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Hasegawa Pro Boards (Soft & PE)
Hasegawa Professional Cutting Boards
Every great Japanese knife deserves an exceptional cutting surface. Hasegawa cutting boards are trusted by professional chefs around the world because they help preserve razor-sharp edges while offering outstanding hygiene, durability, and everyday usability.
Manufactured in Japan since 1955, Hasegawa's innovative wood-core construction combines lightweight handling with remarkable resistance to warping, making these boards a favourite in Michelin-starred restaurants, sushi bars, and professional kitchens worldwide.
Why Choose Hasegawa?
- Protect Your Knife's Edge – The soft cutting surface cushions the edge of your knife, reducing wear and helping your Japanese knives stay sharper for longer.
- Lightweight Wood-Core Construction – Hasegawa's patented internal wood core provides exceptional rigidity while remaining significantly lighter than comparable solid rubber or plastic boards.
- Professional Hygiene – Non-porous, dishwasher safe, bleach safe, and SIAA antibacterial certified for demanding commercial kitchens.
- Built to Stay Flat – The reinforced construction resists twisting and warping even after years of professional use.
Choose the Right Hasegawa Board
FSR & FRK Series
The signature beige professional boards feature Hasegawa's soft elastomer surface, providing maximum edge protection and exceptional grip. They are the preferred choice for chefs who use premium Japanese knives every day.
FPEL Black Series
The professional black polyethylene series offers slightly firmer feedback while maintaining excellent edge friendliness. The dark surface provides outstanding contrast when preparing vegetables and hides staining exceptionally well.
Which Size Should You Choose?
The ideal cutting board should comfortably accommodate your longest knife while leaving plenty of room for safe food preparation.
- Petty & Utility Knives – Compact boards are perfect for detail work and smaller prep tasks.
- Santoku & 210mm Gyuto – Medium boards provide the ideal balance of workspace and countertop efficiency.
- 240mm Gyuto & Kiritsuke – Larger boards give longer blades the room they deserve.
- Professional Workstations – Our largest Hasegawa boards are designed for busy commercial kitchens and serious home chefs.
Care & Maintenance
One of the reasons professionals love Hasegawa boards is how easy they are to maintain.
- Dishwasher safe.
- Safe to sanitise using diluted bleach.
- Store flat after drying.
- Use a Hasegawa Board Scraper to refresh the surface and remove cut marks when necessary.
Frequently Asked Questions
Will a Hasegawa board keep my knife sharper?
Yes. The softer cutting surface absorbs impact that would otherwise be transferred directly to your knife's edge, reducing unnecessary wear.
Why does my board show knife marks?
That's exactly how it should work. The board is designed to absorb the cutting force instead of your knife edge.
Can I put it in the dishwasher?
Absolutely. Hasegawa boards are designed for professional kitchens and are dishwasher safe.
Why are Hasegawa boards more expensive?
Unlike ordinary plastic boards, Hasegawa combines advanced materials, a patented wood-core construction, exceptional durability, and industry-leading edge protection into one professional cutting board.
Protect your investment. Pair your Japanese knife with the cutting board trusted by professional chefs around the world.