The only cutting board designed specifically with knives in mind. Hasegawa cutting boards are treasured by chefs and knife lovers for their soft surface that gives way to you knife's edge, without scarring or gouging like traditional wooden boards. This helps keep your knife sharp far longer than conventional wood boards while the rigid wooden core keeps the board sturdy and prevents warping. This ingenious technology was born from the Hasegawa corporation's history of making skis.

As if that didn't make them awesome enough, these boards are also super lightweight and antibacterial! The boards are impregnated with ionized silver which is completely safe for humans, but essentially 'deactivates' bacteria on the board. While we still suggest washing them after cutting meat, these boards are far safer than standard plastic boards.

• This board is slightly firmer than regular Hasegawa boards.
• 360 x 200 x 20mm (14"x8"x.8")
  
• Antibacterial & lightweight.
• Dishwasher & bleach safe.
• Hot meat may discolour board.
• The super-soft surface can scratch up more easily than wooden boards.
• Use a Hasegawa board scraper to remove gouges and stains.

About Hasegawa - Originally a manufacturer of skis, Hasegawa was started in 1955 in Chiba, Japan. Their desire to create the best possible skis drove them to innovate techniques of adhering a plastic coating over a wood core, which eventually led to their world-famous cutting boards treasured by chefs and knifenerds worldwide.