Western chefs are investing money to get the best Japanese knives, assuming that these knives are going to be the game-changer tools for their kitchens. Yes, it is more than just true, as these best knives help you a lot undoubtedly.
Now, have you ever thought, who helps these best Japanese knives then? Just like a racquet is mandatory for a tennis player to maneuver its game, & that racquet further needs a good pitch for the ball to give a promising hit depending on the court.
The same goes for Japanese knives, as Cutting boards provide them a better pitch, that helps them perform razor-sharp to make your cutting accurate, and precise. For this, you need the Best Cutting Boards for Japanese Knives.
Our Top 3 Picks of Best Cutting Boards For Japanese Knives
- Material: Cypress Wood
- Size: Large
- Weight: 1.76 ounces
- Dimensions: 18 x 12 x 0.75 inches
- Manufacturer: Kershaw
- Material: Synthetic, Carbon steel
- Size: X-Large
- Weight: 160.48 ounces
- Dimensions: 15.8 x 8.8 x 0.8 inches
- Manufacturer: Yoshihiro
- Material: Wood
- Size: Large
- Weight: 25.6 ounces
- Product Dimensions: 14.5 x 11.25 x 0.25 inches
- Manufacturer: Epicurean Cutting Surfaces
Types of Best Japanese Cutting Boards:
These Best Cutting Boards for Japanese Knives come in a whole lot of variations that you need to sort out as per your requirements and expectations. For their types, these boards mainly come in three major materials.
1. Glass Cutting Boards
Usually, the glass cutting boards are one of the best cutting boards for common knives, as they deliver a completely flat surface. But, these boards are not recommended for the best Japanese knives.
Though, the Glass cutting boards are incredibly hard so that they can bear the strokes without any doubt. However, these are brittle at the same time, which could result in making your knives dull, if you put more than enough force.
Glass cutting boards are more hygienic as compared to the rest of the types. But, their longevity is a challenge, especially if you are using them regularly, and that even too for butchery sort of products.
2. Metal/Stone Cutting Boards
To be honest, you should never use marble, metallic, or stone-made cutting boards, especially if you are using the sharpest of all-time Japanese knives. Though, they are pretty easy to clean, & maintain you should still avoid them.
Because Japanese knives come pretty sharp out of the box. Either it is metal, marble, or any other stone like granite, these blades can even tear these stones by crushing them.
Not just that, these boards also decrease the lifespan & sharpness of your blade. They provide a flat surface for hard cuttings where it takes slightly more force. But, these blades can easily get chipped with this hard & brittle material.
3. Wooden Cutting Boards
The best cutting board of all time is wooden, which is not just safe, plus, they are also very lightweight comparatively. These cutting boards have been widely used since ancient times. Wood is a suitable material for these boards for so many reasons.
Wood is not that hard but delivers a flat surface with a bit of variation that can also be controlled. Though they can capture bacterias if not taken care of properly, you can bypass this too, by using single block woods.
If a wood is not a single block in its raw form, this eventually captures slots, and room in the structure that later acts like a house for these bacterias. Using hardwood/softwood timber with a single block makes your food safe for health.
Best Cutting Boards for Japanese Knives
To find the Best Cutting Boards for Japanese Knives, you have to pass through the same detailed, time-consuming, and annoying research part to find the best Japanese cutting board. But, we have taken that hard part to help you.
Best Cutting Boards for Japanese Knives At a Glance
Yoshihiro Hi-soft Japanese Cutting Board Sashimi Chef’s (X-Large)
Best for Shun Knives
Shun DM0817 Hinoki Cutting Board, Large
Best for Yoshihiro Knives
Yoshihiro Hinoki Cypress Japanese Natural Wooden Cutting Board
Best for Miyabi Knives
Miyabi 34535-300 Chopping Board – Hinoki Wood by Miyabi
Best for Mercer Knives
Mercer Culinary Magnetic Board, Acacia
Best for Students
BOUMBI Hinoki Wood Reversible Cutting Board with Metal Handle
Kiso Japanese Cypress Hinoki Cutting Board
Best for Casual use
Teakhaus by Proteak Edge Grain Carving Board w/Hand Grip
Epicurean 001-151101 Kitchen Series Cutting Board, Natural
Best Cutting Boards for Japanese Knives | Our Best Picks & Review
Topping the list of the Best Cutting Boards for Japanese Knives, we have got you with the Shun’s cutting board, which is a perfect match for the best Shun knives.
Shun is using Hinoki wood that is extracted from the mainland of Japan. This wood has long been used in the manufacturing of furniture, & Shun is integrating in making the best cutting boards. It is fragrant, & a very beautiful wood to be honest.
Shun is offering this one in a couple of sizes, & you have to select as per your requirements as these sizes are always available. It is a completely rectangular board, that is slightly filleted from sides, to give it a safe edge as well.
On its surface, there are tiny little lines that prevent the blade of your knife from slipping onto it, to provide some good & stable cuts. It is a medium soft board, that makes the waving of your blade pretty ergonomic.
