Hasegawa, founded in 1955, evolved from ski manufacturing to kitchenware, leveraging their adhesive technology expertise. Their innovative 'wood-core structure' cutting boards offer key advantages: lightweight design, rigidity, heat resistance, and knife-friendliness.
These boards are highly regarded in the food service industry for their hygiene properties, meeting HACCP standards and offering SIAA-certified antibacterial properties. They are particularly suitable for Japanese cuisine, where raw ingredients are common. Hasegawa's 'adhesive lamination technology' extends to various kitchenware products, combining different materials to create highly functional items. This approach has established Hasegawa as a pioneer in the kitchenware industry, popular among both professional chefs and home cooks.
