Video není dostupné.
Omlouváme se.
Best Cutting Boards for Japanese Knives. Hasegawa & Parker Asahi
Vložit
- čas přidán 16. 05. 2023
- Asahi & Hasegawa cutting boards are simply the best cutting boards to pair with your kitchen knives. There are no other cutting boards on the market with these kind of impressive features. At least, not that I know of.
Thanks to www.meesterslijpers.nl for gifting me a Hasegawa and a Asahi black edition cutting board! I feel like a million bucks owning so many incredible cutting boards to play on with my knives.
I always love the sound of your chopping in your videos, so good to know it's an Asahi board. I had assumed it was Hasegawa.
It was the Asahi all along. And now you know why.
Have had the 75x33x2 cm Asahi for about a year and a half and just got the L-size black Asahi Pro (45x25x1.3 cm)… they are just amazing. Might get a softer Hasegawa board at some point to complement those two.
…and yes, totally agree on the combo being essential, good Japanese (or other) thinner high-HRC knives just work sooooo much better on a right cutting board.
@@manalainen No need for a Hasegawa if you're not a Sushi Chef or making Sushi/Sashimi that often. The Asahi will basically cover all your needs and tasks in the kitchen. If you like a light weight soft rubber cutting board that can go into the dishwasher or be sterilised with boiling water...the Hasegawa is amazing.
@@chefknivesenthusiast Yup, Asahi are great all-rounders but I like options and variety (and just geeking out about different kitchenware and knives) ;)
I've been thinking about getting a board, but didn't know what to choose. Asahi it is. Welldone buddy, you're doing great.
I'm pretty sure you will not regret purchasing an Asahi cutting board. Go for the pro and at least 20mm thickness. You'll love it.
I have several Hasegawa boards now. Asahi will be next. I don't do a lot of chopping like you were doing but I do want my boards to last so having an Asahi seems a good idea. I'm going to hold out until I find a black one though. I really do love the look of a black cutting board.
Also, the cat meme for this one is perfection!
Black is the new...black is lovely indeed! Can't wait to see the cat meme. Will post this video in the group soon.
I need a sanding block. Great video! I have two rubber cutting boards. Since I have a relative massive American kitchen with tons of counter space I am always looking for larger size cutting boards. My only wish is that the Japanese brands would make some a version that was not "long and narrow" but long and tall. But I realize the Japanese market prefers the narrower versions.
You don't necessarily need that Hasegawa Scraper block, any type of sanding paper will do. Just by three different grits so you can do a sanding paper progression from course to fine, just like you would do on a knife. Of course wrapping it around a block is convenient.
Depending on the seller, I think you can order an Asahi in any size and with any dimensions you want. I know a seller in Finland cuts them in any size for you. Maybe there is a seller ding the same across the pond.
I hate to admit it, but you’re getting better and better; this segment case in point. Cutting boards are vital partners in Japanese high carbon steel blade use, and you’ve reviewed two of the best. There’s more however, and I’d appreciate a follow up with additional brands. Of the two shown, does either stain? I’ve got a small thin variation of a textured surface Japanese board, and staining is evident. Can this be addressed with any sort of cleaning; the manufacturer insists no dishwasher use. Anyway, great job; I love to hurl snarky comments, but you get a pass today. 👍
No snarky comment? I'm a bit disappointed.
Both don't really stain that fast. As long as you don't leave hot, cooked proteins on there. But you know, using a cutting board...staining will happen. But, as I demonstrated, you can sand the Asahi down and make it look brand new whenever you want.
@@chefknivesenthusiast …I’ll work harder at nastiness. Which brand was the black board, by the way? Black, contrast highlight Japanese boards are USA available, usually less expensive than Asahi of H…why is that so?
The bigger black board is a Hasegawa, the smaller board an Asahi. Did you watch the whole video? You're asking questions that are answered in the video.
