Traditional kitchen knives hand-forged by the greatest Japanese masters


Cutting Boards

Cutting Boards

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Dimensions: 410 mm (16 in) long / 230 mm (9 in) wide / 25 mm (1 in) thick / 1.4 kg (3 lb)
All chefs of traditional cuisine in Japan use ginkgo wood cutting boards.
These solid, durable boards have been known for centuries in Japan as best for precision cutting without damaging the blades of the knives you are using.
Our boards are all made in Japan in the Fukui area, renowned by all great Japanese chefs for its very high quality cutting boards.
Long and wide enough to handle food of any size, our cutting boards are also thick. A sign of high quality, thick ginkgo wood boards do not warp over time, and can be used for decades.
These cutting boards have two sides: one marked for use with fish, and the other for meat.

Use:
1) Dampen your board before using so that you do not damage your blade on the hard wood.
2) Wash it by hand, rinse it, and let it dry on a holder or on its side after each use.

Warning:
1) Never put it in the dishwasher
2) Never use an iron scrubber on it.


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Cutting Boards
FU-FU-PL-001

USD $82.67  / 1400g





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