Category: 包丁
The contrasting grains on this board are gorgeous—it's almost too pretty to use. But the juice groove is a lifesaver when carving a roast, and I've noticed way fewer knife marks than on my old bamboo board.
I've been using it daily for a week and the juice groove is a game-changer for carving roasts. The board barely shows any scratches, even after heavy chopping sessions.
The walnut grain is even more striking in person, and after a week of heavy chopping, I barely see any knife marks on the surface. That double-sided design with the juice groove on one side is genuinely handy for carving meat or slicing fruit without a mess.