@@chefknivesenthusiast …I waded through, but my old guy hearing isn’t so good anymore. I haven’t seen anything but Tenryo black cutting boards stateside. Are they well regarded? Be nice to your online followers. 😆🙏😄
@Edward Rutledge I wasn't trying to be unkind, and of course, you are excused. But if you would know how many questions I get on a weekly basis, that are answered if one would just watch the videos... As much as I like to engage my online CKE community, I also have other things to do in life. I spend hours and hours and days making these videos. I've stopped answering questions that are answered in my videos. It's just too much double work. At least I answered yours 😉
The thin, soft adahi boards are great to place on top of your main board for specific tasks and preventing cross contamination.
That is a great option.
I finally get to see your kitchen.
Also finally learnt the difference between Asahi VS Hasegawa.
I used hinoki exclusively for the past 2 years or so, recently bought an aomori hiba (spruce relative, even better than hinoki), and love that even more. I have no reason to switch to rubber boards but it's good to know why people like them.
When my hinoki board gets too scratched up after a couple of months, I take my wood plane (currently an improvised katsuobushi shaver, lol) and just take the top off and voila, new cutting surface too. I can't switch to rubber boards. I love the texture, smell, and look of natural wood too much.
The way you describe your love for your Hinoki makes me want to get one for me at home. It can't come to work though, that's why I swear by the Asahi.
@@chefknivesenthusiast I'm sure if I were a pro in a regulated kitchen I would think differently, but my opinion is there is nothing better than wood for home kitchens lol.
I also never really understood why people like Western style wood cutting boards so much (the typically end-grain type from Boos or other more artisanal offerings, pasted together in geometric patterns, maple wood, etc). I find them way too heavy, and I'm a tall guy. Imagine being a short Asian woman having to lug a beast of a board to the sink just to wash it... sure puts you off preparing your own meals more often... Especially if the board is too large for the sink!
If you were buying one, I suggest aomori hiba, it's a little denser than hinoki. I bought a small board to try out this wood. On first use, the wood stained itself a redder tinge - maybe it's the heartwood, because a small corner is the original paler woody colour. It's light, pretty, does no harm to the food, ingredients don't slide on it, etc. AFAIK rubber boards were invented in Japan precisely to satisfy the industry's requirement for a synthetic board that approached the qualities of what they originally had (hinoki, aomori hiba). Also, without needing to chuck the board in the dishwasher or pour hot water to sanitise, natural wooden cutting boards are antibacterial (there's a scientific study done about 20 years ago). The water and bacteria are sucked into the board, and as the wood dries, the bacteria are trapped in the wood fibres and die.
If your board comes in one piece, not glued together, additional brownie points.
@Jiahao Tan Interesting and good to know. Thanks a lot for sharing!
@@jiahaotan696 Just ordered an Aomori Hiba one as well. Wish I picked one up when I was actually in Aomori a few months ago T_T
The apples are great there if you ever find any cider to drink.
@@mugensekai Cool! I hope I was a bad influence! 🤪 I'm going to Sakai soon, not Aomori. Trying to save up some money so I can give the Japanese all of it.
Thank you ! This make choosing one so much easier ! Ashi it is due mostly use kuroski small cleaver
For sure you want to go for the Asahi, the Kurosaki cleaver will f**k up the Hasegawa soft rubber surface.
@@chefknivesenthusiast thank u!
Fantastic video - thank you!!
Thank you for the kind words. I'm glad you liked it! 🙏🏾
Thanks for this video! I finally made a decision on a cutting board and just ordered a Asahi Pro 50x25x2.
Glad I could help! I hope you will love the Asahi cutting board as much as I do.
@@chefknivesenthusiast Unfortunately, they contacted me after the purchase that it is out of stock and will be back in stock in appr. 1 month :(
Agreed rubber cutting boards are great. I use them for my protein work. I have also found lasers can catch on them, but definitely a great addition to a kitchen.
Yeah, that's why I like the Asahi cutting boards so much. Basically can do whatever the Hasegawa was made for without grabbing the edges of tour knives. The only USP that the Asahi doesn't have is the dishwasher friendly/boiling water proof feature, and being light weight due to the wooden core.
