This cutting board is made from Kiso Hinoki (Japanese cypress).

Wooden cutting boards are made in several ways. Some are crafted from a single solid piece of natural wood (ichimai-ita), while others are made by joining multiple planks together (hagi-ita or awase-ita).
This one is of the hagi-ita type.
Kiso Hinoki is a naturally grown cypress found mainly in the southern Hida and Tono regions of Gifu Prefecture, and has long been prized as a high-quality building material, even used as the central pillar of the five-story pagoda at Horyu-ji Temple.
Its notable features include fine grain, resilience, and uniformity with minimal warping.


There are two common grain orientations in woodworking: vertical grain and flat grain
-Vertical grain is cut perpendicular to the annual rings.
-Flat grain is cut parallel to the annual rings.
It has long been said that the best cutting boards are made from a single piece of vertical grain wood.
This is because flat grain wood is more prone to warping and shrinking when it dries.
A warped board makes it difficult to cut ingredients evenly, so vertical grain has traditionally been preferred for its stability.
However, in modern times, the central part of the tree, which provides good vertical grain, is mostly used for pillars and structural materials, so it is now rare to find vertical grain wood wide enough for cutting boards.
This cutting board is made by joining together pieces of vertical grain wood, which is considered ideal for cutting boards.


This cutting board is crafted from rare Kiso Hinoki cypress over 200 years old.
Made of Hinoki, it offers durability and a gentle touch for knives.

These are our original round cutting boards, branded with the 1basketry logo.











Before each use, moisten the dry board well with water.
This prevents the wood from absorbing food juices, nutrients, and bacteria.
After use, avoid synthetic detergents; instead, wash both sides of the board
with salt or powdered cleanser and a scrubbing brush along the grain of the wood.
Use cold or lukewarm water rather than hot water,
as it helps the grain stay tight and extends the board’s life.
After washing, dry it well with a cloth,
then stand the board upright with its short side down and let it air-dry naturally.

Over time, dark stains may appear on the surface.
To prevent this, after each use, wash the cutting board thoroughly,
wipe it dry with a cloth, and spray it lightly with disinfecting alcohol.
We offer a resurfacing service (for a fee) for cutting boards purchased from our store.
Please note that we cannot accept cutting boards purchased elsewhere.
If you wish to request resurfacing, please contact us through the “Repair Inquiries” section of our Contact page.
If dark stains or scratches become noticeable, we recommend resurfacing.
Depending on usage and environment, this can typically be done about once every three years,
and by repeating the process three times, the board can last for about ten years in total.

With a round cutting board, you can place several ingredients on it and rotate the board as you cut,
allowing you to slice each ingredient in sequence without moving them off the board.


This round board has one flat edge; after washing and wiping,
stand it to dry with the flat edge down for good airflow.
Once you get used to it, care is simple; it’s a hygienic cutting board you can use for years.
You might keep separate boards for vegetables and for fish/meat—or assign each face a role.
A round shape that’s easy for everyday light prep.
Please check the size carefully.

//Care Instructions//

Before each use, moisten the dry cutting board well with water.
This prevents the board from absorbing moisture, nutrients, and bacteria from the ingredients.
After use, avoid synthetic detergents. Instead, clean both sides of the board along the grain
with salt or powdered cleanser and a scrubbing brush.
Use water rather than hot water, as cooler water keeps the grain tight and extends the board’s life.
After washing and wiping dry, spray a light mist of disinfecting alcohol (ethanol)
to help prevent mold and discoloration.
Finally, wipe off any excess moisture, stand the board upright with the grain vertical,
and let it air-dry in a well-ventilated place.

Please note: 
This item ships from Japan. 
As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. 
These costs are not included in the item price or shipping cost. 
Please check with your local customs authority if you are unsure about any potential charges before placing your order.
						

							

This cutting board is made from Kiso Hinoki (Japanese cypress).

Wooden cutting boards are made in several ways. Some are crafted from a single solid piece of natural wood (ichimai-ita), while others are made by joining multiple planks together (hagi-ita or awase-ita).
This one is of the hagi-ita type.
Kiso Hinoki is a naturally grown cypress found mainly in the southern Hida and Tono regions of Gifu Prefecture, and has long been prized as a high-quality building material, even used as the central pillar of the five-story pagoda at Horyu-ji Temple.
Its notable features include fine grain, resilience, and uniformity with minimal warping.


There are two common grain orientations in woodworking: vertical grain and flat grain
-Vertical grain is cut perpendicular to the annual rings.
-Flat grain is cut parallel to the annual rings.
It has long been said that the best cutting boards are made from a single piece of vertical grain wood.
This is because flat grain wood is more prone to warping and shrinking when it dries.
A warped board makes it difficult to cut ingredients evenly, so vertical grain has traditionally been preferred for its stability.
However, in modern times, the central part of the tree, which provides good vertical grain, is mostly used for pillars and structural materials, so it is now rare to find vertical grain wood wide enough for cutting boards.
This cutting board is made by joining together pieces of vertical grain wood, which is considered ideal for cutting boards.


This cutting board is crafted from rare Kiso Hinoki cypress over 200 years old.
Made of Hinoki, it offers durability and a gentle touch for knives.

These are our original round cutting boards, branded with the 1basketry logo.











Before each use, moisten the dry board well with water.
This prevents the wood from absorbing food juices, nutrients, and bacteria.
After use, avoid synthetic detergents; instead, wash both sides of the board
with salt or powdered cleanser and a scrubbing brush along the grain of the wood.
Use cold or lukewarm water rather than hot water,
as it helps the grain stay tight and extends the board’s life.
After washing, dry it well with a cloth,
then stand the board upright with its short side down and let it air-dry naturally.

Over time, dark stains may appear on the surface.
To prevent this, after each use, wash the cutting board thoroughly,
wipe it dry with a cloth, and spray it lightly with disinfecting alcohol.
We offer a resurfacing service (for a fee) for cutting boards purchased from our store.
Please note that we cannot accept cutting boards purchased elsewhere.
If you wish to request resurfacing, please contact us through the “Repair Inquiries” section of our Contact page.
If dark stains or scratches become noticeable, we recommend resurfacing.
Depending on usage and environment, this can typically be done about once every three years,
and by repeating the process three times, the board can last for about ten years in total.

With a round cutting board, you can place several ingredients on it and rotate the board as you cut,
allowing you to slice each ingredient in sequence without moving them off the board.


This round board has one flat edge; after washing and wiping,
stand it to dry with the flat edge down for good airflow.
Once you get used to it, care is simple; it’s a hygienic cutting board you can use for years.
You might keep separate boards for vegetables and for fish/meat—or assign each face a role.
A round shape that’s easy for everyday light prep.
Please check the size carefully.

//Care Instructions//

Before each use, moisten the dry cutting board well with water.
This prevents the board from absorbing moisture, nutrients, and bacteria from the ingredients.
After use, avoid synthetic detergents. Instead, clean both sides of the board along the grain
with salt or powdered cleanser and a scrubbing brush.
Use water rather than hot water, as cooler water keeps the grain tight and extends the board’s life.
After washing and wiping dry, spray a light mist of disinfecting alcohol (ethanol)
to help prevent mold and discoloration.
Finally, wipe off any excess moisture, stand the board upright with the grain vertical,
and let it air-dry in a well-ventilated place.

Please note: 
This item ships from Japan. 
As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. 
These costs are not included in the item price or shipping cost. 
Please check with your local customs authority if you are unsure about any potential charges before placing your order.