European Walnut Kitchen Cutting Board
This cutting board showcases the beauty of premium European walnut hardwood. Walnut’s “just right” hardness protects both board and knife edges, similar to prized Japanese Aomori Hiba. The rich, dark tones create a visually appealing workspace. Precise construction ensures excellent blade contact to maintain your knives’ sharpness. The generous medium size of 42 x 23.5 x 3.5 cm provides ample prep space.
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.
This board is made from a single piece of premium European walnut — rich, dark tones and fine grain that make each one a little different. Walnut sits at that “just right” hardness: firm enough for daily cutting, forgiving enough to spare your best knives. It’s a wood professional chefs reach for.
It’s built from solid walnut with no glues or adhesives, hand-planed to a satin finish, and treated with food-safe mineral oil to nourish and protect the wood.
At 42 x 23.5 x 3.5 cm with integrated hand grips on both ends, it gives you real prep space while staying easy to lift and turn. Slightly raised edges help contain runoff.
It works just as well as a serving board for cheese, charcuterie and bread, and develops a burnished patina with age and the odd re-oil. Built to last for generations.
The board
Specifications.
| Weight | 1.6 kg |
|---|---|
| Dimensions | 42 × 23.5 × 3 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.
The walnut cutting board is beautiful and functional. Perfect size for daily use and gentle on my knife edges.
The cutting boards are perfect – great size and beautiful grain pattern.
Perfect size cutting board. The walnut wood is beautiful.
The board is beautiful but needed more care instructions.
