A Cutting Board That Keeps Selling Out
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It’s not every day that acutting boardbecomes the buzz of cooks around the city. As Strategist kitchen and dining writer Emma Wartzman points out, some are standards, likeBoos Blocksfrom John Boos & Co. Others have been, at one time or another, kind of trendy, such asMaterial Kitchen’s andFredericks & Mae’s. Now, Wartzman is ready to declare a new “It” model: theKama-Asa black cutting board(from $33), which she first noticed in chef Musashi Osaki’s online cooking videos. She wasn’t the only person who clocked it; many commenters had inquired about the striking slate-colored piece. Osaki discovered the board, from the Japanese brand Kama-Asa, while working at the restaurant House in Greenpoint and immediately bought his own. “I noticed how nice it was on my knives. It blew my mind that I had never used a cutting board like that before,” Osaki says. It comes in five sizes, from mini to extra large, and is made of rubbery ethylene-vinyl acetate, which is softer than traditional boards and helps prevent eraserlike shavings after a few deep cuts. But the Kama-Asa’s best quality is how its forgiving surface extends the life of blades. “Other plastic boards are frustrating to use because they wear down your knives really quickly,” he says. “It’s held up really well, and it doesn’t take on smells even after cutting alliums, and it hasn’t warped.” It was tough for the Kama-Asa store at 50 Norman in Greenpoint to keep up with demand. Today, the shop is fully stocked with its most popular item for the holidays.
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KAMA-ASA Black Cutting Board
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