Asahi Cookin Cut Rubber Cutting Board, NE05101, Home Use, Made in Japan M 15.0 x 8.3 x 0.5 inches (38cm x 21cm x 1.3cm)

Hands down the best rubber cutting board ever. When you have a valuable set of Japanese knives like I do, you kind of want to keep their edges sharper for longer, and this cutting board does that very well. This also keeps you safer, which is an added plus. The weight is about what you would expect for a rubber board. The stability is not flappy, it stays firm, like it is rubber coated with a hard plastic core. My board has not discolored like some of my previous boards did, even when cutting mango (like I did yesterday); It is non porous; No staining at all is already a winner in my book. Cleanup is a breeze, and that should go without being said. I don’t know if it the “self-healing” type, but I do see some minor scratches on it. I’d say it was from my serrated bread knife…. Learn from my mistake and stay away for serrated edges with this board. In conclusion, this is the top of the line cutting board for use in my kitchen. I’m thinking that this is the board I will lean towards in the future since most of the knives I use are High Carbon or Stainless Steel Japanese knives with a 15 degree edge geometry. I can use my other boards with my steak knives and bread knives/pankiri.

The best cutting board to keep your knives safe cleans up well I think it’s better than wood and definitely better than any kind of aluminum or metal. You got a remember your knife blade has to remain sharp..

I've had this cutting board for a little over a year now. It's large enough for me to dice 2 large bell peppers without losing any and is surprisingly solid and hefty for a thin rubber cutting board. It seems to preserve my knife edges more effectively than wood does. It came with a small stain on it but aside from that, I love this cutting board and will likely replace it with the same type when my old one is no longer usable.

It's nice to the touch, looks good, conveniently stays in place on the countertop. However, it's not exactly knife-resistant. I'm cutting and chopping vegetables, fish on this board, scratching and cuts have started to appear quite quickly. Granted, it is way less prone to scratches and cuts than plastic boards, and supposedly it won't leak harmful particles into your food like plastic does, but still, I've expected it to have close to no cuts, like a wooden board that it's meant to imitate. I do not know how long it will last if I use it every day, and it's supposedly a professional board, which means it should be used not every day, but like hours on end every day. For such an expensive board, I'd expect it to last at least a year, but I doubt it will. Also, it has one drawback in that it has higher taction with your knife. When you slice and chop vegetables quickly a-la Gordon Ramsay, your knife constantly moves into the board, slides forward, moves up, slides back, rinse and repeat. This sliding motion requires more effort and has noticably more traction with this board, compared to plastic or wooden boards. It's like the board "grips" your knife, and doesn't want it to slide. You can get used to it, but it would be nice to not have this "feature". Alas, I think it's a quirk of the material used.

If you have really good knives don’t EVER use a metal cutting board! I couldn’t afford a really expensive wood cutting board but, when doing my research I came across this which was highly rated as a good compromise. I have Wusthof knives and this board has worked very well. I use a soapy sponge to clean it, wipe dry with towel then let stand to completely dry before I put it away.

Not durable // Cutting board warped after just two weeks of use (only used it a few times, and always hand washed). Disappointed considering the high cost.

I now have two of these cutting boards because they’re one of the few truly dishwasher-safe boards I’ve found. They don’t warp, melt, or get weirdly bendy after washing, and they also don’t chew up my knife edges like some harder materials do. The surface has enough grip to keep ingredients in place but still rinses clean easily. A great low-fuss board if you want durability without hand-washing.

This is a nice softer style board, with good traction and easy on knives. It is a nice size for one person, and great for fish or sushi and veges. It is not for most people,because it stains so easy...even cutting a carrot stains it. It is also overpriced for what it is....but, like most pro level cooking tools, it does have it's place and uses, and i would only suggest it for serious cooks.

Muy buena tabla de cortar, como una mezcla entre plástico y madera. Agarra un poquito el cuchillo, pero es lo esperable en este tipo de tablas.

Excellent cutting board.

もう8年くらいずっとこれ使ってる カビも生えないし 色がついたりもしない 使いやすいです

Très bonne planche, mais un peu lourde. Hasegawa est plus légère mais structuré / rugueuse, Autre choix à considérer, mais j'aime les deux.

Wel erg duur geworden!