Asahi Cutting Boards 7 Boards Reviewed | Kitchen Tools
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- Опубліковано 19 чер 2024
- If you've ever wondered what Parker Asahi synthetic rubber cutting boards are all about and why they are so famous, this might just be the video for you. I not only talk about what makes Asahi boards unique, but I use SEVEN boards, that's right SEVEN boards to determine if I like them, what I like about them, and choose my top three.
I also include roughly 12 minutes of chopping goodness footage at the end of the review which includes some knives I rarely use on camera. Watch the whole video to see what I'm talking about. Keno the shiba also makes a guest appearance right at the end!
A big thank you to Rocky from H&K Trading Inc. for sending me these boards.
www.h-and-k-llc.com/
BOARDS IN VIDEO
CONSUMER
Black serving board 300x200x8mm
Consumer “M" 380x210x13mm
Consumer “L” 400x230x13mm
Consumer “LL” 420x250x13mm
PROFESSIONAL with wood powder within
Professional black 450x250x13mm
Professional 500x250x15mm
Professional 500x250x20mm
Some of the knives used in this video:
Takamura Uchigumo no Hana 240mm gyuto
Tsukasa Unryu-Mon 120mm Shiro 2 petty
Takeda AS 220mm gyuto
Nordquist Designs Bastogne nakiri
Jamie Nerkowski 280mm CuMai gyuto
Bush Boy Knives 250mm Damascus kiritsuke
Saji Ginsan 165mm deba
Baldwin 26C3 210mm gyuto
Hado x @chefsedge4952 B1 Damascus Kurouchi 210mm gyuto
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If you have any questions about Japanese knives or about some brands, feel free to ask it in the comment section below.
If you have seen my knife review videos and own one of those knives yourself, feel free to add your experience in the comments as this will help other users make an informed decision.
Thank you all for your support and feedback!
#ParkerAsahi #cuttingboard #syntheticrubber
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🎵 Track Info for knife demo
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Downtown Glow by Ghostrifter Official & Devyzed
bit.ly/ghostrifter-sc
/ devyzed
Creative Commons - Attribution-NoDerivs 3.0 Unported - CC BY-ND 3.0
Free Download / Stream: bit.ly/371ixbq
Music promoted by Audio Library
• Downtown Glow - Ghostr...
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🎵 Track Info for outro
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Hawaii - Tobjan / tobjanmusic
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/33XcROp
Music promoted by Audio Library • Hawaii - Tobjan (No Co...
⏰ TIMESTAMPS:
0:00 - Introduction
2:16 - About the boards
5:33 - Why use synthetic cutting boards?
6:30 - The review
11:12 - My thoughts
12:46 - Feedback
16:55 - BONUS cutting demo
7 different Parker Asahi boards tested with 9 different knives! I really put these through their paces and had a good time using some knives that don't get seen on camera often.
Thank you
Thank you
I have an Asahi board now and it quickly eclipsed my Boos Block in terms of cutting feel and versatility
I love when I think a product must be overhyped. The internet must be wrong. And then, oh wow, actually this has tremendous value. So easy to clean. Don’t need to worry about drying. Light and nice feedback. Which do you have ?
@@KitchenKnifeGuy absolutely agree. I initially bought it for fish butchery but use it for everything now. I have a the consumer grade 13inx24in
Great video and loved the many points discussed. Arigato!
Hell yeah. Glad you enjoyed it. Arigatou gozeimashta to you and your dad for the opportunity to review these.
Great vid again mate 👍
Thanks for the support as always 🌹
Just had a chance to watch this. I am definitely more of a Hasegawa fan. I like being able to throw it in the dishwasher and the starting us without the wait. It would be interesting to try his. Yes, the wooden boards do you have their place.
Wait, are you a Hasegawa fan mainly because you can throw it into the dishwasher? If so you can do that too with the Asahi.
@@KitchenKnifeGuy I didn’t know that you could do that because I thought I read that you could not. I do like the solid wooden core but yes, that is another reason is the dishwasher.
@@nadm Because I like accurate information and you've made me doubt now, I'll go back to checking manufacturer's pamphlet
Some great close-up camera work!
Thank you so much! Been working really hard on trying to up my b roll game.
great video love the end
Thank you so much. Means a lot. Glad you liked the video 🐱
Black boards are cool as fuck and make for great backgrounds when photographing knives.
I don't own an Asahi board yet, but the black pro board is on my list of things to buy. If you're using cotton dish towels, here's a tip... switch to linen. They cost more but are so worth it. They dry MUCH better than cotton towels and they don't get stinky. Buy them large though because they do shrink a bit after a wash.
I do own a few linen ones but they always seem to be dirty since they soil more quickly. Definitely need to buy more.
Great video, Frankie! Super boards. Love my Ashahis. As a Texan, I love large areas... need room to roam. So my beef with Asahi, and Hasegawa, is this: I want larger boards: BIG - LONG - and WIDE and all their boards are very "shallow". I get why: the workspace in pro kitchens is tight. My ideal board size is 120 cm by 70 cm. UUUUge.
Thanks Shawn. I definitely agree with the depth of the boards as well. Hence why it could never be my only go to. You can definitely tell due to their design type the inspiration behind the board design. Which is why it would be cool in a way if they differentiated their consumer series to take that into consideration. Typically a larger workspace. Little feet.
