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.

Size: No selection

More options

Clear

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.

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 board

Specifications.

Weight	1.9 kg
Dimensions	48 × 23.5 × 3 cm
Made in	Japan
Maker	Oishya, Wasabi

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.

The Aomori mill — photo to come

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?

A teaspoon of food-safe camellia or mineral oil on a soft cloth, once a month. Wipe it on, let it soak for ten minutes, wipe off the excess. That's the whole routine.

Will it warp?

Not if you dry it standing up and don't leave it in standing water. End-grain and edge-grain hardwood boards stay flat for decades when they're allowed to dry evenly on both sides.

Is it dishwasher safe?

No. Dishwasher heat splits wooden boards and strips the oil. Hand wash, dry within sixty seconds, oil once a month.

Can I cut raw meat on it?

Yes. Wood has natural antibacterial properties and is kinder to your edge than plastic. Wash with hot water and mild soap afterwards, as you would any board.

How long does shipping take?

UK orders usually arrive within 2–3 working days, EU and US within 5–9. We ship from our warehouse in Europe.

From the people who use it