japanese cypress wooden cutting board foreground modern kitchen background

Ultimate Guide to the Best Cutting Boards for Japanese Knives: Wood, Bamboo, and Synthetic Choices

Welcome to the Essential Guide on the Finest Cutting Boards for Japanese Knives — where functionality meets tradition in the heart of your kitchen. The kitchen, a vibrant hub of every home and culinary business, is incomplete without its arsenal of tools. From the latest gadgets to the humble cutting board, each plays a pivotal role in culinary creation. Yet, the cutting board, a silent workhorse used daily, often goes unnoticed.

In this world of diverse kitchen essentials, the choice of a cutting board becomes paramount, especially when paired with the precision of Japanese knives. The delicate edge and unmatched sharpness of these knives demand a surface that respects and maintains their integrity. Enter the realm of wooden cutting boards crafted from Japanese Cedar (sugi) and Japanese Cypress (hinoki) — materials steeped in tradition and revered for their gentle touch on fine blades.

But why exactly is the choice of cutting board material so critical? And why do Japanese knives deserve special consideration? Plastic and synthetic boards, common in many kitchens, may seem convenient but are often the culprits behind blunted blades and bacterial build-up. In contrast, the natural attributes of sugi and hinoki not only protect your knife's edge but also bring antibacterial properties to your food prep area.

Before diving deeper into our guide, reflect on the current state of your knives. Are they losing their keen edge too soon? The culprit could be lying right under your blade. Choosing the right cutting board is not just about aesthetics; it's about preserving the craftsmanship of your Japanese knives.

Join us as we explore the best cutting boards tailored for Japanese knives, delving into the nuances of materials and care techniques that ensure their lasting sharpness and effectiveness. This guide is your gateway to understanding how the right cutting board can elevate your culinary experience.

Different Types of Cutting Board Materials and Their Properties

Cutting boards are an essential tool in any kitchen, but with so many different materials available, it can be challenging to choose the right one. Each material has its unique properties, advantages, and disadvantages, making it important to understand each type of cutting board material. So let’s jump right in and explore the different types of cutting board materials available and their properties, so you can make an informed decision on which to buy.


Wood is the most popular material for cutting boards in professional kitchens. It's durable, long-lasting, and gentle on knives (depending on the wood and knife combination), making it an excellent choice for home cooks and professional chefs alike. Wood cutting boards come in various types, including end grain wood, edge grain wood, and face (long) grain wood. End-grain is the most popular type of wood cutting board as it's the most durable and gentlest on knives. It's made by gluing together small pieces of wood, so the cutting board's surface, which makes contact with the knife's edge, is a collection of the end pieces of the wood rather than the flat surface of the wood (face/long grain), which helps to protect the blade's sharp edge.

close up of cedar cutting board


Bamboo cutting boards are an eco-friendly option and are a kind of wood, though they are traditionally harder than soft woods like cedar or cypress, making them more durable. However, the only downside of bamboo cutting boards is that bamboo wood can dull knives faster than traditional wood cutting boards which are the perfect match for Japanese Knives.

Synthetic Materials: Rubber and Plastic

There are also cutting boards made from synthetic materials, such as rubber and plastic. These cutting boards are generally lightweight, easy to clean, and affordable. However, they're less durable than wood cutting boards and can harbor bacteria in deep grooves and cuts which tend to develop over time.\

raikou bamboo cutting board top down view


Pros and Cons: Plastic, Wood, and Rubber Cutting Boards

When it comes to choosing a cutting board, there are several materials to consider, including plastic, wood, and rubber. Each material has its unique advantages and disadvantages, making it essential to understand each type of cutting board's pros and cons. Here's a closer look at the pros and cons of plastic, wood, and rubber cutting boards. A more detailed overview of each cutting board type can be found after this section.



