Tojiro Paulownia Wood Large Cutting Board
Hard materials are hard on knives, but this featherlight Japanese cutting board will protect your blades—and will practically heal itself. This 21-inch board is just under 2 pounds and is made from the quick-growing paulownia tree, a soft wood that dries fast and has antibacterial properties. Unlike typical wooden cutting boards—which can be cumbersome and hard on knives—paulownia’s special properties cushion your blades (but won’t bend) to preserve the edge, unlike hard cutting surfaces like fabricated bamboo or hardwoods that have almost no give, eventually dulling knives. The wood naturally contains sesamin and paulonin, two anti-bacterial properties that help prevent germs from breeding. Even better, if you give your paulownia board a good scrub and wipe it mostly dry with a cloth, the grain of the wood will absorb moisture, minimizing the appearance of scratches, cracks and cut marks to ensure longevity.
Himepla Hinoki Cutting Board
Made from hinoki wood, a durable Japanese cypress, these featherlight cutting boards are perfect for small prep tasks—and the board essentially “heals” itself. Unlike typical wooden cutting boards—which can be heavy, cumbersome and hard on knives—hinoki’s special properties make it Japan’s best-kept secret for food prep and knife maintenance. The medium-soft wood is gentle on knives. Every slice cuts into the hinoki a little, helping blades stay sharp; hard cutting surfaces like fabricated bamboo have almost no give, eventually dulling knives. (Tip: If you give your hinoki board a good scrub and wipe it mostly dry with a cloth, the grain of the wood will swell, repairing most cut marks). Hinoki’s soft, piney scent comes from its natural resin, or yani. Yani helps the board wick water, fight mold and bacteria naturally, dry quickly and easily resist odors—it’s no wonder this type of cutting board is the tool of choice for sushi chefs.