Hasegawa Soft Cutting Board "FRK" Series
Pickup currently unavailable
Hasegawa's "FRK" series soft cutting boards are light-weight, but also sturdy and durable. The wood core structure reduces 30-50% of its weight, and also prevents warping and bending from long-term use. The durable plastic surface allows the cutting board to be washed in a dish-washer with a high temperature, ensuring maximum hygiene in the kitchen. The soft surface is especially gentle to the edge of blades, and that makes your knives stay sharper than longer. The "FRK" series is the home-use model of the "FSR" series.
FRK20 - 3926
39 x 26 x 2cm
(15.4 x 10.2 x 0.8")
FRK20 - 4626
46 x 26 x 2cm
(18.1 x 10.2 x 0.8")
FRK20 - 4429
44 x 29 x 2cm
(17.3 x 11.4 x 0.8")
Made in Japan
- Origin (Made in): Agawa, Kochi Prefecture, Japan
- Brand: Hasegawa
- Type: Soft Cutting Board
- Material: Wood-core covered with Polypropylene surface
- Heat-Proof: 90°C (194°F)
- Color: Beige
- FRK20 - 3926: 1.5kg (52.9oz)
- FRK20 - 4626: 1.7kg (60.0oz)
- FRK20 - 4429: 1.9kg (67.0oz)
- Mark: "HASEGAWA"
About Hasegawa Corporation 長谷川化学工業
HASEGAWA produces and distributes mostly commercial-use kitchen wares in Japan. They began sales of cutting boards in 1992, and to date their products are well-loved by professionals worldwide. HASEGAWA's kitchenwares are highly valued for their sanitary management qualities, among restaurants, catering services, hotels and food factories.
To prevent warping, it is recommended to place the board flat for storage. Not recommended for heavy chopping. Avoid handling fried foods on the surface as it becomes stained at a faster rate. Ultraviolet ray sterilization is not recommended as it may cause discoloration. Stop using immediately if the internal wood core structure is exposed to view. When stains become obvious, an appropriate amount of bleach can be used for cleaning. Keep away from fire of high temperature as it may cause deformation. Bleach Safe, Dishwasher Safe.
About 4 months ago i purchased a set of 10 custom knives (Miyabi Black) so i ordered this cutting board but a much larger version of the FRK. While i love it, the wife not so much. It was a bit too big for her and wanted a smaller version of it. We both think its great and my knives stay stupid sharp much longer due to this style of board. I learned everything from Mr Burr as i affectionately call him from his you tube channel.
So i go look at his store and sold out. Ugg. So i put my e mail to get notification that its back instock. Weeks go by and then notice its back i sent my order in as fast as possible and in days its on my counter with my wife cutting chopping slicing. I/we couldnt be happier with this product and how gentle it is to my knives. Washes great cleans up easy no stains. Probably the most perfect cutting board there is. I know it is for us its the best.
Me, my wife,and especially my Miyabi black set fully recommend the FRK cutting board.
The only other cutting board I own that’s rubberized is an asahi I use that one for veggies mostly. I wanted the Hasegawa for proteins.
Love them both. Perfect size too.
So after watching a gazillion YTs in sushi restaurants and noodle shops, I paid attention to the cutting surface. Then back to Rykysan and the board comparison. Bingo! I went with this beauty 😍. This really excells with the slicing technique. Pushing forward and the surface tells the ,not so fast bub! Straight chop, no problem. Easy to clean. Likes chocolate. I like the Hiba board a lot but this adds a sense of security about those laser edges. I also added 6 of those neat silicone feet. No slip.and the scraper for cleaning is a must have. I am a happy camper!!
prefer this over the my FSB series. my knife can still slice along the board with light pressure(feel the grip when using hard pressure). perfect for sharp knife as you don't need to use a lot of pressure whilst cutting. The board is perfect for cutting meat, reason being you know exactly when the meat is cut all the way through(you feel the grip). You CAN use a rocking motion, you just need to use LIGHT pressure and the knife will slide along just fine.
I urge anybody while loves their Japanese knives to try it. Very comfortable and easy on your blade.
To effectively scrap herbs and garlic you will likely need to bench scraper. I know a lot of us use your knives gently to move things off the cutting board, but this is very ineffective as the board is micro-textured.