The Bronto Red Roman is not for the faint of heart. Its rough blade, dark handle and decent weight will automatically turn any cooking job into a medieval feast. The model is similar to a standard Chef’s knife. The unintended advantage of the irregular blade is that it has a great food release when slicing veggies or meat.
The Roman Oak which we use for the handle of our knives is a story on it’s own… This wood has been used by the Romans to make water wells around 2000 years ago! It has recently been discovered in Veldhoven, a village in the south of the Netherlands. During archaeological excavations over 40 wells were found, ranging from the Iron Age, to the Roman era and the Middle Ages. Through our connections we were lucky enough to get our hands on some beautiful pieces of this Roman Oak. Over time the wood has totally become black from being in the acidic ground for so long.
As this is a carbon steel, the blade will form a slight patina over time. This is normal and is actually the mark of a beautifully used knife. Please note, however, that a carbon knife does require more maintenance than its stainless steel counterpart, mainly that it must be washed or wiped clean shortly after each use to prevent unwanted rust or stains.