The first time you pick up a Hinoki cutting board, you'll notice the scent before anything else. It's warm, slightly piney, faintly sweet — the natural fragrance of Japanese cypress, used in temples and bathhouses for centuries. It softens with time and becomes part of the board's character.

Hinoki is a forgiving material. Its fine, straight grain — called masame — gives it a smooth, elastic surface that's gentle on knife edges and naturally resistant to bacteria. Shallow cut marks gradually fade as the wood absorbs and releases moisture. With the right care, a Hinoki board doesn't just survive years of use. It gets better.

Before First Use

When your board arrives, the scent may be strong. This is completely natural — not chemical. If you'd like to tone it down before using, simply rinse lightly with warm water, wipe dry, and let it air in a shaded spot for a day or two. The fragrance will settle on its own.

Daily Care

Wash the board soon after use with lukewarm water and a small amount of mild dish soap if needed. The key things to avoid are soaking and heat — both cause warping and cracking. After washing, wipe off the moisture and stand the board upright or on its side in a shaded, well-ventilated place to dry completely.

Avoid the dishwasher, dish dryer, direct sunlight, and harsh detergents. Hinoki doesn't need any of them.

Long-Term Maintenance

If the surface becomes dull or slightly discolored over time, a gentle sand with fine-grit sandpaper (around #240) will bring it back. If you notice sticky resin spots, that's just the wood's natural oils rising to the surface — wipe with a cloth soaked in hot water or a small amount of alcohol.

Occasionally, a thin coat of rice bran oil or camellia oil will nourish the surface and restore a smooth finish. It's not essential, but it's a pleasant ritual.

Our Hinoki Cutting Boards

We carry handcrafted Hinoki cutting boards by Yamaichi, made in the Kiso region of Nagano using traditionally sourced straight-grained timber. Each board is hand-finished by local craftsmen who have been working with Kiso Hinoki for generations.

The Rectangle Cutting Board comes in two sizes and is designed for daily use — balanced in the hand, easy to store. The Grand Round Cutting Board offers a generous, unhurried surface and a quiet elegance that works as well on the table as it does in the kitchen.

Both boards are the kind of thing you use every day and appreciate a little more each time.

Do you have a Hinoki board at home? We'd love to hear how you care for yours — share your tips in the comments.