10 Best Tried and True Japanese Cutting Boards in 2022 (Woodpecker, Ikegawa, MUJI)
Do you dislike how it feels to cut on plastic cutting boards? Do you want to keep your knife as sharp as possible by minimizing damage? Are you seeking a more authentic cutting surface to match your Japanese knife? Compared to plastic cutting boards, Japanese wooden cutting boards, or mana-ita, are soft against a knife's blade, making them better for the longevity of your knife, and feel light when cutting, making them the perfect surface to cut on, especially when using a Japanese knife.
While wooden cutting boards may seem prone to mold, some materials can be easily cleaned, with some wood even naturally having antibacterial properties. However, with a wide variety of materials to choose from, such as Japanese cypress, ginkgo, and paulownia wood, all sold from manufacturers and brands like Nitori, Daiso, and Pearl Metal, it can be difficult to find one that's best suited for your needs.
To figure out the best Japanese cutting board, our editors gathered the 15 best-selling products on e-commerce sites popular in Japan, such as Amazon, Rakuten, and Yahoo! Shopping, and tested them all.
We then ranked the 10 best products based on our tests and put what we learned into a buying guide to help you choose the best Japanese cutting boards available online.
Quick List - Top Japanese Cutting Boards
WOODPECKER
Smooth to the Touch, Best for Those Looking for a Soft and Gentle Cut
UMEZAWA
Absorbs Impacts Well and Feels Stable to Cut On
Ikegawa Mokuzai Kogyo
A Durable and Easy to Use Cutting Board for Beginners
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Table of Contents
- What Are the Advantages and Disadvantages of Using a Japanese Wooden Cutting Board?
- How is it different from a charcuterie board?
- How to Choose Japanese Cutting Boards
- Choose a Wood That’s Best Suited for Your Needs1
- Look For Boards That Are Over Half an Inch in Thickness for Comfort2
- Choose a Board With Dimensions of 12"x10" or Larger3
- Check if Your Cutting Board Is Dishwasher-Safe4
- Boards That Have a Built-in Stand Are Convenient, but Most Other Extra Features Aren’t That Helpful5
- 11 Best Japanese Cutting Boards Ranking
- No. 1WOODPECKER | Ginkgo Wood Cutting Board 2 Large
- No. 2UMEZAWA | Aomori Hiba Lightweight Cutting Board with Stand M
- No. 3Yutori no Kuukan | Wooden Round Cutting Board (Large)
- No. 4Ikegawa Mokuzai Kogyo | Hinoki Thin Cutting Board 36cm(14")
- No. 5Ryohin Keikaku | MUJI Hinoki Cutting Board 15254392
- 6 more products
- How We Tested the Japanese Cutting Boards
- Tips on How to Best Utilize Your Wooden Cutting Board
- More Kitchen Tools to Consider
What Are the Advantages and Disadvantages of Using a Japanese Wooden Cutting Board?
Compared to plastic cutting boards, wooden cutting boards are slightly softer, which prevent knife damage, keeping your blades sharper for longer. They also feel easy and light to cut on, which makes it less tiring when cutting things in bulk. Another feature that many love about wooden cutting boards is that they make an extremely satisfying sound when cutting on them.
However, one disadvantage of wooden cutting boards is that they'll naturally get damaged over time if they are not dried properly. Since you can't use bleach or other harsh cleaning products, the key to ensuring your wooden cutting boards are kept sanitary is to clean them often and make sure they're kept in a well-ventilated place.
Some woods have natural anti-bacterial properties, and some have been processed to be dishwasher-safe, making these great for those looking for a Japanese wooden cutting board that's easy to take care of.
How is it different from a charcuterie board?
Charcuterie boards are stylish and convenient, allowing you to not only cut fruits and bread on them but are also often used to serve big spreads, unlike Japanese wooden cutting boards.
Charcuterie boards also use harder and more durable materials like acacia, olive, maple, and cherry to prevent getting damaged from serrated bread knives and other cutting tools. Each type of wood has a different color, texture, and scent, so choosing one that matches your needs and the food you want to serve is important.
How to Choose Japanese Cutting Boards
There are five major points to consider when purchasing a Japanese cutting board.
Choose a Wood That’s Best Suited for Your Needs
Broadly speaking, you can choose from five types of wood for Japanese wooden cutting boards. Each wood has unique features, so it's important to know what the pros and cons are when choosing a cutting board.
