American Walnut Premium Cutting Board
A generous cutting board in American black walnut — dark, dense and just forgiving enough to protect your Japanese knife edges. Handcrafted without glues, hand-planed smooth, and finished with food-safe oils and wax for a moisture-resistant surface. 55 x 40 x 4 cm, with integrated side handles for easy handling.
Lifetime warranty
Made properly, and covered for life.
Free UK delivery
Included on every order over £90.
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 board
The board, and the wood it is cut from.
Made from a single piece of American black walnut — rich, varied grain that makes every board its own. Walnut is dense enough to stand up to daily use yet forgiving on the edges of your sharpest Japanese knives. No glues or adhesives; just solid wood treated with food-safe mineral oil.
At 55 x 40 x 4 cm with integrated hand grips on the sides, there’s room to work and an easy hold when you move it between tasks. Straight edges and softly rounded corners.
The surface is hand-planed, then finished with natural beeswax and walnut oil for a smooth feel and a subtle, food-safe sheen that resists moisture, stains and odours. Re-oil now and then and it will last for generations.
The board
Specifications.
| Weight | 4 kg |
|---|---|
| Dimensions | 40 × 50 × 4 cm |
| Maker | Oishya |
Where it is made
The board makers of Aomori.
In northern Japan, a small mill has processed Hiba cypress for cutting boards for more than a century. The wood comes from forests where Hiba grows slow and tight — dense enough to last fifty years, soft enough not to dull a Japanese edge.
Each board is cut, edge-trimmed, sanded by hand, and signed on the underside by the maker. The first oiling is done at the mill with food-safe camellia oil, so the board arrives already smelling of cypress.
Care, briefly
Two habits keep a board 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. A board is forgiving of everything except a wet sink overnight.
What you receive
In the box.
- The board in your chosen size, oiled and signed by the maker.
- A small bottle of camellia oil — enough for the first few monthly treatments.
- A care card with the wash routine and the monthly oiling reminder.
- A linen cloth for drying.
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.
Best quality chopping board. Looks amazing and handles cutting tasks perfectly.
Perfect size and weight. The walnut wood is gorgeous and it’s gentle on my knife edges.
