I've had one of the Yoshihiro boards for a few years. I only use it when doing a lot of veggie work. If I'm just cutting up a scallion or three I prefer one of my smaller soft plastic boards. It's not a board I would ever use with a meat cleaver so I can't speak to how well it will hold up to that sort of usage.
The Yoshihiro will collect cut marks but that doesn't bother me (nor does staining). It has a good weight to it and I'm not worried about it warping or cracking and it requires zero maintenance - no oiling/buttering a few times a year to keep it "healthy".
I guess the one downside is it's just a plain boring beige and doesn't look as cool as some wood cutting boards. 

I have a 3/4" thick Sani-Tuff. The only negative for me is the weight. Feels about as heavy as a 2" thick hardwood board. But I'm perfectly happy w. how it doesn't damage the edge of my blades, and can easily be scoured clean.