30 DAYS OPEN PURCHASEA fantastic knife deserves a fantastic cutting board. Plenty of people spend serious money on their knife, then wreck the edge against a board that is far too hard. Hasegawa's boards are soft and gentle on knives, so your blade stays sharp longer and you can work without worry. If you have watched a sushi chef in Japan, you have already seen the famous yellow Hasegawa board - this is its black sibling, and the difference is the material.
The black board is made from polyethylene: slightly more robust and durable than the yellow synthetic rubber version, and less likely to discolour. Turmeric and beetroot can do their worst. It also happens to look sharp under pale fish, which is why it keeps showing up in photos.
The party trick sits inside: a hermetically sealed, sterilised wood core. It means the board simply refuses to warp - dishwasher, high heat, it does not care. Most plastic boards that have been through the dishwasher once end up handy for hiding things under, or for explaining to someone what shape a banana is. A Hasegawa stays flat, wash after wash. And no, the wood will not absorb moisture or rot: it is wrapped in a thick layer of plastic and stays sealed as long as you treat the board like a normal cutting board.
The wood core also makes it 30-50 percent lighter than a comparable solid plastic board, so it is easier to handle, carry and load into the dishwasher. The soft textured surface gives superior grip in both directions: the board stays put on the counter without a damp cloth underneath, and the ingredient stays exactly where you put it.
Available in six sizes, from 34 x 23 cm up to 46 x 26 cm.
