Synthetic Rubber Chopping Board

Asahi Cookin’ Cut

「Asahi Cookin’ Cut」Features

A favorite of professional chefs
Why it continues to be popular amongprofessionals
What is「Asahi Cookin’ Cut」?
A favorite of professional chefs
This is Parker Asahi’s brand of first-in-Japan chopping boards developed
from synthetic rubber. For almost a half a century since sales werelaunched in 1965, it has been used by many professionals.

What is Parker Asahi’s synthetic
rubber chopping board?
Wood-like textureThis chopping board offers both excellent wood-like texture and sanitaryscratch-resistance.
It’s easy to wash and dries quickly to stay clean.

1234Bacteria/mold-resistant
Water rolls off well, and it dries quickly.
The low water absorbance prevents bacteria and mold fromgrowing, so it’s also sanitary.

Natural texture
It has just the right resilience, so the texture is good, making iteasier on knives.

Excellent durability
It’s scratch- and wear-resistant, so it’s economical, and it won’t
deteriorate or become deformed when disinfected with boilingwater.

High stability
It’s stable and has a good weight, and ingredients won’t slip offeasily.

5 Easy to use

It resists staining and transfer of odors.

1Comparison of Chopping Boards
We thought about the important functions required of a chopping board (sanitariness/texture). To
demonstrate those functions, we conducted a comparison between the「Asahi Cookin’ Cut forprofessional use」and a「Wooden chopping board」.
Sanitariness Scratch resistance, low water absorbency, quick drying
TextureHigh knife impact force absorbance, easy on knives

Chopping Board Durability Test
Parker Asahi chopping board durability tester (Patent no. 5216559)

50,000 cuts for approx. 17 hours straight
Chopping board cross section (80x)Asahi Cookin’ Cut

Cutting pressure: Approx. 0.2 MPa

Wooden chopping board (spruce)

You can see that「Asahi
Cookin’ Cut」is clearly more
scratch-resistant than wooden
chopping boards.

Depth (μm)

Blade edge (160x)

578

Asahi Cookin’ Cut

Depth (μm)

1534

Wooden chopping board (spruce)

The damage to knives from「Asahi
Cookin’ Cut」is roughly the sameas that from「Wooden choppingboards」.

Chopping Board Water Absorbency Test

Amount of water absorption

Asahi Cookin’ Cut

Wooden chopping board (spruce)

0.004g/cm2

0.065g/cm2

Test conditions/liquid used: Tap water Sample: 100 mm x 60 mm Soaking condition: Room temperature (23℃) x 3 days

Amount of water absorption (g/cm2) =Sample weight (after soaking) – sample weight (before soaking) (g)Total surface area (cm2)2

Product Lineup
For consumers (Household)For professional use (soft)

Quality chopping board used by professionals
made for household use.

Soft chopping board for cutting. Fits on top ofyour current chopping board and won’ t slip
when placed on stainless sinks.

For professional use (color)
Cleanliness and safety comes from using different
boards for different uses.
Color-coded chopping boards.
● Raw seafoodBlue● Raw meatPink● Raw vegetables

Green● Other (heated fish, meat, etc.)

Cream

For professional use
The feel of natural wood.
Truly sanitary chopping board used by many professionals.

For professional use (antibacterial)
Antibacterial treated for sanitariness.
Prevents bacteria from growing.

Hygienic Test Report

Antibacterial Test Report

Sanitariness

Antibacterial treatment

Passed “Specifications Test for

Antibacterial treatment can help increase theRubber Utensils, Containers andsafety of treated surfaces by controlling

Packaging” (Ministr y of Health,bacterial growth. However, food scraps andLabour and Welfare Notification No.

stains on chopping boards can reduce the370 of 1959).

effectiveness. Antibacterial treatment is not a
substitute for careful cleaning.

3

Test no.: Food No. C02853-1
Date of test: January 28, 2014
Tokyo Food Hygiene Association, Food Research Laboratory

Test no.: 20214059880-1
Date of test: December 26, 2014
Boken Quality Evaluation Institute, Osaka OfficeSize and Pricing Chart

For consumers (Household)No.

Standard size (mm)Standard weight(kg)
LengthWidth Thickness

M

380

210

13L

400

230

LL

420

250

For professional use (antibacterial)
No.

Standard size (mm)Standard weight(kg)
LengthWidth Thickness

1.1

G101

500

250

20

3.2

13

1.3

G102

500

330

20

4.2

13

1.5

G103

600

300

20

4.6

G104600

330

20

5.0

G105

750

330

206.3

G106900

300

206.8

For professional use (soft)

For professional use (color)

No.

Standard size (mm)Standard weight(kg)
LengthWidth Thickness

AK-1500

330

8

1.5

SC101

500

250

15

2.0

AK-26003308

1.8SC102

500

330

15

2.7

AK-3800

330

82.3SC103

600

300

152.9No.