Your ideal board is definitely huuuuge 😜
I got one of the consumer LL "home" models from Amazon Japan back a few years ago and I was impressed enough that when I ordered some stuff over last black Friday from MTC kitchen I also picked up one from the "pro" line. What I really like about them is the convenience of use, and otherwise very similar to wood... but ultimately I believe wood is king. I think the reason most chefs in Japan don't use wood isn't because they don't prefer it but because it's not legal. I really like teak wood in terms of how durable and longwearing it is, lower maintenance and whatnot, it holds up well to neglect. The dulling of the teak seems to be about the same as the Asahi. For the absolute best feel, and best "edge retention" it's Maple all day for me, and if you want to go best feel, best edge retention and really good looks, end grain maple. Those Canadian larch boards look very cool but I'm in the US, so I'm sticking with my American maple. Cheers man, nice video.
Hey Jeff. Thanks for watching and leaving a comment. Nice, see I just learned you own a Asahi. Thought you were a wood only kind of guy. I too was impressed with these. Thought perhaps overhyped but that’s not the case. I do prefer by far the Pro feedback to the consumer line. If you know anyone who wants one of these, I’m selling the L LL and pro 15mm at a discount since I used them for the video.
I love walnut. But not the feel on the edge of my knives or feedback. Just the look. Maple is a great choice.
@@KitchenKnifeGuydo you still have the board?
@alwaysfaded23 sorry jsut sold my last one. Sold three of seven. Other four I was keeping since they all have their uses.
Random question: Where did you get your knife stand from that is in the background?
Not random at all. You have a good eye. At the time I got it from Sharp Knife Shop but specifically it is a stand Cedric Beaudin made and was selling to shops.
Loving the content as always! Black boards are a little more than just cool though! In our kitchen, we swap out to black boards for service. Using them as high contrast against anything we’re cutting helps with both ensuring totally precise cuts and helps in lower light since we’re in an open space with the dining room
Michael, Chef, an extremely good point. Funny when you mentioned contrast my mind went to photography instead. But the same principle stands. When I do charcuterie these days, I’ll cut on another board but use the black one for serving. You rock Hasegawa or Asahi? Or both? This is why I give the home chef perspective but invite all to share their opinions because depending on your scenario, it affects your reality.
When will the professional black be USA available? I can’t find one.
Can you message me on Instagram or Facebook?
I live in Las Vegas. Where can I buy this boards in store or online you suggest?
Great question. I’m not familiar with the knife shops in Vegas. I do believe USA Amazon carries the professional series Asahi boards in everything but the black color. If you’re having issues finding them come poke me on Instagram and I’ll ask around.
Where can I buy these in the USA? Amazon doesn’t seem to have the 20mm.
Not sure in the USA, but I have a contact who may be able to send it to you straight from Japan. Contact JonJon ua-cam.com/video/ub1cb4G7ZUA/v-deo.htmlsi=sMESfnQYtolibwnv
Great video, thank you for this.
Could I ask if you've tried rock chopping? Just asking because I heard that it catches the knife edge if you do that
I don’t rock chop often but I absolutely have rock chopped and have had no issues. The knives I rock chop with have tougher edges and are quite resilient. So there’s that. If I were to do so with my Hado I’d a) be afraid to chip it anyway because it’s so thin and b) I don’t rock chop with ultra thin knives.
@@KitchenKnifeGuy wouldn't want you to damage the knife too, thanks for the answer man!
Pleasure! @@aaronimo1
Hello, but whats actually the difference betwen the pro and the consumer line?
The consumer line stops at 13mm thick and can only get so large width x length. The pro come in various larger sizes, thicknesses and importantly in the synthetic rubber have a mixture of wooden powder added to them so that it gives you a similar feel to cutting on wood. Sound wise.
How do i buy these boards? I live in sweden
I wrote to the people who sent it to me and asked them to reply here so they can help you get one.
@@KitchenKnifeGuy Thanks mate!
@niskovic9557 if for the Consumer series Amazon UK should see them.
@@KitchenKnifeGuy How about the pro boards?
@niskovic9557 they told me these are two sellers in Finland that sell them.
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E-mail: sami.pirkkanen@alvis.fi
www.hiomakivi.fi
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The precise measurements are useful as the Japanese kitchens are that precise. They uniformed standard measurements in the tiny kitchens, so the 'precise' difference in mm really matters.
They do things differently in Japan that’s for sure.
Instead of having the black boards; it would have been a far more useful video to have included Hasegawa boards.
My videos can only cover what I have. I’d love to compare both brands but that isn’t what was sent to me so couldn’t do it sadly. That as it is, this was still super useful to compare consumer from professional and the different thicknesses.
🤑
:)
Whats the point of the food demo if you muted the sound
Bingo blamo to show the knife in action. And typically I have that beautiful ASMR you’re going after but I know the segment you’re referring to. I tried a new function on my camera where it allows me to slowdown footage automatically by four. But it removes audio in this setting which makes sense given you’d end up with distorted audio. So I think that’s what you’re referring to otherwise my food stuff always has sound.
Buy a Hasegawa rubber mat for your Asahi, then you will realize why having feet would be a compromise
I’ll look into it
@@KitchenKnifeGuy hopefully you can review it; they’re blue, crazy grippy. And since Asahi boards have some flex, especially larger sizes, the mat allows them to stay perfectly flat and not move at all
@watchin-stoof988 If I somehow get one I’ll review it for sure then