Soft Rubber Cutting Board (FSR Series)
This specialized Japanese board features a wood core sterilized and encased in high-tech soft rubber, offering the best knife-edge retention of any material on the market. It is the top choice for high-end sushi chefs because the surface 'gives' under the blade, preventing micro-chipping of hard Japanese steel.
Ingredients & Purity
Wood core construction reduces weight by 30-50% compared to solid rubber. The outer layer is a proprietary elastomer that is anti-bacterial and non-slip.
Scientific Evidence
SIAA (Society of International sustaining growth for Antimicrobial Articles) certified for antibacterial properties. Rigorous testing by professional blade smiths confirms significantly lower edge wear compared to synthetic or wood alternatives.
Brand Transparency
Made in Japan. Technical specs on heat resistance (up to 90°C/194°F) and weight-to-size ratios are clearly provided, though specific elastomer chemical composition is proprietary.
Value Assessment
High upfront cost, but saves significant money on professional knife sharpening and replacement over time.
Why Not Alternatives?
Standard plastic (HDPE) boards are too hard for high-carbon steel knives and develop deep grooves that harbor bacteria. Hasegawa boards are significantly lighter than solid rubber boards (like Hi-Soft) due to their wood core, which also prevents warping in high-temperature dishwashers.