When it comes to choosing the best Japanese cutting board to pair with your Japanese knife, the type of material is key. Different materials can impact the sharpness and longevity of your blade. The thin edge of a Japanese knife is delicate and can easily be damaged when used on excessively hard surfaces. Even the best knife sharpener may not be able to restore a compromised edge. So, how do you select the ideal Japanese cutting board? Look for one made with end-grain wood, such as cypress, cherry, maple, cedar, walnut, or teak. You can also consider edge grain cutting boards made from Aomori Hiba or Japanese cypress.
If you’re in search of a Japanese cutting board that can handle the sharp edges of your Japanese knives, read on to discover some of our favorites.
Discover the Top 5 Japanese Cutting Boards
1. John Boos Block Cherry Wood End Grain Butcher Block Cutting Board
Our favorite pick is the end grain John Boos hardwood cutting board. Crafted using traditional methods since 1914 in Effingham, Illinois, this board is made of hand-selected American Cherry Wood. It features a checkerboard pattern and stainless steel legs to prevent slips while you chop. There’s also a built-in juice groove to catch carving fluids. To extend the board’s life and preserve its aesthetic appeal, you can apply wax regularly.
2. John Boos Maple Classic Reversible Wood End Grain Chopping Block
Another remarkable end grain cutting block from John Boos, this one is made of maple and offers the advantage of reversibility. The Northern Hard Rock Maple Wood used in these handmade cutting boards is carefully selected from sustainable sources. Known for its durability, this wood is widely recognized as one of the best surfaces for food preparation. The end grain construction creates a beautiful checkerboard pattern, making this board not only functional but also aesthetically pleasing. Your Japanese knife will be in good hands with this enduring piece of craftsmanship.
3. TeakHaus End Grain Carving Board w/Hand Grip
This attractive and practical Japanese cutting board is made of end grain teak wood. The teak used in TeakHaus boards is Forest Stewardship Council certified and sourced from responsibly managed forests. Teak is highly recommended for Japanese knives due to its moisture and stain resistance, protecting the board from splitting, warping, and scarring. This board is a fantastic option, especially if you live in a humid area. To prolong its lifespan, hand wash the board and apply beeswax or another food-safe oil or wax.
4. Sonder Los Angeles Large Thick End Grain Walnut Wood Cutting Board With Non-Slip Feet
This end grain cutting board made of dark walnut wood is undeniably stunning. It features non-slip feet for secure chopping and a juice groove to collect carving fluids. Crafted in Los Angeles from responsibly harvested Black Walnut, this board can last a lifetime with regular hand washing and oiling. Its unique design includes small sorting chambers on the reverse side where you can slide the cut vegetables as you chop. It’s both practical and aesthetically pleasing.
5. Shun Hinoki Cutting Board
The final Japanese cutting board on our list is constructed from Japanese cypress (hinoki) wood. While it’s not made from end grain wood, it’s worth mentioning because hinoki wood preserves the edge and sharpness of Japanese knives due to its medium-soft nature. Shun’s hinoki boards are made from Japanese-grown hinoki that has received Forest Stewardship Council (FSC) certification for sustainable forest management. Although these boards don’t employ the costly end grain manufacturing method, they are the most affordable options on our list. Before use, dampen the board, hand-wash it, and allow it to air dry for prolonged durability.
Choose the right Japanese cutting board that suits your cutting, slicing, and chopping needs, as well as your budget. Enhance your culinary experience and ensure your Japanese knives stay sharp and precise for a lifetime.