Good to know about the differences in durability between Asahi and Hasegawa-I just ordered an Asahi Black Pro board to serve as my protein and poultry board for cutting either raw or cooked, hoping the black helps mask any potential staining better than the beige boards. Also glad it'll be tougher than a Hasegawa for heavier cutting.
Thanks!
Congrats. Enjoy your Asahi cutting board. You can always sand off these boards to make it look brand new again.
I have both the Asahi and the Hasagwa. Both the soft rubber one and the harder PE one. I suggest the Asahi for smaller sizes, anything below say 50 cm, anything larger I suggest the Hasagwa soft rubber board. The reason is weight. I do not suggest the brown PE board. The PE board is just an expensive plastic board. Now, just to be clear though, it's not that the chefs in Japan would not prefer to use wood it's that it's banned. I'm 99% sure if that law changed a lot of the best guys would be back to wood like they always used. But who knows maybe they're used to this now, and it is very much convenient more than any wood. Also you can easily resurface it with sanding like you do with wood and it looks new again and again. Good stuff.
So we are 'cutting board brothers'.
good to see a fellow indo (at least im guessing) into knives too 😁😊 greetings from Sydney
Born Indonesian (Jakarta). I grew up in Belanda since I was 2,5 years old. Living in Amsterdam for about 15 years now.
My next video will be about a Honyaki knife by Indonesian makers (Pisau Dapur).
@@chefknivesenthusiast Oh, okay! So you basically lived there most of your life :o? That's cool. I went to Amsterdam when I was really young, like 5 years old so I don't remember much. Hope you're well :)
Also nice to see we have some knives made in Indonesia, I had no clue lol. I will have to check it out.
@@sarius2388 Yes, I'm practically Dutch (have Dutch passport).
Pisau Dapur (www.kitchenknives.id) is selling pretty cool knives made by local craftsmen in Magetan.
@@chefknivesenthusiast Thanks again!! I will look forward to your future videos :)
I recently bought a small and medium Hasegawa board. I wish I saw your video before my purchase, so I would've otherwise made the better decision to get one of each for a more complete cover of usage (all purpose Asahi, and a delicate Hasegawa). Looks like I have another excuse to spend more money on another board (Asahi) haha.
I agree. Excuse found. Asahi cutting board purchase rationalized.
Great review. Thank you!
You're welcome, thank you for watching.
Cool thanks for sharing ❤
You're welcome, thanks for watching.
Great video! Did your mic end up not working?
Thank you for the kind words. I did not have my wireless mic settings correctly when I made this video. Sound is better in my last few videos.
The Cat!!😂
The real star of my videos 😼
Hello! Super informative video - I really appreciate you posting it. Quick question - I noticed the shot at 6:36 where the cutting board is being cut by a table saw - you wouldn't happen to know if indeed one could cut an Asahi consumer cutting board into a smaller size like this without any real concerns/defects? I'd love to be able to get some Asahi boards in exactly the dimensions I'm looking for, and from what I understand it should be possible to just take an Asahi CookinCut and just trim it down, right?
As far as I know, that is exactly what you can do. Trim it to any size you prefer.
sweet! I'll report back once i grab a new board and give it a try :)
Man im really interested in buying an Asahi since as you mention and I've heard online, my Hasegawa you can feel the knife grabbing so much, but i seriously cant find an Asahi board anywhere without paying ridiculous shipping prices (central Canada). i guess ill just stick with the Hasegawa and make sure I'm keeping my cuts as straight as possible.
I'm still fairly new into these knives so i wonder if you have any insight into whether the knives i own would be in the realm of "thin" and at risk of too much chipping. (Moritaka Ishime Mega nakiri, Harayuki Shiso gyuto, and Masakage Yuki bunka)
I really like the vids and vibe you bring, especially liked your vids on the Jiro knives you got. Much love from Canada brother keep it up.
