The clean simplicity of the Rold is a good example of less being more. The combination of classic lines and precision workmanship offers pleasing aesthetics that most any sportsman can appreciate.

The Boker name is far from new in the world of cutlery. In fact, their history can be traced back to the 17th century. More recently, Boker has released a new product line known as Boker Plus. These knives are produced using much more modern steels, handle materials and processes than the older knives. However, they do still exhibit the same classic lines, flowing curves, great ergonomics and excellent fit and finish I have come to expect from Boker over the years.

Using the heft of this knife, I was able to chop through some 2-inch sections of very dense, hard dogwood in short order and still have a fantastic working edge. This knife would easily handle cutting through any saplings that might be needed for an impromptu shelter, a wind break, or other contingencies encountered in the field.

Jesper Voxnaes Design
The sample I received is the new Boker Plus Vox Rold camp knife designed by Danish custom knifemaker Jesper Voxnaes. It is a full-tang design that is made of 3/16-inch D2 Tool Steel. The flat ground 6-inch blade is hardened to an edge holding 60-62 Rockwell. A finger choil is located forward of the short guard and a nicely contoured handle that is furnished with black and blue G10, which is accented with red liners. The simple Kydex sheath allows for carry options that are limited only by the imagination of the user. Using only some cordage and a cord-lock (not supplied) I was able to wear the knife on my belt, affixed to the MOLLE straps on the side of my pack, and in an inverted cross-draw position on the strap of my pack.

I found the Rold to be easy to use in cutting meat from bone. The contoured handle was easy to keep a grip on even when my hands were slick with fatty oils. The fact that the handle scales weren’t carried into the guard, coupled with the jimping on the spine, offered great control in lateral movements and changing the direction of the cut along the curved bone.

Meat Maverick
I found the handle ergonomics and the balance of the knife to be quite pleasant to use while processing steaks from a couple of shank portions of sheep. Not only is the handle comfortable, but the contours and swelled pommel provide a secure grip, even when your hands are coated with fatty oils and tallow. The edge came very sharp and, combined with the full flat grind, sliced through the meat cross-grain with ease. The tip did just fine on the point work required to cut around the bone and free the steaks, and in just a few minutes time I had several nice steaks ready to go in the frying pan.

Up Next

New guns and gear that caught our eye.

The clean simplicity of the Rold is a good example of less being more.…