Ryda Knives Santoku A-30 18 cm

This Ryda Santoku knife is a pure craft from the blade to the end of the handle.

The A-30 series is designed for kitchen knife users. Over many years, Ryda Knives have meticulously developed these knives with the needs of proficient users in mind.
The knife is tailored to suit those who are accustomed to holding the knife in a ”pinch” grip over the blade. The knives are characterized by their lightweight and well-balanced construction, providing a pleasurable and efficient experience for chefs. Unlike other knives that often lead to discomfort and sore fingers, Ryda Knives A-30 Series design is the culmination of decades of kitchen experience and years of meticulous refinement. For the blade A-30 Series choose a 3-layer steel with an Aus-10 steel core, a renowned steel celebrated worldwide for its high performance. With a hard-ness rating of 60 HRC, it allows for easy sharpening when needed while being sufficiently robust for tasks where hardness is critical. Furthermore, the steel undergoes a vacuum treatment to enhance its durability. The edge is sharp-ened to 15° on each side, ensuring the ease of restoring sharpness when nec-essary.
The handle is crafted from stabilized walnut wood, which attains extra hardness through the vacuum treatment process.

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.

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.