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)

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.

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.

Best board I’ve had. It feels like my knives are protected and I’m able cut through all Kinds of food. There’s a feeling of very minuscule “give” when the knife slides on the board but it doesn’t show in the surface. It’s also an easy clean up

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 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.

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.

This is what a good cutting board is like for people who cook every day. Does not dull your knives. Hygienic, functional, and reliable.

Perfect size, and the quality of the material feels good.

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.

Bit expensive - but very happy with purchase

Wel erg duur geworden!

J'ai acheté cette planche suite à un avis sur un forum de couteaux. Jusque là j'utilisais des planches en plastique dur mais je les trouvais pas terribles car elles glissaient sur le plan de travail. L'Asahi par contre, est naturellement anti- dérapante. Dès qu'on la pose sur le plan de travail, on sent une résistance et ça ne glisse presque plus. La pression portée sur les aliments quand on les coupe suffit à ce que ça ne bouge plus. Même les aliments glissent moins sur la planche, c'est vraiment top. Aussi, elle est idéale pour les couteaux japonais, car elle n'est pas trop dure et donc use moins le fil. J'ai hésité un moment avant de passer la commande car le prix est quand même assez élevé et je ne cuisine pas énormément mais je ne regrette pas du tout mon achat.

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.