Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!
White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!
Hiroshi Nagashima is the Head Chef and Managing Director of the Honganji temple restaurant Shisui in Tsukiji, in central Tokyo, near Ginza. He is also the author or coauthor of 9 books in Japanese, including the food section of the Encyclopedia of Japaneses Culture, as well as two successful books on food carving in Japanese. He has received a number of top awards in Japan, including the country's second-highest food award, the National Culinary Master's Technique for Excellence Award.