Asahi Cookin Cut Rubber Cutting Board, NE05103, Home Use, Made in Japan LL 16.5 x 9.8 x 0.5 inches (42cm x 25cm x 1.3cm)

As a whetstone hobbyist I have sharpened friends' knives, and all have been "repair chips and rolled edges". I've used this cutting board daily for months now, and even gave one as a birthday gift (much appreciated). The price is substantially lower than for a "Made in USA" board, and Japan is not a low cost of living country. Go figure. I wouldn't live there, but they are legendary for cutlery and cuisine. As for use I have no problems, sponge it off on the counter, rinse, and it fits in the back of my dish rack. I got it principally to extend my knives' sharpness, replacing an oak cutting board (that had many stained cut marks).

These are the best cutting boards ever. Great feel/response, easy to clean, doesn’t mark up like plastic, and doesn’t warp or crack like wood. Nope, you can’t put it in the dishwasher, but dishwashers are for dishes.

This is a nice softer style board, with good traction and easy on knives. It is a nice size for one person, and great for fish or sushi and veges. It is not for most people,because it stains so easy...even cutting a carrot stains it. It is also overpriced for what it is....but, like most pro level cooking tools, it does have it's place and uses, and i would only suggest it for serious cooks.

It's nice to the touch, looks good, conveniently stays in place on the countertop.However, it's not exactly knife-resistant. I'm cutting and chopping vegetables, fish on this board, scratching and cuts have started to appear quite quickly. Granted, it is way less prone to scratches and cuts than plastic boards, and supposedly it won't leak harmful particles into your food like plastic does, but still, I've expected it to have close to no cuts, like a wooden board that it's meant to imitate.I do not know how long it will last if I use it every day, and it's supposedly a professional board, which means it should be used not every day, but like hours on end every day. For such an expensive board, I'd expect it to last at least a year, but I doubt it will.Also, it has one drawback in that it has higher taction with your knife. When you slice and chop vegetables quickly a-la Gordon Ramsay, your knife constantly moves into the board, slides forward, moves up, slides back, rinse and repeat. This sliding motion requires more effort and has noticably more traction with this board, compared to plastic or wooden boards. It's like the board "grips" your knife, and doesn't want it to slide. You can get used to it, but it would be nice to not have this "feature". Alas, I think it's a quirk of the material used.

Very easy to clean, sturdy and doesn't dull your knife. The material is really nice, very soft.this is propability the one to get if you own higher end knife like carbon steel japanese knife.Better to get those than the hinoki one. easier to sanitize.I use this board in addition my walnut one. Simple just 2 boards.The only thing weird is the shape format..narrow and long but we get used to it.

I bought this cutting board based on the fact that is was made in Japan from high quality synthetic material that does not absorb water and build bacteria. I also have a very expensive Yaxell, Shun, and Miyabi Japanese kitchen knife collection and wanted a board that would keep my knife edges from getting damaged or dulled easily. I have used it only twice to cut raw vegetables since I purchased it and washed it with just soap and water immediately after use as recommended. I also towel dried it immediately after washing it. If you look at the pictures attached you will see that the board is completely stained now after only 2 uses of vegetable cutting. It may be possible to get the stains out with bleach, but knowing it absorbs moisture I'm not willing to take the risk of it absorbing the bleach as well.This is completely unacceptable to pay almost $70 for a supposed high end synthetic cutting board only to have it look cheap and stained. If this board is staining from cutting vegetables after only 2 uses, that means it's absorbing the moisture from vegetables which also means it can create bacteria if it absorbs juices from all types of meat as well. I will be returning this and would not recommend it to anyone looking for a high end cutting board. Save your money and buy a well known quality brand.

I got into Japanese high carbon knives recently and wanted to try a board that would be gentle on the harder steel of these knives. Easier to maintain than an end grain wood board, I really like it so far. The only drawback is that it's not dishwasher safe.

I heard about this rubber cutting board from a friend of mine. I was doubtful but I'm so happy that I bout it. It is definitely worth the money. Easy to clean, quick dry, great feel. I use the same knife but I feel like my knife cuts much better.