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That board scraper I think is really meant for their rubberised peelable boards.
Soft plastic or rubber boards and not intended for cleavers or serated blades (like bread knives)
Also my black plastic hasegawa board does have lots of cut marks but they are just surface scratches.
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When used with a sharp knife with Japanese knife technique, the Hasegawa boards barely get any cuts or marks.
More slicing through food, rather than chopping or mincing.
Plastic/rubber boards with cuts and gouges are less hygienic than a wooden board with the same.
dancing james
Acliff
@hugo7
I know it's good to look after your stuff. But a chopping board isn't supposed to look box fresh.
Use it until it goes concave then buy another.
It looks like there's a scraper to refinish it.
https://cuttingedgeknives.co.uk/products/hasegawa-cutting-board-scraper?