HASEGAWA Cutting Boards Review: FRK and FPEL Pro-Lite PLUS Comparing to Parker Asahi
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- Опубликовано: 19 июл 2024
- A big thank you to Lukas from Knife Art DE for supplying me with these HASEGAWA cutting boards for review on the channel!
You can find both boards and knives featured in this video at:
knife-art.de/
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BOARD SPECS
HASEGAWA
Chiba, Japan
FRK Soft Beige
20mm x 410mm x 230mm
Available in smaller sizes
Home use
Ideal for sushi, sashimi, general home use
Not designed for heavy impact, cleaver or heavy chopping
Elastomer with wood core
Heat proof to 90˚C
FPEL Pro-LITE Black
18mm x 440mm x 290mm
Same as FPE and FSB but black
Hard board
Ideal for heavier impacts, harder cutting
Black color designed for chefs who work in front of customers
Wood core w/ Polyethylene
Heat proof to 90˚C
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If you have any questions about Japanese knives or about some brands, feel free to ask it in the comment section below.
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⏰ TIMESTAMPS:
0:00 - Introduction
0:58 - Unboxing
3:15 - First Impressions
9:29 - Comparing to Parker Asahi
Do you own a Hasegawa, Asahi cutting board or both? Let me know in the comments section below what you think of yours!
You have dishwasher in a restaurant kitchen. Like a dedicated professional who will wash your dishes for you as a chef.
Great review, Franki! I have four Hasagawa and two Parker Asahi boards (including the black, thanks again for the help on that one). I love both brands and both handle being put through the dishwasher without issue. I don't have the black Hasagawa yet but I'll pick one up at some point. The brands definitely have a different feel but I don't think one is better than the other. Both brands make superior cutting boards that are very knife edge friendly. I do wish one of them would make a smaller board, something about 250mm x 180mm. Most nights, I only need a small board and it would be nice to have something that only takes up about the same space as a dinner plate in the dishwasher. If one of those companies makes a small board, I'd likely pick up several.
Thanks Jim. I tried to stay as neutral as possible because I acknowledge that there are differences but not necessarily in quality as much as personal preference. Both are high end. Both are roughly the same price. Both made with Japanese engineering in mind. Whether you take the Lambo out or the Bentley depends on the occasion.
Great review Franki
Very evenly weighted 👌🏻
I use both boards at home. I find that I like the Asahi more for proteins and the Hasegawa for everything else.
The “dishwasher factor” certainly plays a big role in that, but I also find the cutting feel and surface on the Asahi is just better suited to protein
Thanks Peter. I appreciate your comment. You know I put a lot of thought into what I do and you do too. So when you say good thought put into this, feels like I’ve succeeded. I try to be fair even if I stretch my tests some times to corners of the kitchen an item isn’t quite suited for. Under stress you recognize a lot about what you have on hand.
Thank you for the comparison. I have the same Hasegawa black cutting board and also an Asahi Cooking Cut Rubber board with a smooth surface. I prefer the smooth rubber surface of the Asahi. I find it much easier to clean and wipe dry. The other day I actually sanded down the texture of the Hasegawa because it was driving me crazy. No matter what I dried it with the texture would hold moisture and lint from both paper and towel. It’s better now.
That is likely the largest difference from a use perspective. Smooth vs textured. Glad you were able to bring it to a point that makes you happy. I see benefit in both. Just depends what someone is after.
@@KitchenKnifeGuy I think you touched on the important points. Both of them are high quality.
So far I’ve only washed them by hand with soap and hot water, but I just threw the Hasegawa in the dishwasher to test.
@sharamkh haha nice. I NEVER use the dishwasher so it was odd for me to even do so for the footage. But I had to. Core keeps the board nice and flat. Still needs to air dry but it’s a perk the Asahi doesn’t have.
@@KitchenKnifeGuy Have to do it for science, right 😅
@sharamkh that’s what I always say toooo haha
Great info Franki. Everything you need to know right here as always.
Aww thanks man. Super appreciate that.
I was curious to know the difference between the FRK and the FPEL after more than a year of use my cutting boar FRK behaves like new with the exception that food has stained it a lot. I might be tempted to try the FPEL or the black asahi! thank you for the review Franki very interesting as always ;)
Glad the video was useful to you. I forget which website has a great definition of each Hasegawa board name. I think it might be Cutting Edge but I may be wrong. I’m a big fan of the black boards for exactly that, stains are less visible.
Another great video thanks Franki! For me, biggest difference is Parker Asahi is synthetic rubber while the other is a polymer (plastic) which will inevitably leave micro plastics in the food over time. Team Parker Asahi all the way!
