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
from $105Aomori 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
from $132European 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
from $209American 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.