Japanese Cutting Boards - The Best Money Can Buy

Online Sushi Course on Udemy:
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Knife Recommendations:
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I prefer the Asahi board, the texture has better grip and feels more like wood. I know these are quite expensive, but they will last for decades.
► Most Popular with Sushi Chefs (Asahi): (My favorite)
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► What I use at home (Hasegawa): (2nd Best)
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[@SushiWithDan]

If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10

[@John_Hoover]

I see you said the board is bleach safe. Is this ok for food prep items?

[@cobrauf]

Great video as always, so much good info packed into a 5 min video.

[@PaladinJenkis]

I didn't know I needed this, but now I really need this!

[@brianquan7218]

yay hw finally uploaded! keep uploading man!

[@mandyxfuseshort1499]

Thank you for making this video! I now know what to buy for my husband

[@Aizuboy]

This is such great information! So glad I subbed your channel.

[@SushiWithDan]

Bentley Hudgins thanks!

[@tramlephuongmai4658]

how happy to see your new video. I'm glad you have your wishing cutting board. This reminds me that some big trees at my school have fallen down from a storm. Then, our principal cut them into round pieces. And we all have a cutting board to memorize the strong storm :)

[@SushiWithDan]

Thank you. That must of been a really big storm!

[@tramlephuongmai4658]

Sushi Everyday indeed it was:)

[@thedude5901]

HOLY FUCK YOU UPLOADED!

[@yeaman992]

I'm a huge fan of hinoki boards

[@subwayjrod1]

Great video! Just subscribed! Would love to see a video on knives!

[@SushiWithDan]

Thanks for the sub, I have one on Udemy, but may consider doing another one in the future

[@fraallot8969]

Nice vid and good info. Ty 4 sharing. Came over from the Elias vid and subbed ur channel.

[@SushiWithDan]

Thank you, hope its helpful. Elias is a fishing machine! His got some great stuff

[@Grouperhound]

Great information as always. Thanks. I would love you to do a video explaining food safety as it pertains to fish. For example freeze or no freeze, etc. I understand that Salmon is usually frozen before consumption and that it's not uncommon for a sushi restaurant to have a special deep freezer. The US Government has an extensive list regarding what types of fish may contain parasites, or otherwise. Small species of Tuna seem to be a potential problem, but not the larger.

[@SushiWithDan]

Thanks. The FDA has a list of fish with known hazards, but the region where the fish is coming from can also influence the outcome. There are ways to check the fish for parasites in Saltwater fish, but generally, all freshwater fish needs to be frozen for 7 days. I have a sushi course on Udemy that has extensive details in parasite identification/destruction that you can print out. Check it out: bit.ly/YTPromotion

[@inthespread001]

My friend got me an expensive japanese gyuto and Asahi cutting borad. It's amazing. You should do a video on knifes too on sushi. Deba, Sashimi, and gyuto. I know sashimi knife is all you need for sushi, but I'm hoping my gyuto can perform just as well at home.

[@SushiWithDan]

Asahi is legend. You must have a good friend. Your gyuto will do just fine

[@CookingandFishing]

Excellent video! I have a collection of terrible cutting boards, one Japanese Pine board that I pull out when I use my nicer knives...but synthetic rubber is definitely the way to go. Esp for someone as lazy as I am re knife sharpening haha

[@SushiWithDan]

Thanks man! If you're interested, go with the Asahi brand, I used those for years and love the texture, its as close to as real wood than anything else I played with. A little steep on the $, but will last you a lifetime. It's funny that some of us use really nice stuff at work then use mediocre stuff at home - like me haha. Now I finally got a nice board

[@CookingandFishing]

I'm leaning towards the Asahi...I'm much more obsessed with fishing equipment than cooking equipment, but that's slowly changing (to my wallet's detriment!)

[@1mrflo]

Will you please do a knife review? Please!!!

[@muslihat2487]

hi thank you for the vidio, do you kknow what type of wood did the sushi noz use? i saw it on youtube and thoose wood look so bright clean and amesome.

[@eddiemaiden2012]

Nice rewiew

[@haroldbridges515]

very good video. In retrospect it seems obvious that Japanese boards should be best suited for Japanese knives, but I think a lot of us have missed that point.

