Kiya Kiso Hinoki Natural Japanese Cypress Cutting Board
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Short Description
Experience the purity of Japanese craftsmanship with the Kiya Kiso Hinoki Natural Cypress Cutting Board. Made from sustainably sourced Hinoki wood, this board offers a gentle surface for your knives and a subtle natural aroma that enhances your everyday cooking moments.
Description
Bring the warmth and purity of Japanese craftsmanship into your kitchen with the Kiya Kiso Hinoki Natural Japanese Cypress Cutting Board. Carefully handcrafted from high-quality Kiso Hinoki — a precious cypress wood grown in the mountains of Japan — this board embodies the essence of traditional Japanese design: elegant, functional, and naturally beautiful.
Known for its fine grain and gentle resilience, Hinoki wood is soft on knives while providing a smooth, stable surface for precise cutting. Its natural properties help resist moisture and odors, keeping your board fresh and pleasant to use over time.
Whether you’re slicing vegetables, filleting fish, or preparing sushi, the Kiya Kiso Hinoki Cutting Board supports your daily cooking with balance and grace. A timeless piece for anyone who values simplicity, quality, and the mindful art of Japanese cuisine.
Product Detail
- Brand: Kiya
- Made in: Japan
- Category: Cutting Boards
- Material: 100% Natural Kiso Hinoki (Japanese Cypress)
- Product Benefits: Supports cleaner food preparation and gentle handling of knives
- Special Features: Lightweight, antibacterial properties of natural wood, sustainably sourced
- Key Characteristics: Durable, smooth surface; soft texture preserves knife sharpness
How to Use
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Rinse lightly with water before first use to protect the wood.
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After each use, wash with mild soap and soft sponge.
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Air dry completely in a shaded area. Avoid soaking or direct sunlight.
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Occasionally apply food-grade mineral oil to maintain texture and prevent cracking.
Why Choose Kiya Kiso Hinoki Natural Japanese Cypress Cutting Board
- Authentic Hinoki Wood: Crafted from sustainably sourced Kiso Hinoki, prized for its natural scent and purity.
- Knife-Friendly Surface: The gentle elasticity of Hinoki wood helps protect knife blades and maintain sharpness.
- Natural Freshness: The wood’s aromatic properties promote a pleasant, clean cooking experience.
- Lightweight and Durable: Designed for effortless daily use.
- Japanese Craftsmanship: Hand-finished with precision by Kiya, a historic Tokyo-based brand trusted for over a century.
Meticulously handcrafted from authentic Kiso Hinoki wood, this cutting board not only honors the timeless beauty of Japanese craftsmanship but also elevates every meal preparation into a harmonious ritual, inviting calm, mindfulness, and a gentle connection to nature with each slice.
Purchase link: https://yoyojapanstore.com/products/kiya-kiso-hinoki-natural-japanese-cypress-cutting-board-1?
Features
- Crafted from natural Japanese Hinoki cypress to support a calm and pleasant cooking environment.
- Smooth wood surface helps promote ease and comfort during daily meal preparation.
- Lightweight, plant-based material designed to support mindful kitchen use.
- Created for individuals who value natural materials and a thoughtful, well-balanced lifestyle at home.
Q&A
What is the Kiya Kiso Hinoki Cutting Board made of?
It is made from 100% natural Kiso Hinoki, a Japanese cypress wood known for its clean aroma, smooth texture, and knife-friendly surface.
How should I care for my Hinoki cutting board?
Rinse with mild soap and water after each use, air dry in a shaded place, and occasionally apply food-safe mineral oil to maintain its texture.
Does Hinoki wood have natural antibacterial properties?
Yes, Hinoki cypress naturally resists moisture and odor buildup, promoting a cleaner and fresher kitchen environment when used properly.
Is this cutting board suitable for all knives?
Yes, its soft surface protects both Japanese and Western-style knives.
Where is this product made?
Each Kiya Kiso Hinoki Cutting Board is handcrafted in Japan, reflecting generations of Japanese woodworking expertise and care.
