Japanese Cutting Boards - The Best Money Can Buy

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Knife Recommendations:

I prefer the Asahi board, the texture has better grip and feels more like wood. I know these are quite expensive, but they will last for decades.

► Most Popular with Sushi Chefs (Asahi): (My favorite)

► What I use at home (Hasegawa): (2nd Best)

OTHER VIDEOS!

► SNAPPER Sushi

► PORGY Sushi

► CALIFORNIA Roll

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[PaladinJenkis]

I didn't know I needed this, but now I really need this!

[jeffhicks]

I find the Asahi is the clear winner for everything up to 60 cm length size. Anything above this size is when Hasagawa has a clear benefit in less weight and lower cost with larger sizes. That's also because the Asahi is a one solid peice of the synethic surface whereas the Hasagaw is two thin sheets of it in a wood sandwich. These boards ARE NOT bleach safe btw. Mild solution for brief exposure isn't the end of the world but it will prematurely age and wear and break the material down causing you to have to resurface them sooner, its much better to just resurface them when they become marked or stained. This is not hard to do and they sell sanding block to do it. It will be like new again.

[haroldbridges]

very good video. In retrospect it seems obvious that Japanese boards should be best suited for Japanese knives, but I think a lot of us have missed that point.

[juanconeo]

I agree 100% with everything you said here ☺. Both knife & board complement each other and it's a factor often overlooked by many. Hygiene also is a MUST in ANY kitchen both for restaurants and at home, and natural fibers like wood or bamboo tend to absorb both moisture & bacteria, plus they need high maintenance compared to other materials, and harder surfaces (like stone) are horrible for your blades!

[inthespread]

My friend got me an expensive japanese gyuto and Asahi cutting borad. It's amazing. You should do a video on knifes too on sushi. Deba, Sashimi, and gyuto. I know sashimi knife is all you need for sushi, but I'm hoping my gyuto can perform just as well at home.

[barryschwienteck]

This video sure has legs. You posted this 5-yrs ago and sold me on a Asahi cutting board from MTC on a Black Friday deal today. While I have many excellent wooden boards from various vendors, I am really looking forward to receiving this purchase. Settled on a more modest 23.6 x 13 x 0.75 for initial testing. New sub :)

[mandyxfuseshort]

Thank you for making this video! I now know what to buy for my husband

[CookingandFishing]

Excellent video! I have a collection of terrible cutting boards, one Japanese Pine board that I pull out when I use my nicer knives...but synthetic rubber is definitely the way to go. Esp for someone as lazy as I am re knife sharpening haha

[Grouperhound]

Great information as always. Thanks. I would love you to do a video explaining food safety as it pertains to fish. For example freeze or no freeze, etc. I understand that Salmon is usually frozen before consumption and that it's not uncommon for a sushi restaurant to have a special deep freezer. The US Government has an extensive list regarding what types of fish may contain parasites, or otherwise. Small species of Tuna seem to be a potential problem, but not the larger.

[tramlephuongmai]

how happy to see your new video. I'm glad you have your wishing cutting board. This reminds me that some big trees at my school have fallen down from a storm. Then, our principal cut them into round pieces. And we all have a cutting board to memorize the strong storm :)

[cobrauf]

Great video as always, so much good info packed into a 5 min video.

[cruise]

Could you go into more details about the care/cleaning routine with your board? Such as between onion and tomatoes, between meat and veggies, end of cooking session, monthly/quarterly maintenance, etc, and the ratio of your light bleach solution? Either in the comments or do a whole video. Subbed for more content.

[Migger_]

I prefer my epicureans boards for the simple fact that they are machine washable. I just throw them in the machine washer after every use and I never have to worry about food contamination. And yes, I still keep separate boards for meat.

[Garret]

Something I have yet to be seen discussed is leaching of synthetic rubbers into your food.

[aplantbasedchef]

Great video, I am currently looking into purchasing one of these but I noticed they get quite bad reviews on Amazon for staining and warping. I was wondering what your thoughts are on this. Thanks for the review.

[gzmo]

The big Hasegawas will run you a few hundred, but a home size one (like 10x15 inch-ish) is under $100 - source: just bought one today.

[grandpacavendish]

OK, Thanks. I’ll be signing up, along with my son who lives in New Jersey. We’ll do this together. See you. Ed

[chefknivesenthusiast]

I finally got a hold on one of the Asahi cutting boards. I live in Amsterdam and somehow they are not available anywhere in the Netherlands. The Hasegawa cutting board actually is available in just one shop in Amsterdam. I had to order the Asahi cutting board from Japan, which costed me more on shipping costs and custom clearance than the actual cutting board itself, but it is worth it. The Asahi cutting board is amazing!

[Aizuboy]

This is such great information! So glad I subbed your channel.

[abrahamkalichman]

"Non absorbent as possible". Please explain!
Are you saying that these boards still absorb dome liquids?
If correct, then the boards leak. Wow!