Thank you for the kind words! 🙏🏾
If you have a Moritaka Ishime, than you must have bought it at Knife Wear. I'm pretty sure they sell Asahi cutting boards (perhaps just out of stock) as one of the biggest retailer in the world. Otherwise try at Sharp Knife Shop (also Canada). The Asahi cutting boards can be pretty heavy (the thicker ones), but they are worth the shipping costs IMHO.
The Masakage Yuki is a quite thinly ground knife, but I don't think any of your knives qualify as a true 'laser' thin knife. The Hasegawa surface is just really, really soft. Any sharp knife will easily scratch and catch a Hasegawa.
Indeed, try to adjust your cutting techniques to the knife and board. Push cut. Pull cut. Not so much chopping. Try not to rock on the Hasegawa (that might chip your knife). And you'll be fine.
@@chefknivesenthusiast It seems that the "consumer" grade asahi boards are available on amazon, do you have experience with them? From what i can tell they are just lacking the wood fibers in the 'pro series' that give that duller sound when the knife makes contact, which im not worried about tbh. And Knifewear only stocks Hasegawas unfortunately, but I have emailed to ask about the future plans on Asahi with them.
@@graham5961 The consumer grade Asahi's are also good. They are just a bit thinner compared to the pro series and are not as hyper hygenic, but by all means still a fantastic cutting board. I just like the Pro series just a tad bit more. The two smaller/thinner Asahi's in my video are the consumer grade ones. I use them quite a lot for smaller preps at home.
@@chefknivesenthusiast Sweet I'll go with one of those since theyre more affordable for me. Thanks for the help man 😄
I got a boos block before I got into knives. Is it ok?
Boos blocks are certainly not bad, especially if you have an end-grain Boos block. They are perhaps just a little bit overpriced, IMO.
Asahi black rubber is still rare as hens teeth in USA. Can you recommend overseas (for me) buying options please…that doesn’t gouge shipping costs across the pond.
Unfortunately, the black ones are hard to find over here as well. We are sold out at Meesterslijpers too, and we don't know when they come in again. I'm afraid I don't have any recommendations for this one. Sorry.
Great video! Do you routinely use the lifters with your 600x330x20 Asahi? If so, do you experience any flexing when push cutting or chopping?
@jonathanShrier I obviously use the lifters when I work at a working station that is too low for me. Which luckily is not that often the case.
That being said. These board raisers are very stable. No flexing whatsoever.
Great video. WHat are you usign to sand the Asahi board?
I use the Hasegawa board scraper. But any fine grit grinding paper will do.
is there any difference between black and tan hasegawa?
Here you can find the information that you are looking for:
www.meesterslijpers.nl/en/hasegawa-comparison?search=HASEGAWA&ref=MS_57_suggestion_article_visit
Asahi seem to have a variety of boards from soft, to commercial, to professional series. Am I right to assume the professional are their best?
In my experience. Yes. The pros are the best.
The commercial ones are not much less, but much thinner and smaller in size.
The soft ones are too soft for thin Japanese knives. They will catch and get stuck on the cutting surface.
I have been trying to find an Asahi cutting board smaller than 13.4" X 9.1" X 0.8" but I can’t seem to find one. Do you know if they make them that small?
I think they make them that small, or at least very close to those measurements. At the moment, they are very much sold out, and due to the war in Ukraine, we don't know how long it will take to re-stock.
Do you clean the black one with the scrapper? I did that and it left a hairy like subst
I only sand up my Asahi cutting boards with the scraper. Not the Hasegawa's, because of the grid/texture on the surface.
Do you know, whats the difference between the Black Asahi pro and Black Asahi Consumer?
The pro boards come in other (bigger/thicker) dimensions. And supposedly, they are more hygienic.
Are they non toxic?
Yes. They are non toxic!
No funny stuff like phthalates, formaldehyde, glyphosate, atrazine, triclosan, melamine, etc.
