Well, I have not used this new Ueda board just yet, but have been using smaller Asahi boards for about three years now. James' description is that Ueda board is a little softer than Asahi board.
So I think if it is for normal cutting, slicing, it will hold up fine. It should be fine for small mincing and bone chopping work, but it would depends on how gingerly your hands are. These boards can be sanded to clean up surface, so even though it has been handled roughly, it could be brought back to life.
That knife is Shigefusa mioroshi deba 210mm.