Yoshihiro Hi Soft High Performance Professional Grade Cutting Board Japanese Sashimi Chef's Tool Made in Japan (X-Large)

Great durable product. It eliminates excessive wear on my knifes and is softer then other cutting boards which can make it easier on the wrist which chopping many items.

Yes it's expensive, but if compared to the cost of your knives, it's a deal. Hard boards, even some wood ones, will dull your knives. (Glass boards will ruin them altogether—I've never understood what that was about). I have nothing but high-quality Japanese knives, and this board does not dull them at all. It protects the edge, is easy to clean (I run mine through the dishwasher once a week), and stays put on the counter. I'd give it six stars if that were an option.

So this is a plastic cutting board and is designed to be more gentle on your knives. I use Japanese knives and have noticed they need less steeling and sharpening since I’ve started using the board. BUT it’s a plastic board. My knives are very, very sharp and I wonder just how much plastic residue ends up in the dishes I prepare. If you’re concerned about this, there’s always Hinoki boards which are awesome, but will gradually stain and develop odors.

Highly recommend this for its size and the fact that it saves your blade. It's made of high quality material, does not stain, and always cleans up very very nicely. We use it for all our meats - one thing I noticed is that when you cutting through meats, the knife easy goes all the way through as it very gently goes into the plastic to cut all the way through the meat. It's really cool. Absolutely lovely.

I had high expectations for this cutting board. After some research, I was trying to decide between this and a Hasegawa. Due to shipping constraints, I ended up with the Yoshihiro. The board is soft and it definitely will increase the life of your knives' edges. However, it does not have the surface memory properties I was expecting. With a few weeks of light use, I have several cut marks, scratches, and small chips. Eventually the board will become worn, ugly, and a vessel for bacteria, just like any other wood cutting board. I debate if I should have opted for a cheaper wood board that I would just dispose of sooner. UPDATE: The company contacted me after I left a 2 stars review. After discussing with their representative, I believe my opinion was based off of lack of knowledge and experience. This board is most ideal for people with very high end knives. Cutting technique is also an important factor, since the board's surface is more suceptible to damage due to its softness. With that understood, this is a quality product that definetly ads a finess to my cooking experience. My wife and I will need to work on our technique to see if we can minimize damage.

This has to be the best cutting board I’ve ever had. I have used it several times to cut red cabbage and various other vegetables, so far there has not been any stains, scratches or odors. I wash and dry it by hand, it’s easy and comfortable to handle not to mention much easier on your knives

Bought this after watching CultFlav's cutting board reviews and this one came out on top. I never thought I would cherish a cutting board but I love this thing... my knives feel like butter on it, it's easy to clean and take care of, I love that it's longer length-wise than normal which gives me more room to work, it doesn't slide on the counter, and while it is heavier than I was expecting it's also fairly easy to store and move around. I do wish it came in other colors, this color reminds me of an elementary school cafeteria tray, but I appreciate that it's at least inconspicuous. It's a lot of money to spend on just a cutting board so I bought it during Prime Day, but feel it would still be worth full-price if you can afford it!

I've used my Yoshihiro cutting board for over a month now without any issues whatsoever. It's an unbelievable cutting board for people whom have Japanese knives. I've seen multiple bad reviews on this board where people say this board will stain, leave marks, way to soft and may warp. It's true to a point, all cutting boards will stain and leave marks and it's meant to be soft for a reason. The difference between these rubber cutting boards and others is, you can buy what I like to call a magic eraser. It's basically a sanding block for these types of boards and is made by Hasigawa. So if your board gets stained and or you have deep cutting marks, that "Magic Eraser" will get rid of all of that. I own a variety of Japanese knives ranging in price and have had no issues using this board to cut everything from vegetables to meat. Like with everything else we own now a days, this board needs maintenance. Maintain it and it will last you for years. I believe these baords are fairly priced compared to other boards that range in sizes. But if you honestly own a 1K dollar Japanese knives then this will fit you perfectly.

It is quite heavy and sturdy, but the surface of the board is not as well as compentive brand. After a couple of using with sharp knife, the groov of blade was left on it. The boad surface is not as smooth as other brand, you could feel the fine particel on it by using your finger tip rubbing it. Anyway, it is still one nice cutting board.

Should’ve gotten the bigger size though, maybe next time

This is great. It protects the wrist when chopping and also easy to clean.

Großartige schwere Qualität. High Perfomance trifft es. M. E. besser als jedes Holz- oder Kunststoffbrett. Nicht wirklich günstig - aber jeden Cent wert