HINOKI Cutting Board L (480 x 15 x 290mm)

I dont do reviews often however I feel like this one is necessary. Cutting boards and knives in general are probably the tools i look most after in the kitchen. I have used everything from Boos, Big Chop, John McLeod and Epicurean (a personal fave). However, I received some new hand-forged knives from Japan and really wasn't comfortable using my Epicurean board as my daily board. I have heard about Hinoki wood boards having a high standard of quality and decided to purchase this one and see. Result, satisfied and went a bit beyond my expectations and here are the reasons. 1. Very light - It is the lightest board I have, easy to store, easy for putting anything chopped in the pot 2. Softer Wood - My knives glide on surface with zero friction 3. Length - 48cm or 18 inches is the length, gives quite a bit of space, if you working with longer veggies, or racks and loins of meat 4. Easy to Clean - Quick hand wash and you are done 5. Branded Markings - Clearly states which side is for meats and which side is for Veggies 6. Made in Japan- Japanese made with Japanese Hinoki Cypress If you are looking for an everyday cutting board, give it a try. It won't disappoint.

It's a decent-sized board that is very light, easy on your knives, and smells nice. It is however made of strips of wood glued together. Despite light use over the past few months, and storing it vertically, it has started to warp somewhat. I think it needs to be made of thicker pieces of wood to prevent warping. This is my first experience with Hinoki, and I like the material, if not the execution. I'll be looking for a thicker Hinoki board.

Very light board so easy transport from where you keep it when not in use. A nice and soft wood for your knives. Just be carefull not to cut too deeply into it! I have a blast cutting on this thing! I have had this for a few months and it is holding up well.

Soft wood for my Japanese knives. It will not last as long as hard woods, but will not make my knives dull nor chip. Dull knives are results of friction on cutting boards, not on food that you cut. If you have Japanese knives, I recommend only Hinoki cutting boards. Hinoki is the type of wood Japanese traditionally use for their knives. Light weight and even smells good :)

Bought this about 3 months ago and its already developing a crack from one side. Seems like the crack is continuing to grow, but slowly. Other than that, nice size, soft wood, and has a nice odor. I would recommend spending the extra money to buy a thicker board.

I want to echo the comments of the first reviewer. This is a gorgeous cutting board with a whiff of fresh cypress. Beautiful wood beautifully constructed. The best cutting board for high-end knives, that's for sure. Just be sure to wet it before use so juices don't stain it, and then clean afterward with hot water, towel dry and let finish dry in the sunlight. A perfect complement to a fine Japanese knife. I got mine from a Japanese seller on Amazon and it was delivered in perfect condition in less than three weeks.

Nice board and good price, but the board had some nicks imperfections and took 8 days longer to receive than the already long estimated date.

Excellent board very soft and light to lift as the one we had before was very heavy to lift.this will prolong the sharpness of your Japanese knives.only regret is that I didn't buy it years ago.