HASEGAWA FRK20-3926 Composite Cutting Board, 39x26 cm, Black
Code: FPEL18-3926Product detailed description
HASEGAWA FRK20-3926 composite cutting board 39 × 26 cm black
Japanese composite cutting board with a hard wooden core and a softer elastomer surface. Gentle on knife edges, stable when cutting, hygienic, antibacterial and suitable for daily food preparation at home and in more demanding kitchens.
Premium board for sharp Japanese knives and hygienic food preparation
HASEGAWA FRK20-3926 is a composite cutting board measuring 390 × 260 × 18 mm in elegant black. It is designed for users who want to use 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 blade impact, helps prolong sharpness and keeps ingredients more stable.
The surface is antibacterial, has SIAA certification and meets food-contact requirements according to EU 10/2011, EC 1935/2004 and Japanese JP Food Sanitation Law.
The black finish looks modern and highlights light ingredients. The 39 × 26 cm size is ideal for everyday cooking and work with small and medium kitchen knives.
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The soft elastomer surface cushions blade contact and helps prolong the sharpness of quality kitchen and Japanese knives. |
The hard wooden core gives the board rigidity, strength and resistance to deformation. |
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The surface is antibacterial, meets strict Japanese hygiene standards and is suitable for safe food contact. |
The grippy surface helps keep ingredients in place so they move less and cuts are more precise. |
Gentle on Japanese knife edgesCertified 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 complies with European and Japanese food-contact requirements.
| Certification / standard | What it means for the customer |
|---|---|
| SIAA | Japanese mark for antibacterial surface treatment according to strict hygiene standards. |
| EU 10/2011 | European regulation for plastic materials and articles intended for food contact. |
| EC 1935/2004 | General European framework for materials and articles intended to come into contact with food. |
| JP Food Sanitation Law | Japanese hygiene requirements for products used in food preparation and processing. |
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HASEGAWA hygiene advantage Antibacterial surface, SIAA certification and approval under European and Japanese standards make this board a practical choice for meat, fish, sushi ingredients, vegetables and daily cooking. |
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 the knife 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.
| Feature | Kitchen benefit |
|---|---|
| Elastomer surface | Cushions blade contact with the board and helps keep knives sharp longer. |
| Wooden core | Gives the board rigidity and resistance to deformation. |
| Lower weight | The wood and elastomer combination reduces weight by about 30–50% compared with traditional wooden or plastic boards. |
| Antibacterial surface | Suitable for hygienic food preparation and easy maintenance. |
| Dishwasher safe | Makes cleaning easier after use, except for the lightweight NSF series. |
Technical parameters
| Parameter | Value |
|---|---|
| Product name | HASEGAWA FRK20-3926 composite cutting board 39 × 26 cm black |
| Product code | FPEL18-3926 |
| Brand | Hasegawa |
| Dimensions | 390 × 260 × 18 mm |
| Weight | 1.2 kg |
| Material | Wood-polymer composite, hard wooden core, elastomer surface |
| Colour | Black |
| EAN | 4994808022240 |
| Dishwasher | Yes, dishwasher safe |
| Operating temperature range | Approx. -30 °C to 90 °C |
| Certifications and standards | SIAA, EU 10/2011, EC 1935/2004, JP Food Sanitation Law |
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Who is this board ideal for? For owners of quality kitchen and Japanese knives who want a gentle cutting surface, antibacterial finish, easy maintenance and a modern board for daily food preparation. |
Kitchen use
Suitable for cutting 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.
Care and maintenance
After each use, wash carefully with mild detergent and dry thoroughly. 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. If the wooden core becomes visible, stop using the board.
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Warning Do not use the board for heavy cleaver chopping, breaking bones or impact work. Do not place hot pots, pans, heated cookware or freshly fried foods on it. Store away from fire and high heat. |
Temperature resistance and dishwasher
The board can be used in a temperature range of approximately -30 °C to 90 °C. Dishwasher cleaning is possible, but always follow the manufacturer’s recommendations and avoid extreme or long-term heat exposure.
HASEGAWA vs. regular wooden or plastic board
A wooden board is pleasant but needs more care. A plastic board is easy to clean but may be less gentle on the edge. HASEGAWA combines a strong wooden core, lower weight, gentle elastomer surface and hygienic maintenance.
| Board type | Advantage | Disadvantage |
|---|---|---|
| Regular wood | Natural appearance, pleasant contact with the knife. | Requires careful maintenance and must not stand in water for long. |
| Regular plastic | Easy cleaning and accessible price. | May cut through faster and may not be as gentle on the edge. |
| HASEGAWA composite | Hard core, softer surface, lower weight, antibacterial finish and edge-friendly use. | Not intended for heavy bone chopping or cleaver work. |
Frequently asked questions about HASEGAWA FRK20-3926
| Question | Answer |
|---|---|
| Is the HASEGAWA board suitable for Japanese knives? | Yes. The softer elastomer surface cushions edge contact and helps prolong the sharpness of harder kitchen and Japanese knives. |
| Does the HASEGAWA board have hygiene certifications? | Yes. HASEGAWA boards have SIAA certification and meet food-contact requirements under EU 10/2011, EC 1935/2004 and JP Food Sanitation Law. |
| Can the board be washed in a dishwasher? | Yes, the board is dishwasher safe. Always follow the manufacturer’s recommendation and temperature limits. |
| Is it suitable for cleaver chopping? | No. It is not intended for heavy chopping, breaking bones or hard impact work. |
| How can I prevent slipping? | Place a non-slip mat, damp cloth or damp paper towel under the board. |
| Why can light marks appear? | Cut marks can accumulate when one area is used intensively. Use both sides for even wear. |
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HASEGAWA limited warranty – 1 year The limited warranty period is one year and starts on the day of purchase. It covers construction and material defects. The limited warranty does not cover:
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Additional parameters
| Category: | Kitchen cutting boards for slicing, portioning and serving |
|---|---|
| Warranty: | 1 year |
| Weight: | 1.2 kg |
| EAN: | 4994808022240 |
| production: | Japan |
The Japanese company Hasegawa was founded in 1955, originally focusing on the production of skis. Since 1992 it has also been producing kitchen cutting boards and other tools. Their special wooden-core cutting boards have quickly become popular in both professional and home kitchens due to their light weight, sturdy construction and fine blade-friendly surface.