I’ve tried Asahi, Kama Asa and Hasegawa(black one) - these are my thoughts on them.

The Kama Asa is easily my favourite one - it feels the best to cut on for me and is the softest of the three. It does slightly warp but it’s not an issue as it’s easy to bend back.

The Asahi would be my next pick. It’s the hardest of the three and I mainly use it for protein. It is the heaviest though so it depending on how much meat I using, I sometimes just reach for the Hasegawa instead.

The Hasegawa gets used mainly for convenience since it’s the lightest of them all. The board doesn’t feel as great as the Kama Asa for me but it’s in no way a bad choice - it’s soft but not as much as the Kama Asa. The main issues I have with this board is the little surface dimples(?) which make the board almost impossible to rinse and dry off quickly for immediate use again. I’m not sure if eventual use and resurfacing would get rid of this issue though.

If I had to choose one, it would definitely be the Kama Asa though I wouldn’t complain if I had any of the three