This cutting board is made from premium Tono Japanese cypress, carefully selected for its quality. Hinoki has long been used as the finest material for cutting boards and is highly praised by sushi chefs. Craftsmen use a smoothing plane for the final touch and sandpaper for extra polishing, creating a unique polished surface without ruining the beautiful wood grain. The cypress bark is gentle on your blade and helps your knife last longer. It has the best relationship with the blade, making it last longer and your hands don't get nearly as tired compared to other materials.
- Material/ Tono Hinoki (Japanese cypress)
- Made in Japan
Handling Instructions
1. Before Use
You may notice some oil or fat contents, called resin, on the product's surface or shrink wrap. Resin is a characteristic component of conifers and contains hinokitiol. This phenomenon occurs as a result of restraining the wood from drying.
Rest assured that this has no effect on food hygiene, and the cutting board is safe to use.
2. Every Use
Lightly soak the cutting board in water before use. The wet surface helps prevent food odors, stains and black spots.
3. After Use
Wash with the grain using a scrubbing brush, then wipe it off with a cloth and dry it in a well-ventilated, shaded area.
Cautions
- Using a dishwasher or rapid drying such as direct sunlight may cause cracks and deformations.
- A dishwasher may be used; however, rinse thoroughly after washing.
- The use of bleach can damage the wood and cause the surface to become frayed.
- Pouring boiling water after cleaning sterilizes the product and prevents dinginess.
- Rinse the board thoroughly with water and soap when cutting fish or meat, as the hardened proteins can cause odors.
- Use caution when handling boiling water.
- The wooden cutting board may warp over time. If it warps, turn the convex side facing up and place a damp cloth on the cutting board. Place a weight (approximately 22 pounds) on the cutting board and leave it for about half a day to restore its shape.