Parker Asahi Professional Cutting Boards - Tan
Description
Parker Asahi Professional Cutting Boards - Tan
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 are not just kitchen tools - they're a testament to your commitment to culinary excellence.
Why Professional Chefs Choose Parker Asahi
- Superior Antibacterial Rubber: Softer than traditional plastic or wood, offering unparalleled durability and hygiene.
- Edge-Protecting: Engineered to protect your knife's edge, reducing the likelihood of damage and maintaining the pristine condition of your blades.
- Resistant to Mold & Bacteria: The rubber material is naturally resistant to microbial growth, ensuring a safe and clean cooking environment.
- Made in Japan: The choice of professional sushi chefs worldwide.
Available Sizes (Tan)
- 50 × 25 cm - PA50x25
- 60 × 33 cm - PA60x33
- 75 × 33 cm - PA75x33
The investment in a Parker Asahi cutting board pays itself back in extended knife life and years of reliable service on the sushi counter.
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.
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