This is a set of very thin, flexible chopping mats for use in the kitchen, colour coded for vegetables, poultry, other meat and fish. They can be put in the dishwasher, and are hard to mark with a knife.
There are basically two kinds of chopping boards -- the kind that are beautiful, and the kind that are functional. Massive hardwood boards look great on the sideboard, but you can't put them in the dishwasher, and they are hard to get really clean any other way. Plastic chopping boards of various kinds are usually quite thick, and sometimes patterned with a texture that is a little like wood. Although initially much easier to keep clean, they tend to scar, and so are just as likely as wooden ones to be holding food traces.
For this reason, commercial kitchens have been using colour-coded boards for a long time, so that the meat board is never used for vegetables, etc. Even so, once boards have begun to scar and refuse to get clean, they ought to be replaced.
These mats go one stage further -- recognising that you will never cut right the way through one, even with a scalpel, they are made thin and flexible. You can roll them up to store them, allowing the surface to be really quite big -- almost as big as an A3 sheet for these mats -- and you can flex them round things for the dishwasher. The surface is a lot harder than most of the plastic mats we've used, though not so hard that it blunts the knife. Nonetheless, they will scar eventually. At this cost-point, though, it shouldn't be too much of a wrench to dispose of them and replace them.
All in all, these are the most functional chopping mats or boards we've ever had, and we are no longer using the collection of other boards we had before.