This question comes up many times for new customers that haven’t held these knives in their hands.
They both share almost an identical design; therefore we thought we wanted to share our thoughts about the differences. As it all narrows down into the details when it comes to these knives.
We categorize the A-30 chef knife as a 5-hour knife and the A-73 as an 8-hour knife.
From my decades of work in kitchens all around the world, I know different knives feels different after hours of usage. Some knives I have own cut vegetables so well, but the time to use them is limited because after a while of use, they hurt my hands too much. Especially if you are a pinch blade person, like me.
While the different blade steels are certainly a factor, I would argue that it really comes down to how they feel in your hand. The A-30 chef knife is a knife with thinner blade and slightly lighter overall. The balance point is at the center of the bolster where the blade starts. As this is a common wish for many users. While the A-73 chef knife is a little thicker knife to give more comfort over time of usage. The balance point is moved up on the blade like 1 cm, where it makes a huge difference when cutting and how it feels during hours of usage.
So, next question is… Which knife is the best then? This is highly individual. And not to forget the aim of it, what kind of food is about to be prepared in volume. As for this, I’ll give you some ideas from my opinion. I would say the A-30 chef knife would be more suitable for unions, whereas the A-73 chef knife would be more suitable for carrots.
But of course, both knives work for everything. Hence, if you are a chef I guess you are familiar to what we’re talking about. Else, welcome into our world of Ryda knives!
