Long before synthetic rubber cutting boards became familiar in professional kitchens, a Japanese manufacturer was already exploring how the qualities valued in a traditional wooden cutting board could be recreated through modern material technology.

Parker Asahi traces this heritage to the former Asahi Rubber era. In 1965, the company developed and introduced Japan's first cutting board made from synthetic rubber — the beginning of what would become the Asahi Cookin' Cut series.

For more than half a century, these boards have continued to serve professional kitchens in Japan.

The idea behind them is remarkably simple: a cutting board should not merely provide a surface on which to cut. It should work together with the knife.

Parker Asahi's synthetic rubber provides a carefully balanced resilience beneath the blade, creating a cutting feel closer to wood than conventional hard plastic boards. The material is designed to be gentle on fine knife edges while remaining highly resistant to cuts and wear. Its low water absorption and quick-drying characteristics also help maintain a clean working surface — an important consideration in professional kitchens where the same board may be used continuously throughout the day.

This balance between blade feel, durability, stability and hygiene is one of the reasons Asahi cutting boards have remained a familiar tool among Japanese culinary professionals since their introduction in 1965.

Their reputation has also travelled far beyond Japan. Today, Parker Asahi professional cutting boards can be found in specialist Japanese knife and culinary stores around the world, where they are increasingly appreciated by chefs who work with finely sharpened Japanese knives.

Among the most distinguished names associated with the Asahi Professional Series is Sukiyabashi Jiro in Ginza, Tokyo, the celebrated sushi restaurant of master sushi craftsman Jiro Ono. Specialist Japanese knife retailers have documented the use of the Asahi Professional Series at Sukiyabashi Jiro — a kitchen where precision, consistency and respect for the knife are fundamental to the craft.

For YAMANI, this history is particularly meaningful.

A fine Japanese knife does not work alone. Every cut ends with the edge meeting the cutting board, and the character of that surface influences not only the feeling of the cut, but also the condition and longevity of the edge.

For generations, Japanese cooks have understood the importance of choosing the right surface beneath the knife. Parker Asahi represents a modern continuation of that thinking: combining Japan's long-established respect for the cutting tool with material technology developed for the demands of the professional kitchen.

From its beginnings in the Asahi Rubber era to professional kitchens in Japan and abroad today, Asahi Cookin' Cut has been refined through more than sixty years of continuous use.

It is not simply an alternative to a wooden cutting board.

It is a Japanese professional tool developed around the relationship between the knife, the hand, and the surface beneath them.

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Asahi Cookin' Cut

Asahi Cookin' Cut is a professional synthetic rubber cutting board made in Japan.

Its resilient surface provides a comfortable cutting feel while being gentle on knife edges. The material also offers good durability, low water absorption and resistance to stains and odors.

It is designed for professional food preparation, including sushi, Japanese cuisine, seafood, meat and vegetables.

Key Features

• Made in Japan
• Since 1965
• Synthetic rubber & wood powder composite construction
• Gentle on knife edges
• Durable and scratch-resistant
• Low water absorption
• Easy to clean and maintain

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