kitchen cutting boards made of composite material
HASEGAWA and Parker Asahi composite kitchen cutting boards
Modern cutting boards for hygiene, easy maintenance and an edge-friendly surface for sharp kitchen and Japanese knives.
A modern alternative to wood and ordinary plastic
Composite kitchen cutting boards combine hygiene, durability, easy cleaning and a surface that is gentle on knife edges.
In this category you will find premium Japanese HASEGAWA boards and professional Parker Asahi synthetic boards.
HASEGAWA uses a hard core and softer elastomer surface. Parker Asahi uses professional synthetic rubber with low absorbency and fast drying.
See also wooden boards in the main kitchen cutting boards category.
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The surface cushions blade contact and helps keep kitchen and Japanese knives sharp for longer. |
Low-absorbency materials clean easily, dry quickly and are practical for meat, fish, vegetables and sushi. |
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Unlike wood, these boards do not need regular oiling and are quick to rinse after use. |
The surface helps hold ingredients during precise cutting. |
Gentle on knife edgesHASEGAWA or Parker Asahi – what is the difference?
HASEGAWA combines a firm core with a softer elastomer surface and, on selected models, an antibacterial SIAA surface. Parker Asahi is professional synthetic rubber used for intensive kitchen work.
| Brand / type | Character | When to choose |
|---|---|---|
| HASEGAWA | Hard core, softer elastomer surface, antibacterial treatment, modern black design. | Home and demanding use, Japanese knives, hygiene and elegant appearance. |
| Parker Asahi | Professional synthetic rubber, edge-friendly contact, stability and fast drying. | Professional kitchen, sushi, meat, fish and frequent cutting. |
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Simple recommendation Choose HASEGAWA for a modern antibacterial composite board. Choose Parker Asahi for professional synthetic rubber and intensive kitchen work. |
Selected products in the category
The current range includes HASEGAWA composite boards and Parker Asahi professional synthetic boards in several sizes, thicknesses and colours.
| Product | Suitable use | Price | Link |
|---|---|---|---|
| HASEGAWA FRK20-3926 kompozitní krájecí deska 39×26 cm černá | Premium composite board for Japanese knives and everyday precise cutting. | 3 199 Kč | Show |
| HASEGAWA FPEL18-4123 kompozitní krájecí deska 41×23 cm černá | Narrow composite board for vegetables, fish, sushi ingredients and sharp knives. | 2 399 Kč | Show |
| Syntetická krájecí deska AK-3 Parker ASAHI 800×330×8 mm béžová | Large professional work surface for frequent cutting, meat, fish and vegetables. | 3 399 Kč | Show |
| Syntetická krájecí deska Profi Parker ASAHI NBD112 450×250×13 mm černá | Professional Japanese synthetic-rubber board for precise work. | 4 359 Kč | Show |
| Syntetická krájecí deska AK-2 Parker ASAHI 600×330×8 mm béžová | Medium work board for larger quantities of ingredients. | 2 824 Kč | Show |
| Syntetická krájecí deska AK-1 Parker ASAHI 500×330×8 mm béžová | Compact professional board for everyday cutting. | 2 258 Kč | Show |
Why are composite boards suitable for Japanese knives?
Japanese knives often have harder steel, thinner geometry and a finer edge. A hard glass, stone or ceramic surface can dull them quickly.
HASEGAWA and Parker Asahi offer gentler knife contact, stable cutting and better control with fish, meat, herbs and vegetables.
Hygiene, cleaning and maintenance
Composite and synthetic boards are practical when meat, fish or sushi ingredients are prepared often. They clean quickly and do not need oiling like wood.
Always follow the recommendation for the specific product, especially regarding dishwasher use, temperature and bleaching agents.
| Care | Recommendation |
|---|---|
| Washing after use | Wash with mild detergent, rinse and dry. |
| Dishwasher | Follow the recommendation for the specific product. |
| Bleaching agents | Use only suitable products and follow manufacturer instructions. |
| Hot cookware | Do not use as a base for hot pots or pans. |
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Warning Composite and synthetic boards are not intended as a base for hot cookware. Do not use them for heavy bone chopping unless the manufacturer explicitly allows it. |
Composite, wooden or ordinary plastic board?
