which type? when i looked it up on mtc kitchen there were so many different options for hasegawaI tried several board, cheap pe, asahi, FSR hasegawa, hi-soft, hinoki, endgrain.
My favorite still hasegawa, you can cut on any cutting board, but cutting on good quality makes different with the cutting feeling & edge retention.
My friend have the FSB, I asked hasegawa founder before, FAN is harder than FSR, but if you're planning to cut heeps of cook meat, FAN is better because brown colour.ah, a video i was watching said that FSB was their favorite. do you know that one?