Cutting board born in kitchen workshop in the smith town
It is a simple cutting board made by Tadafusa Kencho Studio in Sanjo City, Niigata Prefecture, which has grown as a smith town. Modest thickness of 2.7 cm and gentle design with horns.It is lightly familiar well with hands and easy to handle. This is L size, long side 45 cm. It is a size that can cut a lot of vegetables and large ingredients safely. You can choose from three sizes.S size
(30 × 18 × 2.7 cm)M size
(38 × 21 × 2.7 cm)L size
(45 × 21 × 2.7 cm) ※ Because it uses natural wood, wood grain, color, texture changes one by one. Also, due to handmade products some errors will occur in size. Please note. I hope you enjoy the merit of one thing.
Body and environment friendly This cutting board, patented technologyBorn by special heat treatment,We use environmentally friendly antibacterial carbonized wood.(Patent Acquired / Patent No. 4029427)
Antimicrobial carbonized wood is wood that was put in a state just before becoming charcoal by heat.Even when bacteria are attached, there is little moisture or nutrient that makes it nutrient, so bacteria can not reproduce and there is antibacterial action. Because it does not use chemical treatment, scientific paint, resin processing at all, it is environmentally friendly and also gentle to the body when discarded.It is a cutting board of natural antimicrobial which can be used with confidence. ※ Because of the nature of antibacterial carbonized wood, oil is easy to soak.You can prevent oil transfer by spreading kitchen paper, cutting with cutting board after cutting it with water etc.
Notes on using cutting board
· At the beginning, cutting cutting white ingredients etc. may result in cutting board color. There is no problem at all, but if you are concerned please use it after exposing it to water. At this time, if only one side is moistened it will cause the board to warp, so please be sure to wet both sides. · When cutting board is used, if it is sufficiently moistened with water, the smell of food ingredients and spots become difficult to penetrate into the chopping board, the cutting board lasts longer. Always damp both sides at this time. · When cutting foods with extremely strong odors such as garlic, you can clean cooking paper or milk carton on the chopping board, spread it up and cook it on top of it, you can prevent odor transfer to the chopping board.
Caring after use
After washing away the dirt, when it is finished use, please dry well and tidy up. If it is damp, it will cause mold. · Please do not use metal scrub etc. · If you apply hot water after use, drying will be quicker, but please be careful about handling hot water. · Sometimes hit it with sunlight in a well-ventilated place.
Size, color tone
Because natural wood is used, wood grain and color, texture differ one by one.Also, due to handmade products some errors will occur in size. Please note.I hope you enjoy the merit of one thing.
About knife studio TADAFUSA
Sanjo city Niigata prefecture has prospered as a smith town.It is said that the craftsmen of blacksmith's specialty was born around the middle of 1600. Kita kobo tadafusa which holds the workshop in the three articles.It sticks to the handmade with a heart that does not change from the foundation at the time of its foundation, of course for professional and home use,Soba Sticker knives, specialized knives such as fishing gear / harvesting knife etc are also made in various ways. Tadafusa's products adapt to modern life, making good use of the definite techniques of well-established long-established storesStyle not caught by Waza. It will color the kitchen and entertain your daily cuisine.
||45 × 21 × 2.7 (cm)
||Natural wood (spruce material)
|Country of origin
||Japan (Sanjo city, Niigata prefecture)