Yoshino, grown in the Kii Peninsula of Nara Prefecture, is considered to be one of the finest varieties of Hinoki Cypress wood in Japan. Some notable characteristics of Yoshino wood are its pale pink heartwood, straight grains and the annual rings, which are nearly uniform in shape and quite dense, resulting in one of the strongest Hinoki varieties. The overall shape as well is nearly uniform, which makes for an attractive, useful and almost perfectly round tree. The average life of a Yoshino Hinoki tree spans 100-200 years. This requires a generational effort by the people that grow the famed Cypress. Great care is taken in raising these Cypress trees. The pruning/trimming process when the trees are younger, results in Hinoki with very few knots in the wood when harvest time arrives.
Historically, Yoshino has been used in the construction of castles, temples and shrines in Japan, dating back to the 15th, 16th and 17th centuries. Commercial forestation of Yoshino wood began some 500 years ago, however, records date first plantings to around 1500 AD.
Yoshino has its roots in the culinary and beverage world too. The straight grained nature of Yoshino, making it leak proof, has traditionally been used to make Sake barrels. This tradition dating back to the 16th century, has the added bonus of imparting the delicate aroma and taste of the cypress into the Sake. The famed Cypress is also traditionally used to make Handai, a wooden tub used for preparation of sushi rice.
As a cutting board, Yoshino wood is very popular in Japan, but much less known on this side of the pond. It’s something of a miracle wood for use with very fine edged knives. It is dense but lightweight, has a unique cutting surface, which is gentle on your knifes edge but with great feedback when cutting through product. It’s precise and fun to use. Simply put, the surface is the best for very sharp knives. It’s not just that the wood is soft enough to absorb the edge. There are many other softer woods out there. But it is just the right amount of hardness. What’s more, the surface is really ideal for knife work and moving product around. Unlike any other wood I have used, Yoshino wood maintains the perfect dampness on the surface, making it easy to slide, pick up or even rotate as you’re cutting.
A key question to keep in mind when choosing a cutting board is the question, “what will I use it for?” The big distinction here is how you’re cutting. If you prefer to use a lot of force while cutting, such as a cleaver smashing through protein, this may not be the exact wood board you’re looking for. Though Yoshino wood is dense, it can be quite easy to mark or gouge the wood with enough force. For those that tend to slice food or use a rocking motion when cutting, Yoshino will be a great option for you.
Another important topic is maintenance and care of the wood cutting board. It is a little more work than a composite board, but the results are worth the effort. The two categories are what to do before you use the board, and second, what to do after using the board. To begin, always briefly rinse or wipe the board with water. Yoshino wood is highly absorbent, so to prevent absorption of unwanted odors or ingredients, wetting the board is recommended. It’s also a good idea to have a slightly damp towel to use for wiping the board as well as your knife. When you have finished using the cutting board, clean with a mild detergent and a soft scrubber. Often, I use my hands or a small towel with mild bleach solution. This ensures the natural oils in the wood remain. Be sure to hand dry after washing, and always completely air dry the cutting board before putting away. To prevent warping, avoid soaking the board in water, leaving the board wet, or leaving in extreme temperatures. When I finish washing, the board is hand dried with a towel and placed in the open air on a flat surface to air dry.
So, I would recommend a Yoshino cutting board to anyone, from novice to professional, as long as it fits your style, which is slicing and cutting, but not heavy chopping. And you don’t mind a little bit of extra care and maintenance with cleaning and drying. The benefits are a cutting surface that is very easy to work with and makes your prized knives shine even more.