A wooden board is beautiful and suitable for serving, but requires hand washing and oiling. Ordinary plastic is light and affordable, but may cut through faster. Composite and professional synthetic boards offer better hygiene and edge-friendly contact.
| Board type | Advantage | What to watch for |
|---|---|---|
| Wooden board | Natural look and serving appearance. | Needs hand washing, drying and oiling. |
| Ordinary plastic | Light, affordable and accessible. | Can cut through faster and deeper cuts are harder to clean. |
| HASEGAWA / Parker Asahi | High hygiene, edge friendliness and professional character. | Higher price and need to follow care instructions. |
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Need help choosing? We will gladly help you choose a suitable board according to knife type, kitchen size and maintenance. Call +420 702 049 048, Mon–Fri, 7:30–16:00. |
Frequently asked questions about composite kitchen boards
| Question | Answer |
|---|---|
| Are composite boards suitable for Japanese knives? | Yes. Quality composite and synthetic boards are gentler on sharp kitchen and Japanese knives than glass, stone or ceramic. |
| What is the difference between HASEGAWA and Parker Asahi? | HASEGAWA combines a firm core and softer elastomer surface. Parker Asahi is professional synthetic rubber for intensive kitchen use. |
| Can a composite board be washed in a dishwasher? | It depends on the specific product. Always follow the manufacturer’s recommendation. |
| Is a composite board suitable for meat and fish? | Yes. Composite and synthetic boards are practical for meat, fish and sushi ingredients because they clean easily and dry well. |
| Can I chop bones on a composite board with a cleaver? | No, unless the manufacturer explicitly allows it. |
| Why avoid glass or stone boards? | Glass, stone and ceramic are too hard and quickly dull knife edges. |
Product sorting
List of products
Japanese HASEGAWA Pro-Soft Lite FSRL20-2920 cutting board with a soft elastomer surface gentle on knife edges and a rigid wooden core. Convenient for vegetables, fruit, boneless...
HASEGAWA Pro-PE Lite Black FPEL18-3620. A black polyethylene (PE) cutting surface, rigid wooden core and compact dimensions for everyday food preparation. Suitable for...
HASEGAWA Pro-PE Lite Black FPEL18-2920. A black polyethylene (PE) cutting surface, rigid wooden core and compact dimensions for everyday food preparation. Suitable for...
HASEGAWA Pro-PE Lite Black FPEL18-3423. A black polyethylene (PE) cutting surface, rigid wooden core and compact dimensions for everyday food preparation. Suitable for...
Japanese HASEGAWA Pro-Soft Lite FRK20-3620 cutting board with a soft elastomer surface that is gentle on knife edges and a rigid wooden core. Ideal for everyday preparation of...
The Profi Parker ASAHI SC103 synthetic cutting board, measuring 600 × 300 × 15 mm, is a premium Japanese cutting board made of special synthetic rubber blended with wood powder....
ASAHI CC-SC103 Synthetic Cutting Board, measuring 600 × 300 × 15 mm, is a professional Japanese cutting board made of synthetic rubber and wood fibers. It offers antibacterial...
Japanese HASEGAWA Pro-Soft Lite FRK20-4429 cutting board with a soft elastomer surface gentle on knife edges and a rigid wooden core. Spacious board for vegetables, fruit,...
Japanese HASEGAWA Pro-Soft Lite FRK20-3926 cutting board with a soft elastomer surface gentle on knife edges and a rigid wooden core. Spacious board for vegetables, fruit,...
Japanese HASEGAWA Pro-Soft Lite FRK20-3423 cutting board with a soft elastomer surface gentle on knife edges and a rigid wooden core. Convenient for vegetables, fruit, boneless...
Japanese HASEGAWA Pro-Soft Lite FRK20-4626 cutting board with a soft elastomer surface gentle on knife edges and a rigid wood core. Large working surface for vegetables,...
Japanese HASEGAWA Pro-Soft Lite FRK20-4123 cutting board with soft elastomer surface gentle on knife edges and a rigid wood core. Double-sided, SIAA antibacterial treatment and...
Professional Japanese HASEGAWA Pro-Soft FSR20-5025 cutting board with a soft elastomer surface that is gentle on knife edges and a sturdy wood core. Ideal for precise...
Parker Asahi cutting board – professional quality for any kitchen. Hygienic, durable, knife-friendly and with a lifespan of up to 10 years.
AK-2 Parker ASAHI Synthetic Cutting Board, measuring 600 × 330 × 8 mm, is a professional Japanese cutting board designed for comfortable and hygienic cutting. The surface, with...
Profi Parker ASAHI SC103 Synthetic Cutting Board, measuring 600 × 300 × 15 mm, is a professional Japanese cutting board designed for convenient and hygienic cutting. The green...
The Home Parker ASAHI M synthetic cutting board, measuring 400 × 230 × 13 mm, is a premium Japanese cutting board designed for everyday use in both home and professional...
HASEGAWA FRK20-3926 / FPEL18-3926 is a premium composite cutting board in black, measuring 39 × 26 cm, designed for gentle and precise cutting with both kitchen and Japanese...
Premium composite cutting board HASEGAWA FPEL18-4123, 41 × 23 cm, in black. The patented combination of a hard wooden core and a softer elastomer surface protects the blades of...