{"product_id":"hasegawa-fsr-pro-soft-cutting-board","title":"HASEGAWA PRO-SOFT CUTTING BOARD (FSR SERIES) - BEIGE","description":"\u003cdiv class=\"tokushu-product-description\"\u003e\n  \u003ch2\u003eThe #1 Cutting Board for Japanese Knives | Hasegawa FSR Soft Series\u003c\/h2\u003e\n\n  \u003cp\u003eProtect your investment and keep your Japanese knives sharper for longer with the \u003cstrong\u003eHasegawa Pro-Soft Cutting Board FSR Series\u003c\/strong\u003e. This is one of the most trusted cutting boards for high-performance Japanese knives because it is designed to absorb edge impact, reduce micro-chipping, and provide a soft, controlled cutting feel.\u003c\/p\u003e\n\n  \u003cp\u003eFor EU home cooks, chefs, sushi counters, and professional prep stations, the Hasegawa FSR series is the premium choice when edge protection matters most. It is especially well suited for thin, hard Japanese knives made from steels such as Aogami Super, Blue Steel, White Steel, Ginsan, SG2, VG10, VG-XEOS, SG-STRIX, and other high-HRC cutlery steels.\u003c\/p\u003e\n\n  \u003cp\u003eThe FSR series is not a cheap plastic board or a heavy solid rubber slab. It uses Hasegawa’s advanced \u003cstrong\u003ewood-core composite construction\u003c\/strong\u003e, combining a rigid sealed wood core with a soft elastomer cutting surface. The result is a board that feels gentle under the knife, stays stable during prep, and is much easier to handle than many solid rubber cutting boards.\u003c\/p\u003e\n\n  \u003ch2\u003eWhat Is the Hasegawa FSR Made Of?\u003c\/h2\u003e\n\n  \u003cp\u003eThe Hasegawa FSR is built with a \u003cstrong\u003erigid wood core wrapped in a specialized soft elastomer shell\u003c\/strong\u003e. This construction gives the board the blade-cushioning feel of soft rubber with the stability, rigidity, and lighter weight of a premium wood-core board.\u003c\/p\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eCore Material:\u003c\/strong\u003e Sterilized wood core, fully sealed inside the board to help prevent water penetration, warping, and excess weight.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSurface Material:\u003c\/strong\u003e Soft elastomer cutting surface designed to cushion fine knife edges and reduce harsh edge impact during cutting.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Composite wood-core board with soft outer shell for edge protection, stability, and professional kitchen use.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eHeat Resistance:\u003c\/strong\u003e Suitable for washing temperatures up to approximately 90°C.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Japanese knives, sushi knives, gyuto, santoku, nakiri, bunka, petty, sujihiki, yanagiba, and other fine-edge kitchen knives.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eFSR vs FPEL: Which Hasegawa Board Should You Choose?\u003c\/h2\u003e\n\n  \u003cp\u003eThere is often confusion between the Hasegawa \u003cstrong\u003eFSR Soft Series\u003c\/strong\u003e and the \u003cstrong\u003eFPEL Black Series\u003c\/strong\u003e. Both are excellent boards, but they are designed for different cutting preferences.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; border: 1px solid #ddd; text-align: left; margin-bottom: 20px;\"\u003e\n    \u003cthead\u003e\n      \u003ctr style=\"background-color: #f7f7f7;\"\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFeature\u003c\/th\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFSR Series\u003c\/th\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFPEL Series\u003c\/th\u003e\n      \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eSurface Material\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSoft elastomer\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSoft polyethylene\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eCutting Feel\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSoft, grippy, cushioned, edge-protective\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSlightly firmer, faster, snappier feel\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eMaximum protection for Japanese knives and laser-thin edges\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eDaily prep, faster chopping, and lighter board handling\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eRecommended User\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eChefs, sushi prep, serious collectors, high-HRC knife users\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eHome cooks and prep cooks who want a lighter all-purpose board\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\n  \u003cp\u003e\u003cstrong\u003eQ: Is the Hasegawa FSR good for Japanese knives?