HASEGAWA Cutting Boards

HASEGAWA positions its cutting boards around three points: light weight, resistance to warping, and hygiene for the food-service industry.

For Japanese cuisine, the company notes that delicate Japanese knives can lose sharpness quickly on hard boards. With wood-core construction, HASEGAWA claims reduced risk of warping while enabling a softer surface material, combining stability and better blade feel.

Because Japanese cuisine often involves raw ingredients, hygiene is emphasized. The brand mentions easier washing due to lightness, heat-sterilization enabled by heat resistance, and antibacterial performance (SIAA-marked products are referenced on product pages).

As an example, "Polyethylene Antibacterial Karugaru (Biomass spec)" describes wood-core weight reduction and states compatibility with dishwashers, boiling sterilization (5 minutes), and hot-air sterilization storage (90°C for 90 minutes). It also states the use of biomass-blended polyethylene, certification at "Biomass degree 30," and about a 50% reduction in CO2 emissions at incineration compared with a typical polyethylene board under specified comparison conditions. The page includes a note that only the brown color was discontinued in April 2025.

"Polyethylene Antibacterial Full-Color Karugaru" is described as full-surface color for clearer separation by ingredient, and as popular in daycare and school lunch settings. The page also notes further weight reduction (a surface 2 mm thinner than "Polyethylene Karugaru"), along with custom-size (max 800×400 mm) and minimum-lot notes for small sizes.

Wood-core structure: lighter and resistant to warping

The brand describes its boards as lightweight and stable, with reduced warping/deformation thanks to the wood-core construction — helping reduce workload during transport and washing.

Designed for Japanese knives and raw-food hygiene needs

HASEGAWA explains that hard boards can dull delicate Japanese knives, while its structure allows a softer surface for better blade feel. The brand also stresses hygiene for Japanese cuisine, which often uses raw ingredients.

Antibacterial / color management / marking for HACCP

The cutting-board overview notes antibacterial performance, color-based separation, and marking as useful for HACCP-style management. Some products mention SIAA mark acquisition.

Heat sterilization and dishwasher compatibility (product pages)

Product pages state compatibility with dishwashers, boiling sterilization (5 minutes), and hot-air sterilization storage (90°C for 90 minutes) for key models.