• Type of Cutting Board

  • Wooden and plastic are the two most common materials used for cutting boards today, both in professional and home settings. Each type has its advantages and disadvantages. By detailing these characteristics, we hope to provide you with a better understanding that will aid in selecting the most suitable cutting board for your needs.

  • 1. Wooden Cutting Board

  • Wooden cutting boards have been favored since ancient times due to their blade-friendly softness. Historically, tree stumps were used as cutting boards in China, influencing the unique cylindrical shape still recognized today. This long-standing preference for wood largely stems from its gentle impact on knife blades, reducing the risk of chipping.

  • Today, cypress and ginkgo are the most commonly used woods for cutting boards. Hinoki (Japanese cypress), in particular, is highly popular. It is not only water-resistant and quick to dry, making it an excellent choice for mold and fungus prevention in damp environments like kitchens, but it is also relatively inexpensive and widely available. Its distinct aroma also helps control odors, adding another layer of appeal.

  • Ginkgo, known for its soft touch, is particularly gentle on knife blades. However, unlike some other woods, it lacks antibacterial properties and requires frequent maintenance to stay in good condition.

  • Other types of wood, like Hiba, offer natural antibacterial effects that help prevent mold, bacteria, and odors, while Kiri (Paulownia) is prized for its light weight, ease of handling, and flexibility, making it another excellent choice for cutting boards.

  • 2. Plastic and Other Types of Cutting Boards

  • Plastic cutting boards, typically made from materials like polyethylene, offer significant advantages in terms of maintenance. They can be cleaned with kitchen detergents, alcohol sprays, and bleach, enhancing hygiene management—a crucial aspect in recent times. However, these boards are sensitive to heat and should not be exposed to hot water disinfection or dishwashers that use hot air for drying, as they may warp without obvious immediate signs.

  • In terms of compatibility with kitchen knives, plastic boards are reasonably good. Though harder than wood, they pose a risk of accelerating knife wear and blade damage. Despite this, their resistance to scratches and ability to maintain flatness make them suitable for heavy use.

  • Besides wood and plastic, alternatives such as rubber and glass cutting boards exist. Rubber cutting boards are a hybrid of wood and plastic qualities, offering blade softness and easy maintenance. However, like plastic, they have low heat resistance and tend to feel heavy. Glass cutting boards, while durable and easy to clean, are too hard for regular knives, leading to a high risk of damaging blades. Their weight and potential for breaking also make them impractical for everyday use.

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.