HASEGAWA FPEL18-4123 Composite Cutting Board, 41x23 cm, Black

Compact professional board for sharp Japanese knives and precise cutting

HASEGAWA FPEL18-4123 is a composite cutting board measuring 410 × 230 × 18 mm in elegant black. It is suitable for home users who want to work with quality kitchen and Japanese knives on a surface significantly gentler on the edge than glass, stone or ceramic.

The board uses a patented combination of a hard wooden core and elastomer outer layers. The hard core gives rigidity and resistance to deformation, while the softer surface cushions sharp blade impacts, prolongs edge life and helps keep ingredients in place.

The surface is antibacterial, has SIAA certification and meets food-contact requirements according to EU 10/2011, EC 1935/2004 and the Japanese JP Food Sanitation Law.

The narrower and longer 41 × 23 cm format fits smaller kitchens, quick preparation and knives such as Santoku, Gyuto, Petty, Nakiri or a universal kitchen knife. The black finish looks modern and highlights light ingredients.

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Certified hygiene for food contact

HASEGAWA places strong emphasis on kitchen hygiene. The board has an antibacterial surface, can be cleaned with suitable bleaching agents and meets European and Japanese food-contact requirements.

Why is HASEGAWA suitable for sharp knives?

A quality cutting board has a major impact on edge life. Cutting on glass, stone, ceramic or an overly hard surface dulls knives faster. HASEGAWA uses a softer outer layer that cushions blade contact and helps keep the edge sharp longer.

Owners of Japanese kitchen knives will appreciate this especially, because these knives are usually thinner, harder and sharper than ordinary universal knives. The board also keeps ingredients more stable when cutting fish, vegetables, meat, herbs and delicate sushi ingredients.

Technical parameters

Kitchen use

The HASEGAWA FPEL18-4123 board is suitable for vegetables, fruit, herbs, meat, fish, sushi ingredients, bread and cheese. It is especially useful with sharp knives where clean cuts, ingredient stability and gentle edge contact matter.

For better stability, place a non-slip mat, damp cloth or damp paper towel under the board. The board will hold better on the worktop and cutting will be safer and more precise.

Care and maintenance

After each use, wash the board carefully with mild detergent and dry it thoroughly. This helps prevent colour changes, dirt build-up and excessive wear. Use both sides evenly so knife marks do not concentrate in one place.

Visible stains can be removed with suitable bleaching agents. Do not use ultraviolet light for disinfection, as it may cause permanent surface discolouration. If the wooden core becomes visible during long-term use, stop using the board.

Temperature resistance and dishwasher

The board can be used in a temperature range of approximately -30 °C to 90 °C. This helps with hygienic maintenance, but it does not mean the board is intended for placing hot pots or pans on it. Dishwasher cleaning is possible, but always follow the manufacturer’s recommendation and avoid extreme temperatures or long-term heat exposure.

HASEGAWA vs. regular wooden or plastic board

A regular wooden board is beautiful and pleasant to use, but requires regular oiling and more careful care. A regular plastic board is easy to clean, but may not be as gentle on the edge and can deteriorate faster from deep cuts. HASEGAWA combines both worlds: strong wooden core, lower weight, gentle elastomer surface and hygienic maintenance.

Frequently asked questions about HASEGAWA FPEL18-4123

1-year warranty