This cutting board is not only durable, but it also will prolong the life of your knife blade. The pull-and-slice technique is the common way to slice food in Japanese cooking, which can often lead to chipped edges if using a hard cutting board. But this one is coated in layers of soft plastic that provides much better protection for your knives and protection for your fingers, since its non-slip. Plus, the material has strong antimicrobial propertiesone of the highest standards in Japanso it wont hold germs as much as a standard cutting board would between uses. Its wood core keeps the cutting board from warping from use. And since its not entirely made of wood, it’s much more lightweight to use.

[/description-break] Specifications [/title]Net Weight: 3.7 lbs
Dimensions: 17.3″ x 11.4″ x 0.8″
Materials: Wood, synthetic rubber (polypropylene elastomer)[/accordion] Care and Use [/title]Care: Dishwasher safe. This cutting board is and bleach-safe. The boards also need frequent rinsing to prevent staining because of the soft plastics. Do not use serrated knives on this cutting board as the teeth may damage the board.[/accordions-break]