Quality of cutting board affects the lifespan of knife. Our cutting boards made of Shimanto Hinoki are gentle on blades, so the fine edges of blades do not get damaged. In addition, the wood naturally has high oil and fat content, resulting in the high antibacterial effects, quick drying, and therefore prolonged lifetime.
The corners and the cut ends of wooden cutting board are prone to turn black over the time of use. Special treatment given to our cutting boards prevents such darkening and keeps them clean for longer period of time.
For product order, re-sharpening, and OEM, please contact us from here.