Japanese Cypress Is Widely Available and Highly Recommended for Beginners
Japanese cypress, or hinoki, is also used as a construction material. It's commonly used in Japanese cutting boards because of its high durability and resistance to water. It also contains alpha-Cadinol, a natural compound with antibacterial, antifungal, and deodorizing properties, making it a great material that's less likely to get moldy or absorb smells.
Japanese cypress feels great under a blade and you can fully enjoy the charm of wooden cutting boards. With many available options, as well as generally being sold at a lower price point, Japanese cypress cutting boards are great for beginners trying out a wooden cutting board for the first time.
One disadvantage is that Japanese cypress has a strong scent, especially at the beginning, which may be a concern to those who are sensitive to smells. However, this scent eventually fades over time with use.
Ginkgo Is Comfortable
Ginkgo wood is known for being soft and elastic, giving a slight bounce when cutting on it. Ginkgo cutting boards are a favorite among those who need to cut for long hours as it helps to absorb a lot of impacts when cutting, making them comfortable.
While soft, this wood is resilient and will not warp or damage easily. This material lasts long and are great to use if you are using particularly sharp hagane steel Japanese knives. Another advantage is that ginkgo wood contains flavonoids, which help to prevent odors transferring from your food to your board. They also have a decent amount of oil in them, making them resilient to water.
However, this wood has slightly lower anti-bacterial properties than Japanese cypress, so we highly recommend washing and drying these immediately after use. Ginkgo cutting boards also have their own distinctive scent, but just like Japanese cypress, the scent will fade over time with use.
Hiba Is a High-End Material That’s Comfortable and Easy to Use
Durable and resistant to moisture, Hiba, a variant of Japanese cypress found mostly in Northern Japan, is soft and comfortable to cut. It contains Hinokitiol, a component with strong antibacterial properties, making it less susceptible to mold and odors than other woods. Similar to Japanese cypress, this is a relatively easy material to take care of.
Hiba is a well-balanced wood that is both comfortable to cut on and easy to care for. However, Hiba is a slow-growing type of Japanese cypress, making them a rare, premium material. This material is best for those who want to prioritize quality above all else.
Paulownia Cutting Boards Are Lightweight and Easy to Handle
Paulownia cutting boards are best known for how lightweight they are. Compared to other types of wood, this material weighs almost half of what other materials weigh, making this an easy-to-use board, especially when lifting it with one hand and sliding your ingredients into a pot or pan with the other.
Paulownia cutting boards also have antibacterial and deodorizing properties, albeit not as much as Japanese cypress or Hiba. They are usually more affordable than other materials.
Its light weight makes it less stable and durable than other types of wood. We recommend using a non-slip surface or placing a wet cloth under the board to help keep it stable, especially when cutting larger, hard foods such as pumpkins and watermelons.
Bamboo Is Highly Durable, but Feels Slightly Hard Against Blades
Although wood is known for its softness, bamboo is particularly hard and durable. Bamboo is incredibly resistant to damage and has antibacterial and deodorizing properties, so we highly recommend these for those looking for a wooden board that's easy to take care of.
On the other hand, its hardness can be heard when cutting food against a Bamboo board. It makes a loud, clacking sound when cutting on it, which may not be the best if you prefer a soft and gentle sound. While highly durable and easy to care for, bamboo boards may not be the most comfortable material to cut on.
Look For Boards That Are Over Half an Inch in Thickness for Comfort
The comfort and stability of a cutting board highly depends on its thickness. In our tests, we found that thicker boards absorbed impacts better, making them more comfortable cutting on.
If you value a cutting board that feels comfortable to cut on, we highly recommend going for a board that has a thickness of around 1.5 to 2 centimeters, or 0.6 to 0.8 inches. Thicker boards will also weigh more, providing more stability when cutting. This also helps in preventing the board from slipping when cutting hard food.
Choose a Board With Dimensions of 12"x10" or Larger
In general, medium-sized cutting boards have dimensions of roughly 12 by 10 inches. When using a cutting board that's too small can lead to liquids leaking over the edge of your cutting board, so we highly recommend medium or large cutting boards if you plan on using it as your main cutting board.
Larger cutting boards are more convenient for cutting long or large ingredients or for cutting ingredients in bulk, but not everyone may have enough counter space in their kitchen to accommodate such large boards. If you have a small kitchen, one trick you can use is to choose a large enough board that you can lay over the sink, which can help increase your workspace.
When choosing a board, keep in mind the size of your workspace and whether or not your sink or dishwasher can accommodate your cutting board.
Check if Your Cutting Board Is Dishwasher-Safe
Wooden cutting boards are generally not dishwasher-safe, but some products are processed to allow the use of a dishwasher.
