Manaita Japanese Cutting board Rectangular, XL

Our Manaita offers lasting durability, but without compromising what matters most: your food’s safety and your knife’s edge.
Many cutting boards today focus solely on being tough. Dense hardwoods like walnut and olive may look elegant, but they can be too hard on blades.

Plastic boards pose a different issue. Though lightweight and inexpensive, they accumulate bacteria in micro-grooves and shed invisible plastic particles during use, particles that can end up in your food.
Made from local Japanese Hinoki , our Manaita is free of glues and synthetic coatings. Its naturally antibacterial properties help maintain a clean surface, while the soft, resilient wood protects your knife’s edge.
It’s not just durable, it’s thoughtfully made to support both your tools and your kitchen habits.

Hinoki (檜, Japanese cypress) is known for its straight, graceful grain, soft golden tone, and gentle aroma. Native to Japan and slow to grow, it has been cherished for centuries not only for its beauty, but for its practical and spiritual qualities.
Often used in temples and baths, this wood is also at the heart of premium Japanese kitchenware, thanks to its exceptional lightness, natural antibacterial properties, and resistance to moisture.

In the kitchen, Hinoki wood is especially valued for its performance in Manaita. The surface is soft enough to protect the fine edge of your knife, yet resilient enough to support precise cuts. And as you use it, the wood releases a fresh, calming scent, often described as citrusy, thanks to the natural Hinoki oil.

If you care about preserving the sharpness and lifespan of your knives, the choice of cutting board makes all the difference.
For Japanese knives, which are known for their precision and thinner, more delicate edges, a Hinoki chopping board is often considered the ideal match.

Why? Hard woods like walnut or olive can wear blades down over time. Plastics may be gentler, but they trap bacteria and release microplastics. Hinoki strikes the right balance: its natural softness absorbs impact, helping prevent chipping and edge fatigue.

Yes, and our manaita is an excellent example.
A sushi cutting board is designed not only for clean cuts but also to preserve the visual and hygienic integrity of delicate ingredients like raw fish and rice. For this reason, softwoods like hinoki are traditionally used in professional sushi settings.

Our manaita, crafted from solid hinoki wood, offers the same gentle surface that sushi chefs rely on. It prevents sticking, resists deep knife marks, and dries quickly between uses, minimizing odor retention and bacterial buildup.
Though made for everyday cooking, this board holds its own in sushi preparation too: it’s smooth, food-safe, and naturally suited to the level of care sushi demands.

Absolutely.
Each cutting board is crafted from a single, solid piece of Hinoki wood, a material long valued in Japanese kitchens for its natural purity.
There are no glues, synthetic coatings, or additives, just wood, carefully shaped and finished.
It’s a naturally hygienic, food-safe surface you can trust for everything from fish and vegetables to delicate fruits.

We strongly recommend against it.
Dishwashers and microwaves expose your Manaita to intense heat and moisture, which can lead to warping or cracking.
To preserve its natural grain and durability, wash it gently by hand using mild soap and a soft cloth. Avoid soaking, then dry it completely before storing. A little care goes a long way in keeping your Hinoki wood cutting board in beautiful shape.

Caring for your wood cutting board properly ensures it stays clean, safe, and long-lasting.
After use, rinse the board with lukewarm water, avoid boiling water, which can set food residue. Use a soft brush to scrub along the wood grain, especially in any knife marks where food particles may hide.
If you’ve been cutting raw meat on wood cutting board, it’s important to clean it immediately. Scrub the surface thoroughly, then sprinkle coarse salt and rub with half a lemon. This natural method helps remove grime, reduce odors, and refresh the board without harsh chemicals.
Rinse well, dry with a cloth, and store the board standing upright in a cool, ventilated area to prevent moisture buildup.

Yes, and that’s part of its beauty.
As you use your Manaita, you may notice the Hinoki wood gradually developing a richer tone and a softer sheen. These quiet changes don’t mark damage, but rather the board’s relationship with your hands, your knife, and your cooking habits.
In Japan, this natural evolution is not only accepted, it’s admired.
Slight color shifts, softening of texture, and gentle signs of use are all part of what gives your handmade cutting board its warmth and individuality.
It’s a living material, not frozen in time. And like the meals you prepare on it, it becomes layered with meaning, season after season.

Absolutely.
A manaita makes a thoughtful and refined choice among wooden gifts, especially for those who enjoy cooking or value craftsmanship in the kitchen.
Each board is shaped by hand from natural hinoki wood, offering both beauty and function in one elegant piece.
Because of its artisanal quality and daily usefulness, it’s also one of those rare handmade wooden gifts that feels both personal and practical. Whether you're marking a special occasion or simply want to surprise someone with a meaningful object, it speaks of care and intention.

And yes, it makes an especially great choice among wooden gifts for husband, a balance of utility, tradition, and quiet elegance.