Made from hinoki wood harvested in Mie prefecture and then hand carved and finished by a third-generation craftsman, 85-year-old Tsutomu Nemoto-sama, in Ibaraki prefecture. Read Sachi’s blog post about this maker here. Winner of the coveted Good Design Award in Japan, as well as numerous other awards including Ibaraki Design Selection, and selection into Ryori Ookoku 100 best products and The Wonder 500. Many people focus their attention on buying a great knife, however continue to use a hard cutting board such as those made from bamboo or plastic—which then can cause the edges to quickly take a beating, even to chip. Hinoki addresses this issue as it is a medium-soft wood, and “gives” as you cut onto it. Hinoki wood also contains a natural chemical called hinokitinol which fights off insects, bacteria and mold. A treasured tree in Japan, it is often used to build temples and shrines. These cutting boards address the common complaint that wooden cutting boards take a long time to dry, by designing the edges in a diagonal so that there is less surface area touching the counter when it is drying. The edge also allows for easy collecting of cut food into your bowl, as there is an angled drop-off. The hard edge also allows for easy cracking of an egg! Care Instructions Wet before use; this will minimize odors and staining. Do not let sit wet. Stand up to let dry, preferably using these stands made specifically for them. Never run through a dishwasher. PLEASE NOTE Solid wood boards like this will cup with use following the grain of the wood, expect it to not stay dead flat as it is when new. With proper care this cupping will be minimal and not affect the use of the board. Leaving a solid wood board like this on a wet towel or wet counter for extended periods will make it cup excessively and is to be avoided. 400 x 240 x 25 mm Product of Japan
