HASEGAWA FSB 60x35

I have been using Hasegawa cutting boards exclusively since my time living in Japan. They are perfect for all Japanese knives made of aogami or aogami super. Retaining an edge after sharpening is incredibly important. Japanese knives, while amazingly sharp, wear quickly. Hasegawa cutting boards help to decrease that wear seen when using hardwood blocks or other non-soft surfaces. The Hasegawa boards are anti-slip which makes cutting meat or fish easy. While dishwasher safe, I find just a good scrub with netural soap works fine to sanitize. The 60x35 offers enough room to work with while preparing multiple vegetables or large cuts of meat. I ise it nearly everyday. Excellent longevity, cutting boards should not be a “buy it once” but every 4-5 years as they get heavy use in our kitchens. Thanks for the fast shipping.

Really nice cutting board. I am really happy to work with. The maintenance is really easy. Much better than solid wood board.