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Hasegawa FSR Wood Core Soft Rubber Cutting Board 1"-1.2" ht


  • Maximum Purchase Quantity is 1 pcs. The order with more than 1 pcs may be canceled.
  • Specifications

    Material: Elastomer (Soft plastic surface (5mm)), Broadleaf Tree (Wood-core (10–15mm)), Polyethylene (Side protective plastic)
    • (Size 0) 23.6" x 11.8" x 0.8" (60cm x 30cm x 2cm) : SKU# 99152
    • (Size 1) 31.5" x 13.8" x 1" (80cm x 35cm x 2.5cm) : SKU# 93368
    • (Size MTC Kitchen Original) 19.7" x 13.8" x 0.8" (50cm x 35cm x 2cm) : SKU# 80997
    Made in Japan

    The Soft Cutting Board (Manaita) cushions and absorbs the blows of your knife, thus preserving your blade’s sharpness. (Unlike typical synthetic boards.) so it is recommended for delicate cuttings (sushi, sashimi). It comes with a wood core built-in; boosts lots of benefits below.

    Why Wood-Core?

    • Blade Friendly : "pull and slice" is the usual way to use a knife in Japanese cuisine, so the edge of knives will get chipped easily when used with a hard cutting board. However this cutting board gives you the standard of blade friendiness same as a wooden cutting board.
    • It's Sturdy : Wood core prevents warping and bending from long-term use and high-temp washing. It is always stable, dish-washer safe, and shows enough rigidity when in bridging.
    • Light Weight : Wood core reduces weight by 30% compared to other solid plastic cutting boards. That makes handling so easy that burden of washing heavy cutting boards can be reduced. Also it can avoid serious injuries due to unexpected dropping. Wood core structure, 30% reduced weight, rigid, but blade friendly cutting board.
    ➜ View Good to Know about Hasegawa Wood Core

    Isn't Wood-Core Unhygienic?

    The wood-core of HASEGAWA's cutting board is sterilized and covered with thick plastic layers fully and completely. Therefore wood won't be exposed except for unusual rough handling.
    This board is SIAA certified, which is one of the highest sanitation standards awarded in Japan. Antibacterial surfaces in compliance with SIAA standards have been tested to exhibit 1% of the bacterial growth versus untreated surfaces.

    Other Features?

    The soft materials that are used for both surfaces make the cutting board so blade-friendly that prolong the edge sharpness. Also grippy surfaces prevent ingredients from moving when cutting, and allow more delicate cuts!!

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