Ryda Knives Santoku knife ST650 damascus

Theres is now 6 different knives in the serie of ST650 that Ryda launched in april 2022. The name of the serie is based on the new powder steel that they have developed together with partners. They are designed for you to be one with the knife in the kitchen. The core of the blades are a ST650 powder steel and has a hardness of 62-63HRC. The other bearings are made of stainless steel 316/316l and together they have been vacuum-treated. This means that the sharpness lasts a long time and maintains a scale of N7-N8 for a long time with easier knife care. The handle is made of olive wood and brass.

Ryda Knives are also design protected through Euipo 008854756-0001

The Santoku knife is the universal knife in Japanese cuisine. The lines of the handle and blade are particularly characteristic, forming a continuous line on the blunt top side. The wide blade extends far beyond the handle, allowing enough room for the fingers of the hand holding it. Santoku translates as "three advantages" and refers to the versatile possibilities of use. The shape of the blade allows it to be used in a flat cradle cut as well as for quick chopping.

Some facts about you new Santoku knife:
20,5cm Blade
73 layers damascus
36×2 layers 316/316L stainless steel
1 core layer ST650 powder steel
62/63 HRC
Oliv wood handle
Vacuum heat treatment

ST650 powder steel is a new steel type me and my partners have developed. And the papper work is still ongoing to make it protected. When they are done more info will come about the components why this steel is super strong and solid.


“We have many partners that are helping us in making our knifes. This dream would have been impossible if it were not for our amazing partners. Like our partners in China that make our hand made blades. And our local grind master here in Sweden that we collaborate with to make sure the blades get the perfect grind.” Viktor Ingemarsson Ryda Knives

Knife Care

This knife should be cleaned by hand wash! Washing machines risk damage both the handle and the blade. (This goes for all kitchen knives in your home).

To keep the edge sharp, use a grindstone or a grinding rod. Keep the angle at 15% and grind it with a few strokes often to keep the sharpness.


Please use a wooden cutting bord to protect the blade. Using the knife on other surfaces could damage the blade. Also, try not to cut frozen items.


To protect your handle, we recommend you treat your handle with oil. Use a natural oil, like the one from rapeseed oil. Soak a cloth with the oil and massage it in to the handle. Repeat this a couple of times every year.


Some facts about Viktor Ingemarsson:
He have always loved being the kitchen ever since he was a small child and got to help dad cook dinner. Perhaps it was not so strange that he became a chef in his professional life.
In 2014 released Viktor Ingemarsson first cookbook. He wanted to inspire people with flavours and fusion cooking.
A little unexpectedly he started learning about the craft of creating functional and beautiful knives. Or not so strange though, knives have been a hobby for Viktor Ingemarsson ever since he started working in the kitchen. As a chef, the knife is your most essential tool and your craft depend on how you sharpen them, take care of them, and use them.
Viktor Ingemarsson have developed and finetuned Damascus knives for almost 6 years before they were exactly as he wanted them to be.
When you grab one of his knives you should feel in control. The beautiful knife becomes your tool to succeed in the kitchen. Or perhaps it is a gift for someone special, who appreciates food of all levels.