Asahi Cookin Cut Rubber Cutting Board, 15.7 x 9.1 x 0.5 in, Made in Japan

I got this mainly to use with my Japanese carbon steel knives, and it’s been great. It was actually recommended to me by the person I bought my knives from, and I’m glad I listened. The biggest thing I’ve noticed is how gentle it is on the blades. It has just enough give to it, so it doesn’t feel like I’m dulling or chipping my knives every time I use it, which is always in the back of my mind with harder boards. It’s also really well made. The surface is smooth and feels nice to work on, not rough or uneven at all. Because it’s nonporous, I feel better using it knowing things aren’t soaking into it. It’s easy to clean, and I haven’t noticed it holding onto smells — I’ve cut garlic, onions, and fish on it and nothing lingers. I also don’t see any knife marks on it so far. Because it’s rubber, it does have a bit more weight compared to a wood board of the same size, but it’s not overly heavy. It actually feels pretty solid and stays in place while I’m using it, which I like. The size is also perfect for everyday use. It’s big enough to prep comfortably but not so big that it takes over the counter or becomes annoying to move around. I liked it so much that I ended up buying another one as a gift.

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.

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.

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.

Solid. Good contact. Soft enough. Not too hard. Just right. Good size for home kitchen. Hero board for a small one bedroom nyc apartment.

The board was fine. It was easy to cut on and was easy to clean. There is some staining and scratches only after a couple of uses but it still functions well. However, the board has warped after about 3 weeks of use. It was not put in the dish washer and was dried after every wash. What’s going on here?

Good

I have an expensive set of knives and do all my own cooking. I'm not a chef and will never claim to be but I am very particular about the use, storage and sharpening of my knives. I'm just a particular about cutting boards. This board of compressed rubber is thee best I've used. It is far more resistent to cut marks than maple yet very easy on my knife blades.

وصلني بعد انتظار و حماس ولكن للاسف مايل جدا و مقوس مادري هل هو سيء من قبل او بفعل الحرارة💔💔 المهم طلبت ارجاعه

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.

Really great but I should've bought the bigger size and it does stain a bit with berries and stuff ...

Es una gran opción de compra