This is a lightweight board, which is also easy to clean. You just need to use a mild detergent on its surface with a soaked cloth & that’s it. Never wash this board, as it will absorb the water, which makes it nothing but useless.
Best for Cutting:
Onions, potatoes, tomatoes, veggies, citrus vegetables, fruits, & some meat as well.
- A Double-sided board
- Doesn’t dulls a knife
- Lightweight cutting board
- Maintains the knife’s edge
- With a Very aromatic smell
- Can captures stains also
So, the successor belongs to Yoshihiro, which is a nice launch of the year 2016. Just like the Shun’s cutting board, this one has also got a couple of variants in terms of sizes from Medium, to XXX large.
This board is recommended for carbon steel Japanese knives, as Yoshihiro is using a durable & synthetic material out of the box. It delivers a completely flat surface, that makes you take deep, yet accurate cuts on your bigger ingredients.
Sometimes, the wooden boards can also make the cutting blade’s edge dull, if that board uses a hard grade of wood. Thankfully, this board is using a soft polyvinyl acetate yet durable wood, that helps you to hold the edge for a long time.
These boards are also very easy to clean, as you don’t need to get them into a dishwasher, or in a water sink. You just have to clean it through mild detergents, with some water, if you want it’s companionship for a long time.
Overall, this is a durable Japanese cutting board that doesn’t crack, split or swell easily. You can use this board for various ingredients, especially for hard steel knives.
Best for Cutting:
Fish, Chicken, Steak, Beef, Veggies, & Fruits.
- For carbon steel knives
- Reduces edge’s stress
- High-Quality materials
- Soft yet lightweight board
- A Durable build quality
- A Slightly premium board
A newer Japanese brand for cutting boards, that has got a very vigilant product for your tasks. This board belongs to one of their most successful series, which is a launch of the year 2008. By far, it is the senior-most launch on this list.
As the name suggests, this board is using teak wood from African lands, which provides you a whole lot of fragrant along with a durable block to hold your Japanese knives on it.
This is an extremely durable cutting board on the entire list, that could never be destroyed, cracked, or split so easily. It is a little bit water resistant cutting board, that prevents swelling in its structure if it gets wet accidentally.
If you are worried about stains that were the only limitation of Shun’s board, then bring a smile on your face, as this is not the case here anymore. This wooden cutting board doesn’t let the surface capture stains and spots.
These boards are also comparatively easy to maintain, & clean besides being a stain & water-resistant cutting board. You just have to hand wash it & immediately dry this thing. To get the most out of it, apply a layer of mineral oil once washed.
Best for Cutting:
Vegetables, Herbs, Fruits, Cooked & Semi Cooked meat or steaks.
- Durable & long-lasting
- Easier To Clean board
- Holds the blade’s edge
- A soft yet durable surface
- Best one for professionals
- Could chip on hard cleavers
Next, we have got the best cutting board for Japanese knives from Miyabi. This board is a launch of the year 2014, that hardly weighs 3 pounds, making it one of the most lightweight cutting boards.
Though this is a cutting board, it is made up of Japanese Hinoki wood. But, it is more likely to be on the side of the chopping board. So, if you are looking for something, that adds more practicality towards chopping, here is the deal for you then.
As you are already aware of Hinoki wood because it is already discussed at the very first spot on the list. So, we are assuming not to waste your much time & let’s keep moving towards its other aspects.
It holds a very nicely crafted surface that makes the surface entirely flat, durable, & smooth, all at the same time. Comparatively, this one is thicker than the other ones on the list, & you can use it on some butchery sort of tasks as well.
Moreover, this board helps you to hold a better edge for your knife without losing its stability and control over the ingredients. Surprisingly, this board is safe for dishwashers as well. But, better is to hand wash, just to get the most out of it.
Best for Cutting:
- The lightweight board
- Flat & smooth surface
- Best one for chopping
- Thick & durable board
- Hinoki wooden made
- Could keep the knife marks
Kiso on its debut with its Japanese cutting board makes a pretty decent first impression. This board is a launch of the year 2016, which comes in 04 different options out there. All these vary in terms of length, width, and thickness.
With this Japanese wood, every cutting board becomes durable out of the box, which would last for years for sure, only if you know good housekeeping, along with some decent cutting skills.
If you want a dedicated Japanese knife cutting board for veggies-specific tasks, then it is a good choice for your fleet. You can never use it for butchery & meat cutting as this is not meant for that purpose.
To provide good support against chopping, & cutting for big vegetables or fruits, it comes in 1-inch thick wood, that provides you with more than enough support. Plus, it is also very easy to clean or maintain just like the other ones.
Kiso is using a softwood that doesn’t put a lot of stress on the blade, which eventually helps in keeping the edge for a long time. By using this on your Japanese knives, you will not require much maintenance.
Best for Cutting:
Steak, Chicken, BBQ stuff, Veggies, fruits, & cooked meals.
- An impressive cutting board
- A Best choice for vegetables
- Durable & long-lasting board
- Fragrant & resists the stains
- Gives a decent edge support
- Needs a bit more finishing
Yoshihiro once again yet for the last time on the list of the Best Cutting Boards for Japanese Knives. This board is a launch of the year 2015, which is considered as a lightweight cutting board out of the box.
