[Wooden Cutting Boards]

Have you ever used a wooden cutting board? They look professional and cool, and many people admire them, but they also seem difficult to maintain, so many people choose plastic cutting boards instead. I was one of those people, but when I used my parents' wooden cutting board again after a long time, I was moved by how the knife seemed to enjoy cutting on it.

Wooden cutting boards, especially hinoki (Japanese cypress) cutting boards, have uniform grain patterns and moderate softness, making them resistant to blade damage and maintaining sharpness. Hinoki is highly durable, water-resistant, and can be sanded or planed to remove stains, allowing it to be used for many years. Additionally, it has natural antibacterial properties that inhibit bacterial growth, making it safe and hygienic to use.

Proper maintenance involves washing the cutting board immediately after use and drying it in a well-ventilated area. If stains appear on the cutting board, they can be removed using baking soda or lemon juice. In the unlikely event that the cutting board warps, covering it with a damp cloth and placing a weight on it overnight may help it return to its original flat shape.

The cutting board from Azmaya is made from a single piece of high-quality Kiso hinoki wood with a tree age of over 200 years. The dense growth rings and elasticity of the wood provide excellent blade contact, and with proper care, it can be used for many years. Every time you stand in the kitchen, you can feel the comfortable texture and the scent of the wood. We highly recommend trying this Kiso hinoki cutting board, which grows more cherished with each use.

Azmaya's Cutting Board *Prices will increase on September 1, so please consider purchasing now.
https://www.shokunin.com/en/azmaya/manaita.html

Reference
https://miyashita-wood.com/official-blog/ひのきのまな板使い方/