Japanese (Or Any) Soft Poly Board?

I read on here a while ago that poly boards that Japanese chefs use are much softer than ones found in the US.

What kind are they, and how can I get such a contraption? As much as I like a biggo wood cutting board, sometimes for quick and lazy work I like a small cutting board to use with a beater knife. Plus, perhaps my mom could use one rather than her corian board...

I was thinking about Sani Turf as well, but apparently they have a "sticky" feeling when drawing the knife across the surface. I'd also like to store a board vertically without concerns of warping.

Thanks.

I found this one, is it what I'm looking for?

http://korin.com/HomeUseCuttingBoard_L_3?sc=7&category=29886

https://www.ekiblade.com/cookware/cutting-boards/hi-soft-cutting-board-400x290x20mm.html

Perhaps this is it.

JKI might have something like that, I think I saw them there the last time I was there.