Hasegawa Wood Core Polyethylene Light-Weight Cutting Board 600x300mm - Green - 23mm

The Hasegawa Wood Core Polyethylene Light-Weight Cutting Board offers a perfect blend of durability and convenience for your kitchen tasks. Its unique wood-core design makes it 30 percent lighter than traditional plastic cutting boards, enhancing ease of use without compromising strength. Sized at 600 by 300 millimeters with a thickness of 23 millimeters, this green cutting board is ideal for everyday meal preparation and food handling.

Designed to promote hygiene and safety, this cutting board is color-coded to help prevent cross contamination in your kitchen. It withstands sterilization through boiling water without deforming, making it highly durable and easy to maintain. Certified by the Society of International Sustaining Growth for Antimicrobial Articles, it significantly reduces bacterial presence, ensuring a cleaner cooking environment.

• Product Material: Wood Core Polyethylene

• Manufacturer: Hasegawa

• Made in: Japan

• Wood-core structure makes the board 30% lighter than conventional plastic cutting boards for easier handling.
• Available in 11 sizes and color-coded to prevent cross contamination in the kitchen.
• Resistant to deformation even after sterilization by boiling water, ensuring long-lasting durability.
• Tested and certified by the Society of International Sustaining Growth for Antimicrobial Articles (SIAA) to reduce surface bacteria to 1/10000 or less.
• Awarded the Good Design Award in 1992 for ecology-conscious product design.
• Heat resistant up to 90°C for 90 minutes, dishwasher safe, and safe for use with chlorine/oxygen bleach and ultraviolet light.

Use the cutting board on a stable surface to prepare various foods while avoiding cross contamination by using different color-coded boards for different food types. After use, clean the board thoroughly with warm soapy water or place it in the dishwasher for easy sanitation. Avoid cutting directly with excessively sharp or serrated knives that may damage the surface. Regularly inspect the board for deep cuts or grooves and replace if necessary to maintain food safety.

Clean the cutting board after each use with warm, soapy water or in the dishwasher for thorough sanitation. Avoid prolonged exposure to extreme heat beyond 90°C to prevent warping. Do not use abrasive cleaners or harsh chemicals that could damage the surface. Store the board in a dry, well-ventilated area to prevent moisture buildup and maintain its antimicrobial properties.