Spring Steel

• Blade Length: 152 mm

• Overall Length: 285 mm

• Weight: 217 g

• Bevel Type: Double Bevel (Suitable for right- and left-handed users)

• Origin: Hand-forged in the Philippines

• Included Accessory: Wooden Saya

Care & Maintenance

Agila Series knives forged from carbon leaf spring steel deliver exceptional sharpness, edge retention, and cutting performance. However, unlike stainless steel, carbon steel is not rust-resistant and requires proper care to maintain its condition and longevity.

To preserve your knife:

• Clean immediately after use with mild soap and water; avoid soaking or using a dishwasher.

• Dry thoroughly after washing — never leave the blade wet or air-dry.

• Apply a light coat of food-safe mineral oil periodically to protect against moisture and oxidation.

• Store in its wooden saya or a dry knife block to prevent contact with other utensils or surfaces.

• Avoid cutting through bone, frozen food, or hard surfaces to protect the blade’s edge.

With consistent care, your Agila knife will develop a natural patina over time — a hallmark of carbon steel that enhances both its beauty and its resistance to corrosion.