Choosing the Right Japanese Cutting Board: A Complete Guide
Why Choose a Japanese Rubber Cutting Board?
Japanese cutting boards are designed with a specific philosophy in mind. Here are the key reasons they are so popular in professional and home kitchens:
- Protects Your Knife's Edge: Japanese cuisine focuses on precision slicing, which requires incredibly sharp knives. The soft, forgiving surface of a rubber board protects your blade's delicate edge, keeping it sharper for much longer than a hard plastic or wood board.
- Superior Hygiene: In Japan, strict health standards require rigorous cleaning. Unlike wood, a non-porous rubber board can be safely sanitised with bleach or very hot water without warping, cracking, or harbouring bacteria.
- Designed for Slicing, Not Chopping: These boards provide the perfect surface for slicing and precision knife work. They are not designed for heavy-duty chopping with a cleaver; for that, a thick hardwood block is the better choice.
When browsing our cutting board range, it is easy to feel overwhelmed by the different series and materials. Each board is designed with specific uses in mind, and understanding these differences is crucial to making an informed choice.
Our Japanese Cutting Board Collection: A Comparison
| Series/Brand | Material | Best For | Softness/Hardness Rating |
Dishwasher Safe |
|---|---|---|---|---|
| Asahi Rubber | Antibacterial Rubber |
All-purpose, flat surface work |
⭐⭐☆ Soft, blade-friendly surface |
No |
| Yoshikawa PE | Polyethylene | General home use |
⭐⭐☆ Lightweight & easy to handle |
No |
| Hasegawa FSR | Synthetic rubber with wood core |
Heavy-duty commercial use |
⭐⭐☆ Moderate, durable but gentle on knives |
Yes |
| Hasegawa FSB | Hard rubberised polyethylene with wood core |
Precision cutting (sushi, sashimi) |
⭐⭐⭐ Hard, designed to preserve knives |
Yes |
| Hasegawa FRK | Rubberised polyethylene with wood core |
General cutting (vegetables, meat, fish) |
⭐☆☆ Soft, protects knives |
Yes |
| Hasegawa FBW | Rubberised polyethylene (no wood core) |
General tasks, easier handling |
⭐☆☆ Soft, protects knives |
No |
| Hasegawa FPEL | Hard rubberised polyethylene with wood core |
Precision cutting, flexible for general tasks |
⭐⭐⭐ Hard, designed to preserve knives |
Yes |
How to Choose the Right Cutting Board for You
1. Choose Based on Your Main Kitchen Tasks
- For Precision Work (sushi, sashimi, fine garnishes): Choose the Hasegawa FSB or FPEL Series. Their hard, smooth surfaces provide the ultimate stability needed for delicate tasks, ensuring clean and precise cuts.
- For Heavy-Duty & Professional Use: The Hasegawa FSR Series is your best choice. With its rigid wood core and durable synthetic rubber surface, it is built to withstand the demands of a busy professional kitchen day after day.
- For General Home Cooking: The Hasegawa FRK, Asahi Rubber, and Yoshikawa PE boards are all excellent all-rounders. The FRK offers a very soft surface with a rigid core, the Asahi provides a classic wood-like feel, and the Yoshikawa is the lightest and easiest to handle for quick tasks.
2. Choose Based on Knife Protection
- If Your #1 Priority is a Razor-Sharp Edge: The softer surfaces of the Hasegawa FRK and Asahi Rubber boards are your best choice. They have a noticeable "give" that cushions the blade's edge with every cut, maximising sharpness.
- If Your Priority is Stability for Precision Cuts: A harder board like the Hasegawa FSB or FPEL is ideal. While still very knife-friendly, their primary focus is providing a firm, unyielding surface for intricate knife work.
3. Choose Based on Durability and Cleaning
- For Dishwasher Safety & Warp Resistance: Boards with a patented wood core (most Hasegawa series) are highly resistant to warping from heat and humidity. This structural stability is what makes them safe for dishwasher use.
- For Easy Manual Cleaning: The solid construction of the Asahi Rubber and Yoshikawa PE boards makes them completely non-porous. They won't absorb moisture or odours and are very easy to clean and sanitise by hand (they are not recommended for dishwasher use).
Simplifying the Choice
Choosing the right Japanese cutting board is about matching the board's strengths to your needs. With this guide, you can now clearly see the differences and choose the perfect fit for your kitchen.
If you have any follow-up questions, you can email us at hello@mycookware.com.au or use the chat box in the lower right corner of the page. Our friendly team will respond as soon as possible.
Click here to see all Japanese cutting boards.
*Kai is the author of the article. Kai is our product specialist at My Cookware®.
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