[Product Description]
- This elastomer cutting board combines the best of both wood and plastic.
- Based on customer feedback, we've made it even easier to use! We've made it lighter by reducing the thickness from our previous model. Thickness: From approximately 8.5mm to approximately 5mm. Weight: From approximately 900g to approximately 530g.
- It's just the right thickness for easy handling. Its smooth texture makes cleaning a breeze.
- Holes have been sealed to eliminate dead space, making it even easier to use.
- Cut and serve at the table. Perfect for special occasions when entertaining.
- The soft blade prevents food from slipping, allowing the blade to penetrate firmly, making it easy to slice even tough ingredients like meat, fish, and pumpkin.
・Compared to rectangular cutting boards, this board has a larger surface area and depth, allowing for more spacious use! You can leave cut ingredients on the board while you cut other ingredients, which means less washing up!
・The kamaboko-shaped cutting board has a deliberately flat front, allowing the board to fit snugly against the kitchen countertop, allowing you to cook close at hand.
・It has an antibacterial coating, so you can use it safely for everyday meal preparation. It drains well and is odor-resistant, making it hygienic!
・It is heat-resistant up to 130°C, so it can be washed in the dishwasher. However, some sizes may not fit in your dishwasher.
*Please avoid high temperatures or prolonged heating.
*Can be disinfected with boiling water or cleaned with bleach. When using bleach, use the recommended amount and rinse thoroughly.
This cutting board is made of heat-resistant elastomer material, offering a soft, resilient feel. Its kamaboko shape makes efficient use of counter space. It's convenient because you can place your chopped ingredients on it, reducing the amount of dishes you have to wash! Dimensions: Approx. 35cm W x 29cm D x 0.5cm H. Dishwasher safe, can be sterilized with boiling water, has an antibacterial coating, and can be used with bleach.
