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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