Parker Asahi Professional Cutting Boards - Black
Description
Experience the pinnacle of culinary craftsmanship with the Parker Asahi Professional Grade Cutting Boards, a harmonious blend of Japanese innovation and functional design. Revered as the top choice among cutting boards, these boards are not just a kitchen tool but a testament to your commitment to culinary excellence.
These just released new Black Color boards are an evolution on the previous tan version. They have the same great functionality, in a new stain resistant black color.
Crafted from superior antibacterial rubber, softer than traditional plastic or wood, these cutting boards offer unparalleled durability and hygiene. They are designed to protect your knife's edge, reducing the likelihood of damage and maintaining the pristine condition of your blades. This cutting board is chosen by many professional chefs for its hygienic properties, as the rubber material is resistant to mold and bacterial growth, ensuring a safe and clean cooking environment.
With dimensions available in three sizes - 50cm x 25cm x 2cm, 60cm x 30cm x 2cm, and 75cm x 33cm x 2cm - these cutting boards cater to a variety of kitchen needs, from small tasks to large-scale preparations. The rubber material is not only scratch-resistant and immune to deformation from boiling water but can also be efficiently cleaned with bleach for tougher stains. This ease of maintenance, combined with the quick-drying nature of the rubber, makes these boards a time-saving asset in any kitchen.
Aesthetically, the clean Black color of these boards evokes a spirit of modern efficiency. The robust rubber material ensures stability during use, reducing wobble and enhancing your cutting precision.
Handcrafted in Japan, each Parker Asahi Cutting Board embodies a legacy of quality and innovation. Once you experience the superior performance and longevity of a Parker Asahi cutting board, you will find no equal. Embrace the epitome of Japanese craftsmanship and elevate your culinary creations with these exceptional cutting boards.
Make it last.
- Rinse under cold water and scrub along the grain with a soft brush after each use
- Stand vertically to dry - never flat, never overnight in a sink
- Don't use soap - it strips the natural antibacterial oils hinoki is prized for
- Never dishwasher - one cycle and the wood splits
- Plane the surface flat when it warps; sand 220 then 400 to refresh stains
Before you buy.
Why hinoki and not maple / walnut?
Hinoki (Japanese cypress) is the traditional sushi-bar board. It's softer than maple, so it gives slightly under the edge - extending the life of the blade. Antibacterial oils in the wood resist mold even in a wet kitchen.
How do I season a new hinoki board?
Soak both sides in cold water for 30 minutes before first use - it stops blood and fat from staining the wood. After every use: rinse under cold water, scrub with a soft brush along the grain, stand vertically to dry. Don't use soap; it strips the natural oils.
Can I put it in the dishwasher?
Never. The heat will split the wood within one cycle, and the detergent kills the antibacterial properties hinoki is prized for.
What about end-grain vs. flat-grain?
End-grain boards are softer on the edge but heavier and pricier. Flat-grain is what every working sushi bar uses - lighter, easier to clean, easier to plane flat if it warps.
Will it stain?
Hinoki yellows slightly with use - the surface oxidises. To bring it back: plane the surface with a hand plane (a job for a craftsman) or sand with 220-grit and finish with 400. We do this service for boards bought from us, by mail, for cost.