The materials used are all food-grade (wood and 100% natural rubber), next to being the kindest to your knives edges. There is a reason why these cutting boards are used in more than 90% of all the Japanese (high-end) professional kitchens.
I have two hasegawas coming, one FSB and one black as I was trying to get the harder versions. I hope you are wrong about them. 16:47 "you don't want to have too much contact with your knives" kind of defeats the entire purpose of a cutting board doesn't it? You are also the only person I have ever heard say this as other people reviewing them have compared them directly to Asahi.
I have been using these cutting boards for years. Everything I say in this video is based on my personal experience and my opinions. I explain why I don't want to have too much contact with my knives on a Hasegawa cutting board in the video. It was not designed for cutting/rocking/chopping, but specifically for slicing and other cutting techniques that Omakase, Kaiseki, and Sushi Chefs use. I don't care if a million people compare Hasegawa directly to Asahi and say they are similar, I will still say that this is not the case, in my opinion.
The purpose of a Hasegawa is not the same as an Asahi. They're built differently.
At least, the Hasegawa's that I own and use. If Hasegawa is making cutting boards with a harder surface (similar to Asahi), then yeah... they will be comparable. But I don't know of or used a Hasegawa myself that is similar to an Asahi.
But hey, you'll have your own experience with your Hasegawa's soon. Perhaps you'll experience what I mean first hand.
It will get damaged fast if you'll use it to push-cut, chop, and rock on it because the surface material is so soft: "The cutting board is very kind to your knives, but your knives will not be kind to your cutting board." Also, the grid on the surface only makes sense to grab on raw proteins, preventing it from slipping and sliding. It doesn't make sense to have that grid on the surface of your cutting board for anything else. Especially if you're using the rocking technique with a thin and hard steel Japanese knife. Big chance of chipping your blade and your thin blade catching too much in the surface of the board. With a thick and soft steel Western knife, you will probably get away with it.
Perhaps I'm too much of a purist. I know many people who are using a Hasegawa as their all-purpose cutting board. I don't care what you do with your cutting board. It is yours. You do you. I do me.
I will not use a Deba to dice onions. Its purpose is fish butchery. I will not use my Hasegawa for anything else but slicing. Its purpose is for being sliced upon.
Watch my video again. Let the differences of these cutting boards sink in. Then, ask yourself if you think these are similar cutting boards to you.
But I feel like I'm repeating myself. I say and explain everything I know and think about both Hasegawa and Asahi cutting boards in this video.
@@chefknivesenthusiastexactly my experience with all what you say about these two brands. Have them both, too.
That chart at minute 12:56 makes no sense at all.
Consider two woods: Balsa and Australian Buloku.
Their hardness is at the extremes of the Janka Wood Hardness Scale:
Balsa is 22 lbf and Australian Buloku is 5,060 lbf. Look them up if in doubt.
And that chart shows rubber. There are no boards made of rubber. Why is rubber on that chart? The "rubber-like" boards are made of a soft plastic. And plastics come in all grades of hardness. Like a soft plastic spatula and a very hard plastic like Bakelite. So, that chart is very misleading in more ways than one.
You are right that Balsa is a super soft type of wood. And there are plenty of other soft woods. I have owned and used Siberuan Larch, Walnut, Sycamore, Chestnut, Hiba and Hinoki boards.The Hasegawa high-soft rubber surface is feels softer than all of those. Plus the ease of maintenance and hygienic properties.
I thnk that chart is just generically categorising materials keepingnin mind the materials mostly used for cutting boards. There are always exceptions that fall off the chart I guess, but to me...the chart does make a bit of sense in the context of all the cutting boards Ihave used in my home and professional kitchen.
WoodJanka (N)Categorisation
Purpleheart8300 Board marks less easily, worse knife edge retention
Paduak7670 Board marks less easily, worse knife edge retention
Zebrano7010 Board marks less easily, worse knife edge retention
Sapele6700 Board marks less easily, worse knife edge retention
Eurpean Beech6460 Board marks less easily, worse knife edge retention
Rock Maple6400 Average wear on both knife and board. A good compromise for most people.
