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 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.

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.

I bought this cutting board based on the fact that is was made in Japan from high quality synthetic material that does not absorb water and build bacteria. I also have a very expensive Yaxell, Shun, and Miyabi Japanese kitchen knife collection and wanted a board that would keep my knife edges from getting damaged or dulled easily. I have used it only twice to cut raw vegetables since I purchased it and washed it with just soap and water immediately after use as recommended. I also towel dried it immediately after washing it. If you look at the pictures attached you will see that the board is completely stained now after only 2 uses of vegetable cutting. It may be possible to get the stains out with bleach, but knowing it absorbs moisture I'm not willing to take the risk of it absorbing the bleach as well. This is completely unacceptable to pay almost $70 for a supposed high end synthetic cutting board only to have it look cheap and stained. If this board is staining from cutting vegetables after only 2 uses, that means it's absorbing the moisture from vegetables which also means it can create bacteria if it absorbs juices from all types of meat as well. I will be returning this and would not recommend it to anyone looking for a high end cutting board. Save your money and buy a well known quality brand.

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.

This cutting board is amazing. It doesn’t feel like rubber at all, my knives are staying sharp for longer and it survives in the dishwasher. Price is a little high but I hope to buy more sizes over time.

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.

وصل مكسور من الطرف

Excellent cutting board.

Wel erg duur geworden!

This is my favourite board now, prefer it to wood. Knife feels secure on the surface, positive and safe. Light to handle and easy to clean. Plain, simple and perfect for the job.