Parker Asahi Professional cutting board

The favorite of professional sushi masters is finally available to you! Asahi Professional is a rubber cutting board that protects the knife edge and the chef while being highly resistant to bacteria and one of the most durable on the market.

Take care of the knife

• Solid and dense rubber provides good cut resistance while being gentle on the edge

Take care of the chef

• Shock-absorbing, comfortably low noise level
  
• Lies stably on the surface
• Quick and easy cleaning
• Minimal maintenance

Resistant to bacteria

• Dries quickly
• Minimal surface area and pores for dirt to adhere to
• The material prevents bacterial growth

Resistant to wear and tear

• Cut and scratch resistant material and surface

A favorite among pros in Japan

These are Parker Asahi's own cutting boards developed and launched in the mid-1960s, and have since been used by professionals in Japan since, and later by professionals around the world.

How to use your Parker Asahi!

• When you get it, wash it with a mild and neutral soap. Zalo and soft sponge work well.
• Feel free to use a neutral cooking oil to grease the plate, such as olive or rapeseed. It is not necessary but will make your Parker Asahi even easier to clean and even more resistant to stains. This can be repeated as desired.
• A few drops of water under the cutting board provide extra good and stable adhesion with a suction effect, but it is not needed due to the weight of the board itself.
• As with all cutting boards: rinse after use to prevent things from drying out
• Store vertically or horizontally, not at an angle as it can bend.
• If the cutting board has bent, heat it to about 80 degrees and lay it flat with weight on it until it cools down and holds its flat shape.
• Do not use a washing machine. Remove stains with warm water and a brush or sponge, or sandpaper. Bleach can be used if desired.

Do you want a different dimension than what we have available in the online store? Please contact us.