Plastic Cutting Boards


  • Low cost
  • Lightweight
  • Dishwasher safe
  • Easy to clean
  • Non-porous surface
  • Available in different colors for color-coding


  • Less durable than wood cutting boards
  • Knife cut marks can develop deep grooves, which can harbor bacteria
  • Not gentle on knives, which can dull the blade faster
  • Plastic cutting boards can warp or melt when exposed to high heat

Wood Cutting Boards


  • Durable and long-lasting
  • Gentle on knives, which can help maintain the blade's sharpness
  • Antibacterial properties especially cedar and cypress
  • Available in different types, including edge, end and face-grain
  • Aesthetically pleasing and adds warmth to the kitchen


  • Higher cost than plastic and rubber cutting boards
  • Requires regular maintenance, such as oiling to prevent drying and cracking
  • Can absorb moisture, which can harbor bacteria
  • Can be heavy and difficult to handle


    Rubber Cutting Boards


    • Gentle on knives, making them ideal for everyday use
    • Non-porous surface, making them easy to clean and more resistant to bacteria
    • Available in different colors for color-coding
    • Dishwasher safe
    • Lightweight and easy to handle


    • Less durable than wood cutting boards
    • Can develop deep cuts and grooves, which can harbor bacteria
    • Can have a rubbery smell, which can transfer to food
    Sketch of cracked and broken cutting board

    Making the Right Choice

    Choosing the right cutting board material depends on your needs and preferences.

    • Plastic cutting boards are affordable and easy to clean, but less durable than wood and rubber cutting boards.
    • Wood cutting boards are durable, suitable for long use, and gentle on knives, but require regular maintenance.
    • Rubber cutting boards are gentle on knives, easy to clean, and affordable, but less durable than wood cutting boards.

    Consider the pros and cons of each material before choosing the right cutting board for your kitchen.

    Why Wood is the Preferred Material for Cutting Boards in Professional Kitchens

    Wood is the preferred material for cutting boards in professional kitchens for several compelling reasons. Here's why many professional chefs opt for wood:


    • More durable and long-lasting than other materials like plastic and rubber.
    • Wood cutting boards can last for years with proper care, making them a cost-effective choice.
    • Traditional Japanese cutting boards made of materials like cedar and cypress can last a lifetime if maintained according to manufacturer recommendations.


    • Wood cutting boards are gentle on knives and won’t dull the blade as quickly as other materials.
    • The surface of a wood cutting board is softer than plastic or rubber, protecting the blade from damage.
    • Hard woods, often used in European and American cutting boards, are suitable for serrated knives like bread cutters or utility/pairing knives.

    Antibacterial Properties

    • Wood possesses natural antibacterial properties, making it a hygienic choice.
    • The porous surface absorbs moisture from food, preventing bacteria multiplication.
    • Proper drying and care are essential to maintain these properties.

    Variety and Aesthetics

    • Available in various types, wood cutting boards are popular for their natural fragrance and oils, which resist moisture and bacteria.
    • Japanese cypress (hinoki) is known for its mild, lemony scent and gentleness on knives.
    • Cedarwood is ideal for heavier-duty chopping, featuring a unique fragrance reminiscent of a Japanese temple.
    • Both cypress and cedarwood offer durability and a warm, natural appearance, enhancing the aesthetic appeal of a kitchen.

    Wood cutting boards are not just practical tools but also an extension of the kitchen's character, blending functionality with aesthetic beauty.

    Raikou cutting board close up macro shot

    In conclusion, wood stands out as the preferred material for cutting boards in professional kitchens, primarily due to its:

    • Durability: Wood cutting boards outlast most other materials.
    • Knife-Friendly Surface: Gentle on the blades, preserving their sharpness.
    • Natural Antibacterial Properties: Offering a hygienic surface for food preparation.
    • Variety: Available in different types to suit various culinary needs.
    • Aesthetic Appeal: Adding a touch of elegance and warmth to the kitchen.

    While wood cutting boards may require more maintenance than their plastic or rubber counterparts, their longevity and benefits make them a cost-effective and hygienic choice for anyone serious about cooking, be it in a professional setting or a home kitchen.

    The Importance of Choosing the Right Cutting Board Material for the Job

    Choosing the right cutting board material is crucial for optimal performance and safety in the kitchen. Different materials offer varied properties, and the right choice hinges on the type of food being prepared, the knives in use, and personal preferences. Consider these factors when selecting the ideal cutting board material:

    Knife Sharpness

    • The hardness of the cutting board material is key. Hard materials like glass and stone can quickly dull knife blades.
    • A medium-hard material like wood is often the best choice, being gentle on knives yet robust enough for the cutting process.

    Food Safety

    • Cutting boards can become breeding grounds for bacteria if not properly cleaned.
    • Non-porous materials like plastic are easier to sanitize and often dishwasher safe (check manufacturer specifications).
    • Wooden boards, while boasting natural antibacterial properties, require diligent maintenance to remain hygienic.

