Japanese Cutting Boards - The Best Money Can Buy 

I see you said the board is bleach safe. Is this ok for food prep items?

Bentley Hudgins thanks!

Thank you, hope its helpful. Elias is a fishing machine! His got some great stuff

Thank you. That must of been a really big storm!

Sushi Everyday indeed it was:)

Thanks for the sub, I have one on Udemy, but may consider doing another one in the future

So many different types of boards out there. These are the best bang for the buck

Your comment on another video brought me here.

Thanks. The FDA has a list of fish with known hazards, but the region where the fish is coming from can also influence the outcome. There are ways to check the fish for parasites in Saltwater fish, but generally, all freshwater fish needs to be frozen for 7 days. I have a sushi course on Udemy that has extensive details in parasite identification/destruction that you can print out. Check it out: bit.ly/YTPromotion

Nice! It's a solid board, hope to hear your thoughts on it after a few weeks.

Its a great choice for sure.

Asahi is legend. You must have a good friend. Your gyuto will do just fine

Thanks man! If you're interested, go with the Asahi brand, I used those for years and love the texture, its as close to as real wood than anything else I played with. A little steep on the $, but will last you a lifetime. It's funny that some of us use really nice stuff at work then use mediocre stuff at home - like me haha. Now I finally got a nice board

I'm leaning towards the Asahi...I'm much more obsessed with fishing equipment than cooking equipment, but that's slowly changing (to my wallet's detriment!)

I cringe when seeing others cut on "glass" cutting boards. Thanks for watching

@@SushiWithDanIndeed!! Repeatedly hitting a glass surface with a sharp knife doesn't make sens unless you're trying to escape from some life threatening situation no? 😂😅

you have to look after the board no matter what material it's made of. bacteria will cling on anything. oily woods and those with high resin content do not absorb anything. the choice of board purely depends on the food to be prepared. choice of knife must not be in conflict with the board but again, depends on the food to be prepared. don't assume using everything japanese is better. you'd not use katana for cutting your cake.

No, the wooden boards are made with fiber ends facing up, the bacteria go down in between them to die. They're antibacterial, you can look up studies on it.

Hey Thanks! You guys are getting a late start this Spring ha. If you have a good western fillet knife like a Dexter Russell, then you can use it for filleting and cutting sashimi pieces (I'm assuming you don't need to cut the head off). Try using a long slicer if you got one for nigiri, but a Yanagiba knife is really the best for cutting fish for nigiri. I would try out using what you got first before spending $$. If you got a nice big wooden board, you're good to go. If you want to make sushi often, then an Asahi board is my recommendation. GL! Shoot me questions in the Q&A if you get the course. There's a lot of good info in there!

Yun, I normally cut veggies before any protein, but the board is so long that you can cut different items on separate sides of the board. As for maintenance, if it's used several times a week, its a good idea to spray it down with a very light mix of bleach to h2o (around a 1:10 ratio, and let it sit for about 5 mins before washing it off with water and detergent. They do sell cutting board scrubbers too, but usually the spray does it for me. GL

Sushi Everyday: Thank you. Now how do you wash a big/long board in a sink? Any good techniques? Also, do you wipe down in between with a cloth? If you do, what type do you use? Microfiber, cotton?

If you read the reviews closely, you can figure out that most of those reviews are written by uninformed people who ordered a quality cutting board but had no idea how to treat or maintain it.

Hi Rahul, the style of knife is a yanagiba. That particular one is a Masamoto, but there are a number of different brands you can try. I suggest a stainless steel blade if you're just starting out. GL!

Glad you went with the Asahi, it will last a long time.

Try Amazon Japan. They sell the Asahi directly from Japan and have good prices. imo Asahi is better in the sizes up to 60 cm length. Any larger an the Hasagawa will have a big benefit of being lighter. In the smaller sizes it doesn't matter and even a little weight is good. The Asahi will likely last longer as well because it's one solid piece of synthetic whereas the Hasagawa is two thinner surface which is made into sandwhich on wood core, and using plastic to seal the edges. That will be a failure point over time. DO NOT BLEACH THEM. Either of them. This is the worst thing you can do. The best way to maintain these is the the sanding block they sell as an accessory. You sand down the surface just like a wood board and you have a fresh clean surface and years of and years of more use.

