Cutting boards
A board that’s kind to the edge.
Glass, stone and marble shorten the life of a Japanese knife. Hinoki, hiba and walnut extend it.
The right cutting board is the smallest decision that protects the edge most. A wood that is softer than the steel cushions every cut, so the blade lasts longer between sharpenings. Hinoki and Aomori hiba — two related Japanese cypresses — are the historic choice in Japanese kitchens, naturally antibacterial and easy on the edge. Walnut is the European answer, denser but still kind.
We carry boards in three woods. With a monthly oil and a wash after use, a good board lasts decades.
Aomori Hiba Kitchen Cutting Board
Price range: $104 through $153Aomori hiba · Wasabi × Oishya
Hand-finished in northern Japan from naturally antibacterial Aomori hiba cypress. The board a Japanese knife is happiest meeting.
European Walnut Kitchen Cutting Board
Price range: $132 through $153European walnut · Two sizes
Denser than hinoki but still kind to the edge. The European answer, with a quieter, darker grain.
American Walnut Premium Cutting Board
Price range: $208 through $264American walnut · Three sizes · Large 55×40×4cm
The biggest board in the range, in dense American walnut. For cooks who do real volume.
A note on care
Hand wash with warm water and a little soap, dry immediately, never the dishwasher. A monthly rub of food-safe mineral or board oil keeps the wood fed and the surface alive. When the board dishes, plane it flat — it’ll come back to new.