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

"To Eat" in Japanese

The charring isn't decorative

and doesn't stain

The board you reach for every day without thinking about it

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