Hasegawa should easy on knives and to sanitize, and the pricier wood core models are not prone to warping like hi soft or Sani-tuff, even dishwasher-safe which is huge for pros especially. I’ve had sanituff warp just from storing upright warm from hand washing. Hasegawa should be lighter than those solid synthetic boards too. End grain is nice cutting veg and maybe cooked proteins at home, but there’s sanitation concerns, especially in a pro kitchen and working with raw protein. They’re pretty lax in my state on that, but I think lot of health codes wouldn’t even allow wood boards. End grain is generally really heavy when it comes time to clean, and of course require extra maintenance, however limited. I’d like to pick up a hasegawa one of these days.