White Oak6000 Average wear on both knife and board. A good compromise for most people.
Ash5900 Average wear on both knife and board. A good compromise for most people.
English Oak4980 Average wear on both knife and board. A good compromise for most people.
Siberian Larch4900 Board marks more easily, better knife edge retention
Walnut4500 Board marks more easily, better knife edge retention
Cherry4430 Board marks more easily, better knife edge retention
Sycamore3400 Board marks more easily, better knife edge retention
Chestnut2400 Board marks more easily, better knife edge retention
hi - what Cutting Board stand are you using for the Asahi?
The cutting board lifters are from Hasegawa.
Hey I just got a new Sukenari HAP-40 , I’m cutting mostly vegetables right now, it’s for home use. Which 1 would you suggest ?
Nice knife! HAP-40 is a very hard steel and should have good edge retention as it is. An Asahi cutting board is imho the best pairing with your knife. The Asahi cutting board is like the Gyuto of cutting boards and the Hasegawa like the Sujihiki of cutting boards. Asahi for cutting anything. Hasegawa fir slicing (raw) proteins.
The only reason I can think of, for you, to buy a Hasegawa instead of an Asahi...you want a cutting board that can be cleaned wuth boiling water and/ir can go into the dishwasher.
@@chefknivesenthusiast Wow Ty very much for your fast and informative reply.
I was just about to order the Black Hasegawa. I’ll take what you said and re think about it. I have been told the black Hasegawa is harder and optimal as well. Ty
@michaelhaim9296 Watch the Hasegawa segment of my video again at 11:05
I explain why the Hasegawa is not an 'all purpose' cutting board. At least, not the two Hasegawa's I own en use. They are specifically made for a Sushi Chef, and for slicing technique. Not for push cut, chop cut and especially not for rocking technique.
@@chefknivesenthusiastI rewatch and u convinced me I will go with the Asahi . One more question regarding the Sukenari gyuto , I’m quite unfamiliar with these kind of knives it looks so delicate is it suitable for push cut and chop cut? I don’t want to harm it
@michaelhaim9296 It will be best suitable to push-cut with any Japanese knife. And since you're pairing it with an Asahi, you could chop with it. I would just advise not to rock with a Japanese knife too much. Especially when they are forged with hard steel and have a thin geometry/cross section. In this video I explain A LOT about Japanese knives: czcams.com/video/I6b4l7C38UE/video.htmlsi=wtwX1fZQJwmvPsck
I might have missed it in the video, but what is the size of the two smaller Asahi cutting boards you show? That seems to be the perfect size I need
The smaller one that I have comes in three sizes:
Big: 500mm x 250mm x 15mm
Medium: 400mm x 230mm x 15mm
Snall: 380mm x 210mm x 15mm
@@chefknivesenthusiast Is the black Asahi you have small or medium? Its hard to differentiate on video.
@@timothychiu6487 It's the medium size
@@chefknivesenthusiast Thank you!
@@chefknivesenthusiast Hi. I could only find a 45cm x 25cm x 1.3cm listed as large, a 380x210x13mm which they list as medium and also a smaller and thinner one with a hole cut out in the corner listed as large and an even smaller one of that. Do you know where I can find the 400mm x 240mm x 15mm version you have?
Are there any quality boards that are also dishwasher friendly. For daily use my cutting boards are a pain in the ass to wash for a quicker meals. I know that quality boards like quality knives are usually not machine washable and must be handwashed.
It was mentioned in the video that the Hasegawa board can go in the dishwasher.
These Hasegawa's are dishwasher friendly. There's footage in this video of a Sushi Chef pouring boiling water over it. It's a huge USP for the Hasegawa's.
Great info, thank you! Do you have experience with the standard asahi professional vs the professional antibacterial version? Wondering if it's worth it or just meant for 24/7 kitchens?
My big Asahi is a pro board. The smaller are standard boards.
