RYDA

It took six years of development and fine-tuning before the first Ryda knives became exactly what we envisioned; some things cannot be rushed. Ryda Knives developed these knives to meet the needs of professional chefs. Designed by Viktor Ingemarsson, they are lightweight, well-balanced, and perfect for the "pinch grip," reducing finger fatigue. The three-layer steel blade with an Aus-10 core (60 HRC) delivers high performance, easy sharpening, and durability, further enhanced by vacuum treatment. The edge is sharpened to 15° for effortless maintenance. The stabilized walnut handle undergoes a vacuum treatment for added hardness. Japanese blades, USA-sourced wooden handles, assembled in Sweden.