[@SushiWithDan]

So many different types of boards out there. These are the best bang for the buck

[@smashedhulk8492]

Your comment on another video brought me here.

[@grandpacavendish4422]

Hello...your YT videos are really good. I want to take your sushi course, and learn more. Fishing season will open, here in NY, on April 1. As far as equipment goes, what do you recommend for starters? I cook at home quite regularly, and have western-style chefs knives. Should I invest in a Japanese-style knife, and a good cutting board? Thanks. Ed

[@SushiWithDan]

Hey Thanks! You guys are getting a late start this Spring ha. If you have a good western fillet knife like a Dexter Russell, then you can use it for filleting and cutting sashimi pieces (I'm assuming you don't need to cut the head off). Try using a long slicer if you got one for nigiri, but a Yanagiba knife is really the best for cutting fish for nigiri. I would try out using what you got first before spending $$. If you got a nice big wooden board, you're good to go. If you want to make sushi often, then an Asahi board is my recommendation. GL! Shoot me questions in the Q&A if you get the course. There's a lot of good info in there!

[@billw192]

Wondering how the Asahi board compares to the Hi Soft boards?

[@peterpan9157]

Thanks :)

[@grandpacavendish4422]

OK, Thanks. I’ll be signing up, along with my son who lives in New Jersey. We’ll do this together. See you. Ed

[@yun6898]

Could you go into more details about the care/cleaning routine with your board? Such as between onion and tomatoes, between meat and veggies, end of cooking session, monthly/quarterly maintenance, etc, and the ratio of your light bleach solution? Either in the comments or do a whole video. Subbed for more content.

[@SushiWithDan]

Yun, I normally cut veggies before any protein, but the board is so long that you can cut different items on separate sides of the board. As for maintenance, if it's used several times a week, its a good idea to spray it down with a very light mix of bleach to h2o (around a 1:10 ratio, and let it sit for about 5 mins before washing it off with water and detergent. They do sell cutting board scrubbers too, but usually the spray does it for me. GL

[@yun6898]

Sushi Everyday: Thank you. Now how do you wash a big/long board in a sink? Any good techniques? Also, do you wipe down in between with a cloth? If you do, what type do you use? Microfiber, cotton?

[@barryschwienteck5412]

This video sure has legs. You posted this 5-yrs ago and sold me on a Asahi cutting board from MTC on a Black Friday deal today. While I have many excellent wooden boards from various vendors, I am really looking forward to receiving this purchase. Settled on a more modest 23.6 x 13 x 0.75 for initial testing. New sub :)

[@SushiWithDan]

Nice! It's a solid board, hope to hear your thoughts on it after a few weeks.

[@Robinson.69]

Its a great choice for sure.

[@aplantbasedchef1838]

Great video, I am currently looking into purchasing one of these but I noticed they get quite bad reviews on Amazon for staining and warping. I was wondering what your thoughts are on this. Thanks for the review.

[@perniciouspete4986]

If you read the reviews closely, you can figure out that most of those reviews are written by uninformed people who ordered a quality cutting board but had no idea how to treat or maintain it.

[@rahulp911]

Hi , you have a very nice and informative video 😁. Can you please tell me what knife are you using between 1.14 and 1.22. ? I would greatly appreciate if you tell me where to buy that knife from as well. Thx

[@SushiWithDan]

Hi Rahul, the style of knife is a yanagiba. That particular one is a Masamoto, but there are a number of different brands you can try. I suggest a stainless steel blade if you're just starting out. GL!

[@juanconeo]

I agree 100% with everything you said here ☺. Both knife & board complement each other and it's a factor often overlooked by many. Hygiene also is a MUST in ANY kitchen both for restaurants and at home, and natural fibers like wood or bamboo tend to absorb both moisture & bacteria, plus they need high maintenance compared to other materials, and harder surfaces (like stone) are horrible for your blades!

