Hasegawa Soft Cutting Board

500x250 perfect for a smaller counter top space. Delivery was good - no damage, highly recommended !

First impression out of the box, the Hasegawa SRB20-5025 cutting board is beautifully made, light, feels good on the hands & dead flat. I was actually going to buy the ProTeak cutting board as the best buy recommendation from America’s Test Kitchen cutting board review, but I stumbled on Hasegawa & got my curiosity. After reading & watching YouTube reviews, I diverted my funds to Hasegawa cutting board. This would replace my plastic [I think it’s nylon] cutting board that I use for any raw food that would be cooked. In terms of performance, I find that it behaves differently compared to wood, bamboo, nylon or polyethylene material. For one thing, since it’s soft, it’s grippy and certain cutting techniques feels weird like rocking & sliding because the rubber surface resists the sliding motion a little bit. Also, I feel that if I slide the sharp knives on it too much, I may start micro cutting the soft surface damaging it. However, this is not a problem, since I prefer to cut in up & down chopping with a slight sliding motion anyway, so it’s not a problem. Plus, I keep my knives sharp so I only need slight pressure to cut through meats, fish & vegetables. If I have a hard vegetable to cut like butternut squash, I can always use my bamboo cutting board. Notwithstanding, almost a month of continual use and it’s a great cutting board, although, you may have to slightly finesse your cutting skills to enjoy cutting on this board.

I found a new passion in cooking when i started making my own knives and this board compliments both in ways i didn't expect. Because of the soft nature of the material, it keeps my knives staying sharper longer.

Incredible Board. Perfect to maintain the edge of your knife. Absolutely worth the price. It does not get ruined by cutting on it. Put aside your reservations and buy it. Super resistant. Better than the average plastic cutting board which shows scratched and cuts

Good board. Bought it to save the edges of my harder steel knives. This board cleans up well (can use harder cleaners than your nicer end grain boards) as I also wanted a better board to cut raw meats on.

Lovely board! Lighter than expected for its size, but just heavy enough to stay firmly planted. Love it.

I use this board at home and work. It is awesome! There is a noticeable difference between the usual plastic cutting boards in every pro kitchen compared to this. 1. The Hasegawa has a great shape where you have a lot more room side to side for the same space front to back as a "usual cutting board". So in the professional environment you have more space for prep containers behind the board and makes area management a breeze. 2. Due to the material being so soft, I feel like even my softest knives stay very sharp for longer. So I don't end up honing my knives as much which saves time. This can be a pro to some and a con to others, the sound and tactile feedback are very different almost muted. So if you like the clack and feel of the knife tapping against the board, you won't get as much of that. 3. The cleaning is easy, it's soap and water scrub with a sponge (and if you have a sprayer makes it even easier). I got this hoping that it would keep my knives sharper for longer. But this ended up helping me with station organization in a way I wasn't expecting. If you feel like something like this would probably be helpful to you, chances are it probably will.

500x250 perfect for a smaller counter top space. Delivery was good - no damage, highly recommended !

First impression out of the box, the Hasegawa SRB20-5025 cutting board is beautifully made, light, feels good on the hands & dead flat. I was actually going to buy the ProTeak cutting board as the best buy recommendation from America’s Test Kitchen cutting board review, but I stumbled on Hasegawa & got my curiosity. After reading & watching YouTube reviews, I diverted my funds to Hasegawa cutting board. This would replace my plastic [I think it’s nylon] cutting board that I use for any raw food that would be cooked. In terms of performance, I find that it behaves differently compared to wood, bamboo, nylon or polyethylene material. For one thing, since it’s soft, it’s grippy and certain cutting techniques feels weird like rocking & sliding because the rubber surface resists the sliding motion a little bit. Also, I feel that if I slide the sharp knives on it too much, I may start micro cutting the soft surface damaging it. However, this is not a problem, since I prefer to cut in up & down chopping with a slight sliding motion anyway, so it’s not a problem. Plus, I keep my knives sharp so I only need slight pressure to cut through meats, fish & vegetables. If I have a hard vegetable to cut like butternut squash, I can always use my bamboo cutting board. Notwithstanding, almost a month of continual use and it’s a great cutting board, although, you may have to slightly finesse your cutting skills to enjoy cutting on this board.

I found a new passion in cooking when i started making my own knives and this board compliments both in ways i didn't expect. Because of the soft nature of the material, it keeps my knives staying sharper longer.

Incredible Board. Perfect to maintain the edge of your knife. Absolutely worth the price. It does not get ruined by cutting on it. Put aside your reservations and buy it. Super resistant. Better than the average plastic cutting board which shows scratched and cuts

Good board. Bought it to save the edges of my harder steel knives. This board cleans up well (can use harder cleaners than your nicer end grain boards) as I also wanted a better board to cut raw meats on.

Lovely board! Lighter than expected for its size, but just heavy enough to stay firmly planted. Love it.

I use this board at home and work. It is awesome! There is a noticeable difference between the usual plastic cutting boards in every pro kitchen compared to this. 1. The Hasegawa has a great shape where you have a lot more room side to side for the same space front to back as a "usual cutting board". So in the professional environment you have more space for prep containers behind the board and makes area management a breeze. 2. Due to the material being so soft, I feel like even my softest knives stay very sharp for longer. So I don't end up honing my knives as much which saves time. This can be a pro to some and a con to others, the sound and tactile feedback are very different almost muted. So if you like the clack and feel of the knife tapping against the board, you won't get as much of that. 3. The cleaning is easy, it's soap and water scrub with a sponge (and if you have a sprayer makes it even easier). I got this hoping that it would keep my knives sharper for longer. But this ended up helping me with station organization in a way I wasn't expecting. If you feel like something like this would probably be helpful to you, chances are it probably will.