I would go with the Asahi rubber board, I have used them for years and has better surface texture and easier to maintain than the hasagawa.

@@SushiWithDan Thank you so much for the advice! Cannot wait to grab one. I appreciate all the amazing content!

Try the Asahi boards, I still prefer those over the Hasagawa

Hi there, would suggest something around 40". Just makes things easier with more real estate when you're working with fish of that size. And Asahi is great.

Thank you so much I really appreciate your advice and I'll definitely go with a 40" bored and asahi.

I typically use a damp towel too at work but a shelf liner will work too on a smooth surface.

I got an Asahi board, attached a set of TPE rubber feet to it using hot glue so they are removable (for example, if I want to switch to using the other side as the cutting surface at some point). The board feels like it is glued to the counter top, with a bit of nice dampening give if pushed.

MTC kitchen, full disclosure I still prefer the Asahi Boards.

Good one. What would you like to see?

There are some just made for cutting bread with spacing, but I think just use a cheap wooden board is fine

I was thinking of buying it. Please recommend it.

The one in video is Hasegawa, but I recommend the Asahi. I used Asahi for many years before and its still my preferred board. GL

TKS

Sushi Everyday I bought the high softo cutting board but it's still slippery, so I want to know if asahi slippery as well when you make a sushi roll. Please let me know. Thank you.

I use it for all purpose, seafood, meat, fruits, vegetables, etc. Just no hard chopping on it. So no butcher and serrated knives.

Ok thanks for the reply and keep up the recipes

Also what size do u find ur self using

At home, mine is almost a 30". You won't need one bigger than that, or else it gets hard to clean. The one I used in restaurant is about 48". To be honest, I like the Asahi brand, its a better board, if you are interested.

Oh Nice! Which size you get and the price?

Sushi Everyday I ordered 3 boards for business gifts (plus ordered Miyabi Birchwood sets). Smallest size they have in stock is 60 cm x 35 cm x 2 cm ... Cost was 141 Euro each. Smaller boards 60cm x 30 cm (121 EUR) and 50 cm x 30 cm (84 EUR) will be in stock in August.

35.4"x15.7"

That guys a fishing machine! Thanks for checking

Hey there! I suggest you try the Asahi brand cutting board. They make a smaller version that's more fitting for a home kitchen. The texture has better grip since you used bamboo for so long, this is probably a better feeling for you.

@@SushiWithDan thanks for the reply. In the end I went with another board I like the look if a bit better. However I also ordered a 7 piece set of Shun Fuji knives and am super excited. I hope they live up to the hype

That'll work!

Check out an Asahi board, it's the best

Just clean it as you would with a regular board. The company advertise it as bleach safe. I use a very light mix of bleach and water and spray it down after a few months.

They are a bit too big for the dishwasher. Soap and scrub will do!

Hi there, if you have stains, use a light bleach/water mix. Knife scratches will require some refinishing, look for some scrapers online.

Maybe the best idea is to stop cutting when your knife reaches the board.

Yea, not sure how that decision was made, wonder if there was any scientific data to back up that plastic is more hygienic over wood. Wood just requires more maintenance, so that could be one reason.

It's good that you know so much more than the Health Departments of various large cities.

@@perniciouspete4986 ikr 🤦

r/hololive lured me here, don't tell the necromancer.

Samuel _lovehockey88 sorry, don't know that area. Most bait shops close to the water should have them

The NYC Health Department is ignorant compared to you? Maybe not.

And no stray cats in a five block area.

Wooden cutting boards can be beautiful pieces of furniture, but they break your heart when they crack. I would never go back from my Asahi to a wooden board.

Yes, rubber isn't BEST; it's just BETTER than anything else.

Salty

Pls stop commenting.