[@SushiWithDan]

I cringe when seeing others cut on "glass" cutting boards. Thanks for watching

[@juanconeo]

@@SushiWithDanIndeed!! Repeatedly hitting a glass surface with a sharp knife doesn't make sens unless you're trying to escape from some life threatening situation no? 😂😅

[@vulovulo6401]

you have to look after the board no matter what material it's made of. bacteria will cling on anything. oily woods and those with high resin content do not absorb anything. the choice of board purely depends on the food to be prepared. choice of knife must not be in conflict with the board but again, depends on the food to be prepared. don't assume using everything japanese is better. you'd not use katana for cutting your cake.

[@RWZiggy]

No, the wooden boards are made with fiber ends facing up, the bacteria go down in between them to die. They're antibacterial, you can look up studies on it.

[@jacobspurgeon2110]

What are the sizes of those 2 boards you have?

[@melajoh1]

Does the grippy surface make it harder to wash?

[@ann4621]

Where can I purchase the hasegawa cutting board?

[@jeremytrujillo6130]

Hello, The video was fantastic! I have a quick question. How long do you recommend a cutting bored to be when braking down salmon. I tend to break 15 to 18 pound salmon and im not sure what size rubber cutting bored to purchase. I would really appreciate any information you can provide.

[@SushiWithDan]

Hi there, would suggest something around 40". Just makes things easier with more real estate when you're working with fish of that size. And Asahi is great.

[@jeremytrujillo6130]

Thank you so much I really appreciate your advice and I'll definitely go with a 40" bored and asahi.

[@Migger_29]

I prefer my epicureans boards for the simple fact that they are machine washable. I just throw them in the machine washer after every use and I never have to worry about food contamination. And yes, I still keep separate boards for meat.

[@abrahamkalichman6845]

"Non absorbent as possible". Please explain! Are you saying that these boards still absorb dome liquids? If correct, then the boards leak. Wow!

[@alsjka]

Love mtc kitchen in nyc…

[@mauwuang]

Is your cutting board 90x40x2.5mm ???

[@BetweenTwoForks]

Was curious, have you tried the hasegawa brown polyethylene board? I'm coming from a maple board and started getting into Japanese knives. So wonder what is a good upgrade.

[@SushiWithDan]

I would go with the Asahi rubber board, I have used them for years and has better surface texture and easier to maintain than the hasagawa.

[@BetweenTwoForks]

@@SushiWithDan Thank you so much for the advice! Cannot wait to grab one. I appreciate all the amazing content!

[@chefknivesenthusiast]

I finally got a hold on one of the Asahi cutting boards. I live in Amsterdam and somehow they are not available anywhere in the Netherlands. The Hasegawa cutting board actually is available in just one shop in Amsterdam. I had to order the Asahi cutting board from Japan, which costed me more on shipping costs and custom clearance than the actual cutting board itself, but it is worth it. The Asahi cutting board is amazing!

[@SushiWithDan]

Glad you went with the Asahi, it will last a long time.

[@jeffhicks8428]

Try Amazon Japan. They sell the Asahi directly from Japan and have good prices. imo Asahi is better in the sizes up to 60 cm length. Any larger an the Hasagawa will have a big benefit of being lighter. In the smaller sizes it doesn't matter and even a little weight is good. The Asahi will likely last longer as well because it's one solid piece of synthetic whereas the Hasagawa is two thinner surface which is made into sandwhich on wood core, and using plastic to seal the edges. That will be a failure point over time. DO NOT BLEACH THEM. Either of them. This is the worst thing you can do. The best way to maintain these is the the sanding block they sell as an accessory. You sand down the surface just like a wood board and you have a fresh clean surface and years of and years of more use.

[@HotPepperLala]

That's one fresh Salmon...

[@jeffhicks8428]

I find the Asahi is the clear winner for everything up to 60 cm length size. Anything above this size is when Hasagawa has a clear benefit in less weight and lower cost with larger sizes. That's also because the Asahi is a one solid peice of the synethic surface whereas the Hasagaw is two thin sheets of it in a wood sandwich. These boards ARE NOT bleach safe btw. Mild solution for brief exposure isn't the end of the world but it will prematurely age and wear and break the material down causing you to have to resurface them sooner, its much better to just resurface them when they become marked or stained. This is not hard to do and they sell sanding block to do it. It will be like new again.

[@saltymenfishing1275]

Can you please make a video on knife skills 😆

[@SushiWithDan]

Good one. What would you like to see?

