WORLDWIDE SHIPPING
Links
Language
EN
Toggle Nav
Advanced Search

+39 051 811732
My Quote
Cart 0 Shopping Cart
Menu
Account
Language
Language
EN
Share
FREE SHIPPING
on orders over €99,00 to Italy and over €199,00 to Europe
CUSTOMER CARE
AFcoltellerie Customer Service offers support before, during and after the purchase process.
Write to info@afcoltellerie.com
AF_FIDELITY
Check out our loyalty program!

Bread Knife 23cm ST650 Series by Ryda

€197.00 €161.48
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

Add to Wish List Add to Compare
Email
The Ryda ST650 Series 23cm Bread Knife is designed to provide a clean, precise, and effortless cut on all types of bread, from the toughest crusts to the softest crumbs. Its long, serrated blade allows for slicing without crushing, preserving the dough's structure and ensuring even slices in a single, fluid motion. It's the ideal tool not only for bread, but also for baked goods such as focaccia, baguette, panettone, leavened cakes, and tarts, making it extremely versatile in any kitchen. The blade is crafted from Damascus steel with an ST650 powdered core, a premium material that combines strength, durability, and a unique visual elegance thanks to the layered workmanship that creates the distinctive wavy pattern. The blade core, certified by excellent CATRA test results, offers superior cutting performance, while the hardness of 62 to 63 HRC and cryogenic hardening ensure stability, edge retention, and long-lasting reliability. The serration is designed to maintain excellent cutting efficiency even with frequent use, requiring minimal maintenance. The handle, made of fine French olive wood, carefully selected and crafted, ensures a comfortable and stable grip, adapting naturally to the hand and offering impeccable control even during the most decisive cuts. With use, the wood evolves and acquires new nuances, making each knife unique and rich in character. Part of the ST650 series, the result of six years of research and inspired by Swedish forests, this bread knife embodies the philosophy of the line: to create ergonomic, precise, and long-lasting tools that combine craftsmanship, aesthetics, and advanced technology. The result is an elegant and high-performance knife, designed to make every slice of bread simple, clean, and enjoyable. Shipping times 3-4 days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
Read More
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Read More
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Read More
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
Read More
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
Read More
What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
Read More
What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
Read More
What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
Read More
What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
Read More
Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
Read More
European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
Read More
What sets the RYDA ST650 series apart?
The RYDA ST650 series is the result of a long development process focused on ergonomics, steel and cutting geometry. Its identity centres on ST650 powder steel used as the blade core within a 73-layer Damascus construction. In the main models, stated hardness is around 62±1 HRC, with a 15-degree-per-side edge. The handle is another central element. RYDA states that it drew inspiration from the deep Swedish forests and developed an ergonomic shape able to accommodate different ways of holding a knife. Figured olive wood adds a natural component and gives each handle an individual appearance. Compared with A-30, ST650 takes a step towards a more sophisticated blade and greater edge retention. It is intended for users who want high performance while considering ergonomics and balance just as important as the steel itself.
Who is the RYDA ST650 series recommended for?
RYDA ST650 is recommended for chefs, professionals and experienced enthusiasts seeking a more advanced blade in terms of hardness and edge retention than a more traditional construction. ST650 powder steel and the 73-layer Damascus structure position the series for users who genuinely work with their knives and want sustained high performance. Ergonomics nevertheless remains fundamental. The series is interesting for users who alternate between different grips and want a handle that provides blade control without forcing the hand into a single position. Figured olive wood also adds a warmer, more refined character than purely technical handles. The higher hardness requires appropriate technique: ST650 is not intended for bones, frozen foods or twisting. It is a choice for users who prioritise cutting quality and know how to care for a high-performance blade.
What preparations are RYDA ST650 knives ideal for?
RYDA ST650 knives are particularly suited to preparations where a thin, stable edge can improve precision and smoothness. The chef's knife is designed for vegetables, herbs, boneless meat and general work, while models with different sizes and geometries cover more specific tasks. The combination of approximately 62±1 HRC hardness and a roughly 15-degree-per-side edge allows the blade to move through food with little resistance when used correctly. This is especially useful in repetitive cutting and preparations where clean surfaces and control matter. The series should be protected from impacts and unnecessary lateral stress. Using each model for its intended purpose makes the most of ST650 steel and helps preserve sharpness for longer.
