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

After realizing my cutting boards were dulling my knives, I needed an upgrade. While expensive, this cutting board is nothing like anything I’ve used before, using my knife on this board feels like im writing with a gel pen.I was able to buy it used, fortunately, so the price wasn’t too bad. I’d highly recommend getting this if you have an expensive chef knife and if you’ve got one of those you should have the money for this cutting board.Note this board doesn’t have anything to catch juices, I… would not recommend using it for carving meat. Nice for prepping veggies and fish.

The relatively soft surface of this board and dense synthetic material provides great stability. Easy to clean and greater knife edge retention makes this prep board a great addition to the kitchen.

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 keepur 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.This really makes …one anoyed at all the other boards that do move, tipple, and slip and slide to some degree.This one conforms to the counter and 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 whole 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 appreciate the concept of this board, but the softness is a liability. It picks up every piece of link and fuzz from the dish cloths and retains marks after I try to scrub away the lint. It's very heavy, so if you're older, you may want to consider if this is something you want to lug onto the counter each day. I'm undecided if I'll keep this.

It feels great cutting on this board but it is too soft. I have a lot of knife marks in mine already. This leaves areas that are hard to clean and some slivers that I am afraid might come out in my food. I would not buy again or recommend for this price.

I will never buy a hi-soft board again. I've forced myself to use this one for 4+ years because of how much money I spent on it, but I finally got sick of it this morning and threw it in the trash. Maybe it's good for some very specific use cases (e.g. sushi), but as a general board it's the worst cutting board I've ever used.Pros: It's soft... I guess- I can see why this would be desirable for slicing fish for sushi.Cons:- Between the softness and the textured surface, it's impossible to clean…. Instead of stuff wiping off cleanly, the textured surface just grabs and smears everything around.- It's so soft, if you have anything but the lightest touch you will put marks in it. This is not a cutting board. This is a slicing board. Anything other than long slices will damage the surface.- It stains really badly. Far worse than any wood board I have used. And the stains look dirty af.- It melts when exposed to hot food. Never had that problem with woodAt the end of the day the main issue is how filthy this board gets because of the terribly textured surface. It's like soft sandpaper. Incredibly difficult it is to clean. A damp cloth will not work, you need a soaking wet cloth or you'll just rub things into the textured surface instead of removing it from the surface. This is a specialized board, and not a good fit for general use. 3 stars because it would be good for sashimi... just like the product indicates.

Shows cuts from my knives and hard to clean. I am also not thrilled with the bland color in my kitchen. It is also heavy so I leave it out all the time.