The Asahi rubber cutting board is the hardest cutting board offered by KORIN. Despite it's hardness, it is forgiving on sharp knife edges resulting in a longer lasting edge retention. It does not scratch easily, and very popular in sushi bars. New York City Health Departments have banned wooden cutting boards in commercial kitchens due to how wood absorbs water and forms bacteria. The Asahi rubber cutting boards resemble wood in color, texture and softness making them very aesthetically pleasing and useful in kitchens.Material:
Asahi (synthetic rubber)
Made in Japan
|TK-203-03-120 ||$499.00 ||$450 ||46.8"L x 16.5"W x 0.78H ||120W x 42D x 2H |
|TK-203-03-100 ||$389.00 ||$330 ||39"L x 15.74"W x 0.78"H ||100L x 40W x 2H |
|TK-203-03-75 ||$239.00 ||$199 ||29.25"L x 13"W x 0.78"H ||75L x 33W x 2H |
Highest Temp: 70°C or 158°F
- Lowest Temp: -30°C or -22°F
Exposure to extreme heat, boiling water and sterilizers may cause warping or softening.
Use bleach (approx. 20 minutes) to remove stubborn stains. Make sure to wash thoroughly afterward.
We recommend flipping the board everyday to allow for even wear.
Wooden cutting boards are currently banned by the NYC health department, therefore KORIN highly advises users to take sanitary precautions by considering cutting board materials.