Features of Kodai Hinoki Cutting Boards

Kodai cutting boards are made from certified FSC* Hinoki wood, also known as Japanese cypress. This type of wood is exceptionally well suited for cutting boards. The natural resins and oils help prevent bacteria from penetrating the board while also giving the wood its characteristic aroma.

Like all wooden cutting boards, these boards should be treated with proper care and attention. We recommend regularly oiling the board with a neutral oil, such as grapeseed oil or the matching Kodai Hinoki oil, to prevent drying and cracking.

Hinoki wood is known for its lightweight feel and soft structure. It is a highly “knife-friendly” wood that helps your knives retain their sharpness longer while reducing the risk of chipping or small fractures. We do not recommend using the board for heavy-duty tasks such as chopping, as this may cause deep cuts or dents.

The board should be cleaned by hand and preferably dried with the grain side facing upwards. Using a dishwasher may cause the wood to warp and increases the risk of mold formation.

This model features angled corners on one side and is finished with Urushi lacquer. Urushi is a traditional Japanese and Chinese lacquer that has been used for centuries on porcelain bowls, knife handles, and saya covers, and is recognized for its deep glossy finish.

If you are looking for a cutting board that brings out the best in your knives, we highly recommend the Hinoki boards by Kodai.