[@mizomint2269]

Cutting boards generally slip on counter tops, what do you suggest using to prevent this? I generally use a damp kitchen towel. Any other possible recommendations? Or do the synthetic rubber boards stick themselves to counters?

[@SushiWithDan]

I typically use a damp towel too at work but a shelf liner will work too on a smooth surface.

[@manalainen]

I got an Asahi board, attached a set of TPE rubber feet to it using hot glue so they are removable (for example, if I want to switch to using the other side as the cutting surface at some point). The board feels like it is glued to the counter top, with a bit of nice dampening give if pushed.

[@user-gb1kk2ih2j]

hello, tell me where you can order the same cutting board, thanks in advance

[@SushiWithDan]

MTC kitchen, full disclosure I still prefer the Asahi Boards.

[@hunibuni]

So what kinda board is best for bread knives?

[@SushiWithDan]

There are some just made for cutting bread with spacing, but I think just use a cheap wooden board is fine

[@gzmo0]

The big Hasegawas will run you a few hundred, but a home size one (like 10x15 inch-ish) is under $100 - source: just bought one today.

[@SushiWithDan]

Try the Asahi boards, I still prefer those over the Hasagawa

[@jayspur3605]

What size is this boards ? 700mm?

[@SushiWithDan]

35.4"x15.7"

[@utoooooot5000]

Do u only use if for fish or can u use with with meat also

[@SushiWithDan]

I use it for all purpose, seafood, meat, fruits, vegetables, etc. Just no hard chopping on it. So no butcher and serrated knives.

[@utoooooot5000]

Ok thanks for the reply and keep up the recipes

[@utoooooot5000]

Also what size do u find ur self using

[@SushiWithDan]

At home, mine is almost a 30". You won't need one bigger than that, or else it gets hard to clean. The one I used in restaurant is about 48". To be honest, I like the Asahi brand, its a better board, if you are interested.

[@sluggo562]

You say no cleavers but what about using a nakiri for root veg?

[@SushiWithDan]

That'll work!

[@SushiWithDan]

Check out an Asahi board, it's the best

[@dooodooodooo555]

Guys, how do I go about cleaning this type of board in a professional kitchen? Can I use just soap and water or a bleach solution? OK Thanks.

[@SushiWithDan]

Just clean it as you would with a regular board. The company advertise it as bleach safe. I use a very light mix of bleach and water and spray it down after a few months.

[@MySexdog]

your board model is Tenryo? Hasegawa? Asahi ?

[@MySexdog]

I was thinking of buying it. Please recommend it.

[@SushiWithDan]

The one in video is Hasegawa, but I recommend the Asahi. I used Asahi for many years before and its still my preferred board. GL

[@MySexdog]

TKS

[@chenjason1142]

Sushi Everyday I bought the high softo cutting board but it's still slippery, so I want to know if asahi slippery as well when you make a sushi roll. Please let me know. Thank you.

[@aislcsales]

Hey man. I hope you see this. I am a home cook. I mea prep and use my board every day. It is bamboo and 15 years old. It needs to be retired. I use my board to cut and dice vegetables and meat. I dont make sushi or anything like that. Should I still get this ?

[@SushiWithDan]

Hey there! I suggest you try the Asahi brand cutting board. They make a smaller version that's more fitting for a home kitchen. The texture has better grip since you used bamboo for so long, this is probably a better feeling for you.

[@aislcsales]

@@SushiWithDan thanks for the reply. In the end I went with another board I like the look if a bit better. However I also ordered a 7 piece set of Shun Fuji knives and am super excited. I hope they live up to the hype

[@abadplanner1]

Just ordered Hasegawa at suchi-robots in Europe.

[@SushiWithDan]

Oh Nice! Which size you get and the price?

[@abadplanner1]

Sushi Everyday I ordered 3 boards for business gifts (plus ordered Miyabi Birchwood sets). Smallest size they have in stock is 60 cm x 35 cm x 2 cm ... Cost was 141 Euro each. Smaller boards 60cm x 30 cm (121 EUR) and 50 cm x 30 cm (84 EUR) will be in stock in August.

[@rad1ant]

are they dishwasher safe?