    Type of Food

    • Different foods necessitate different cutting board materials.
    • Wooden boards are ideal for raw meat and certain fruits and vegetables.
    • Plastic or glass boards are better suited for items like fish, to prevent odor transfer.


    • Consider the long-term costs and durability. Plastic boards may be cheaper but often need frequent replacing.
    • Wooden boards, while more expensive upfront, offer a longer lifespan and greater value over time.


    In conclusion, the selection of cutting board material should be guided by factors like knife sharpness, food safety, type of food, and cost. Understanding the properties of each material and their impact on food preparation is vital. While a durable, medium-hard material like wood is generally optimal for most tasks, other materials may be more appropriate for specific needs.

    In-Depth Overview of Wooden Cutting Boards and Japanese Manaita

    Wooden cutting boards have long been a cornerstone in kitchens worldwide, valued for their durability, longevity, and gentle impact on knives. Not all wooden cutting boards are alike, and selecting the right wood type is vital for optimal performance and safety. This section delves into various wood types used for cutting boards, their unique attributes, and care tips. Whether you're a seasoned chef or a home cooking enthusiast, this guide will deepen your understanding of why wooden cutting boards are indispensable in any kitchen.

    Different Types of Wood Used for Cutting Boards and Their Properties

    Various woods are employed in crafting cutting boards, each bringing unique properties that influence the board's performance and longevity. Remember, all woods are naturally porous, impacting their ability to harbor bacteria if not maintained correctly.

    • Bamboo is renowned for its affordability and eco-friendliness. It's a hard material with high tensile strength, offering impressive durability. However, its hardness means it can return chopping pressure back to the blade, potentially dulling knives over time. While ideal for budget-conscious home cooks, bamboo may not be the best choice for intense, professional kitchen use.
    Cherry Wood
    • Cherry wood, a medium-hard wood, is favored for its warm color and attractive grain patterns. It's knife-friendly, easy to clean, and resists bacterial growth, making it a safe choice for food preparation.
    Walnut Wood
    • Walnut wood is relatively hard and durable, suited for heavy use. However, its hardness can be a consideration for those using Japanese knives with harder steel types. Walnut's rich, dark color adds elegance to any kitchen setting.
    Japanese Cypress (Hinoki)
    • Hinoki, or Japanese Cypress, is a soft, lightweight wood revered in Japan for cutting board production. It's naturally antimicrobial and moisture-resistant. Hinoki's use in temple construction reflects its durability and cultural significance, symbolizing purity and renewal.

    Japanese Cedar (Sugi)
    • Sugi, or Japanese Cedar, is a softer wood used in various applications from cutting boards to furniture. Known for its antibacterial properties and resistance to moisture, Sugi is ideal for preparing raw fish and seafood. Sugi Heartwood, the densest part of the tree, is particularly noted for its durability and unique coloration.


    Each wood type offers distinct benefits and drawbacks, affecting the cutting board's performance, durability, and aesthetics. Harder woods like walnut are suitable for rigorous professional use, while more affordable options like bamboo cater to home cooks. Softer woods like Hinoki and Sugi are particularly well-suited for Japanese chef knives. Understanding these properties can help you select the perfect cutting board, ensuring longevity and effectiveness in your culinary endeavors.

    The Advantages of Using End-Grain Wood for Cutting Boards

    End-grain wood is a sought-after choice for cutting boards, prized for its distinct properties that offer durability, gentleness on knives, and bacteria resistance. This type of wood is crafted by cutting the wood perpendicular to its growth rings, resulting in a surface that is highly resilient against knife blades. Here are the key benefits of using end-grain wood for your cutting board:


    • End-grain cutting boards are exceptionally durable, capable of enduring heavy use without significant wear and tear.
    • The wood fibers' orientation makes them resistant to splitting, cracking, and warping, an ideal feature for busy professional kitchens.

    Gentle on Knives

    • These cutting boards are kinder to knives, minimizing the dulling of blades compared to other materials.
    • The softer surface of end-grain wood ensures that knife blades are not damaged easily, maintaining their sharpness for longer periods.

    Bacteria Resistance

    • End-grain boards possess natural antibacterial properties, making them a more hygienic choice for cutting surfaces.
    • Their porous nature effectively absorbs moisture from food, reducing the likelihood of bacterial growth.

