Jacob Bang-Knudsen To Head B-K, Inc.


On August 1st 2018 Jacob Bang-Knudsen becomes President of Bang-Knudsen, Inc. After nearly 50 years in the business Peter and Jill are ready to reduce their schedule and assume an advisory capacity while their sons Jacob and Paul run day-to-day operations.

As the 4th Generation family member to head the business Jacob continues a tradition founded by his great-grandfather in 1895. Bang-Knudsen began as a retail and wholesale housewares business in Esbjerg, Denmark and has been active in the same trade to the present. The U.S. continuation of the family business by Jacob’s Grandfather Hugo Bang-Knudsen in 1950 was incorporated in California and Washington in 1978.

Jacob joined Bang-Knudsen, Inc. in 2002 after Graduating from University of Washington.



Use the power of pressure and ultra-fine 100-micron steel filtration to rapidly brew a clean and complex cup that's consistent from the first sip to the last. It's all the body without the "mud" of French press, plus a smooth sweetness that will surprise you. Brewed under pressure, the American Press produces an espresso-inspired cup akin to an Americano that's lab tested and proven to be higher in TDS with less sediment than leading steel-filtered coffee presses, and to produce a less bitter and a more balanced, fruitier cup than French press.



Whether you just want a great cup quickly and easily or you want to fully geek out and perfect your own technique, the American Press is a manual coffee maker that puts unprecedented brewing control in your hands. Unlike a French press, with an American Press grounds remain contained in a patented reusable pod before, after and during brewing for easy cleanup, and you're actively brewing as you press, not just straining out grounds as you would with a French press.


Convenience is wonderful, but not at the expense of our environment, or good coffee. Our patented reusable pod technology lets you brew your choice of coffee ground the way you want it, all while keeping mess contained and waste out of landfills. It's the convenience of pod-based brewers, without the waste. (and it works great with pre-ground coffee and loose-leaf tea, too!)


We combined an artfully designed, fool-proof and handle-free, shatter and burst resistant, double-wall carafe that allows you to hold the American Press in the palm of your hands with an equally iconic and modern, spout-free (and drip free!) stainless steel pouring edge to refine the one-of-a-kind American Press magic of watching water transform into coffee as you press to create a coffee (or tea!) brewing experience that’s as easy on the eyes as it is on the taste buds.

Call us at 206-767-6970 to find out more


The Everything Guide to Shopping for Knives

Starting with the chef’s knife. If you only have room for one blade in your life, make it this one.

By Nick Marino Photo by Bobby Doherty

The only knife you really need is shaped like a torpedo. It is 100 percent stainless steel, unspoiled by even a particle of plastic, but still made for just about any kitchen, anywhere. After consulting 25— chefs, restaurateurs, cookbook authors, James Beard nominees, and an iconic knife dealer — I can confidently say that if you’re going to buy one knife, it should be the Global G-2. It’s a chef’s knife, which means it’s an all-purpose tool in a category of five- to eight-inch blades that cover just about all of your chopping needs. You can spend less than $10 and more than $1,200 on a chef’s knife; this one costs $100. That price buys you something that feels like a piece of engineering in your hand, when it feels like anything at all.

To be clear, our panelists didn’t unanimously pick the Global G-2: Some cooks prefer heavier knives or shorter knives or knives that cost as much as a sofa. Actual chefs describe what they expect of their knives in a few ways. “Really, what you want is a knife that’s durable, that holds its edge a long time,”says restaurateur Tim Love, who owns several meat-centric restaurants in Texas, including Lonesome Dove Western Bistro in Austin and Fort Worth, and who likes Global’s products. Deb Perelman of Smitten Kitchen says almost the exact same thing: “My favorite knife is the Global G-2; it holds a sharp edge very well.” Other chefs more quickly refer to the size of the blade as the most essential quality: “If you’re using a knife constantly, you want it to feel comfortable,” adds Amanda Cohen, the chef-owner behind New York vegetarian restaurant Dirt Candy. “It should be your friend,” and your friend, Cohen says, won’t be too long or heavy for a petite chef.

Global G-2 Chef’s Knife 8” Global knives are made in Japan, in an explicit homage to samurai warriors. The G-2 has an unusual dimpled handle that feels like a bicycle grip. This same handle is hollow, which explains the knife’s mere 7.84 ounces. These attributes — samurai-inspired and hollow — mean the whole thing feels like it disappears into your hand when you use it. And when you’re done with it, it’s forgivingly easy to clean and handsome to display.

Nordic Museum Seattle Grand Opening

The grand opening of this unique new museum happens May 5th in Seattle’s Ballard Neighborhood. This is one of the top ten new museums to open in North America this year. Featuring artifacts from pre-history and Viking times to contemporary modern fashion, design and music this will focus on history and cultures of Nordic Countries: Sweden, Denmark, Norway, Finland and Iceland and how they influenced Seattle and the Pacific Northwest. Ballard was the primary settlement of Scandinavian fishermen and timber workers.


The museum features permanent exhibits as well as traveling and has a restaurant inside featuring Scandinavian food and drink such as open faced sandwiches.

The location of Seattle’s newest museum is at 2655 NW Market St., Seattle, WA 98107.


While in Ballard plan to visit nearby Chittenden Locks (Ballard Locks) the most popular tourist attraction in Seattle.