Collection: Cutting Boards

A cutting board affects both your knife and your kitchen. A surface that’s too hard dulls an edge quickly and makes the knife more likely to slip, which is dangerous. A board with deep cuts and gashes can hold bacteria even after scrubbing.

Hinoki wood is a gentle cutting surface. The edge sinks in slightly as you slice, and the wood is lightweight, fast drying and naturally antibacterial, thanks to the hinokitiol in its oil. Rubber cutting boards offer a soft surface of their own, and some add a wood core to stay light and flat. A sharp knife on the right board makes cutting more precise and more enjoyable.