Made from hinoki wood harvested in Ibaraki prefecture and then hand carved and finished by a third-generation craftsman, 85-year-old Tsutomu Nemoto-sama. Read Sachi’s blog post about this maker here. Winner of the coveted Good Design Award in Japan. Many people focus their attention on buying a great knife, however 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. 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. 210 x 150 x 20 mmProduct of Japan
