Usage & Care: Q8-Types of Cutting Boards

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The cutting board is more than a surface—it is the silent guardian of your knife.

A cutting board may seem like a simple kitchen tool, but the material you choose can define how long your knife stays sharp, how safe your food is, and how enjoyable cooking feels. From the softness of Hinoki wood to the convenience of plastic and the balance of rubber, each option carries its own advantages and compromises.

In this video, we explore the most common cutting board materials, tracing their history, strengths, and weaknesses. You will see how Hinoki, ginkgo, hiba, and kiri woods have been cherished in Japan for their knife-friendly qualities, why plastic remains a staple in professional kitchens for hygiene, and how rubber offers a unique middle ground. We also explain why glass—despite its clean look—is best avoided for serious cooking.

Choosing the right cutting board is not just about practicality. It is about protecting your knife’s edge, honoring the craft that made it, and creating a smoother, safer experience in every meal you prepare.

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  • Tradition of Sakai, in Your Hands

    "Where can I find a truly great knife?"
    We started KIREAJI to answer that question. While the number of skilled craftsmen is declining in Japan, many people overseas are seeking authentic blades. With that in mind, we carefully deliver each knife—bridging tradition and kitchens around the world.
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