HASEGAWA FRK20-3926 Schneidebrett aus Verbundmaterial, 39 x 26 cm, schwarz
Artikelnummer: FPEL18-3926Detaillierte Produktbeschreibung
HASEGAWA FRK20-3926 Composite-Schneidebrett 39 × 26 cm schwarz
Japanisches Composite-Schneidebrett mit hartem Holzkern und weicherer Elastomer-Oberfläche. Schonend zur Messerschneide, stabil beim Schneiden, hygienisch, antibakteriell und für tägliche Lebensmittelvorbereitung geeignet.
Premium-Schneidebrett für scharfe japanische Messer und hygienische Lebensmittelvorbereitung
HASEGAWA FRK20-3926 is a composite cutting board measuring 390 × 260 × 18 mm in elegant black. It is designed for users who want to use quality kitchen and Japanese knives on a surface significantly gentler on the edge than glass, stone or ceramic.
The board uses a patented combination of a hard wooden core and elastomer outer layers. The hard core gives rigidity and resistance to deformation, while the softer surface cushions blade impact, helps prolong sharpness and keeps ingredients more stable.
The surface is antibacterial, has SIAA certification and meets food-contact requirements according to EU 10/2011, EC 1935/2004 and Japanese JP Food Sanitation Law.
The black finish looks modern and highlights light ingredients. The 39 × 26 cm size is ideal for everyday cooking and work with small and medium kitchen knives.
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The soft elastomer surface cushions blade contact and helps prolong the sharpness of quality kitchen and Japanese knives. |
The hard wooden core gives the board rigidity, strength and resistance to deformation. |
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The surface is antibacterial, meets strict Japanese hygiene standards and is suitable for safe food contact. |
The grippy surface helps keep ingredients in place so they move less and cuts are more precise. |
Gentle on Japanese knife edgesZertifizierte Hygiene für Lebensmittelkontakt
HASEGAWA places strong emphasis on kitchen hygiene. The board has an antibacterial surface, can be cleaned with suitable bleaching agents and complies with European and Japanese food-contact requirements.
| Zertifizierung / Norm | Bedeutung für Kunden |
|---|---|
| SIAA | Japanese mark for antibacterial surface treatment according to strict hygiene standards. |
| EU 10/2011 | European regulation for plastic materials and articles intended for food contact. |
| EC 1935/2004 | General European framework for materials and articles intended to come into contact with food. |
| JP Food Sanitation Law | Japanese hygiene requirements for products used in food preparation and processing. |
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Hygienevorteil von HASEGAWA Antibacterial surface, SIAA certification and approval under European and Japanese standards make this board a practical choice for meat, fish, sushi ingredients, vegetables and daily cooking. |
Warum ist HASEGAWA für scharfe Messer geeignet?
A quality cutting board has a major impact on edge life. Cutting on glass, stone, ceramic or an overly hard surface dulls the knife faster. HASEGAWA uses a softer outer layer that cushions blade contact and helps keep the edge sharp longer.
Owners of Japanese kitchen knives will appreciate this especially, because these knives are usually thinner, harder and sharper than ordinary universal knives.
| Eigenschaft | Nutzen in der Küche |
|---|---|
| Elastomer surface | Cushions blade contact with the board and helps keep knives sharp longer. |
| Wooden core | Gives the board rigidity and resistance to deformation. |
| Lower weight | The wood and elastomer combination reduces weight by about 30–50% compared with traditional wooden or plastic boards. |
| Antibacterial surface | Suitable for hygienic food preparation and easy maintenance. |
| Dishwasher safe | Makes cleaning easier after use, except for the lightweight NSF series. |
Technische Parameter
| Parameter | Wert |
|---|---|
| Product name | HASEGAWA FRK20-3926 composite cutting board 39 × 26 cm black |
| Product code | FPEL18-3926 |
| Brand | Hasegawa |
| Dimensions | 390 × 260 × 18 mm |
| Weight | 1.2 kg |
| Material | Wood-polymer composite, hard wooden core, elastomer surface |
| Colour | Black |
| EAN | 4994808022240 |
| Dishwasher | Yes, dishwasher safe |
| Operating temperature range | Approx. -30 °C to 90 °C |
| Certifications and standards | SIAA, EU 10/2011, EC 1935/2004, JP Food Sanitation Law |
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Für wen ist das Brett ideal? For owners of quality kitchen and Japanese knives who want a gentle cutting surface, antibacterial finish, easy maintenance and a modern board for daily food preparation. |
Verwendung in der Küche
Suitable for cutting vegetables, fruit, herbs, meat, fish, sushi ingredients, bread and cheese. It is especially useful with sharp knives where clean cuts, ingredient stability and gentle edge contact matter.