Thanks JonJon. Sadly I give it hard to people that argue micro plastics and though you’re a close friend, I must treat you the same for that 😂 When you come over next week I’ll school you then 👋 ⚾️ 😝
@@KitchenKnifeGuy please do! I welcome people to tell me about blind spots and am not an expert so whiling to hear others out. Looking forward to that home cooked meal more than anything 🤣
Good video bro-san
Thank you so much Hendra the man, the myth, the legend 🙇 appreciate you!
It would be really interesting to see a comparison in edge retention between differen boards. ❤
So far I’d say it’s hard to compare because they are both incredible boards and I use way too many different types of knives for it to be an accurate test. Most accurate test would be sharpen knife x to edge y then test on board 1. Then sharpen again on same knife and test on board 2. Cutting the same ingredients. But I can tell you from having tried many many boards in my day, one thing is certain; both brands of boards allow for your knife edge to last much longer than on most other cutting boards out there.
@@KitchenKnifeGuyI use a larchwood board which I find to be way more gentle on the edges of my knives than the teak and walnut I had before. However I was thinking about a Hasegawa to preserve that initial "crispyness" of an edge for even longer. You think its worth the upgrade?
And thank you for the great content! 🤘🏻
@florianzumwinkel1742 come find me on IG. Easier to have these back and forth conversations.
Highly recommended hasegawa non slip mat it's like glue. I have black hasegawa 29x44cm.
Super great to hear this. May need to get one which I can use both for these and my Asahi.
I also got that black hasegawa 👏 great cutting board
I liked the black one quite a bit.
@@KitchenKnifeGuy me too. I still prefer my wood cutting board, and use that for almost everything. But I love using the Hasegawa for raw fish/meat, much easier to clean. Also they are great when you need to bring a cutting board to a friends house
@AequitasVeritas92 nailed it on the head for me too. For tactile feel I use my wooden lardhwood for almost everything. Second I pull out an ingredients that’s too wet, protein, a pastry then I like grabbing my synthetic and as you mentioned going out to a friends house much easier to bring too.
did you get it in the US?
Was that question for Aequitas? Because I believe he’s in Europe.
I appreciate your enthusiasm on this subject matter, but what are the NSF requirements for these boards in professional kitchens.
The actual cutting thickness of both hasegawa boards are quite thin. This seems as if the actual durability of the combination of both sides, still does not add up to 10 mm.
Propeline is a type of plastic . It may not be the healthiest surface to work on for food prep. From a practical point of view.
If you used these boards for an extended period of time, it would reveal the true durability factor of these boards.
I do not know the NSF requirements but I know enough chefs who are avid and passionate users of both these boards and high quality kitchen knives that they can likely answer that. Hopefully one of them sees this comment.
Of course in an ideal world I’d have plenty of free time to test these products and make longer term reviews. That’s just not my reality given I just received them a few weeks ago. Doesn’t mean I can’t or won’t make a longer term review down the line. But I can’t comment on an aspect of the boards I ignore re: long term durability. As for it being a plastic product, the vast majority of restaurants are outfitted with much cheaper and more porous plastic cutting boards. That’s the reality. They can’t use wood for the most part because of sanitary issues. Plastic boards they throw in the dishwasher at a high enough temp to kill bacteria.
In terms of polymer or the standard plastics that must be used in professional kitchens
the hard plastic boards are much more durable and have a higher temp rating then this mid 1950 s , polymer.
The current hard plastics are not only an extremely poor choice for health reasons due to possible particle ingestion. Second , is the fact that the knife edge is destroyed very rapidly, using this plastic. Unfortunately, because of the lack of higher temp ratings, as well as surface permeability, I don't believe any Hasegawa or even Asahi Parker boards are NSF acceptable.
Asahi boards are a very different rubber/ wood composite, which is unacceptable in most pro kitchens in the EU or the Americas.
They may not meet the standards but they still get used. Asahi boards are the choice of professional sushi chefs. Hasegawa are used by many professional chefs I know. Dirty kitchens and unsanitary practices aren’t ideal either but it happens more than we know. These plastic boards both Asahi and Hasegawa are great on the cutting edge of your kitchen knives. They also don’t peel or turn into mooshy plastic as quick as many others I’ve seen. There’s no perfect solution to anything in life but these are as good as it gets. We ingest micro plastics on the daily. It isn’t because you are cutting on a plastic board that your ramen bowl becomes ramen topped in plastic. We need to focus where it counts.
Will the rubber cutting boards be easier on the knife than something like larch wood? I can’t find good info on this
Good question. I use Larchwood Canada boards primarily as my go-to for just about everything. I can say without a doubt that as 'soft' as Larchwood is on the edge of my knives for a wood, that the Hasegawa is even 'softer' of the edge of my knives.
@@KitchenKnifeGuy
Thank you. I might have to get one
@kadenmoses2180 glad to help
Hello
Salut