Ryda Knives' are brand new & designed and imported from Sweden. The Founder, Viktor Ingemarsson, who was a professional chef that traveled around the world for many years, and who published their first cookbook in 2014, turned to knife design to express quality craftsmanship towards having a good knife. Their hybrid approach strikes a remarkable balance between Japanese and Western knife-making traditions, inspired by Swedish origins.
Ryda's recently launched A-30 Series, was designed with professionals' in mind, but also greatly serving avid home chefs' desires too. The new A-30s were designed more on the traditional Japanese knife-making side of the "hybrid" ledger, in that they are light-weight and given a more slender blade profile to encourage smooth push-cuts and dexterous slicing experience. Double-beveled at 15 degrees on boths sides, the A-30 is not too gyuto-ish - in that it could sufficiently support a rock-chopping approach, which solidifies the hybrid versatility many professionals need in a commercial environment. The more your knife can do, the better.
Ryda designed the A-30 Series with Western walnut Yo handles specifically for those who practice pinch grip to achieve a more efficient & controlled experience. Be sure to maintain the wood with proper oils/conditioners to keep these beautiful knives working well throughout any kitchen job.
Blade
Sanmai
AUS10 Stainless Core
Softer Stainless Clad, 2 Outer Layers
HRC
60
Bevel (Angle Ratio)
Double (50:50)
Handle
Ergonomic Western/Yo Handle Walnut
*CAUTION - rinse knives under running water, and dry by hand - do not put in dishwasher. Wood handles expand and warp with prolonged exposure to moisture (do not leave knives soaking). If knives are left uncleaned for longer periods of time with saliferous or acidic leftovers on them, stains can develop.