\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The FSR is one of the best cutting boards for Japanese knives because the soft elastomer surface absorbs impact and helps protect thin, hard edges from micro-chipping and premature dulling.\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003eQ: Is this better than a wooden cutting board?\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e For many Japanese knife users, yes. A good end-grain wooden board can be excellent, but the Hasegawa FSR offers a highly consistent soft cutting surface, easy sanitation, strong rigidity, and dishwasher-safe convenience.\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003eQ: Can I put the Hasegawa FSR in the dishwasher?\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. The FSR series is suitable for dishwasher use and can withstand temperatures up to approximately 90°C. For longest life, keep it away from direct heating elements and avoid prolonged exposure to extreme heat.\u003c\/p\u003e\n\n  \u003cp\u003e\u003cstrong\u003eQ: Can I use serrated knives or cleavers on this board?\u003c\/strong\u003e\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This board is designed for fine-edge kitchen knives, slicing, chopping, and precision prep. Avoid heavy bone chopping, frozen foods, aggressive cleaver work, and frequent serrated knife use, as these can damage the soft surface.\u003c\/p\u003e\n\n  \u003ch2\u003eSizing \u0026amp; Dimensions Guide\u003c\/h2\u003e\n\n  \u003cp\u003eChoose the board size that best fits your kitchen, counter space, and knife length. Larger boards give more working room and are especially useful for 210mm to 270mm knives.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left; font-family: inherit; margin-bottom: 20px; border: 1px solid #ddd;\"\u003e\n    \u003cthead\u003e\n      \u003ctr style=\"border-bottom: 2px solid #333; background-color: #f7f7f7;\"\u003e\n        \u003cth style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eModel\u003c\/th\u003e\n        \u003cth style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eDimensions\u003c\/th\u003e\n        \u003cth style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eThickness\u003c\/th\u003e\n        \u003cth style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eBest Use Case\u003c\/th\u003e\n      \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody\u003e\n      \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eFSR20-5025\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e500mm x 250mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e20mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eStandard home prep, petty knives, santoku, small gyuto\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eFSR20-6035\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e600mm x 350mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e20mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eMost popular size for 210mm gyuto, bunka, nakiri, and daily prep\u003c\/strong\u003e\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eFSR25-8040\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e800mm x 400mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e25mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eProfessional prep station, large counters, 240mm gyuto, sujihiki\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e\u003cstrong\u003eFSR25-9045\u003c\/strong\u003e\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e900mm x 450mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003e25mm\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px 8px; border: 1px solid #ddd;\"\u003eCommercial kitchens, sushi counters, high-volume prep, long slicers\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch2\u003eRecommendation Guide\u003c\/h2\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; border: 1px solid #ddd; text-align: left; margin-bottom: 20px;\"\u003e\n    \u003cthead\u003e\n      \u003ctr style=\"background-color: #f7f7f7;\"\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eUsage Level\u003c\/th\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eRecommended Model\u003c\/th\u003e\n        \u003cth style=\"padding: 12px; border: 1px solid #ddd;\"\u003eBest Knife Pairing\u003c\/th\u003e\n      \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSmall Kitchen \/ Light Prep\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFSR20-5025\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003ePetty, santoku, bunka, 150mm - 180mm knives\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eDaily Home Cooking\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFSR20-6035\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eSantoku, nakiri, bunka, 180mm - 210mm gyuto\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eProfessional Prep Station\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFSR25-8040\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e210mm - 240mm gyuto, sujihiki, larger nakiri\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eCommercial Kitchen \/ High Volume\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003eFSR25-9045\u003c\/td\u003e\n        \u003ctd style=\"padding: 12px; border: 1px solid #ddd;\"\u003e240mm - 270mm gyuto, yanagiba, sujihiki, long slicers\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch2\u003eKey Features \u0026amp; Specifications\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSurface Material:\u003c\/strong\u003e Soft elastomer designed to cushion fine knife edges and reduce harsh board contact.