Product review: Hi-soft, Hasegawa, Asahi - Synthetic Rubber Cutting Boards - Everything to know!

So we took some time to play with the Japanese Synthetic rubber cutting boards. We got all the different brands and used them in our kitchen with different products. Honestly, we had a lot of fun. There's definitely some things to do and not do, when owning these. Hi-soft, Hasegawa, Asahi are the ones that most people are talking about. They are all considerably different. From feel, to weight, to price point, to performance, you can get our personal opinion on what you should be looking for. These cutting boards are ideal for the Asian community. They are the largest consumers of seafood. I have to say that these cutting boards lend themselves to the slicing technique. Fish tend to be a little slippery. There's plenty of texture to help stabilize the food. Sanitation is easy. These boards are not ideal for every type of food. Listed are links below. This is not a sponsored video. None of the links are affiliate links. There are commissions paid.

Hasegawa FRK Wood Core Soft Rubber Cutting Board 17.3" x 11.4" x 0.8" ht

Asahi Soft Cutting Board 0.25" Thickness

Yoshihiro Hi-soft High Performance Professional Grade Cutting Board

[gooddaysahead]

Love, Love, the total rubber Asahi. It cleans up easily. Stains so slightly over a year of use. I have a med. to large-size so I can prep multiple foods simultaneously. Very lightweight and easily stored. The light weight is a plus. Can scrape food into pot/pan with no trouble. Highly recommend.

[jessebeatson]

Love it! I have a hi-soft. I have ran it through the professional dishwasher at my work countless times. I also did my first sanding on it last week. It was a bigger job than I thought it would be, but now it’s better and smoother than when I got it new.

[wolfgaidin]

This is a great review with so much good information! I do wish you had also included a natural rubber board for comparison and I'll search your channel in case you have done one. I've had the NoTrax natural rubber 12"x18"x1/2" for a couple years and it has been fantastic - even for rocking-style cutting with no grabbing. I primarily do push cutting for prep with a santouku, but I have done a good bit of rocking for mincing garlic and the like with no issues at all. I've never used a synthetic rubber board, so I wonder about the difference in properties that might be making a difference. Cheers!

[MichaelE.Douroux]

Very helpful. I was looking hard at the Hasegawa but I'm a rocker so that puts me off these boards. Any way you look at it, there are trade offs.

[alaneisenberg]

I started with the Hasegawa fsk last week. Not at all disappointed . Yup for the slicing technique, marvelous! Feel is like an Amori Hiba. I also mounted 6 , 3M, silicone feet. No slipping. The cb scraper is a must have. I have used 240mm Tsunehisa gyotu, Kawasaki, my fun Mukimono knives from 60-105mm. Yup I am happy to have this one. 😊

[CreachterZ]

Thank you for talking me out of getting one of these. I thought they were cool, but as a western guy, that rocking chopping is what I do! I’ll stick to my OXO.

You saved me heartache.

[trappenweisseguy]

As far as I know, wooden cutting boards are also not allowed in commercial restaurants in Canada as well. Knife handles are often mandated to be non wood as well to prevent bad stuff soaking into them.

[sonkekoster]

I love the Hitohira by Tanaka too! Great knife congratulations! The kasumi finish is awesome.

[BradleyBaker]

Very informative. I'm enjoying the channel content and learning a lot.

[kartenalexos]

Great review! Definitely wanted to see some comparisons before buying one of these

[leecherlarry]

random first viewer here (i am interested in cutting boards), excellent product review. really excellent. thank you sir!

This was a great introduction and comparison. Thanks!

[ilzephyrli]

Informative as always. Still waiting on your board sealing vid! Mine needs another coating. 😅

[hugues-alexandredery]

Great video! You helped me choose my cutting board. Cheers!

[Atreusz]

Great video like always!
I have a Hasegawa fsb for 2 months and i love it. Since then my hinoki board it's in the drawer😂
About the hasegawa "scraper", at the moment i dont think i need it. My cutting board has been super easy to clean so far. currently no stains either.

How often do you use the scraper? always in between or only when there are really visible stains on the board that can no longer be removed with soap?

[muhammadumarrosyadi]

I like how proud you introduce the knife 4:05
And I can say I'm so jealous haha

[erichschmidt]

Hey I’m a newer Covid chef, I loved your video and found it very informative. Keep m coming.

[timivers]

I use high end japanese knives so this review helps.

[charlesm]

I’m a “western” chef and for me the Asahi is the only board I’ll ever use. I personally don’t agree with your take on the cutting style limitations of the board. I, along with many of my colleagues use the Asahi for multiple purposes with different cutting techniques (including rocking) with no problems whatsoever.
Also, the thicker Asahi boards are not 100% synthetic rubber. They have wood particles mixed in to the rubber giving the board a more organic feel.
I’ve also never had any problems with blade bite, even with my sharper knives.

[DrummerPunked]

Is there a link for that knife? I can only find blue #1 Not sure what the difference between 2 and 1 is.