How should RYDA ST650 knives be maintained and sharpened?
The hardness and geometry of RYDA ST650 knives require careful maintenance. After each use, hand wash the blade, dry it immediately and store it protected. The olive-wood handle should also be kept away from dishwashers, prolonged immersion and persistent humidity. Protect the edge by using wooden or suitable synthetic cutting boards. Avoid glass, stone, ceramic, bones and frozen foods, as well as twisting movements that place lateral stress on a hard edge. For sharpening, preserve the original angle of approximately 15 degrees per side and use systems suitable for high-hardness powder steel. Acting before the edge becomes completely dull removes less material and preserves the geometry of RYDA ST650 knives for longer.
What sets RYDA knives apart?
RYDA Knives was created from an approach strongly rooted in real kitchen experience. Founder Viktor Ingmarsson worked for many years as a chef and developed the project from the need to improve the ergonomics, balance and comfort of knives used for many consecutive hours. Before the first models were launched, years of testing and refinement were devoted to handles, steels, hardness and edge geometry. The defining feature of RYDA knives is therefore the relationship between blade and grip. Handles are designed around different ways of holding a knife, particularly the forward or pinch grip used by many chefs. Weight and balance point are not secondary details but integral parts of the design. A-30, ST650 and A-73 interpret this philosophy with different construction levels and materials. RYDA is therefore aimed at users who look beyond steel hardness or blade aesthetics and want a tool designed around the cutting motion and the relationship between hand, balance and geometry.
What are the main differences between RYDA A-30, ST650 and A-73?
The three RYDA series share a focus on ergonomics but occupy different positions. A-30 is developed for experienced users who appreciate a light, well-balanced construction, with an AUS-10 steel core, hardness around 60 HRC and a stabilised walnut handle. It is technical but relatively straightforward to resharpen and manage in daily work. ST650 introduces proprietary ST650 powder steel as the core of a 73-layer Damascus construction and uses figured olive-wood handles. In the main models, stated hardness is around 62±1 HRC, with a design focused on high cutting ability and edge retention. A-73 is the brand's highest-level offering. It also uses ST650, but each knife type is designed more specifically around its function and corresponding balance point. The series celebrates the brand's development and includes the Legacy Chef Knife, winner of a Red Dot Award in 2024.
Who are RYDA knives recommended for?
RYDA knives are particularly suited to chefs, professionals and experienced enthusiasts who pay close attention to ergonomics and balance. The brand philosophy was born from prolonged kitchen use and the search for a grip capable of reducing the strain generated by poorly balanced tools. A-30 can be interesting for users who already have good technique and want a light, precise knife that is relatively easy to maintain. ST650 is aimed at those seeking a step up in steel quality and edge retention, while A-73 is primarily designed for professionals or enthusiasts seeking the brand's most sophisticated offering. RYDA is particularly coherent with users of the pinch grip who want to clearly feel the balance point during cutting. As with all high-performance knives, selection should be accompanied by correct technique and maintenance appropriate to blade hardness.
What preparations are RYDA knives ideal for?
RYDA's different geometries cover the main tasks of an advanced kitchen. The chef's knife is the reference for vegetables, herbs, boneless meat and general preparation; Santoku and other more compact profiles can favour control and speed with vegetables and smaller ingredients; carving, utility and paring knives address more specific operations. RYDA knives are most effective in tasks where balance and precision allow the edge to work without excessive force. The approximately 15-degree-per-side geometry used across several series promotes clean cutting but requires bones, frozen foods and lateral twisting to be avoided. Choosing the model according to technique is fundamental: RYDA designs the behaviour and balance of different blades around their specific function, an approach especially evident in A-73.
How should RYDA knives be maintained and sharpened?
RYDA knives should be hand washed and dried immediately after use, with particular care for stabilised-wood or olive-wood handles and high-carbon blades. Storage should prevent any contact between the edge and other utensils, using knife blocks, suitable magnetic racks or dedicated guards. Wooden or appropriate synthetic cutting surfaces are recommended. Glass, ceramic, stone, bones and frozen foods can subject a thin, hard edge to unsuitable stress. Sharpening should preserve the original geometry: an angle of around 15 degrees per side is common across RYDA series. A-30, at around 60 HRC, is also designed for relatively accessible resharpening; the harder ST650 and A-73 require even greater precision. Controlled, minimally invasive maintenance preserves performance and blade profile for longer.
Chat with us