    Aesthetically Pleasing

    • Beyond functionality, end-grain cutting boards are visually appealing, adding a rustic charm to any kitchen.
    • The distinctive pattern of the end-grain wood enhances their aesthetic value, making them not just a tool but a part of kitchen décor.


    In conclusion, end-grain wood stands out as an excellent material choice for cutting boards, balancing durability, blade friendliness, and hygienic properties with visual appeal. While they may come at a higher initial cost, end-grain cutting boards are a long-term, cost-effective investment for anyone serious about cooking. Their unique patterns are sure to bring a touch of elegance to any culinary space.

    How to Care for Your Wooden Cutting Board to Ensure Its Longevity

    Proper maintenance is key to prolonging the life and performance of your wooden cutting board, including those made from Japanese cypress and cedar. Follow these essential care tips:

    Clean it Properly After Each Use

    • Wash the cutting board with warm soapy water and a damp cloth, ensuring you rinse it thoroughly soon after use.
    • Avoid soaking the board in water or leaving a wet cloth on it, as this can cause warping and cracking.
    • Steer clear of harsh chemicals like bleach. If your board retains odors (e.g., from fish or fruit), a 5:1 solution of carbonated water to vinegar can be effective in removing lingering smells.

    Dry it Thoroughly

    • Dry the board with a clean towel and allow it to air dry completely before storing.
    • A well-ventilated, cool, and sunny room is ideal for drying, helping to prevent bacteria and mold growth.
    • Air drying after a light toweling is recommended by many culinary professionals.

    Oil it Regularly*

    • Regular oiling maintains the board’s natural moisture and prevents drying out.
    • Use food-grade mineral oil, applying a thin, even layer, and let it absorb for several hours before wiping off the excess.
    • At Raikou, we recommend a mix of 1 part mineral oil with 1 part beeswax, creating a durable and penetrating oil blend.

    * Frequency of oiling depends on usage. Signs like drying or cracking, or loss of natural beauty, indicate it's time to oil your board.

    Proper care of your wooden cutting board not only extends its life but also enhances your culinary experience, preserving the natural beauty and functionality of this essential kitchen tool.



    Store it Properly

    • Store the cutting board in a dry, cool place away from direct sunlight to prevent warping and cracking.
    • Avoid storing it vertically or under heavy objects. Laying it flat in an accessible area near your cooking space is ideal.
    • Proper storage minimizes the risk of damage and makes the board readily available for use.

    Use it for its Intended Purpose

    • Different materials are suited for different culinary tasks. Japanese cypress and cedar boards are perfect for tasks like preparing vegetables, fruits, or meat.
    • Avoid using these boards as plates or for serving. Exposure to non-food items like melted cheese or pickle juice can harm the wood.
    • Remember, a cutting board, especially a Japanese one, is meant for food preparation only and should be washed after each use to avoid damage.


    In conclusion, proper care is crucial for the longevity and performance of your wooden cutting board, including types like Japanese cypress and cedar. Adhering to these care tips ensures your board remains in excellent condition, preserving its natural beauty and functionality. Regular cleaning, drying, oiling, proper storage, and usage are all essential practices. With diligent care, your Japanese cypress or cedar cutting board will be an indispensable tool in your kitchen.

    Synthetic Material Boards

    Synthetic cutting boards are a popular alternative to traditional wood due to their durability, affordability, and ease of maintenance. While they are not natural products, they are made from a variety of materials like plastic, rubber, and composite, and offer several advantages over wood. In this section, we explore the pros and cons of synthetic cutting boards, the different types available, and care tips. Whether for professional chefs or home cooks, synthetic boards are a compelling option.

    The Benefits of Using Synthetic Rubber and Self-Healing Wood for Cutting Boards

    Synthetic rubber and self-healing wood are two innovative materials commonly used in the manufacture of cutting boards, each offering unique advantages:

    Synthetic Rubber

    • High Durability: Synthetic rubber boards are built to last, making them a long-term investment for any kitchen.
    • Bacteria Resistant and Easy to Clean: These boards offer a hygienic surface, ideal for food preparation.
    • Gentle on Knives: The soft, grippy surface reduces the need for frequent knife sharpening.
    • Variety: Available in multiple colors and sizes, they fit well in both home and professional settings.