[@SushiWithDan]

They are a bit too big for the dishwasher. Soap and scrub will do!

[@plasmathunderdx]

Asahi board at work is at least 10+ years old and still perfectly straight

[@mauwuang]

Hi, can you teach me how to clean my hi-soft cutting board ? I have the knife scratch on board but have no idea how to do with that

[@SushiWithDan]

Hi there, if you have stains, use a light bleach/water mix. Knife scratches will require some refinishing, look for some scrapers online.

[@perniciouspete4986]

Maybe the best idea is to stop cutting when your knife reaches the board.

[@bettasplendens713]

Elias V fishing sent me here!

[@SushiWithDan]

That guys a fishing machine! Thanks for checking

[@FlandraLabs]

The board at 3:46 is not wood. It's actually bamboo, which is worse and cheaper than wood in so many ways. It's harder than wood and will dull your knife extremely quickly, and can warp much faster than a wood board. Never ever use a bamboo board. I've used one for 2 years before realizing how good wood boards are relative to bamboo

[@vegetable832]

Cutting board should be good , but the video has problem on pictures causing unclear.

[@81Garret]

Something I have yet to be seen discussed is leaching of synthetic rubbers into your food.

[@samuelwong6448]

Do you know a place near Fort Lauderdale that sells live shrimp

[@SushiWithDan]

Samuel _lovehockey88 sorry, don't know that area. Most bait shops close to the water should have them

[@madeupalias1667]

I'll be that one comment: Anyone else here because of Vtubers?

[@riceninja7436]

r/hololive lured me here, don't tell the necromancer.

[@we4803]

...But can it bring the dead back to life?

[@MonerBilly]

Awesome vid. Wrong on porous wood, but awesome vid.

[@k-leb4671]

3:47 If you ask me, New York banning wooden cutting boards in commercial kitchens is so stupid. Whoever made that decision blew out of proportion the "unhygienic" aspects of wooden cutting boards. It's not like plastic's any better. As you long as you use a separate board for chicken, or even another separate board for other meats too, and you clean them properly, then they're as safe as can be reasonably be.

[@SushiWithDan]

Yea, not sure how that decision was made, wonder if there was any scientific data to back up that plastic is more hygienic over wood. Wood just requires more maintenance, so that could be one reason.

[@perniciouspete4986]

It's good that you know so much more than the Health Departments of various large cities.

[@learner5090]

@@perniciouspete4986 ikr 🤦

[@AGC828]

Informative video. Funny thing is..I'll bet most of the buyers will be "knife heads" and not professional chefs. As is the case for most JP kitchen knives (mass produced or "more hand-made").. It's like handing the keys to a Porsche 911 to a new driver....who will be driving it only on city streets. In typical city traffic. :)

[@convict240]

Yoshihiro’s hi soft cutting board is just as good, if not better than these. And definitely superior to the tenryo hi soft

[@Metalhead-4life]

What $100+ bucks for a 9" board

[@SkyllerSY]

bro bro i just found uruha rushia from hololive

[@jakeMontejo3272]

Wood banned in NYC? Wtf are all these Chinese spots still got the wood cutting boards !

[@perniciouspete4986]

And no stray cats in a five block area.

[@BeeRich33]

Nothing beats a properly kept wooden board. And you can do anything on it. Ignorant reactions like NYC that ban wooden cutting boards, demonstrate that somehow a chef knows about proper science. They don't.

[@perniciouspete4986]

The NYC Health Department is ignorant compared to you? Maybe not.

[@j316finewoodworking6]

The cutting boards I make are forever boards...end grain wood is what you look for if your buying wood.

[@haroldbridges515]

Wooden cutting boards can be beautiful pieces of furniture, but they break your heart when they crack. I would never go back from my Asahi to a wooden board.

[@rylangotto4599]

I'm sorry, this is completely false. Rubber is not the BEST you can buy, It is one of the BEST you can buy. The title is rather misleading. You keep using the word best, there is no such thing.

[@perniciouspete4986]

Yes, rubber isn't BEST; it's just BETTER than anything else.

[@tonyvu9053]

Pls stop uploading.

[@PurpleLightningKing]

Salty

[@perniciouspete4986]

Pls stop commenting.