Japanese Kama-asa Cutting Board: A Chef's Review on Knife Preservation and Safety

In a recent online video, chef Musashi and Jasmine shared insights into their preferred kitchen tool: the Kama-asa elastic cutting board from Japan. Addressing a common query from their followers, Musashi explained the unique properties of the dark grey board, emphasizing its softer material compared to traditional plastic or wood. "It's definitely softer than a plastic or wood cutting board, so it's not going to wear down your knives as fast," Musashi stated. He also highlighted a concern with their previous plastic boards, noting that plastic particles were scraping off into their food, a "really disgusting and sketchy" issue. The couple demonstrated a special pink eraser-like tool used to maintain the board's surface, smoothing out any scruffy edges. They also noted the board's bleach-friendly nature, ensuring durability and cleanliness. Jasmine added that the board's color seamlessly matches their kitchen counter. Musashi ordered the large-sized boards directly from Japan, and Jasmine advised viewers that the current weak Yen makes it a favorable time for international orders.

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🟧 My fancy cutting board journey

Upgrading from plain plastic to Japanese acetate.