Boards
Cutting Boards
A cutting board is one of the most used surfaces in any kitchen, and the choice of material, size and quality has a direct effect on both the pleasure of cooking and the longevity of your knives. Japanese knife makers are particularly insistent on this point: a hard synthetic surface or a glass board will dull a Japanese blade far faster than a properly chosen wooden or soft plastic board. If you are investing in quality Japanese knives, pairing them with the right cutting board is not optional — it is part of protecting that investment.
Hinoki cypress wood is the most prized material for Japanese cutting boards. The wood is naturally antibacterial, has a mild aromatic quality that is pleasant to work with, and has a surface softness that is kind to blade edges. A hinoki board used properly — cleaned quickly after use and allowed to dry standing upright — will last for many years and develop a beautiful patina over time. It is the choice of professional sushi chefs and serious home cooks throughout Japan.
For households that prefer a lower-maintenance option, the Japanese synthetic boards made from materials like polyethylene offer an excellent balance of knife-friendliness, hygiene and durability. These boards are dishwasher safe, resistant to warping and available in sizes that suit both small apartment kitchens and larger prep stations.
Bamboo cutting boards offer a middle ground — harder than hinoki but softer than most plastics, with a natural aesthetic and excellent durability. They are popular for serving as well as cutting.
Whatever material you choose, investing in a board of adequate size makes all the difference to the comfort and efficiency of food preparation. A board that is too small is a constant source of frustration.
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Pair with our Japanese knives for a complete prep station, and keep them clean with our cleaning supplies.
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