Kyokushou Hinoki Cutting Board Thin Light 38cm 38241.3cm Wooden Cypress Made Japan

Product Description Is the hinoki cutting board made from a single piece? No, it is not made from a single piece. If a cutting board were made from a single piece of wood, due to the nature of the wood, warping, cracking, and twisting can easily occur, making it difficult to handle during everyday use. This product adopts a structure that considers the wood grain and is laminated in the width direction, resulting in a configuration that is less prone to deformation. What type of adhesive is used? For the lamination of the cutting board, a water-based polymer isocyanate adhesive is used. This adhesive complies with food sanitation laws and is commonly used in woodworking products. The adhesive layer is internal and does not come into direct contact during cooking. What is the weight in grams? The weight is not constant. Since natural wood is used, there may be individual differences in wood grain and density even among products of the same size, resulting in a variation of about 50 grams. Therefore, a standard weight is not specified. Will black stains or mold occur? Due to the characteristics of natural wood, black stains may occur depending on the usage environment and storage conditions. Washing after use, wiping off moisture, and drying it upright can help reduce their occurrence. It is recommended to store in a well-ventilated area. What about the impact on knives and scratches during use? Hinoki has a moderate elasticity, and the feel when the knife blade makes contact tends to be soft. While knife marks may appear with use, this is a characteristic of natural wood cutting boards and is within the normal range of use. [Size] Approximately 38cm x 24cm x Thickness 1.3cm [Material] Main body: Hinoki [Made in Japan] [Wooden] [Features] - Lightweight and easy-to-use thin hinoki cutting board. - Features "warp prevention processing" to minimize warping. [Care] - After use, promptly wash off dirt and dry well before storing. - Pouring water at the beginning of washing can cause proteins from fish or meat remaining on the board to solidify, making odors more likely to linger. - When washing, use a soft sponge with dish detergent or a natural fiber scrubber. Using metal scrubbers may cause scratches. - Using bleach can react with the wood components and cause black or brown stains. Always dilute kitchen bleach according to the instructions. Test in an inconspicuous area before use