Aomori Hiba Kitchen Cutting Board – Wasabi x Oishya
Made from Japanese Aomori Hiba: one of the “Three Precious Woods of Japan,” used for shrines and temples. It’s naturally antimicrobial and stain-resistant, carries a soft pine-like scent, and is just soft enough to spare your knife edges. Minimally finished so the grain and aroma come through. Wrapped in washi paper; an heirloom board that ages beautifully.
Lifetime warranty
Made properly, and covered for life.
Free delivery
100-day returns
Live with it for three months. Send it back if it isn’t right.
Made by hand
In small workshops, by people we know.
Why this piece
The piece, and the wood it is made from.
After the knife itself, the cutting board is the tool you use most, so it’s worth getting right. Ours is made from Aomori Hiba, one of the “Three Precious Woods of Japan,” the same wood used to build shrines and temples.
Hiba is naturally antibacterial and antimicrobial thanks to hinokitiol, a compound in the wood that also resists odours and gives off a light, pine-like scent. It’s stain-resistant, light in the hand, and just soft enough to protect the edges of razor-sharp Japanese knives.
We finish it minimally: no synthetic coatings or sealants, so the grain and aroma stay intact. Each board is hand-planed smooth, with no glues or adhesives, and develops a low-lustre patina over years of use and occasional oiling.
It arrives wrapped in breathable Japanese washi paper that holds the scent, stamped with our signature, an heirloom board, and an easy gift.
The piece
Specifications.
| Weight | 1.9 kg |
|---|---|
| Dimensions | 48 × 23.5 × 3 cm |
| Made in | Japan |
| Maker | Oishya, Wasabi |
Where it is made
Niigata, Japan.
Our hiba boards are made in Niigata by a Japanese board maker, from Aomori hiba, the slow-growing cypress of Japan's far north. We import them directly.
Hiba is soft enough to be kind to a Japanese edge, and naturally resistant to water and rot.
Care, briefly
A few habits keep the wood for life.
01.
Hand wash, dry standing up.
Warm water, a soft sponge, mild dish soap. Never the dishwasher: heat splits the wood. Stand it on edge to drain so air reaches both sides.
02.
Oil it once a month.
A teaspoon of food-safe camellia or mineral oil, wiped on with a soft cloth. Let it soak ten minutes, wipe off the excess. Stops the wood drying out.
03.
Never leave it wet.
Standing water rots the surface. After washing, dry it within sixty seconds. Wood is forgiving of almost everything except a wet sink overnight.
Frequently asked.
How do I oil it?
Will it warp?
Is it dishwasher safe?
Can I cut raw meat on it?
How long does shipping take?
From the people who use it
Reviews.
Absolutely loving this cutting board! The Aomori Hiba wood is special – it has a subtle, pleasant aroma and feels amazing to cut on.
This cutting board is amazing! The wood is beautiful and it’s so gentle on my knives.
The cutting board has a lovely scent and feels great to use. Perfect size for my needs.
Love these cutting boards! The Hiba wood is special and they look beautiful.
The cutting board is fantastic – perfect size and the wood is beautiful.
The cutting board is great quality but smaller than expected.
Outstanding cutting board. The Hiba wood has a wonderful scent.
The Hiba wood is amazing. Gentle on my knives.
Perfect size board but occasional cleaning needed to maintain scent.
Perfect board for my new knife set.
