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Set of 6 Ryda Knives with Solid Wood Magnetic Block

was €949.00 Special Price €849.00 €695.90
Availability: In stock
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After 6 years of research, development and refinement, Ryda knives were created to meet the needs of the most experienced chefs. Designed by Viktor Ingemarsson, these knives combine Japanese tradition, premium materials and artisanal precision to deliver professional-level performance in every preparation. Top Performance, Designed for Chefs Ryda knives are lightweight, well-balanced and optimized for the “pinch grip”, reducing finger fatigue even during the most demanding work sessions. Their 3-layer steel blade with AUS-10 core (60 HRC) and vacuum treatment ensures superior hardness, cutting ability and ease of sharpening. The edge, sharpened at 15°, allows for quick and precise restoration. The stabilized walnut handle, also vacuum treated, offers maximum durability and a natural, comfortable grip. Japanese blades Handles made from US-sourced wood Assembled in Sweden A combination that brings together technique, quality and identity. Elegant and Functional Magnetic Knife Block The set includes a refined magnetic knife block made of solid ash wood, resting on a sturdy stainless steel base painted black for stability and a modern design. Inside, powerful magnetic strips securely hold up to 8 knives with blades up to 23 cm, keeping them visible, neat and always within reach. In addition to optimizing countertop space, this block is a true decorative element, enhancing any professional or home kitchen. Set Contents – 6 Ryda Knives The magnetic block comes with 6 professional knives: 1 Nakiri – 18 cm blade 1 Slicing knife – 20.5 cm blade 1 Chef’s knife – 20 cm blade 1 Santoku with alveoli – 18 cm blade 1 Utility knife – 12 cm blade 1 Paring knife – 9 cm blade Technical Specifications Block dimensions: 36 × 12.5 × 23 cm Materials: Stainless steel, ash wood Block capacity: up to 8 knives (maximum blade length 23 cm)
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.
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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.
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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
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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.
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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.
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Who should use a knife case?
A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.
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How do I choose the right knife block?
It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.
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How many knives do I really need in a set?
That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.
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Is it better to buy a full set or individual knives?
If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.
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Do blocks and cases include knives?
It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.
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How do you clean knife blocks and cases?
Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.
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Can I create a custom set if I don’t find what I’m looking for?
Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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