Asahi Cookin Cut Rubber Cutting Board, NE05102, Home Use, Made in Japan L 15.7 x 9.1 x 0.5 inches (40cm x 23cm x 1.3cm)

I have a range of kitchen knives, from Victorinox, Global, custom hand made ones and Japanese hard steel knives that are like razors. While this is not particularly better than a good end-grain board (I mean a good one, not a cheap one from some random wood), it has the benefit of being easier to care for, marks less, and is thinner than most good wooden ones. The material is perfect for any knife; I use my fine edged Japanese knives on it all the time and it does not dull them at all. Having the wood filling makes it feel more like using a wood board than an all rubber board does. It's just right. I already owned another of these. I bought this one to cut into two pieces so I have smaller size boards for when I only need to chop something little like garlic. Having a large board out all the time gets in the way in my small kitchen, and buying a large board was barely more than a small one and I can cut it to get two! Highly recommended, and good value compared to many Japanese-style rubber boards which are silly money, and no better or not even as good as this.

I've been using this Asahi cutting board for a few years now. It's still as good as new and showing its worth. The feel when cutting on it with sharp, Japanese knives (I like Takamura SG2 blades) is superior to softer rubber boards. The knife edge doesn't bed in as much on this one if you get a little heavy handed, and the contact feels more like hitting edge grain wood. Being rubber though means a little more longevity of the edge, and in my opinion easier cleaning and care. There's no need to oil it periodically, just rinse it after use and drain. Job done. Mine is a little stained now, mostly from spilling stainy-stuff like turmeric on it. It's mostly still the same colour as when it arrived. The size (LL) is perfect for a small to medium kitchen, and plenty big enough for a meal prep for four. Should it ever wear out I'll certainly replace it with another the same.

Great product, exactly what I wanted but it arrived with no cardboard outer case so the edges and corners of the board were marked and a bit beaten up considering the cost of the boards you’d expect it to be better packaged

A watched some review videos before deciding on this as I have high end Japanese knives and trying to preserve their edges. I use this for raw fish meat prep.buts light weight so easy to handle compared to a big wooden board. It does need a slip proof mat underneath it. I got a roll of anti-slip chopping board matting from Nisbets and cut it to size and the board doesn’t move at all so I’d recommend a roll of that over anything on here. It washes well and dries really quickly so you can use it again soon after washing. I’ve not put it in the dishwasher - nor do I intend to. I personally don’t recommend that. It’s not a typical size for the UK as Japanese boards tend to have a different length to width ratio to EU/UK boards. I do find that I could do with slightly more room but the next size up is too long for my kitchen drawer. If your drawer/area will allow it I would go for the slightly bigger size.

totally like it

Very nice the touch of the blade on the surface of the board. It's different from the normal plastic boards or the wood ones. And if you don't use too much force when cutting the food, the blade does not cut the surface, which remains flawless. The size is ok, although not very big. A bit expensive, does not go in the dishwasher and a bit light. Still ver happy with it!

I've been using 2 of these cutting boards for a year and they are still fantastic to use. They are great for not dulling the blades as quick as well and easy to clean. I thought they were pricey but they've been a good buy.

Love this board a year on. Warped a bit in when put in dishwasher so not doing that again. Much less knife sharpening, easy clean

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.

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.

Excellent cutting board.

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!