Standard size (mm)Standard weight(kg)
LengthWidth Thickness

For professional use
No.
101
102
103
104
105
106
107
108

Standard size (mm)Standard weight(kg)
LengthWidth Thickness
2.4
15
500
250
3.2
20
3.2
15500
330
4.2
20
4.6
20600
300
6.8
30
3.8
15600
330
5.0
20
4.7
15750
330
6.3
20
6.8
20900
300
10.2
30
8.2
20900360
12.2
30
10.3
20
900
450
15.3
30

No.
109
110
111
112
113

Standard size (mm)Standard weight(kg)LengthWidth Thickness
6.3
15
1,000
330
8.4
20
7.1
15
1,000
370
9.4
20
7.7
15
1,000
400
10.1
20
9.6
15
1,000
500
12.7
20
19.1
15
1,000
1,000
25.3
20

114

1,200

450

20

13.7

115

1,200

600

20

18.2

116

1,500

600

20

22.8

If your desired size of professional used chopping board is not listed, contact us with your request.
*The printed colors may not match the actual product colors exactly.
*Specifications may be changed without notice to make improvements.

4Precautions for Use
Care and Cleaning● Wash well with a neutral detergent after use and allow to fully dry.

Bleach is effective for removing stubborn grime. We recommend
bleach that contains disinfectant.
(Use household bleach available in stores.)
Neutraldetergent● We recommend using a nylon brush for cleaning.
● Sandpaper can be used to remove stains. Polish with a cleanser at theend.

Precautions● May become deformed if placed near a flame or on top of heated potsand pans.
● Do not use or store at temperatures over 90°C or below -30°C.

(Professional chopping boards can withstand 130°C for up to 30
minutes. Household chopping boards can withstand 100°C but are notdishwasher safe and may become deformed if washed in a dishwasher.)● May become warped or deformed if weighted down for extended periodsof time at high temperatures. If that happens, heat the board to around
80°C, lay on a flat surface, place a heavy object on top and allow to cool. This will reduce the warping/deformation.
● If placed at an angle against something when storing, it may become deformed under its own weight. Stand it up
straight or place it sideways. Standing it lengthwise against a wall for storage can cause warping or deformation.
● Suitable for use in a UV sterilizing warehouse. May change colors when subjected to UV rays for extended periodsof time, but this does not affect quality.
● Do not soak in bleach for extended periods of time.
● If the chopping board is dirty, bacteria may grow even though it is antibacterial treated.

Warning

Please observe these precautions for your safety.
● Do not use for purposes other than as a chopping board. Also, use thechopping board on a flat surface.
● When sterilizing with hot water, use water that is under 90°C. When
doing so, place the board on a flat surface and be careful not to burnyourself. Do both sides to prevent warping.
● Do not store in places that are subject to heavy vibrations or aresloped. The board may fall out and cause an injury.
● Exercise caution when using frozen or other slippery foods. Using aknife on such foods can result in injuries.

5

QUESTION & ANSWER
Frequently Asked Questions

Q Where are the chopping boards made?

A We manufacture all our chopping boards at our own plant in Fukaya City, Saitama, Japan.
Q What are the chopping boards made out of?

A They are made out of synthetic rubber.

Q How many years can they be used?
do not specify the useful life because it varies greatly depending on frequency and conditions ofA We
use as well as care and maintenance. The estimate is around 10 years, but a certain sushi
restaurant used theirs for 40 years, and a household used theirs for more than 35 years.

Q What about the odor?
odor comes from the synthetic rubber material and wood chips the chopping board is made of.
A The
Our chopping boards have passed material and elution tests as part of food sanitation testing andare safe for use. The odor will dissipate with use. You can dry it in the shade or bleach it to reduce
the odor if it is too unpleasant.

Q How do I wash the chopping board?
a brush or scrubber with neutral detergent to clean off oily grime and other stains, and rinseA Usewell. Wipe off the water after washing and allow it to dry. This will help prevent mold and dark spots.
For stubborn grime, use kitchen bleach . Follow the instructions on the label of the bleach product.

Q Can I shave the surface of the chopping board if the stains will not come out?
can polish the surface with a commercially available abrasive and scrubber. You can also sand it
A You
down with #100 water-resistant sandpaper while running water over it. Afterward, use a cleanser(powder or liquid) and clean it off with the hard side of a sponge (non-woven nylon fabric) to restore it
to like-new condition.

Q Can I use a dishwasher or dish dryer?

The chopping board is made of synthetic rubber, so the high temperatures of the dishwasher orA No.
dish dryer will cause the board to soften, and if it is propped up at an angle, it may warp. This isespecially true near the air outlet, which becomes very hot, so do not use a dish dryer.

6http://www.parker-asahi.co.jp

Tokyo Sales Office

Parker Corp. Bldg. 2-22-1 Nihonbashi Ningyo-cho, Chuo-ku, Tokyo 103-0013

Tel: +81(3)5614-9395

Osaka Sales Office

8F Arche 240. 1-32-9 Higashimikuni, Yodogawa-ku, Osaka City, Osaka 532-0002

Tel: +81(6)7668-0007

Fukuoka Sales Office211-48 Kamiyamada, Kama City, Fukuoka 821-0012

Tel: +81(948)53-0332

Main Plant

15 Kitane, Fukaya City, Saitama 369-1242

Tel: +81(48)584-1111

Distributor

IP 18.09.00