Using a dishwasher not only makes life easy but can also sterilize your cutting board. While the average dishwasher has a temperature range of 130 to 140°F (54 to 60°C), Japanese dishwashers on average go up to 158 to 176°F (70 to 80°C), meaning that dishwasher-safe Japanese cutting boards can definitely be used in American dishwashers.
Be aware that there is a chance your cutting board may not fit your dishwasher, so be sure to check the size of your dishwasher before you purchase a dishwasher-safe cutting board.
Boards That Have a Built-in Stand Are Convenient, but Most Other Extra Features Aren’t That Helpful
Some products have extra features. Some boards come with a built-in stand, which makes them easier to dry and store.
Some boards also come with grooves on the edges that help prevent liquids that come out of your food from spilling over the edge of the board onto your countertop. Others products are foldable and make it easy to transfer your food into a pot or pan. However, most of these features aren't essential, so think of them as an extra bonus when choosing your cutting board.
11 Best Japanese Cutting Boards Ranking
Products | Image | Click to purchase | Key features | |
|---|---|---|---|---|
1 | WOODPECKER Ginkgo Wood Cutting Board 2 Large | | Smooth to the Touch, Best for Those Looking for a Soft and Gentle Cut | |
2 | UMEZAWA Aomori Hiba Lightweight Cutting Board with Stand M | | Absorbs Impacts Well and Feels Stable to Cut On | |
3 | Yutori no Kuukan Wooden Round Cutting Board (Large) | | Great for Those Who Cut Large Amounts of Food | |
4 | Ikegawa Mokuzai Kogyo Hinoki Thin Cutting Board 36cm(14") | | A Durable and Easy to Use Cutting Board for Beginners | |
5 | Ryohin Keikaku MUJI Hinoki Cutting Board 15254392 | | Simple Yet Durable | |
6 | Pearl Metal Paulownia Cutting Board C-108 | | Thick, Stable, and Absorbs Impacts Well, but Not the Quickest to Dry | |
7 | NITORI Lightweight Hinoki Cutting Board (Small) | | Comfortable to Use but Unstable | |
8 | KAI Seki Magoroku Hinoki Cutting Board With Stand | | Moisture-Repellent and Quick Drying, but Not the Most Stable | |
9 | KAI Seki Magoroku Hinoki Cutting Board With Stand | | Moisture-Repellent and Quick Drying, but Not the Most Stable | |
10 | Daiwa Sangyo Dishwasher-Safe Dryer-Safe Hinoki Cutting Board (With Stand) | | Superior Drying Speed, but Not the Most Scratch-Resistant |
Smooth to the Touch, Best for Those Looking for a Soft and Gentle Cut
Woodpecker's Ginkgo Wood Cutting Board 2 Large uses natural wood to make its products. This cutting board comes with a handle and is made of Japanese ginkgo.
We were impressed by its thickness and stability, as well as its smoothness. This cutting board was particularly gentle against our knives, absorbing the impact of our blade when cutting on it while letting out a gentle and comforting sound.
Even after three sets of chopping, we only found faint scratches on the surface of the board, and the smooth surface remained relatively unchanged.
After 2 hours, we found that there was only 3% moisture on the surface of the cutting board, making this a particularly quick-drying product regardless of its thickness. However, this board may take 2 hours or longer to dry thoroughly. This cutting board is best for those looking for a gentle, yet sturdy cutting board.
UMEZAWAAomori Hiba Lightweight Cutting Board with Stand M
Absorbs Impacts Well and Feels Stable to Cut On
Umezawa is a woodworking studio in Nabari City, Mie Prefecture, and their Aomori Hiba Lightweight Cutting Board with Stand M claims to have high antibacterial and deodorizing properties. It is thick, sturdy, and absorbs impact very well.
The surface was smooth to the touch after two hours of drying, although some moisture remained on the sides. The quick drying speed lead to a moisture content of about 2%.
In our cutting test, we found no major damage or color transfer, just some mild scratches. However, excessive force may damage the cutting board. We recommend this product for those concerned about hygiene and comfort when cutting.
Yutori no KuukanWooden Round Cutting Board (Large)
Great for Those Who Cut Large Amounts of Food
Yutori no Kuukan's Wooden Round Cutting Board Large is a board produced by Japanese celebrity chef Kurihara Harumi. The main body is made from Japanese cypress, while the stand is made from durable cherry wood.
The board is soft yet resilient, preventing blade damage and is easy on the hands. This did not shift easily and provided a good sense of stability when cutting. Although we noticed some scratches, there was zero color transfer, and any stains were easily removed by washing with water.
