This cutting board is not only durable, but it also will prolong the life of your knife blade. The “pull and slice” technique is the common way to slice food in Japanese cooking, which can often lead to chipped edges if using a hard cutting board. But this one is coated in layers of soft plastic that provides much better protection for your knives and protection for your fingers, since it’s non-slip. Plus, the material has strong antimicrobial properties—one of the highest standards in Japan—so it won’t hold germs as much as a standard cutting board would between uses. It’s wood core keeps the cutting board from warping from use and high-temperature dishwashing. And since it’s not entirely made of wood, it much more light weight to use.
Net Weight: 3.7 lbs
Dimensions: 17.3" x 11.4" x 0.8"
Materials: Wood, synthetic rubber (polypropylene elastomer)
Care: This cutting board is dishwasher safe and bleach safe. The boards also need frequent rinsing to prevent staining because of the soft plastics. Do not use serrated knives on this cutting board as the teeth may damage the board.
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