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

Finally a board that will not damage my expensive knives. Cutting with it feels like your knife is landing on soft cushion instead of the hard clack of a regular board. It also does not chunk off like plastic boards where god only knows where the pieces end up. The only downside I can think of is that it is a bit heavy. That to me is not a downside though because it doesn't slide around in your counter as easily like most lightweight boards would.

I LOVE this cutting board! Its a little heavy, and I wish it were a little wider, but otherwise its my favorite board. My bamboo and plastic boards were making my knives dull too quickly, and I can feel a noticeable difference when cutting items on this board. It doesn't feel as harsh on the knife as with my bamboo and plastic boards. It is a little heavy, but the weight of it helps it stay in place while using it. Its very easy to clean and things that usually stain my boards like tomatoes scrub out easier. Would definitely purchase again. I threw out my other boards after getting this one.

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!

This is a plastic cutting board made from a very soft material. It is very different from other cutting boards I have had, and I have had quite a few.The reason to go soft is to keepyour knives sharper, for longer. I am a knife fan, have various sharpening stones, and I cook every single day: so, I find it makes a difference.However, there is an additional benefit that I was not expecting: this board is so soft and thick and heavy that lies perfectly flat and stable on the counter.Once I experienced this, I get annoyed at all the other boards that do move, tipple, slip and slide to some degree.This one does not budge!The one downside is that you can not really clean it. It can not take heat, if u poor boiling water over it, it will actually change the surface. Rest it on a hot pan and it will melt.So scrubbing and soap is all we get. But then who among us actually sands off their wooden cutting boards, as is required in professional settings?Overall, best board I know, the others I use are single (no glue) pieces of softer wood from japan. I.e. top quality wooden bcutting boards. But this one is just so good I end up using it exclusively.Almost forgot it is also quieter.

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.

This is a very heavy cutting board made from rubber that is soft enough to avoid damaging the edges of very sharp knives. You don't have to be a sushi chef to appreciate that. It doesn't slip on the counter. It's easy to clean. Now I use only this cutting board for just about everything.

Nice balance of spongy give and slide on this leather strop.

I have a large wooden board from a really high end maker that use for my grilled meats. I was looking for something that was smaller in size, lighter, and one that I could use for the majority of my chopping needs. The board maker actually recommended this brand....so I bought. It's perfect size and SOOOO easy to clean up. Easy on my knives and light enough its a pleasure to use.