A cutting board is something you use every day, so it deserves just as much attention as your knife.<\/p>\n\n\n\n
The cutting performance of a knife is greatly influenced by the cutting board beneath it.<\/p>\n\n\n\n
That’s why we recommend a cutting board made from Japanese Magnolia (Hoonoki)<\/strong>.<\/p>\n\n\n\n A good knife deserves a good cutting board.<\/p>\n\n\n\n Protect your valuable knives while enjoying a comfortable cutting experience that makes everyday cooking more enjoyable.<\/p>\n\n\n\n Japanese Magnolia has the ideal balance of softness and resilience, providing a gentle cutting surface that reduces impact on the knife edge.<\/p>\n\n\n\n Because it helps preserve sharpness, it has long been valued by professional chefs and craftsmen who work with fine blades.<\/p>\n\n\n\n One of the unique charms of Japanese Magnolia is the satisfying sound it produces.<\/p>\n\n\n\n Every slice creates a light, pleasant “tok-tok”<\/strong> sound that makes cooking even more enjoyable.<\/p>\n\n\n\n Japanese Magnolia is also sometimes used for making wooden xylophones because of its excellent acoustic properties.<\/p>\n\n\n\n Compared to many other woods, Japanese Magnolia naturally contains oils that help it shed moisture more easily.<\/p>\n\n\n\n With proper care, it will provide years of reliable use.<\/p>\n\n\n\n Japanese Magnolia is a broadleaf tree native to Japan.<\/p>\n\n\n\n For centuries, it has been used for Japanese sword scabbards and handles<\/strong> because it protects blades from rust, absorbs excess moisture, and minimizes damage to the edge.<\/p>\n\n\n\n These same qualities also make it an outstanding material for cutting boards.<\/p>\n\n\n\n The front side features both the MURANOKAJIYA<\/strong> logo and the Made in Japan \u2013 TSUBAME-SANJO<\/strong> mark.<\/p>\n\n\n\n The reverse side is plain, allowing you to use each side separately for different ingredients.<\/p>\n\n\n\n Founded in 1926, Oyanagi Sangyo<\/strong> has been manufacturing high-quality wooden kitchenware in Sanjo, Japan, for nearly a century.<\/p>\n\n\n\n The company specializes in creating kitchen tools from natural materials such as wood and bamboo, preserving traditional Japanese craftsmanship while developing products for modern kitchens.<\/p>\n\n\n\n Their philosophy is to create tools that become more comfortable and beautiful with years of use.<\/p>\n\n\n\n Before each use, thoroughly wet the surface of the cutting board with water.<\/p>\n\n\n\n This helps reduce food odors and staining while making cleanup easier.<\/p>\n\n\n\n Wash the board promptly with water or warm water after use.<\/p>\n\n\n\n Dry thoroughly before storing.<\/p>\n\n\n\n If deeper cleaning is needed, pour hot water over the surface or use a kitchen-safe bleach.<\/p>\n\n\n\n After using detergent or bleach, rinse thoroughly with clean water.<\/p>\n\n\n\n Do not use a dishwasher or dish dryer.<\/strong><\/p>\n\n\n\n Because natural wood is used, grain patterns and color may vary from piece to piece.<\/em><\/p>\n\n\n\n A. No.<\/strong><\/p>\n\n\n\n Japanese Magnolia is a natural material, and dark lines may appear where the tree’s vessels (which carry water and nutrients) are located.<\/p>\n\n\n\n These are natural characteristics of the wood\u2014not mold or decay\u2014and are completely safe to use.<\/p>\n\n\n\n A.<\/strong><\/p>\n\n\n\n Over time, knife marks, stains, and discoloration may appear.<\/p>\n\n\n\n Simply use a cutting board scraper or fine sandpaper to lightly remove the surface layer.<\/p>\n\n\n\n Fresh wood will be exposed, allowing you to continue using the board comfortably for many years.<\/p>\n\n\n\n A. No.<\/strong><\/p>\n\n\n\n For everyday use, washing with water or warm water and allowing the board to dry thoroughly is sufficient.<\/p>\n\n\n\n Hot water is recommended after:<\/strong><\/p>\n\n\n\n Kitchen bleach is recommended when:<\/strong><\/p>\n\n\n\n Always rinse thoroughly with clean water after using detergent or bleach.<\/em><\/p>\n\n\n\n <\/p>\n\n\n\n
\n\n\n\nGentle on Knife Edges<\/h2>\n\n\n\n
\n\n\n\nPleasant Cutting Sound<\/h2>\n\n\n\n
\n\n\n\nWater-Resistant and Durable<\/h2>\n\n\n\n
\n\n\n\nA Wood Traditionally Paired with Blades<\/h2>\n\n\n\n
\n\n\n\nDouble-Sided Design<\/h2>\n\n\n\n
\n\n\n\nMade by Oyanagi Sangyo (Sanjo, Niigata)<\/h2>\n\n\n\n
\n\n\n\nCare Instructions<\/h1>\n\n\n\n
Before Use<\/h3>\n\n\n\n
After Use<\/h3>\n\n\n\n
\n\n\n\nSpecifications<\/h1>\n\n\n\n
\n\n\n\nFrequently Asked Questions<\/h1>\n\n\n\n
Q. There are dark streaks in the wood. Is this a defect?<\/h3>\n\n\n\n
\n\n\n\nQ. What should I do if the surface becomes scratched or stained?<\/h3>\n\n\n\n
\n\n\n\nQ. Should I disinfect the board with boiling water or bleach after every use?<\/h3>\n\n\n\n