Japanese Cutting Boards

Hinoki (檜) refers to the hinoki cypress Chamaecyparis obtusa, a slow-growing evergreen tree native to Japan.
Revered for centuries, hinoki is prized for its fine, straight grain, exceptional lightness, and subtle antibacterial properties.
It emits a refreshing hinoki scent, often described as citrusy and calming, which enhances the sensory experience of food preparation.
This wood is traditionally used in sacred temples, baths, and premium Japanese kitchenware thanks to its clean aesthetic and natural durability. In the kitchen, it is especially appreciated for use in manaita (Japanese cutting boards), where its soft surface helps preserve delicate blade edges without sacrificing cutting precision.

The best cutting board for Japanese knives is widely considered to be a hinoki cutting board, especially among professionals and enthusiasts of Japanese cuisine.
Unlike plastic or overly hard woods, hinoki’s natural softness cushions the blade with every cut, preventing micro-chipping and unnecessary wear. This helps maintain the sharp, fine edge of Japanese blades, which are known for their precision but can be more delicate than Western counterparts.
In addition, hinoki is naturally antibacterial, quick to dry, and resistant to warping when properly cared for. These qualities make it the gold standard among those seeking both performance and longevity from their knives.

Yes. However, Tsukushi's Manaita can be used for sushi.

Technically, a sushi cutting board is crafted with specific qualities that support both the preparation and presentation of sushi. Unlike general-use boards, it is typically made from natural softwoods such as hinoki, selected for their hygienic properties, quick-drying surface, and gentle texture. These boards offer a smooth, even platform that prevents ingredients like rice and fish from sticking or absorbing odors.

While hinoki does have a mild and calming scent, it is clean and subtle, never interfering with the freshness or aroma of delicate foods. The fine grain also resists deep cuts and staining, making it easy to maintain cleanliness and visual purity, two essentials in the art of sushi preparation.

As you can see, our Manaita not only possesses all the qualities of a premium cutting board, but it can also double as a serving board for sushi, sashimi, or other foods that require a high standard of presentation.

Yes, our Japanese cutting boards can be personalized to reflect your taste or branding.

We offer optional engraving for names, logos, or custom text, making each board a unique piece made just for you or your recipient.
Whether you are a chef, a food stylist, or simply love surrounding yourself with meaningful objects, a personalized cutting board adds emotional value and transforms a functional tool into something more lasting. It also makes for a thoughtful gift that’s both practical and elegant.
To request customization, just let us know your preferences at checkout or contact us directly.
Contact us here and specify your preferences, we will check the feasibility and get back to you.

Cleaning a wooden cutting board after everyday use is essential for maintaining both hygiene and appearance.
After preparing food, rinse the board with lukewarm water (never boiling, which can cause food residue to set). Use a soft brush to scrub along the wood grain, especially over knife marks where particles can hide.

If you’ve been cutting raw meat on wood cutting board, it's important to act promptly. Rinse and scrub the board immediately to avoid staining or odors.
For a natural clean, sprinkle coarse salt across the surface and rub with half a lemon. This helps lift grime, neutralize smells, and freshen the board without chemicals.
Finish by rinsing thoroughly with clean water, drying with a cloth, and storing vertically in a shaded, ventilated spot.

For more advice on keeping your board in top condition, visit our full article on how to care for wood cutting board.

Disinfecting your wood cutting board goes a step beyond daily cleaning.
It targets deeper layers of the grain where oils, odors, and bacteria may build up over time.
For a safe, effective approach, skip harsh chemicals. Instead, use natural solutions that protect the board’s structure and antibacterial properties.

For a more details on how to disinfect wood cutting board, check our full article on Manaita care here.

Clean cutting boards should always be stored in a dry, well-ventilated area to prevent moisture buildup and potential warping.
The best method is to stand them upright on a rack or against a wall, ensuring both sides are exposed to air. Never store a board flat inside a drawer or cabinet where humidity can get trapped.
For additional care tips and long-term storage recommendations, refer to our full article on how to take care of a wooden cutting board, which explains the ideal practices for preserving your board's life and structure.

No, wood cutting boards should never be cleaned in the dishwasher.

The combination of high heat, steam, and prolonged exposure to water can cause serious damage, including warping, cracking, and delamination.
Dishwashers also strip the natural oils from the wood, leading to brittleness and uneven surfaces over time. Even boards made from resilient species like hinoki are best maintained through careful hand washing.
For longevity and hygiene, always clean your board immediately after use, dry it thoroughly, and store it properly. A little routine care can help preserve its look and performance for years.