– A Gentle Choice for Your Blade –

Japanese knives are like precision tools that require correct use and care.

With their finely honed edges, they glide effortlessly through ingredients, leaving behind clean, beautiful cuts, but even every blade will lose its edge eventually. This varies significantly, but it can prolong the time with the correct cutting surface. 
To care for a knife is to nurture it, and that care begins with choosing the right cutting board, made from a suitable material.

The Relationship Between Japanese Knives and Cutting Boards

Traditional Japanese knives are known for their razor-sharp edge, hard steel, and ultra-thin blades.
Because of this, they require a soft surface to be used on.

Cutting Board materials that are too hard can and will cause chipping, as the Japanese-style of knife use is for slicing motions, not for heavy chopping motions. Hard surfaces cause the knife to experience pressure on the thinnest part of the blade, leading to chipping and potentially breaking. 

What is needed is the “just right” level of softness, something that cushions the blade from dulling, but still offers control and stability for the Chef.

Choosing the Right Material

Wooden Cutting Boards

Wooden boards are ideal for Japanese knives. Their natural ability to be both hard-wearing and allow for the protection of the knife's edge makes them perfect for the task.

Hinoki (Japanese cypress) stands out as the material of choice, deeply rooted in Japan’s culinary heritage and having the lightweight cushioning, making for the perfect surface not just for the knife, but also for the Chef.
Its porous surface allows for ingredients to be less likely to slip, a small benefit over traditional western hardwoods. 

Additionally, Hinoki also contains natural antibacterial properties, making it hygienic with correct maintenance. Hinoki has long been trusted by Japanese chefs.

For Care and Hygiene,  wash immediately and allow to dry thoroughly in a well-ventilated area. Periodic oiling is also recommended to keep the board in good condition.

Anyone who loves their high-quality Japanese knives knows: the right cutting surface is more than just an accessory – it's an essential partner.
The Musashi cutting board made from authentic Japanese Hinoki wood combines centuries-old craftsmanship with modern functionality.

Why this board is the ideal choice for ambitious cooks is explained in the next section – with a close look at its advantages and potential drawbacks.

Pros
Minimizes damage to the blade and offers a smooth, quiet cutting experience

Absorbs just enough moisture to prevent ingredients from slipping

Naturally antibacterial, making it easier to keep clean
Can be repaired with sandpaper and used repeatedly for a very long time

Aesthetic appearance, with a presence that complements your kitchen tools

Cons
Requires some maintenance to be long-lasting
Not water resistant and may bend if not dried properly

Synthetic Rubber Boards

Rubber Boards offer a great balance of softness and durability, making them ideal for everyday cooking.
Unlike hard plastic boards, rubber allows for the absorption of the impact from fast slicing, preventing damage to the knife. 
The rubber is also durable and grips the food; however, with no water absorption, watery foods could cause the board to lose its traction on the food, allowing for slipping.
Professional kitchens favor them for their ability to be run through a dishwasher, allowing for quick cleanup in a busy kitchen. 
Additionally, synthetic rubber contains inorganic materials, which over time end up in your food, causing concerns for their potential adverse health effects.

Pros
-Offers excellent stability for safe cutting

-Easy to rinse and maintain

Cons
-Cannot be repaired once damaged

-Potential for synthetic rubber to contaminate dishes

Plastic Cutting Boards

Lightweight and easy to use, plastic boards are a popular choice for their practicality, convenience, and hygiene.

Plastic cutting boards are able to be easily cleaned with a variety of cleaning materials, and are durable and difficult to break. 

They are popular and used in commercial kitchens, particularly large chain restaurants. 
A large majority of restaurants use these boards, usually combined with ultra-durable, yet difficult-to-maintain knives, washed at extremely high temperatures and harsher chemicals.

Plastic cutting boards can be divided into two types: thick and thin

Thick, hard plastic boards do offer some protection from chipping, preventing the blade from impacting harder surfaces, and some of the impact of the slicing motion.
Thin chopping boards, popular with home cooks, offer little protection against impacts, leading to a high likelihood of chipping and breaking. These are not recommended for most professional-level knives. Choose softer polyethylene-based plastics where possible.

Both types of hard plastic board share two major issues: microplastics and disposability. 

Microplastics are becoming an increasingly serious issue for the environment, and are leading to the disruption of ecosystems, and potentially humans too. Entering our oceans when we wash our cutting boards, this leads all back into our water supplies and oceans. 

All plastic boards will eventually have too many cutting marks to be hygienically cleaned, as bacteria will stick between these crevices and be difficult to clean off. A plastic board cannot be repaired like a wooden board; it cannot be sanded and will need to be disposed of, as there are limited recycling options, with a majority of plastics being unable to be recycled.

This plastic, through intentional and unintentional means, ends up in the ocean and pollutes our coastlines, just like the ocean plastic we use for our recycled ocean plastic knives

≫For more information here

Pros

-Resistant to water and heat, with low maintenance

-Ideal for switching between ingredients like meat and vegetables

-Many options are dishwasher-safe for added convenience

Cons

-Ultimately disposable, leading to disposal

-Most plastic is non-recyclable.

-Microplastics entering our food and our oceans

-Plastic debris such as boards can end up polluting our coastlines 

Key Points When Choosing a Cutting Board

Blade-friendliness:
Avoid glass, marble, or ceramic boards—they're too hard and will chip your knife immediately.
Wood and rubber are the safest options for Japanese knives.

Size:
A board around 30–40cm in width offers good control, especially for precise tasks like those performed with Japanese knives. The cutting boards thickness should be enough to resist the hard surface underneath, at least 1cm in thickness. 

Non-slip stability:
A board that slips can be dangerous. Look for boards with anti-slip features, or place a damp cloth underneath for stability.

Finding the Board That Grows With Your Knife

Choosing a board and knife should always match your way of cooking. While some enjoy the labour of love and eco-conscious choice of a carbon steel knife with a soft wood cutting board, others in a professional setting may not have the luxury of time to care for wood and carbon steel. 

A well-chosen board protects your blade and, in choosing a Hinoki wood board, makes every meal preparation a little more thoughtful, for yourself and the environment.

≫ Explore our recommended Hinoki cutting boards here.