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.
The chef’s knife is the workhorse of the kitchen, the most used knife in professional and home kitchens. It is ideal for chopping, slicing, dicing, and mincing.
- 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
