Additional information
| Wymiary | 370mm, 240mm, 4mm |
|---|---|
| Weight (g) |
* does not apply to cash on delivery shipments
280.00 zł brutto
In stock
| Wymiary | 370mm, 240mm, 4mm |
|---|---|
| Weight (g) |
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Every chef knows that even the finest knife cannot show its full potential without the right cutting surface. In kitchens where speed, precision, and consistency matter, choosing a cutting board is not a detail—it is a strategic decision. MACSTAR CB-BK was designed with the same level of care as master-class knives: as a tool that genuinely elevates the quality of work.
Developed in collaboration with a respected Japanese manufacturer, the board was refined over more than two years through testing, iteration, and real kitchen use. Its construction is based on an advanced composite of synthetic resin and rubber elastomer, combining the comfort and feel of wood, the hygiene and water resistance of plastic, and the elasticity and durability of rubber. In practice, this means a board that works with the blade—quietly, smoothly, and without aggressive impact on the knife edge.
MACSTAR CB-BK is lightweight, resilient, and flexible. It does not damage worktops, does not slip during use, and allows ingredients to be transferred directly into a pot or pan with ease. Its size comfortably accommodates both vegetables and meat, reducing clutter at the workstation and speeding up prep. Knives used on this board dull significantly more slowly, thanks to precisely selected materials and controlled elasticity.
The board does not absorb water, odors, or stains, even under prolonged, intensive use. Limited surface scoring prevents bacteria and microorganisms from developing, and a safe antibacterial agent (Ag+) integrated into the material meets SIAA and ISO 22196 standards. The material complies with one of the world’s strictest regulations—the Japanese Infant Toy Standard—meaning it is safe enough for products intended for babies. It contains no phthalates, chlorine, or sulfur and is environmentally friendly.
MACSTAR CB-BK is manufactured in Fukuoka, Japan, under strict quality control, using exclusively Made in Japan components. It is heat-resistant up to 130°C, making it dishwasher-safe and suitable for mechanical drying. Thanks to its unique structure, it even floats on water—another testament to its elasticity and durability.
This is not a decorative accessory. It is a working tool that protects knives, increases speed, improves comfort, and brings order to the kitchen. That is why MACSTAR CB-BK can confidently be considered one of the finest cutting boards in the world. It is also available in a orange version — CB-O.
Japanese-style Chinese shrimp in spicy chili sauce
Ebi Chili is a classic of chūka ryōri—Japanese interpretations of Chinese dishes that became popular in restaurants and home kitchens in the mid-20th century. It combines the natural sweetness of shrimp with a bold, lightly sweet and spicy chili-tomato sauce. Simple in structure yet precise in balance, it’s a perfect dish to serve with steamed rice.
300 g raw shrimp, peeled and deveined
1 teaspoon potato starch
1 teaspoon sake
neutral vegetable oil for frying
Sauce
2 tablespoons ketchup
1–2 tablespoons chili paste (doubanjiang or sambal oelek, to taste)
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon rice vinegar
80 ml water or light stock
Aromatics
1 tablespoon sesame oil
1 teaspoon finely grated ginger
1 small garlic clove, finely grated
1 teaspoon finely chopped scallion (white part)
To serve
short-grain steamed rice
sliced green scallions
Pat the shrimp dry and toss with the potato starch and sake. Set aside for a few minutes—this keeps the shrimp juicy and springy when cooked.
In a small bowl, combine all the sauce ingredients and mix well. Set aside.
Heat a small amount of oil in a wok or frying pan over medium-high heat. Quickly sear the shrimp for about 30–40 seconds per side, just until lightly colored. Remove from the pan and set aside.
In the same pan, add the sesame oil, ginger, garlic, and the white part of the scallion. Stir-fry briefly until fragrant, being careful not to burn them.
Pour in the prepared sauce, bring to a gentle simmer, and cook until it begins to thicken slightly. Return the shrimp to the pan, toss to coat, and cook for another 30–60 seconds until glossy and well combined.
Serve immediately over hot rice, garnished with sliced green scallions.
Ebi Chili is best enjoyed fresh—bold, spicy, yet balanced, exactly as good chūka ryōri should be.

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