Pure natural solid wood, no splicing, environmentally friendly and hygienic, protects the knife blade
- The knife feels flexible and can be partially deformed. This feature is used on cutting boards to give the knife a sense of cutting without biting the knife, to slow down the shock feeling when colliding with the knife, and a certain rebound force makes cutting vegetables easier.
Hinoki chopping boards have a degree of self-healing ability for the marks caused by the cutting process.
Hinoki is used as a structural material for buildings because of its good corrosion resistance and resistance to pests. Hinoki is not only used as a building material in Japan, but also for many bathroom products, which shows its excellent resistance to rot and mould.
- Anti-mould and anti-bacterial
The hinoki chopping board has a strong bactericidal effect, an institution once studied the hinoki in Taiwan and found that its natural resistance to mould reached more than 90%, while the hinoki can protect food so that food is not easy to have a fishy smell, especially in the fresh fish under the pad of hinoki not only beautiful and can reduce the fishy smell of fish.
- Not easily deformed
The shrinkage rate of hinoki wood is relatively stable so it is not easily deformed after soaking in water, and Taiwan hinoki wood, which was cut down by the Japanese in large quantities during World War II, was used to make the decks of warships.
Hinoki gives off a very fresh aroma called phentermine, which is very pleasant to smell, unlike the pungent smell of pine wood.
Our hinoki chopping boards
The wood is made from hinoki from Gifu Prefecture, Japan. The natural hinoki, which grows in the forested area from Kiso Valley in Nagano Prefecture to the upper Kiso River in Gifu Prefecture, is called Kiso hinoki and has an average age of 280 years and is of excellent quality. Kiso hinoki is shock-resistant and durable, and has more than three times the durability of other hinoki trees.
Pure, natural, non-spliced and non-glued solid wood. Many bamboo or plastic chopping boards on the market are cheap but highly problematic. Plastic chopping boards are unhygienic, the main material is too hard, and many inferior chopping boards have other fillers on the inside when you cut them open. Because hinoki wood has many scars, many factories make hinoki wood products with wooden blocks to repair the scars but use glue.
chopping boards on the market are generally 1 to 2cm thick and very thin.
Our chopping boards are 3cm thick and much larger than the commercially available ones, making them very comfortable to use.
Description of defects and exemptions
- There may be some minor spots on the surface of the chopping board, most of which do not exceed 2mm in diameter and do not affect the use of the board in any way and are therefore not considered as defects.
- The middle part of the tree that opens out is known as the core, while the part near the bark is known as the sapwood, and the colour of these two parts can often be very different.
- It is normal for a small amount of oil to ooze from the ends of a hinoki chopping board, more so in the summer.
- There may be a small amount of minor cracks at the ends of the chopping board, which will not be regarded as a defect as long as they do not extend to the surface.
5 – Large boards of 36cm or more in width may have slight distortion due to the excessive span. This can be slightly padded for use, please take care if you mind.
6 – Our chopping boards are handmade, not standardized and manufactured by machines in bulk, so there will inevitably be some differences in detail. For example, some workers will make the edges more rounded while others will make them slightly sharper, which is normal.
Do not remove the plastic wrap and leave the chopping board in a ventilated area.
Before first use:
Please remove all packaging and labels and wash with water. It is recommended to apply food-grade mineral oil once and to maintain the board every 2-3 months to prolong its life.
This product is not suitable for high-intensity operations such as chopping bones and is not recommended for mixing raw and cooked foods. If it must be used for chopping, place a towel under the cutting board to reduce the impact. Sharp knives may leave marks on the surface of the chopping board, which is normal.
Clean up food residue thoroughly as soon as possible, wash with water on both sides, wipe dry and stand in a ventilated area and avoid direct sunlight. Please avoid using cleaning tools that harm the wood such as wire balls, this product is not recommended for dishwasher cleaning.
After a period of use:
Cutting boards should be disinfected every few months. Boiling water or steam can be used for no more than 5 minutes.