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eCore Material:\u003c\/strong\u003e Sealed sterilized wood core for rigidity, stability, and reduced weight compared with solid synthetic boards.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eKnife Compatibility:\u003c\/strong\u003e Excellent for Japanese knives, high-HRC steels, carbon steel knives, powder steel knives, and laser-thin edges.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eMicro-Textured Grip:\u003c\/strong\u003e Helps hold ingredients more securely during prep, reducing slipping while cutting onions, herbs, fish, and proteins.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eSanitation:\u003c\/strong\u003e SIAA antibacterial certified surface for professional kitchen hygiene.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eHeat Resistance:\u003c\/strong\u003e Withstands temperatures up to approximately 90°C.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e Dishwasher safe, bleach safe, and suitable for professional kitchen cleaning when used properly.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eBest Uses:\u003c\/strong\u003e Slicing, chopping, push-cutting, sushi prep, vegetable prep, protein prep, and daily knife work.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eNot Recommended For:\u003c\/strong\u003e Heavy bone chopping, frozen foods, aggressive cleaver work, or frequent serrated bread knife use.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003ch2\u003eCare \u0026amp; Maintenance Instructions\u003c\/h2\u003e\n\n  \u003cp\u003eWash after use with warm water and mild detergent, then dry thoroughly before storage. The Hasegawa FSR series is dishwasher safe, but for longest board life, avoid direct contact with heating elements and do not expose the board to open flame, oven heat, or hot pans.\u003c\/p\u003e\n\n  \u003cp\u003eFor stubborn stains or protein residue, the board may be cleaned with standard kitchen bleach according to proper food-safe cleaning practices. Because the soft elastomer surface is designed to protect your knife edge, it will naturally develop micro-cuts over time. Periodic resurfacing with a Hasegawa board scraper can help smooth and refresh the cutting surface.\u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eNote: This is a premium knife-friendly cutting board designed for fine kitchen knives and professional prep. To protect both the board and your knives, avoid heavy butchery, bones, frozen foods, and serrated knives.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hasegawa","offers":[{"title":"46cm x 26cm (FSR20-4626)","offer_id":49248517325057,"sku":null,"price":125.0,"currency_code":"EUR","in_stock":true},{"title":"50cm x 25cm (FSR20-5025)","offer_id":49248517357825,"sku":"FSR20-5025","price":125.0,"currency_code":"EUR","in_stock":true},{"title":"50cm x 30cm (FSR20-5030)","offer_id":49248517390593,"sku":"FSR20-5030","price":140.0,"currency_code":"EUR","in_stock":true},{"title":"60cm x 30cm (FSR20-6030)","offer_id":49248517423361,"sku":"FSR20-6030","price":175.0,"currency_code":"EUR","in_stock":false},{"title":"60cm x 35cm (FSR20-6035)","offer_id":49248517456129,"sku":"FSR20-6035","price":219.0,"currency_code":"EUR","in_stock":true},{"title":"80cm x 40cm (FSR25-8040)","offer_id":49248517488897,"sku":"FSR25-8040","price":279.0,"currency_code":"EUR","in_stock":false},{"title":"90cm x 40cm (FSR25-9040)","offer_id":49248517521665,"sku":"FSR25-9040","price":299.0,"currency_code":"EUR","in_stock":false},{"title":"90cm x 45cm (FSR25-9045)","offer_id":49248517554433,"sku":"FSR25-9045","price":329.0,"currency_code":"EUR","in_stock":false},{"title":"41cm x 23cm (FSR20-4123)","offer_id":49248517587201,"sku":"FSR20-4123","price":119.0,"currency_code":"EUR","in_stock":false},{"title":"29cm x 20cm (FRSL20-2920)","offer_id":51029167735041,"sku":"FRSL20-2920","price":93.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7687\/5777\/files\/hasegawa-fsr-cutting-board.jpg?v=1781203913","url":"https:\/\/tokushuknife.eu\/en-it\/products\/hasegawa-fsr-pro-soft-cutting-board","provider":"Tokushu Knife Malta","version":"1.0","type":"link"}