Cutting Boards

The board you cut on matters as much as the knife. Hard surfaces such as glass, marble and bamboo dull a fine Japanese edge quickly, while softer boards let the edge sink in slightly and stay sharp longer. That is why Japanese kitchens use wood and soft synthetic boards.

This collection includes traditional hinoki cypress boards, light and aromatic with natural antibacterial properties, and professional-grade synthetic boards such as Hi-Soft, Nagamochi and layered Sekiso peel-off boards that are easy to sanitize. Sizes range from compact to large professional boards.