Böker Pure CPM Bergische Eiche Allzweckmesser

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Danish design emerged as a style in the middle of the 20th century, strongly influenced by the ideas of the German Bauhaus. This design movement developed its own no-nonsense look characterized by simple formalism, minimalism, clarity and functionality, as well as by the use of cutting-edge industrial technology in the realization of this design vocabulary.

This is the tradition of Danish designer and custom knifemaker Jens Ansø, who designed the kitchen knife series Boker Pure following these exact design principles. The knives have unique, classically simple lines and offer excellent balance, grit and functionality.

This puristic design is highlighted with the use of Bergische Eiche, a regional oak wood, for the handles. The pleasing pattern of the elaborately finished oak wood is only interrupted by three understated stainless steel rivets, which are applied with great care in a completely manual process.

In order to match the aesthetic quality of the series with its technical properties, we are using the powder metallurgical steel CPM-154 made by the American manufacturer Crucible Industries.

This steel is made by melting the already excellent base steel 154-CM in order to add more carbides. The steel is then atomized in a vacuum and quenched with a cold air jet. The resulting steel powder is pressed and sintered below melting temperature. This process makes it possible to give the steel a much higher carbide concentration than regular blade steel. The carbides given the steel hardness and edge retention. The superior edge retention of the 440C is far surpassed by the powder metallurgical steel CPM-154, which is a guarantee of for a sharp knife that lasts a very long time.

The Utility Knife is a very handy mixture of the Chef's Knife and the Paring Knife. The most common application of the Utility Knife in the kitchen is the processing of fruits and vegetables, which can be both peeled and cut. But even smaller pieces of fish and meat can be cut easily. Since the Knife, which is sharpened on both sides, is very frequently used, it shouldn't be missing in any kitchen.

Warning and safety information:
Cut injuries: The most common danger when using knives is the risk of cuts. Sharp blades can quickly penetrate skin and tissue.
Slipping of the knife: Improper or excessive pressure can cause the knife to slip, resulting in uncontrolled movements that can cause injuries.
Injuries due to falls: Knives should never be left unsecured or near table edges to prevent them from falling and injuring someone.
Blunt knives: Blunt knives pose a greater risk of injury as they require more force and can slip more easily. Knives should therefore be properly sharpened regularly.
Improper use: Using a knife for tasks for which it is not intended (e.g. as a lever tool) can not only damage the blade, but also lead to accidents.

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