Balete Blades x Jordy Navarra Bunka Set: Nitro V Stainless Steel, Samak, Mother of Pearl, Carabao Horn
Unpriced Custom

Blade: Nitro V Stainless Steel
Handle: Samak, Carabao Horn, Mother of Pearl
Scabbard: Samak, Carabao Horn Pin

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Chef Jordy Navarra, head chef and owner of Toyo Eatery (six*-time Best Restaurant in the Philippines), had never owned a custom chef’s blade. *As of 2025

Over the years, he’s adapted to knives he’s found or been given, but never had the chance to shape a knife perfectly suited to his style and techniques. I set out to create a custom bunka for Chef Jordy, designing it to support his unique approach to food preparation. Every detail maximizes functionality, allowing him to cut and prep precisely the way he wants.

The materials chosen reflect the values and craftsmanship Toyo Eatery stands for, championing local and sustainable sourcing as well as upholding Filipino cooking traditions. After all, a chef running the best restaurant deserves tools that are just as exceptional.

The custom knife I crafted for Chef Jordy is like no other—a work of art designed to elevate his culinary expression. We built this piece around his cutting technique and the diverse ingredients that shape Toyo Eatery’s unique approach to Filipino cuisine.

Together, we chose to work with the classic form of a bunka, modifying it for his needs. The blade’s width was increased slightly to match his natural grip, offering the weight and surface area of a cleaver for seamless meat and vegetable prep. For the blade itself, we selected Nitro V, a high carbon stainless steel that balances sharpness with ease of maintenance for continuous use.

To embody the values and essence of Toyo Eatery, I saved a piece of Samak wood specifically for this project. Samak, known for its rich orange sap that traditionally adds color to Filipino wines and vinegars, brings cultural depth to the handle.

I sculpted the wood into an ergonomic handle, blending it seamlessly with a bolster made of deep black carabao horn, which I finished with an iridescent Mother of Pearl disc on either side—creating a reflective detail to mirror the artistry behind each dish Chef Jordy prepares.

For this knife, I also crafted a bespoke scabbard from the same piece of Samak wood used for the handle, with a polished carabao horn pin secured by a braided rope. This scabbard not only protects the blade but complements the piece as a whole, making it both functional and artful.

As a special addition, I made Chef Jordy a one-of-a-kind pangkayod ng niyog, a traditional coconut scraper. Carved from a solid piece of carabao horn, the scraper takes advantage of the horn’s natural flexibility, perfect for removing coconut meat. I sealed the horn with resin and finished it with a leather cord, adding both utility and artistry to the piece.

This project has been a dream come true, an honor to collaborate with one of the Philippines’ finest culinary talents. This knife is more than a tool—it’s a presentation piece, a conversation starter, and a symbol of Filipino excellence. I’m beyond grateful to be part of Chef Jordy’s story and Toyo Eatery’s journey.