For better stability, place a non-slip mat, damp cloth or damp paper towel under the board.
Pflege und Wartung
After each use, wash carefully with mild detergent and dry thoroughly. Use both sides evenly so knife marks do not concentrate in one place.
Visible stains can be removed with suitable bleaching agents. Do not use ultraviolet light for disinfection. If the wooden core becomes visible, stop using the board.
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Hinweis Do not use the board for heavy cleaver chopping, breaking bones or impact work. Do not place hot pots, pans, heated cookware or freshly fried foods on it. Store away from fire and high heat. |
Temperaturbeständigkeit und Spülmaschine
The board can be used in a temperature range of approximately -30 °C to 90 °C. Dishwasher cleaning is possible, but always follow the manufacturer’s recommendations and avoid extreme or long-term heat exposure.
HASEGAWA vs. normales Holz- oder Kunststoffbrett
A wooden board is pleasant but needs more care. A plastic board is easy to clean but may be less gentle on the edge. HASEGAWA combines a strong wooden core, lower weight, gentle elastomer surface and hygienic maintenance.
| Bretttyp | Vorteil | Nachteil |
|---|---|---|
| Regular wood | Natural appearance, pleasant contact with the knife. | Requires careful maintenance and must not stand in water for long. |
| Regular plastic | Easy cleaning and accessible price. | May cut through faster and may not be as gentle on the edge. |
| HASEGAWA composite | Hard core, softer surface, lower weight, antibacterial finish and edge-friendly use. | Not intended for heavy bone chopping or cleaver work. |
Häufige Fragen zum HASEGAWA FRK20-3926
| Frage | Antwort |
|---|---|
| Is the HASEGAWA board suitable for Japanese knives? | Yes. The softer elastomer surface cushions edge contact and helps prolong the sharpness of harder kitchen and Japanese knives. |
| Does the HASEGAWA board have hygiene certifications? | Yes. HASEGAWA boards have SIAA certification and meet food-contact requirements under EU 10/2011, EC 1935/2004 and JP Food Sanitation Law. |
| Can the board be washed in a dishwasher? | Yes, the board is dishwasher safe. Always follow the manufacturer’s recommendation and temperature limits. |
| Is it suitable for cleaver chopping? | No. It is not intended for heavy chopping, breaking bones or hard impact work. |
| How can I prevent slipping? | Place a non-slip mat, damp cloth or damp paper towel under the board. |
| Why can light marks appear? | Cut marks can accumulate when one area is used intensively. Use both sides for even wear. |
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HASEGAWA eingeschränkte Garantie – 1 Jahr The limited warranty period is one year and starts on the day of purchase. It covers construction and material defects. Die eingeschränkte Garantie gilt nicht für:
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Zusätzliche Parameter
| Kategorie: | Küchen-Schneidebretter zum Schneiden, Portionieren und Servieren |
|---|---|
| Garantie: | 1 Jahr |
| Gewicht: | 1.2 kg |
| EAN: | 4994808022240 |
| Produktion: | Japan |
Japonská firma Hasegawa byla založena v roce 1955, původně se zaměřovala na výrobu lyží. Od roku 1992 se věnuje i produkci kuchyňských prkének a dalších nástrojů. Jejich speciální prkénka s dřevěným jádrem se rychle stala oblíbená jak v profesionálních, tak domácích kuchyních díky nízké hmotnosti, robustní konstrukci a jemnému povrchu šetrnému k ostří nožů.