Asahigomu Synthetic Rubber Cutting Board

وصلني بعد انتظار و حماس ولكن للاسف مايل جدا و مقوس مادري هل هو سيء من قبل او بفعل الحرارة💔💔المهم طلبت ارجاعه

I got this mainly to use with my Japanese carbon steel knives, and it’s been great. It was actually recommended to me by the person I bought my knives from, and I’m glad I listened.The biggest thing I’ve noticed is how gentle it is on the blades. It has just enough give to it, so it doesn’t feel like I’m dulling or chipping my knives every time I use it, which is always in the back of my mind with harder boards.It’s also really well made. The surface is smooth and feels nice to work on, not rough or uneven at all. Because it’s nonporous, I feel better using it knowing things aren’t soaking into it. It’s easy to clean, and I haven’t noticed it holding onto smells — I’ve cut garlic, onions, and fish on it and nothing lingers. I also don’t see any knife marks on it so far.Because it’s rubber, it does have a bit more weight compared to a wood board of the same size, but it’s not overly heavy. It actually feels pretty solid and stays in place while I’m using it, which I like.The size is also perfect for everyday use. It’s big enough to prep comfortably but not so big that it takes over the counter or becomes annoying to move around. I liked it so much that I ended up buying another one as a gift.

Muy buena tabla de cortar, como una mezcla entre plástico y madera. Agarra un poquito el cuchillo, pero es lo esperable en este tipo de tablas.

J'ai acheté cette planche suite à un avis sur un forum de couteaux. Jusque là j'utilisais des planches en plastique dur mais je les trouvais pas terribles car elles glissaient sur le plan de travail.L'Asahi par contre, est naturellement anti- dérapante. Dès qu'on la pose sur le plan de travail, on sent une résistance et ça ne glisse presque plus. La pression portée sur les aliments quand on les coupe suffit à ce que ça ne bouge plus. Même les aliments glissent moins sur la planche, c'est vraiment top.Aussi, elle est idéale pour les couteaux japonais, car elle n'est pas trop dure et donc use moins le fil.J'ai hésité un moment avant de passer la commande car le prix est quand même assez élevé et je ne cuisine pas énormément mais je ne regrette pas du tout mon achat.

I have a range of kitchen knives, from Victorinox, Global, custom hand made ones and Japanese hard steel knives that are like razors.While this is not particularly better than a good end-grain board (I mean a good one, not a cheap one from some random wood), it has the benefit of being easier to care for, marks less, and is thinner than most good wooden ones.The material is perfect for any knife; I use my fine edged Japanese knives on it all the time and it does not dull them at all. Having the wood filling makes it feel more like using a wood board than an all rubber board does. It's just right.I already owned another of these. I bought this one to cut into two pieces so I have smaller size boards for when I only need to chop something little like garlic. Having a large board out all the time gets in the way in my small kitchen, and buying a large board was barely more than a small one and I can cut it to get two!Highly recommended, and good value compared to many Japanese-style rubber boards which are silly money, and no better or not even as good as this.