With the kitchen in mind, chef Chino Mempin of Restaurant Damaso continues
the tradition of forging a collection of high-carbon steel knives made in Cagayan de Oro called Manghud, which when translated means “younger sibling.” For Mempin, the knife is the chef ’s manghud. “[The knife] is an extension of your hand, so it’s like your assistant that’s always next to you.”
Similar to Japanese knives, the Manghud knives must be cleaned and oiled thoroughly. But, this delicacy translates to the precision with which the Japanese wield their knives. With a firm grip on the Manghud’s mahogany handle, allow the sharp steel to cut through crisp carrots in staccato and through the fresh flesh of salmon in legato. Imagine when the act is captured in slow motion—it’s almost proper to play Mozart. After all, knife handling is not just a skill. It’s science and art combined.
Available at Restaurant Damaso. 0917-6700225.
This story was originally published in Southern Living, November 2016.
Writer: OLIVER EMOCLING
PHOTOGRAPHY PATRICK SEGOVIA
