Parker ASAHI CC-SC102 Synthetic Cutting Board, 500x330x15 mm, Beige
Code: NE03305Product detailed description
Parker ASAHI CC-SC102 synthetic cutting board 500 × 330 × 15 mm
Professional Japanese cutting board with a wood-like texture. Gentle on knife edges, hygienic, easy to wash and suitable for everyday cutting of meat, fish, vegetables, fruit and herbs.
Japanese Parker ASAHI cutting board for clean and comfortable cutting
The Parker ASAHI CC-SC102 synthetic cutting board 500 × 330 × 15 mm is a professional Japanese board designed for comfortable, hygienic and knife-friendly work. Thanks to its special wood-like texture, it offers a pleasant cutting feel and helps protect knife edges from unnecessary wear.
The board is suitable for everyday preparation of meat, fish, vegetables, fruit, herbs and other ingredients. Low water absorption helps limit bacteria and mould growth, the surface is easy to clean with water and mild detergent, and the board dries quickly.
The 500 × 330 × 15 mm size offers enough work surface for home and professional kitchens. The beige colour looks clean and neutral, and the board does not transfer odours or change the appearance of food.
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Gentle on edges
The wood-like textured surface feels pleasant during cutting and helps protect knife edges.
Hygienic use
Low water absorption helps limit bacteria and mould growth.
Easy maintenance
After use, wash with mild detergent, rinse and dry thoroughly.
Made in Japan
Parker ASAHI cutting board is a Japanese product for demanding home and professional use.
Product parameters
| Parameter | Value |
|---|---|
| Product name | Parker ASAHI CC-SC102 synthetic cutting board 500 × 330 × 15 mm beige |
| Product code | NE03305 |
| EAN | 4523512000468 |
| Brand | PARKER ASAHI |
| Price | 3 949 Kč |
| Current status | In stock |
| Product type | Synthetic cutting board / kitchen board |
| Model | CC-SC102 |
| Dimensions | 500 × 330 × 15 mm |
| Colour | Beige |
| Surface | Wood-like texture with incorporated wood powder |
| Properties | Gentle on knife edges, hygienic, easy to wash, resistant to scratches and abrasion |
| Temperature range of use | -30 °C to 90 °C, briefly up to 130 °C |
| Sterilisation | Can be sterilised with boiling water up to 90 °C |
| Category | Composite material cutting boards |
| Made in | Japan |
| Warranty | 2 years |
Why choose Parker ASAHI CC-SC102?
A quality cutting board is almost as important for knife sharpness as the knife itself. A surface that is too hard, such as glass, stone or ceramic, can dull the edge quickly. The Parker ASAHI board is designed to provide a stable work surface while being gentler on knife edges than unsuitable hard surfaces.
The wood-textured surface feels pleasant during cutting and helps create a more natural contact between blade and board. Thanks to low water absorption, the board is easy to keep clean and dries quickly, which is important for everyday kitchen use.
| Advantage | What it means in practice | Why it matters |
|---|---|---|
| Edge friendliness | A pleasant cutting surface reduces unnecessary stress on the edge. | Knives keep good cutting performance for longer. |
| Low water absorption | The board absorbs less water and dries faster. | Helps limit bacteria and mould growth. |
| Easy cleaning | Water, mild detergent and thorough drying are enough. | Suitable for everyday home and professional use. |
| Abrasion resistance | The board is designed for regular cutting. | Longer service life with correct use and even use of both sides. |
Important usage notice
Do not use the board for heavy chopping, demanding work, cleaver work, frozen or very hard ingredients. Do not place hot pots, pans or freshly fried food on it. Store and use the board away from fire and heat sources.
What is the board suitable for?
| Use | Why it fits | Recommendation |
|---|---|---|
| Vegetables and herbs | The large work surface allows comfortable cutting of larger amounts of ingredients. | Use a sharp knife and alternate working areas evenly. |
| Boneless meat | The board provides a stable surface for portioning and slicing meat. | Wash immediately after use with mild detergent and dry. |
| Fish | Low water absorption and neutral surface make cleaning easier after working with fish. | Wash thoroughly after cutting, dry and do not leave wet for a long time. |
| Fruit and everyday preparation | The surface does not transfer odours or change the appearance of food. | Suitable for everyday home use. |
Use and care
To keep the board looking good, hygienic and long-lasting, clean it correctly after every use. Do not let food residues, juices or colouring ingredients dry on the surface.
- Wash after use: wash the board thoroughly with mild detergent.
- Dry thoroughly: after washing, dry it and let it air dry.
- Alternate sides: use both sides evenly to avoid excessive wear in one area.
- No heavy chopping: do not use the board for heavy chopping or other demanding work.
- No UV disinfection: do not use ultraviolet light for disinfection, as it may cause permanent discolouration.
- No hot cookware: do not place hot pots, pans or cookware on the board.
- Away from heat sources: store away from fire and strong heat sources to prevent deformation.
- Food only: use exclusively as a cutting board for food.
Tip for longer service life
Do not cut in the same place all the time. Rotate the board continuously, alternate both sides and use the whole working surface. This reduces local wear and visible edge marks.
Temperature resistance and disinfection
The Parker ASAHI CC-SC102 board is intended for use in a temperature range of -30 °C to 90 °C, briefly up to 130 °C. It can be sterilised with boiling water up to 90 °C, which is practical for deeper hygienic maintenance.
Still, do not place hot pots, pans, freshly fried food on the board or expose it to high heat for long periods. Excessive heat may cause deformation or colour change.
What to combine the board with?
A quality cutting board works best with a well-sharpened knife. A sharp knife crushes ingredients less, is easier to control and, with correct use, does not unnecessarily stress the board surface.
| Related product / category | Why it makes sense with the board |
|---|---|
| Kitchen knives | A quality board and a sharp knife are the basis of comfortable cutting. |
| Sharpening stones | A well-maintained edge cuts better and puts less stress on the board surface. |
| Composite material cutting boards | A category for comparing other synthetic and composite cutting boards. |
Need advice choosing a board or knife?
We will be happy to advise whether to choose a synthetic, composite or wooden cutting board and how to combine it correctly with your knives. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about the Parker ASAHI CC-SC102 cutting board
1. What are the board dimensions?
The board dimensions are 500 × 330 × 15 mm.
2. Is the board gentle on knife edges?
Yes. The wood-like textured surface feels pleasant during cutting and helps protect knife edges.
3. What is the board surface made like?
The surface has a wood-like texture with incorporated wood powder.
4. Is the board suitable for professional kitchens?
Yes. Parker ASAHI is a professional Japanese cutting board suitable for demanding home and professional use.
5. How is the board cleaned?
After use, wash it with mild detergent, rinse and dry thoroughly.
6. Can the board be sterilised with boiling water?
Yes, the board can be sterilised with boiling water up to 90 °C.
7. Can hot pots or pans be placed on the board?
No. Do not place hot pots, pans, cookware or freshly fried food on the board.
8. Is it suitable for heavy chopping?
No. Do not use the board for heavy chopping or other demanding work.
9. How can I extend the board’s service life?
Use both sides evenly, do not cut in the same place all the time, clean after use and store away from heat sources.
10. Where is the board made?
The board is made in Japan.
Additional parameters
| Category: | kitchen cutting boards made of composite material |
|---|---|
| Warranty: | 2 years |
| Weight: | 2.7 kg |
| EAN: | 4523512000468 |
| production: | Japan |