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 proprietary ST650 powdered steel cutting core is sandwiched by over 70 layers of softer stainless Damascus. The edges are double-beveled at 15 degrees, like some of the best Japanese grinds. Contrasting the edge, the French olive wood that has been dried and conditioned to ensure durable lifespan brings welcoming ergonomics to the table. Be sure to maintain the wood with proper oils/conditioners to keep these beautiful knives in premier condition.
*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.