The large, round shape made it easy to leave our cut ingredients off to the side while cutting. In our drying test, this surface moisture content was reduced to 6% after 2 hours, but it may take more time for the entire board to dry thoroughly as it does have a substantial thickness.
As long as it is dried properly after use, this is an easy-to-use wooden cutting board even for beginners or for those who do a lot of cutting.
Ikegawa Mokuzai KogyoHinoki Thin Cutting Board 36cm(14")
A Durable and Easy to Use Cutting Board for Beginners
Ikegawa Mokuzai Kogyo is a lumber company that handles forestry, lumbering, and processing. Their Hinoki Thin Cutting Board 36cm(14") is made of Japanese cypress and comes with a meat and vegetable imprint on each side of the board, making it clear which side to use for what food.
Although this board produced a high-pitched thump when we cut on it, it absorbed impacts well and felt great to use. In addition, this cutting board didn't move around even when we applied extra pressure.
We found some slight scuffing after our cutting test, but these scratches were hardly noticeable. There was no color transfer, and the board barely showed any signs of use.
The surface moisture content was around 7% after 2 hours of drying, and although some damp spots remained, the board was smooth and adequately dry enough overall. We would recommend this to beginners looking for their first Japanese cutting board.
Ryohin KeikakuMUJI Hinoki Cutting Board 15254392
Simple Yet Durable
MUJI's Hinoki Cutting Board comes in a simple rectangular shape, made entirely of natural Japanese cypress. After our cutting test, we found some slightly visible scratches on the surface, but these were not very noticeable unless you ran your fingers over them. There was no color transfer and showed relatively few signs of use.
This board dried fairly quickly to a surface moisture content of about 3% after 2 hours, but we did feel some dampness towards the sides.
Unfortunately, this board did not feel the most stable when cutting, and the wood felt slightly hard against our knives. We recommend this to beginners looking to try out a Japanese cutting board.
Thick, Stable, and Absorbs Impacts Well, but Not the Quickest to Dry
Pearl Metal's Paulownia Cutting Board is made from soft, natural, one-inch thick Paulownia wood. This thickness helped the board feel stable and absorbed shock well. The reduced impact produced a calm and quiet cutting sound.
While we found some shallow scratches on the surface, the board remained relatively unscathed. There was no color transfer, and stains were easily removed.
The surface and sides were smooth to the touch after drying for 2 hours, but the moisture content was at 9%, which means that this board may not be as quick-drying as our other recommended products.
NITORILightweight Hinoki Cutting Board (Small)
Comfortable to Use but Unstable
The Lightweight Hinoki Cutting Board Small by Nitori comes with slanted sides, making it easy to pick the board up off your countertop.
We found some slight scratches on the surface after our cutting test, but these were hardly noticeable and there were no color transfers. Cutting on this board felt smooth and soft and it produced very quiet cutting sounds.
However, due to how lightweight it is, this board shifts easily. We recommend laying a wet cloth under it or placing this board on a non-slip surface, especially when cutting hard food.
The surface moisture content was at 8% after 2 hours, and we felt some dampness on the sides, so this may not be as quick-drying as other boards.
KAISeki Magoroku Hinoki Cutting Board With Stand
Moisture-Repellent and Quick Drying, but Not the Most Stable
KAI's Seki Magoroku Hinoki Cutting Board With Stand is processed to prevent warping caused by hot air and water. Its sides are coated with urethane to prevent moisture absorption.
Since it only absorbs water from its surface, it's quick to dry. This board felt great to cut on, producing a light and comfortable sound.
However, we felt it wasn't as thick as other products, with a thickness of only half an inch, which meant it moved around when trying to cut hard foods. Additionally, while we didn't see any color transfer after chopping carrots, we noticed a lot of small scratches.
KAISeki Magoroku Hinoki Cutting Board With Stand
Moisture-Repellent and Quick Drying, but Not the Most Stable
KAI's Seki Magoroku Hinoki Cutting Board With Stand is processed to prevent warping caused by hot air and water. Its sides are coated with urethane to prevent moisture absorption.
Since it only absorbs water from its surface, it's quick to dry. This board felt great to cut on, producing a light and comfortable sound.
However, we felt it wasn't as thick as other products, with a thickness of only half an inch, which meant it moved around when trying to cut hard foods. Additionally, while we didn't see any color transfer after chopping carrots, we noticed a lot of small scratches.
