What is a Parker Asahi cutting board?
Parker Asahi cutting boards are made in Japan from a soft composite material that sits somewhere between wood and plastic in feel. The surface has a slight give, which absorbs the impact of each cut rather than pushing back against the blade. That matters most with Japanese knives, which are ground to thin, acute angles that hard plastic or glass surfaces will damage over time. The boards have earned a following among professional chefs and home cooks who take their knives seriously.
Why knife enthusiasts prefer soft composite boards
Japanese knives are typically ground to much thinner angles than Western ones. Using a gyuto or santoku on a glass, ceramic, or cheap plastic board dulls the edge faster than the actual cutting does. A soft composite surface reduces the force transferred back into the bevel on each stroke, so the edge lasts longer between sharpenings. Parker Asahi boards are also non-porous, so they resist warping, clean up easily, and never need oiling. They will not split or crack with regular washing. If you spend time keeping a knife sharp, the board is not a detail you can ignore.
Pairing the right knife with a quality cutting board
A board this considered deserves knives to match. If you are building a kitchen setup around edge retention, our all-rounder Japanese chef knives are a good place to start. For everyday prep work, the 151 to 179mm range covers most gyuto and santoku options, while the 210 to 240mm category suits those who want more length for larger tasks. If you are just starting out, our Japanese knives under £100 collection has solid options that still reward a good board.
Complete your kitchen setup
A cutting board is one part of the picture. Keeping knives sharp and properly stored matters just as much as what you cut on. Our best-selling accessories include whetstones, knife guards, and storage solutions. Browse the full cutting boards collection to find what suits your workflow, or pair a board with a knife from our complete knives range.
