預購大約需時4－5星期。商品到貨後，我們將盡快安排出貨。
The pre-order takes approximately 4 to 5 weeks. Once the item arrives, we will arrange shipment as soon as possible.
綜合一眾料理人的心聲；使用木製砧板的人主要抱怨「發霉」「收納不便」「重量過重」，而使用樹脂砧板的人則不滿「砧板易變形」「刀刃磨損感」「尺寸不合適」。超過六成的人為了彌補這些問題，會使用多塊砧板分別應用。此外，超過八成的人普遍感到食材容易從砧板範圍內掉落非常困擾。在尋找解決方案時，找到製作裁切墊（カッターマット）的新技術。
這種由三層結構組成的砧板，薄而堅固，且刀刃與砧板的接觸感舒適。採用特別抗菌材質，質輕且方便收納。最特別的是它可摺疊設計，展開後又能夠大幅增加表面面積，使食材不容易從砧板上掉落。這款砧板結合料理人的實際需求，解決了一般木製與樹脂製砧板的各種問題，兼顧了耐用性、實用性和衛生度，並且透過摺疊功能大大提升了空間利用率與處理生熟食材的便利性。
Based on feedback from many cooks, wooden cutting boards are often criticized for mold, storage difficulty, and heaviness, while resin boards face issues like deformation, blade dullness, and unsuitable sizes. Over 60% use multiple boards to compensate, and more than 80% find food slipping off boards troublesome.
A new cutting mat with a three-layer structure has emerged: thin yet durable, comfortable for blades, made of antimicrobial material, lightweight, and easy to store. Its unique foldable design expands the surface area during use, preventing food from falling off. This board addresses common problems of wood and resin boards, enhancing durability, practicality, hygiene, and space efficiency, especially for handling raw and cooked foods.
多くの料理人の声によると、木製まな板は「カビ」「収納の不便さ」「重量」が問題視され、樹脂まな板は「変形」「刃こぼれ」「サイズ不適合」が不満点です。60％以上は複数のまな板を使い分け、80％以上が食材が落ちることに困っています。
新しい三層構造のカッターマットは、薄くて丈夫、刃あたりが良く、抗菌素材を使い軽量で収納も簡単。折りたたみ式で広げると表面積が増え、食材の落下を防ぎます。木製・樹脂製の問題を解決し、耐久性・実用性・衛生面を兼ね備え、生・熟食材の扱いやすさと省スペース化を実現しました。
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Material:
Polypropylene, Elastomer
Size：
S
open: W150 × D3 × H300mm
folded: W150 × D1.5 × H150mm
M
open: W300 × D3 × H400mm
folded: W300 × D1.5 × H200mm
L
open: W400 × D3 × H400mm
folded: W200 × D1.5 x H400mm
Heat Resistance Temperature:
60℃
MADE IN JAPAN
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Care Instructions：
• When using for the first time, wash thoroughly with a sponge and neutral detergent before use.
• After use, wash thoroughly with a sponge and neutral detergent, wipe off any moisture, and store in a well-ventilated place.
• Boiling sterilization is not possible.
• Please wash with a soft sponge. Using scrubbing brushes, coarse sponges, or abrasives may damage the surface.
• When using a dishwasher, use the low-temperature course (rinse temperature around 50℃) and make sure that dishes do not overlap on top of the product. There is a risk of deformation.
• Can be bleached with chlorine-based bleach. If white stains appear, try soaking in chlorine-based bleach or alkaline cleaning solutions (such as dissolved baking soda or sodium sesquicarbonate), or moisten kitchen paper with these solutions and apply it to the cutting board for a while to help loosen the stains. Soaking for bleaching with chlorine-based bleach can also help reduce stains.