The standard asahi's are perfectly fine for home use. What I like most about the pro boards are the thicker thickness and bigger sizes they are available in.
@@chefknivesenthusiast thanks, but I think you misunderstood me. I meant the pro vs pro "antibacterial" version. But the later seems hard to get in Europe: www.parker-asahi.co.jp/pdf/Elastic_Rubber_Chop_Board_en.pdf
@@jackbolder5734 Aha, well, to my knowledge there is no Pro vs Pro antibacterial. There is only one Pro Asahi cutting board line which is antibacterial. Reading the PDF it might give you the suggestion that there is a pro and pro antibacterial version of the pro cutting board, but it is the same cutting board.
There's a slight chance that I might be wrong about this, but to my knowledge...the Pro Asahi is by definition antibacterial.
@@chefknivesenthusiast there are different version. The "antibacterial" have a G in front of the model number, eg 101 vs g101. Not available in all the same sizes. It's at page 4 of the pdf. Thanks for reply. It seems not available in Europe but only in Japan anyway..
@jackbolder5734 Ah, thanks. I was not aware of this. Good to know. Perhaps you can contact the guys at "the bōdo". These are two guys who just started importing and selling Asahi cutting boards. Perhaps they can help you: thebodo.de/en
Hello, Which series asahi do you use on the video? 101 or 105?
105
The only difference is just the size right?@@chefknivesenthusiast
I think you have the Pro, Antibacterial, and Consumer series of cutting boards.
The Pro boards are thicker. Consumer boards are thinner and come in more (pastel) colors.
@@chefknivesenthusiast so which series is the cookin cut antibacterial? I planning to buy the 101 have 500 x 250 x 15 mm size
@@chefknivesenthusiast iam affraid that 500 x250 x 15 is so thin that it will flex, not rigid like at your video
I have to say the black hasegawa are my least favorite of the bunch. They’re much harder than their classic soft line up
They are more of an all purpose cutting board. You could chop, push-cut on that one without damaging the cutting board too much. The softer Hasegawa's I would only use for slicing proteins, thus not making contact with the cutting board with force.
@@chefknivesenthusiasthey man, great video ! I’m currently in the process of purchasing a new board as I’d like to retire my current Hinoki board. I was looking at black boards for aesthetics, for general purpose, would you recommend the black Asahi or the black Hasegawa ? 😊
@@acp2446 Asahi if you want an all-purpose cutting board. Hasegawa for slicing proteins.
Hey hendrawanto,
So the big one is a asahi pro, right? Where can i get it? I cant find it anywhere.
I also tried the rubbered one but i cant stand that it stops the sliding of the blade. It doesnt fit my needs.
Thanks buddy
Yes, my biggest board is a 600mm x 330mm x 20mm Asahi Pro and by far my favourite one to use.
Where are you based?
I know there's a great shop in Finland that sells them: hiomakivi.fi/en/asahi-750x330x20
I bought mine about 6 years ago from Global Kitchen in Japan: www.globalkitchenjapan.com/collections/parker-asahi/products/parker-asahi-cookin-cut-synthetic-rubber-antibacterial-cutting-board?variant=39438528413779
Yes, your knife catches into that Hasegawa soft rubber surface very easily, that's why it is usually only used for slicing. Not chopping, rocking or any other cutting technique that has your knife make contact with the board a lot.
@@chefknivesenthusiast i am living in germany, thanks a lot for your advice.
For a quality product i will purchase from where ever it needs to. ))
@@chefknivesenthusiast there are obly Parker asahi boards, no pro board in sight ((
The link to Global Kitchen is literally the one I ordered. So it might not say Pro-Asahi, but that's what you get. I guess they are not calling things the same on Japan/Western markets.
I did not order from the Finish company yet. But if I was you, just send them an email. Because it seems they're selling the Pro version as well. It will save you a lot of money on shipping costs and VAT/Custom fees.
@@chefknivesenthusiast thanks again 🤘🤘🤘