The A-30 series is designed for experienced kitchen knife users.
Over many years, Ryda Knives has meticulously developed these knives with the needs of experienced users in mind.
The knife was designed to meet the needs of those who are used to holding the knife with a "pinch" grip on the blade.
The knives feature a lightweight and well-balanced construction, offering chefs a pleasant and efficient experience.
Unlike other knives that often cause finger discomfort and pain, our design is the culmination of decades of kitchen experience and years of meticulous refinement.
For the blade we chose a 3-layer steel with an Aus-10 steel core, a steel renowned throughout the world for its high performance. With a hardness rating of 60 HRC, it allows for easy sharpening when needed, whilst being robust enough for tasks where hardness is key. Additionally, the steel is subjected to a vacuum treatment to improve its durability. The edge is sharpened to 15° on each side, ensuring it is easy to restore sharpness when necessary.
The handle is made of stabilized walnut wood, which gets extra hardness thanks to vacuum treatment.
Japanese blades, the wood of the handles comes from the USA, the finishing and assembly takes place in Sweden.
Total length cm. 34.5
Blade length cm. 20
Thickness 2mm.
Weight 188 grams
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.
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.
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
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.
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.