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.
Each knife in the ST650 series is crafted with a core of ST650 powder steel, flanked by 36 layers of 316/316L stainless steel on either side. Together they have been vacuum-treated for long-lasting sharpness, with a Rockwell hardness of 62-63 HRC for exceptional strength and edge retention. The edges are double-beveled at 15° as are some of the best Japanese grinds. The beautiful French olive wood handles have been dried and conditioned to ensure a durable lifespan. Their shape delivers comfort and control, with ergonomics that both novices and experts can appreciate. All Ryda handles are comfortable in either the left or right hand.
A 10” chef’’s knife has a longer blade to shortens the time to cut and chop large quantities.
- Cryo-Hardened ST650 powdered stainless core blade
- Vacuum heat treatment and double-layer stainless steel construction deliver superior edge retention
- Double-beveled at 15°
- HRC 61-63
- French olive wood handle, maintain the wood 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
