Pure CPM Bog Oak Chef's Knife

Danish design as a style originated in the mid-20th century and was strongly influenced by the ideas of the German Bauhaus. This design movement developed its very own matter-of-fact style, characterised by simple formality, minimalism, clarity and functionality, as well as by the use of the most modern industrial technologies to implement this design language. The Danish designer and custom knifemaker Jens Anso, who designed the Boker Pure kitchen knife series for Boker with precisely these demands, also stands for this tradition. These knives are characterised by a unique classicist simplicity of line with excellent balance, hand position and functionality.

The purist design is underlined by the use of domestic bog oak wood as handle material. This is not a tree species of its own, but oak trunks that have lain in bogs, swamps or river banks for centuries and were salvaged when the areas were drained. The tannic acid of the oak wood combines with the iron salts of the water over the course of a long time, making the wood very hard and giving it a classy dark brown colour.

In order to do justice to the aesthetic quality of the series also in technical terms, we use the powder-metallurgical steel CPM-154 from the American manufacturer Crucible Industries. This steel is produced by melting the already excellent basic steel 154CM and by adding additional carbides. It is then atomised in a vacuum and quenched with a jet of cold air. The resulting steel powder is pressed and sintered below the melting temperature. In this way it is possible to enrich the steel with a much higher concentration of carbides than is the case with conventional blade steels. It is precisely the carbides that give the steel hardness and edge retention.

The chef's knife is one of the most important knives in the kitchen and is part of one's standard basic equipment. It has a slightly wider and longer blade than the all-purpose knife. The slender tip is excellent for cutting onions or small vegetables. Thanks to its length, it can also be used as a meat knife. It can also be used to cut large vegetables without any problems.

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.