Dougu Classic Batch:Next Batch "To Eat" in Japanese

"To Eat" in Japanese

No rounded ends

It hardens the surface

large format — balancing function and craftsmanship

and doesn't stain

Dougu Classic Batch:Next Batch "To Eat" in Japanese"Tool" in Japanese A single piece of hardwood, hand charred using Yakisugi the Japanese technique of preserving wood through fire. The charring isn't decorative. It hardens the surface, draws out the grain, and creates a natural carbon layer that repels water, resists bacteria, and doesn't stain. The board gets better with use, not worse. 40 x 20cm. The middle of the range in every sense enough surface for proper cooking, compact enough to handle