Osaki Zaimoku Cutting Boards

These boards are hand-carved in Ibaraki prefecture by a third-generation craftsman, 85-year-old Tsutomu Nemoto, and have been awarded the coveted Good Design Award in Japan. They have (hand-planed) angled edges that were designed to reduce the amount of surface area touching the counter for faster drying. This clever form also made it easier to scoop up chopped ingredients and lift the board from the counter.

Many focus on buying a great knife, then use a hard cutting board made from bamboo or plastic, which will quickly dull the edge or potentially cause a chip. Japanese cypress woods are a beautiful, functional, and durable alternative. Here’s how to choose.

Choose Your Cypress

Hinoki is a dense and fragrant Japanese softwood in the cedar family, with very strong anti-microbial properties. It is very easy on knife edges, especially on hard high-carbon Japanese steels that can be chipped more easily on plastics and bamboo. It contains a natural chemical called hinokitiol which fights off insects, bacteria and mold. A treasured tree in Japan, it is often used to build temples and shrines.

Hiba shares its basic properties with hinoki but is denser, more aromatic, and extra durable. Aomari hiba is considered one of the most prized trees in Japan, known for its strength, durability, and ability to naturally fight off insects, rot, and mold. It takes 300 years to grow into maturity, developing a very fine grain.