Viktor Ingemarsson, a professional chef who traveled the world for many years, created Kyda knives with a hybrid approach that features a remarkable balance between Japanese and Western knife-making traditions with Swedish inspiration. They feature razor-sharp edges, balanced handling, and exceptional edge retention.
The A-73 series is the most high-end collection created by Ryda. Each knife is designed for its specific purpose. For example, the chef knife has a balance point higher up on the blade to benefit a high pinch grip, while the slicing knife has a balance point further back to support a sturdier grip on the handle combined with a light pinch grip. The handles are made from certified French olive wood, and all Ryda handles are comfortable in either the right or left hand. The A-73 blade has the custom ST650 steel for its core flanked by 36 layers of 316/316l high carbon San Mai damascus steel on each side. This series achieves a score above 840 on the CATRA test.
A-73 knives are designed for professionals (especially those who have been in the industry for a bit and wish to upgrade their knives). They are also perfect for new chefs interested in a set that will last for many years. The A-73 series celebrates Ryda’s 10-year anniversary and the Legacy Chef knife won the prestigious Red Dot Award in 2024.
Extensive testing and refinement in professional kitchen environments resulted in the creation of the Legacy Chef knife - the ultimate kitchen knife embodying form and function, exceeding the expectations of discerning chefs. This knife is a work of art with a stunning pattern of 73 layers of steel. The balance point, positioned higher on the blade to support the high pinch grip preferred by many chefs, gives superior control handling during long hours of work. The French olive wood handle is specifically designed to promote comfort, allowing chefs to work more efficiently. So while this knife is a gorgeous one, it also excels in its specified duties.
- ST650 powder steel core flanked by 36 layers of 316/316l high carbon San Mai damascus steel on each side
- Double beveled at 15°
- 63 HRC
- French olive wood handle, maintain with proper oils/conditioners
- Rinse knives under running water and dry thoroughly by hand
- Do NOT put knives in dishwasher - wood handles expand and warp with prolonged exposure to moisture
