For real cutting comfort and taking care of your knives at the same time, we recommend that you use a cutting board made of soft and suitable material.
Whatever you cut, the edge of your knife will  hit your board. It is therefore preferable to best preserve the sharp edge, that the board is soft.   Today we find planks made of flexible synthetic materials, but for those who prefer natural, we recommend wooden planks, but be careful not all woods are soft or more suitable for the kitchen .
In Japan, the wood of hinoki, or Japanese cypress, is widely used to make not only cutting boards, but also kitchen worktops, restaurant counters and even bathtubs. It is a soft wood and very soft to the touch, which is also waterproof and naturally antiseptic. It therefore has all the qualities to accompany your knives. 

Our hinoki boards come from the Tosa region of Kochi prefecture, Japan. It is a hinoki called Shimantô, which has the particularity of being very resistant to the violent winds of the region and thus develops more abundantly its sap which allows the tree to keep its elasticity. It is this same sap that will enrich its antiseptic and anti-mould power, be more waterproof and therefore dry faster. 
In addition to all this, we work with a company that cares about the environment and the protection of forests. The boards are cut and dried in the open air for 3 to 6 months, without the use of drying products or insecticides which deteriorate the natural properties of the wood.

The boards we offer are in veneered wood  3cm thick for better resistance. See note for maintenance. 






Available in 2 sizes.