The best cutting board used by professionals! Bring synthetic rubber cutting boards to your home kitchen! Asahi Cookin Cut HOME (M size)

Because it's a tool you use every day, it should be truly easy to use.

Cookin' Cut is a long-selling product that has been chosen by a wide range of food professionals, including Japanese and Western chefs and food wholesalers, for over half a century, and offers the ease of cutting, hygiene, and durability required in professional settings with simple maintenance.

This cutting board, approved by professionals, has been made into a size that is easy to use at home.

Commitment to quality - 7 points

1. Tasteless, odorless, and non-toxic: pure materials

We use domestically produced synthetic rubber that has passed the material and leaching tests required by the Food Sanitation Act.

It does not contain harmful plasticizers or heavy metals, so it is safe for people with allergies and families with small children.

2. Long-lasting, eco-friendly and economical

The excellent resilience of the elasticity protects the blade, and the surface is three times more scratch-resistant than wood.

It has a proven durability of approximately 10 years for home use, and even if the surface wears out, it can be "regenerated" using waterproof sandpaper or an abrasive brush.

3. The elasticity of the rubber makes it less susceptible to scratches

Each time the knife hits it, the rubber sinks slightly but quickly returns to its original shape.

Not only is it gentle on the cutting edge, but its structure also makes it less likely to cause deep scratches.

As a result, there are no valleys that can easily become a breeding ground for germs, making cleaning easier.

4. Groove depth is 0.58 mm even after 50,000 cuts

In rigorous durability tests, a wooden cutting board would suffer scratches as deep as 1.53 mm, but the Cookin Cut only suffered scratches as deep as 0.58 mm.

It achieves a high level of compatibility between the opposing properties of good blade feel and scratch resistance.

5. Nearly zero water absorption (0.004 g/㎡)

It has a low water absorption rate, about 1/15 that of wood, and repels moisture, odors, and bacteria.

Simply wash it after use and stand it up to dry quickly and keep it hygienic.

6. Heat resistant

Heat-resistant design that is resistant to deformation even when heated with boiling water (test value 100°C).

At home, we recommend disinfecting both sides at 90°C, which provides a high level of sterilization while preventing warping.

7. Overall "◎" in performance comparison

The pride of Made in Japan

All production is carried out at our Fukaya factory in Saitama.

Our ISO 9001 quality control and unique synthetic rubber compounding technology, which has been around since 1965, are the foundation of our unchanging reliability.

More than half a century since being selected as a professional

"It feels like you can use it to pound while cutting.

What's great about this restaurant is that no raw fish is left behind." -- Head chef of a Michelin-starred Japanese restaurant

"It drains well and dries quickly.

The blade feel is also perfect.

I've been using it for over 40 years." --Legendary Sushi Chef

"I fillet over 100 fish a day, and it's gentle on the knife and doesn't strain my wrists." -- Veteran seafood wholesaler

Recommended for:

For those who want to use high-quality knives for a long time

The soft feel of the blade, similar to that of wood, and the resilience of rubber reduce chipping and help maintain the sharpness for longer.

For those who want to keep their kitchen clean at all times

The quick-drying design does not leave any moisture behind, and the surface can be easily polished to regenerate, significantly reducing the risk of bacteria and mold.

For families who make baby food and snacks for small children

We use domestically produced synthetic rubber that has been officially tested to be tasteless, odorless, and non-toxic, so it can be used safely even by sensitive generations.

Care Instructions

Before Use

Lightly wet the underside of the cutting board and wipe off any excess water before use.

It is less likely to stain, get dirty, or get smelly.

After cutting oily or greasy foods, rinse with a mild dishwashing detergent as soon as possible.

Daily Care

- Soak a sponge in neutral detergent and wash the front, back, and sides thoroughly.

- Wipe off the water and stand it up to dry (you can also dry it flat).

- For stubborn stains, it is effective to use kitchen bleach or cleanser in combination.

When you are concerned about spots and scars

- While pouring water over the surface, polish it using a commercially available cutting board sharpener or waterproof sandpaper (approximately #100).

- Polishing in the lengthwise direction will make the polishing marks less noticeable and will restore the anti-slip effect.

Handling Precautions

- Placing it near a flame or on a hot pot may cause it to deform or warp.

- Do not leave the product leaning at an angle for long periods of time.

-Store upright or flat.

・Not dishwasher or dryer safe.

- High temperature washing and drying may cause the product to soften and warp.

- Prolonged exposure to direct sunlight or soaking in bleach may cause discoloration over time.

- If you use only one side of the product excessively, it will be more likely to warp.

- Use both sides in a balanced manner.

- Variations in color and small white grains or black spots may be seen on the surface, but these are due to the raw materials and do not affect the quality.

- If detergent is left behind, bacteria may grow.

- Rinse thoroughly and dry.

[Related blog posts]
Even a Michelin three-star sushi chef has acknowledged it! Why the ultimate cutting board used by professionals for 50 years will change your kitchen