Dark Walnut Kitchen Cutting Board – Medium

(3 customer reviews)
Size: Medium

Walnut is a hardwood that’s an excellent choice in the kitchen. Walnut falls in the “just right” category of hardness that’s perfect for both board and knife maintenance, just like Japanese Aomori Hiba. Its dark colour is one of its main appeals.

This Dark Walnut Cutting Board is the right harness and excellent blade contact will help you protect your knives.
– Medium size: 42 × 23.5 × 3.5 cm

Product Description

The walnut cutting boards

Since its made with walnut, this Dark Walnut Cutting Board is another hardwood that’s an excellent choice in the kitchen. Its dark colour is one of its main appeals, and although it’s softer than maple it will still hold up well over time. Walnut falls in the “just right” category of hardness that’s perfect for both board and knife maintenance, just like Japanese Aomori Hiba.

Walnut wood, as opposed to walnut dust, is safe (allergies and sensitivities notwithstanding) as long as you don’t eat it. Walnut is used all the time in cutting boards and other kitchen items.


Our Dark Walnut Cutting Boards are made of solid natural wood and we never use glue to stick them. The boards have been treated with food safe oil for protection and colour highlighting purposes. Because every single piece is made by craftsmen with delicate care, we cannot produce on a large scale, however, we always check the quality by ourselves under the strict inspection criteria for you, our important customers. You can feel the craftsman’s soul when you see our boards’ finishing surface.

The Spec

Weight1.1 kg
Dimensions42 × 23.5 × 3 cm



Preparation before use

  • Wash both sides of a board with a soft sponge and a kitchen mild detergent before your first use. Rinse it well. A board impregnated with water has the effect to reduce getting food’s juice or smell into the board while keeping original wooden scent for longer.
  • For Aomori Hiba boards, the easiest and most efficient way to prevent your board from splintering is to oil it with mineral oil or use beeswax. For more information, check out our article on Oiling your cutting board, why, how, what with and when? 

Daily care and maintenance

  • After use of a board, please wash it using a soft sponge with a kitchen mild detergent. Rinse it well, before wiping off any water to keep in dry condition.
  • When you sterilise, wash it with a kitchen mild detergent first, then pour boiling water over a board. If you don’t wash it before the disinfecting, smell of foods may remain.
  • If you use bleaching agent, impregnate a board with water before applying the bleach to avoid getting the smell into the board.
  • Avoid direct sunlight. Ideally, put a board in an airy place in the shade when you dry outside. Direct sunlight may cause warps or cracks.
  • If darkening appears, wash a board using a sponge with a cleaner.
  • Dark areas and spots can be removed by polishing with 200 grit of sandpaper. You may also apply bicarbonate soda with a water. Leave such mix on stained areas for a couple of areas, then rinse with water.  Note that some stains cannot be removed perfectly depending on the depth of scratch by knife cuts.
  • Avoid using a dishwasher or dryer for cleaning board. Any harsh detergents or high temperature might cause serious damage, deterioration, warp and crack. 

Precautions for Use

  • Since this product is made of natural wood, little warp may happen, depending on how humid your environment is. It is unavoidable due to characteristics of a material. If it happens, get a surface of a board wet, then put the convex surface up and leave it for a couple of hours. It will be restored to an original condition.
  • Do not dry a board by putting it into a microwave or oven as it may crack.
  • Note that washing with a hard material like a scrubber might cause bruises on a board.

Frequently Asked Questions

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