• Before Using a Cutting Board

  • Once you have chosen the knife that will be your lifelong partner in the kitchen, there are a few important considerations to keep in mind to ensure you can continue using this precious tool for as long as possible.

  • 1. Understanding the Cutting Board's Role

  • The interaction between the knife and the cutting board is a daily occurrence that significantly influences the condition of the knife over time. It's a straightforward fact: the hardness of a cutting board can affect the wear and potential damage to the knife’s edge. For instance, slicing a radish on a cutting board places more demands on the knife compared to peeling it by hand.

  • 2. Choosing the Right Material

  • While hard cutting boards are durable, they can be tough on knives, leading to quicker dulling and potential chipping. Therefore, selecting a cutting board should be done with your knife's longevity in mind.

  • 3. Material Matters: Wood vs. Resin

  • In recent years, resin cutting boards have become mainstream in the professional cooking field due to their hygiene and ease of maintenance. However, according to knife makers, there is a consensus that a soft wooden cutting board is the best partner for a knife, balancing durability with blade preservation.

  • Choosing the right cutting board is more than just selecting a kitchen accessory; it's an investment in the longevity of your knives. While factors like hygiene and maintenance are important, considering the impact on your knife's edge is essential. A wooden cutting board may be the best choice for knives.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.