Comparison: Best Cutting Board For Japanese Knife (Updated | Dec 8th)

Japanese knives benefit most from a slightly soft, non‑porous surface that gives a little as you slice, reducing blade wear. Wood options like Hinoki cypress provide a gentle, fragrant surface, while high‑soft LDPE plastics also protect the edge and are easy to clean. Both materials are knife‑friendly, but wood adds aesthetic appeal and a natural scent.

Larger boards (around 17–20 inches) give ample space for rocking motions and handling big ingredients, which is ideal for professional or frequent home cooks. Medium boards (15–16 inches) balance workspace with storage convenience, while small boards (under 11 inches) are best for quick prep or limited kitchen space. Choose a size that matches your typical prep volume and countertop area.

Hinoki wood offers a natural, pleasant aroma, a beautiful grain, and a gentle give that protects blade edges, but it requires regular oiling and careful drying to avoid warping. High‑soft LDPE plastic boards, like the Yoshihiro Hi Soft models, are dishwasher‑safe, odor‑resistant, and provide consistent hardness with minimal maintenance. The choice depends on whether you prioritize aesthetics and tradition or low‑maintenance durability.

Double‑sided boards let you designate one side for raw proteins and the other for vegetables or cooked foods, reducing cross‑contamination risk. They also double the usable surface area without increasing footprint, which is useful in smaller kitchens. Most Hinoki boards from Shun and Yoshihiro are double‑sided, offering added versatility for a modest price premium.

After each use, wipe the board with a damp cloth, then wash with mild detergent and towel‑dry; avoid soaking or placing it in a dishwasher. Periodically rub a food‑grade mineral oil into the surface to prevent drying and cracking. For stubborn stains, rubbing a cut lemon can lift discoloration while preserving the wood’s natural fragrance.

High‑soft LDPE plastic boards are non‑porous, so they resist absorbing liquids, odors, and stains, making them ideal for strong‑smelling foods like garlic or fish. They can be cleaned in the dishwasher or with a simple soap‑water rinse, and the surface quickly dries without warping. This makes them a hygienic choice for busy kitchens.

For a balance of quality, size, and price, the Shun Medium Hinoki Cutting Board (15.75″ x 10.75″) provides authentic Japanese wood, double‑sided use, and a knife‑friendly surface at a moderate cost. If you need a larger work area, the Shun Large Hinoki board adds extra space for a slightly higher price. Synthetic options like the Yoshihiro Hi Soft board are often cheaper and lower‑maintenance, offering good value for those who prefer practicality over aesthetics.

Yes, but boards made from very hard woods or glass can dull a Japanese knife more quickly because they lack the slight give that softer woods provide. Boards like the Asahi rubber or high‑soft plastic are safe, but they may not offer the same aesthetic or scent as Hinoki. For optimal edge retention, choose a board with a modest softness, such as Hinoki or high‑soft LDPE.