Built for Sushi and Sashimi Precision
The soft give of the rubber surface absorbs impact on delicate cuts, making this board a favorite among itamae and prep cooks running fish, produce, and garnish stations side by side during service.
Durable, Antibacterial Construction
Polyethylene edge trim resists chipping and staining, and the board is fully dishwasher and bleach safe, holding up to SF Bay Area restaurant sanitation routines and daily service volume.
Care Notes
- Rinse promptly after acidic or oily prep to prevent staining
- Keep surface temperature between 22°F below zero and 194°F