Daiwa SangyoDishwasher-Safe Dryer-Safe Hinoki Cutting Board (With Stand)
Superior Drying Speed, but Not the Most Scratch-Resistant
Daiwa Sangyo's Dishwasher-Safe Dryer-Safe Hinoki Cutting Board (With Stand) comes with a urethane coating on the sides of the board to help reduce moisture absorption.
The moisture content was reduced to 6% after 2 hours of drying and the coating on the sides helped the board to dry quickly and evenly.
This board absorbed our blade impact well and felt soft when cutting on it, but it did produce a relatively louder cutting sound. While no color transferred to the board, we found multiple scratches on the surface and some slight splintering.
DAISOCutting Board - Natural Wood ｜ 4549131400359
A Simple Japanese Cutting Board, but Not the Most Durable
Daiso's Paulownia Cutting Board is designed to be light and quick-drying. After drying for 2 hours, the surface was smooth to the touch and the surface moisture content dropped to 2%. Although the sides felt slightly damp to the touch, this was a board that dried quickly compared to other products.
Unfortunately, this board did not feel the smoothest against our knife's blade. Another drawback was its weight, as it may shift easily when cutting harder foods. We found no color had transferred to the board, but we did find some shallow scratches across a large area of the board.
Additionally, we found that the board warped a bit while drying, although the shape was corrected after some time. We think this cutting board is susceptible to humidity and moisture, and recommend drying it properly immediately after use.
How We Tested the Japanese Cutting Boards
To find the best Japanese cutting boards, we gathered the 15 best-selling products from e-commerce sites popular in Japan, such as Amazon, Rakuten, and Yahoo! Shopping, and tested them all.
We defined a good Japanese cutting board as a product that doesn't damage your knife and dries quickly after getting wet.
We tested each product for the following and graded them all on a five-point scale:
- How it feels to cut on
- Scratch resistance
- Drying speed
- Anti-bacterial processing
Test ① How It Feels to Cut On
Firs, we tested how it felt to use each cutting board.
We tested each product by cutting potatoes into wedges and dicing carrots to see how the boards felt under our blade.
Test ② Scratch Resistance
Next, we tested how scratch-resistant each board was.
We diced carrots on each cutting board, chopping the carrots exactly 300 times. We then gently washed the boards with a sponge and dish soap. We repeated this process for a total of three times, then checked to see if any color from our carrot was transferred onto the board and whether or not there were any noticeable scratches on the board.
Products with little color transfer and minimal scratches were given higher scores.
Test ③ Drying Speed
Next, we tested each board for how long it took to dry.
We soaked each board in water for 30 seconds, then left it in a well-ventilated area for two hours. We then used a special device to measure moisture levels and checked how much moisture there was in and on the board. Products that had a lower moisture content earned a higher score.
Test ④ Antibacterial Processing
Finally, we checked each product to see if they had undergone any antibacterial processing.
We checked to see if the boards had antibacterial properties or antibacterial processing. We also checked if they were dishwasher-safe and if the manufacturer provided sanding and surface treatment post-purchase. We didn't attribute a score for this test, but we included the information in each product's specs.
Tips on How to Best Utilize Your Wooden Cutting Board
Before using your wooden cutting board to cut your food, wet it with water to prevent stains from seeping into the board. Be sure to wet both sides of the board to prevent the board from warping.
When you finish using your cutting board, promptly wash it. Hot water may make protein stains difficult to remove, so we recommend room temperature or lukewarm water. If you have any greasy stains, you can use dish soap, but always be sure to rinse your board thoroughly.
After washing your board, dry it thoroughly in a well-ventilated spot, away from sunlight. Standing the board vertically can help to dry it faster, since moisture will run down the grain of the wood.
If you want to disinfect your wooden cutting board, pour boiling water onto your cutting board after washing it. Since wooden cutting boards absorb chemicals easily, do not use bleach unless the manufacturer has explicitly stated that it's safe to use.
More Kitchen Tools to Consider
Now that you've gotten yourself a Japanese cutting board, perhaps it's time you reevaluate your knives to get the best possible cooking experience. Check out these links for more info!
Top 5 Japanese Cutting Boards
No. 1: WOODPECKER｜Ginkgo Wood Cutting Board 2 Large
No. 2: UMEZAWA｜Aomori Hiba Lightweight Cutting Board with Stand M
No. 3: Yutori no Kuukan｜Wooden Round Cutting Board (Large)
No. 4: Ikegawa Mokuzai Kogyo｜Hinoki Thin Cutting Board 36cm(14")
No. 5: Ryohin Keikaku｜MUJI Hinoki Cutting Board 15254392
View Full RankingThe descriptions of each product are referenced from content available on manufacturer, brand, and e-commerce sites.
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