Dual-Sided Cutting Board — 304 Stainless Steel + Acacia Wood
Surgical-grade stainless steel for raw, warm acacia for ready-to-eat.
Fulfilled and shipped by the marketplace. Pricing, returns and warranty handled there.
- 304 food-grade stainless steel — non-porous, anti-bacterial
- Solid acacia hardwood face for serving and ready-to-eat
- Folds open into a dual-station workspace
- Stainless steel handles + hang loops
- Juice groove on the wood face
Why it's built this way.
When you want the most hygienic possible surface for raw protein, 304 stainless steel is the gold standard — the same grade used in commercial kitchens. It does not stain, it does not absorb odours, it does not harbour bacteria in micro-cuts the way plastic or even glass can.
The Kazomo Stainless + Acacia board pairs that surgical-grade steel surface on one side with a warm, hand-finished acacia hardwood on the other. The result is a board that travels effortlessly from raw-prep station to serving platter.
Reinforced ABS edging, a stainless steel hinge, and twin steel handles complete the build. Designed to last a decade in a serious home kitchen.
Specifications
- Dimensions
- 10.43" × 16.73" × 1.18" (265 × 425 × 30 mm)
- Side A
- 304 food-grade stainless steel
- Side B
- Solid acacia hardwood, food-safe finish
- Frame
- Reinforced ABS, BPA-free
- Handles
- 304 stainless steel, both ends
- Mechanism
- Stainless steel hinge, fold-flat
- Care
- Hand wash, dry upright
Made for
- Raw fish & seafood
- Raw meat & poultry
- Sushi prep
- Cheese & charcuterie
- Serving platter
Every feature
- 304 food-grade stainless steel — non-porous, anti-bacterial
- Solid acacia hardwood face for serving and ready-to-eat
- Folds open into a dual-station workspace
- Stainless steel handles + hang loops
- Juice groove on the wood face
- Stain-proof, odour-proof, knife-safe
Common questions
Why 304 stainless steel?+
304 is the food-grade stainless used throughout commercial kitchens. It is non-porous, corrosion-resistant, and easy to sanitise — bacteria simply have nowhere to live.
Will the stainless side dull my knives?+
Used correctly, no. The surface is harder than wood, so you should rotate your knives more often, but it will not chip the edge. For everyday chopping, we recommend the acacia side.
How do I clean it?+
Hand-wash with warm soapy water; the stainless side can be sanitised with a diluted vinegar solution. Dry both sides upright and oil the wood side monthly.
Is it dishwasher safe?+
No. The acacia hardwood requires hand-washing to prevent warping.
READY WHEN YOU ARE.
We deliver through Amazon and Noon — marketplace-grade fulfilment, returns and warranty.