Synthetic Cutting Board Profi Parker ASAHI SC102 500x330x15 mm Blue
Code: NE03307Product detailed description
Parker ASAHI SC102 blue synthetic cutting board 500 × 330 × 15 mm
Professional Japanese cutting board made from special synthetic rubber with wood powder. Gentle on knife edges, hygienic, durable and suitable for everyday home and professional use.
Professional Parker ASAHI cutting board for precise and clean cutting
The Parker ASAHI SC102 blue synthetic cutting board 500 × 330 × 15 mm is a professional Japanese board designed for comfortable, hygienic and knife-friendly work with kitchen knives.
The board is made from special synthetic rubber with wood powder. This material combines elasticity, durability and a pleasant cutting feel. The wood-like, non-slip surface helps protect knife edges and supports precise everyday ingredient preparation.
The 500 × 330 × 15 mm size provides enough work surface for meat, fish, vegetables, fruit and herbs. The blue colour is practical for colour-coded work areas in professional kitchens and also looks clean in home use.
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Gentle on knife edges
The resilient surface with wood powder absorbs blade contact and helps keep knives sharp for longer.
Hygienic use
Low water absorption helps limit bacteria and mould growth and makes daily maintenance easier.
Durable and stable
The 2700 g weight and 15 mm thickness give the board a solid feel on the worktop.
Made in Japan
Parker ASAHI has made cutting boards since 1965 and is a proven Japanese producer for home and professional kitchens.
Product parameters
| Parameter | Value |
|---|---|
| Product name | Parker ASAHI SC102 blue synthetic cutting board 500×330×15 mm |
| Product code | NE03307 |
| EAN | 4523512000482 |
| Brand | PARKER ASAHI |
| Price | 3 949 Kč |
| Current status | In stock |
| Model | SC102 |
| Dimensions | 500 × 330 × 15 mm |
| Colour | Blue |
| Weight | 2700 g / 2,7 kg |
| Material | Special synthetic rubber with wood powder |
| Surface | Wood texture with incorporated wood powder |
| Properties | Gentle on knife edges, hygienic, scratch and abrasion resistant, fast drying |
| Temperature range of use | -30 °C to 90 °C, briefly up to 130 °C |
| Dishwasher | Not suitable for dishwasher use |
| Category | Composite material cutting boards |
| Made in | Japan |
| Warranty | 2 years |
Why choose Parker ASAHI 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. Parker ASAHI is designed to provide a stable work surface while being gentler on knife edges than unsuitable hard surfaces.
The wood-like surface feels pleasant when cutting, is not slippery and helps create a more natural contact between blade and board. Thanks to low water absorption, the board is easy to keep clean, dries quickly and is suitable for frequent home and professional use.
| Advantage | What it means in practice | Why it matters |
|---|---|---|
| Edge friendliness | A more resilient 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 operation. |
| 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, chopping bones, cleaver work, frozen or very hard foods. Do not place hot pots, pans or freshly fried food on it. Store and use the board away from direct fire and heat sources.
What is the blue board suitable for?
| Use | Why it fits | Recommendation |
|---|---|---|
| Fish and seafood | Blue boards are often used in professional colour-coding systems for easier work-area distinction. | After working with fish, wash immediately with mild detergent and dry thoroughly. |
| 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. | Do not use it for bones, frozen or very hard foods. |
| Professional operation | Durability, stability and easy cleaning are suitable for frequent use. | Regular cleaning, drying and even use of both sides are recommended. |
Use and care
To keep the board looking good, hygienic and long-lasting, clean it correctly after every use. Do not allow food residues, juices or colouring ingredients to dry on the surface.
- Wash after use with mild detergent.
- Dry thoroughly after washing and let it air dry.
- Use both sides evenly to avoid excessive wear in one area.
- Do not use the board for heavy chopping, bone chopping or other demanding work.
- Do not use ultraviolet light for disinfection, as it may cause permanent discolouration.
- Visible stains can be removed with suitable bleaching agents according to the manufacturer’s recommendation.
- Do not place hot pots, pans or cookware on the board.
- Store away from fire and strong heat sources to prevent deformation.
- 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 SC102 board is intended for use in a temperature range of -30 °C to 90 °C, briefly up to 130 °C. For normal maintenance, wash it with water and mild detergent and then dry thoroughly.
Do not place hot pots, pans or freshly fried food on the board and do not expose it to high heat for long periods. At high temperatures the material may absorb oil or fat, which can cause colour change or staining.
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 does not unnecessarily stress the board surface when used correctly.
| Related product / category | Why it makes sense with the board | |
|---|---|---|
| Kitchen knives | /kuchynske-noze/ | A quality board and a sharp knife are the basis of comfortable cutting. |
| Sharpening stones | /brusne-kameny-3/ | A well-maintained edge cuts better and puts less stress on the board surface. |
| Composite material cutting boards | /kuchynska-prkenka-z-kompozitniho-materialu/ | 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 blue Parker ASAHI SC102 cutting board
1. What are the board dimensions?
The board dimensions are 500 × 330 × 15 mm.
2. What colour is the board?
The board is blue.
3. What material is it made from?
It is made from special synthetic rubber with wood powder.
4. Is the board gentle on knife edges?
Yes. The wood-like surface feels pleasant when cutting and helps protect knife edges.
5. Is the board suitable for professional kitchens?
Yes. Parker ASAHI is suitable for home and professional kitchens and regular use.
6. How is the board cleaned?
After use, wash it with mild detergent, rinse and dry thoroughly.
7. What temperature range can it be used in?
The board can be used from -30 °C to 90 °C, briefly up to 130 °C.
8. 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.
9. Is it suitable for heavy chopping?
No. Do not use the board for heavy chopping, bone chopping or other demanding work.
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: | 4523512000482 |
| production: | Japan |