    Self-Healing Wood

    • Resistant to Knife Marks: Self-healing wood, or composite cutting boards, are highly resistant to scratches and cuts.
    • Knife-Friendly: These boards are gentle on blades, prolonging their sharpness.
    • Versatile and Attractive: With a range of colors and sizes, they suit any kitchen's aesthetic.
    • Note on Safety: While generally food-safe, it's important to research the glue used in these boards for personal safety assurance.

    Easy to Maintain

    • Both materials are low maintenance, not requiring the oiling needed for traditional wood boards.
    • Simple Cleaning: A soap and water wash is sufficient, ensuring a hygienic surface.


    • Typically more cost-effective than traditional wood, these boards offer great value.
    • Consumer Consideration: Weighing the price against environmental impact is crucial in choosing the right board.

    Environmental Impact

    • Synthetic Rubber: While it can be made from recycled materials, the production process and non-biodegradability raise environmental concerns.
    • Self-Healing Wood: Potentially more eco-friendly, but the impact of chemicals used in self-healing processes should be considered.


    In conclusion, both synthetic rubber and self-healing wood cutting boards are excellent choices, offering durability, hygienic surfaces, and knife-friendliness. When selecting a cutting board for your home or professional kitchen, consider these materials for their maintenance ease and overall value. Always balance your choice with environmental considerations and personal needs.

    The Advantages and Disadvantages of Using a Plastic Cutting Board

    Plastic cutting boards are a widely-used alternative to traditional wood cutting boards, known for their durability, affordability, and ease of maintenance. However, they come with their own set of pros and cons:


    Affordable and Lightweight

    • Plastic boards are much less expensive than other types, offering significant cost savings.
    • Their light weight makes them easy to handle and store.


    • Known for their resistance to cracking and warping, these boards are typically made from high-density polyethylene (HDPE), a strong and durable plastic.
    • Quality varies within this category, so frequent replacement might be necessary depending on the grade.

    Easy to Clean and Non-porous

    • Simple to clean either by hand or in the dishwasher.
    • Their non-porous nature makes them less likely to harbor bacteria.


    Knife Damage

    • Tendency to dull knives more quickly due to the hardness of the material.
    • Flexibility and thinness can affect how the knife contacts the board, impacting the blade's sharpness.

    Not Environmentally-Friendly

    • Plastic boards are not biodegradable, posing environmental concerns regarding their disposal.

    Less Aesthetic

    • They might lack the visual appeal of materials like wood.

    Short Lifespan

    • May require more frequent replacement due to wear and tear and knife damage.


    In summary, while plastic cutting boards offer an affordable and practical solution for food preparation, they have notable drawbacks in terms of knife maintenance, environmental impact, and aesthetic quality. If opting for plastic, regular replacement and careful use with the right type of knives (like ceramic for slicing cuts) are recommended. For those seeking more sustainable and visually appealing options, materials like wood or composite may be preferable.

    Final Thoughts

    Choosing the right cutting board material is critical, especially for those using high-quality knives such as Japanese blades. The wrong material can lead to quicker dulling and degradation of your knife. This guide has explored various cutting board materials, including wood, bamboo, and synthetic options like plastic and rubber, along with their advantages and disadvantages. Wood, particularly types like Japanese cedar (sugi) and Japanese cypress (hinoki), stands out for its durability, blade-friendliness, and natural antibacterial properties, making it a top choice in professional kitchens. Selecting the right cutting board for your Japanese knives is vital for maintaining their sharpness and longevity. Use this guide to make an informed decision and ensure your Japanese knife remains a key player in your culinary endeavors for years to come.

    About the Author

    Takanori Suzuki is the visionary founder of Raikou, a company renowned for offering the finest products from Japan. The essence of Raikou is encapsulated in its name, derived from the Japanese word for the sunrise viewed from a high mountain – a symbol of hope and the promise of a new day.

    Suzuki's philosophy is deeply rooted in the concept of "ichi-go ichi-e", a Japanese ethos that emphasizes the importance of cherishing every moment and opportunity. This belief is a guiding force in his mission to bring the best of Japanese craftsmanship and aesthetics to a global audience.

    Through Raikou, Suzuki aspires to do more than just sell products; he aims to inspire an appreciation for the beauty of the natural world and the profound symbolism found in the daily rise of the sun. His goal is to imbue each Raikou offering with this spirit, ensuring that customers not only receive a product but also experience a piece of Japanese culture and philosophy.

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