The board comes in 04 different standard sizes that range from Medium to XXX-large with variations in length, width, thickness & in the prices as well. This is using the same Japanese wood, & it doesn’t need to be discussed again.
Just like the other ones, it also provides a good edge support to the knife blade. This helps in minimizing the stress on its blade, so both the blade, along its edge can last for a long time.
It is the only cutting board that comes along with a rim, & that too in walnut wooden construction, a very durable, & decent material for boards. This helps in drying the cutting board easily, without taking so much time.
Overall, this cutting board features a straight, and flat surface, due to its softer edge grains. To get the most out of it, it’s better to wrap the board with some mineral oils after hand-washing it.
Best for Cutting:
Steaks, cooked meat, vegetables, fish, chicken, herbs, & fruits.
- A lightweight cutting board
- With a Durable build quality
- Fragrant & easy to maintain
- Good for thin Japanese knives
- Provides a good edge support
- Never bear a cleaver stroke
Another good board of Japanese Hinoki wood, made for Japanese knives. This board is a launch of 2019, that weighs almost 3 pounds out of the box. Boumbi offers this board in two variants with a price & size difference.
To protect your knives from getting dull, or resulting in a destructed edge, the manufacturer is using a softwood that provides a good pitch for your blade’s edge to get penetrated easily.
It is not a natural cutting board like the other ones. Boumbi has heat-treated the wood, to remove internal stresses, and killed the premature bacteria inside it. This helps in making the board pretty hard to crack by adding strength to it.
Boumbi has also installed a metallic handle on one of its sizes, so you can effectively take control of it. This handle is also perfectly perforated, that doesn’t lift its room or disassemble easily.
This board has a thickness of a single inch, or a little bit less than that. It provides a bunch of stability and strength to tackle hard strokes as this cutting board can also be worked for meat, & light butchery stuff.
Best for Cutting:
Meat, Fish, Chicken, Beef, Veggies, Fruits, & Herbs.
- With a metallic handle
- Delivers a nice fragrance
- Lightweight yet durable
- For a reasonable price
- Soft, & straight surface
- Nothing to be uncertain
Mercer on the next spot with its magnetic cutting board for Japanese knives. This board is a launch of 2015, & it is also a lightweight boy that weighs less than 2 pounds.
Mercer is using Acacia wood in its construction that can be found in Greek, Anatolian, African & Australian lands. However, Mercer’s Acacia extraction is from Australian lands that are formed in high temperatures throughout the year.
Basically, Mercer offers its board in a couple of variants with so many variations, in sizes, styles, price, & their wood as well. You can choose either from Bamboo, Acacia, or rubberwood. But, Acacia and Bamboo stand better for Japanese knives.
This surface is completely flat and provides a straight pitch for mostly Japanese Nakiri knives, which is an ideal match for cutting vegetables. It is a bit harder wood as compared to Hinoki, but it doesn’t blunt the edges of the knives.
It is a foldable board, that holds bevel edges to provide good support on the countertops. With this board, you can just stick your knives safely on it due to its magnetic placement on the back.
Best for Cutting:
Vegetables, Fruits, Herbs, & Cooked Meat or Steaks.
- The Magnetic Board
- Durable build quality
- A Flat & Hard Surface
- Foldable cutting board
- Best for veggies cutting
- Magnet is not so powerful
So, finishing the list of the best Cutting Boards for Japanese Knives, we have got you covered with Epicurean’s cutting board, which is the cheapest one on this entire list. It is a launch of 2003, which only weighs 1.6 pounds out of the box.
Epicurean features a local wood from California regions, from Pacific coasts. The specific wood material isn’t mentioned, but it seems to be a bamboo wood. However, the wood is natural with a fabric base in the bottom of the board.
Epicurean claims that these boards are dishwasher safe as they are not made up of purely natural wood along with fabricated wood. So, it is not going to soak water as such. However, you can always use mild detergents to wash it manually.
You can also use this wood to cut BBQ, Microwave, or hot stuff on this as Epicurean has heat-treated this thing. By using this on your sharp Japanese blades, you are still likely to get the same optimal life, as it doesn’t dull the blade.
Overall, this cutting board delivers a good run for the price, & it never dulls the blade. Though it is not a completely wooden board, it is still hygiene and safe to use, as it is NSF approved.
Best for Cutting:
Cooked & Hot meals, Steaks, Beef, Vegetables, & Fruits.
- Cheapest Cutting Board
- Perfectly fabricated board
- Dishwasher safe board
- Doesn’t dulls the blade
- Easy to clean & maintain
- The Surface is slippery
Summing Up the Best Cutting Boards For Japanese Knives
So, after going through hours of deep research, & analysis, here is the list that features some Best Cutting Boards for Japanese Knives available out there in the market. All of these boards that you see here are made up of high-quality wood.
Out of these boards, we have found Yoshihiro Hi-soft to be a better choice both in terms of versatility, & durability, to stand out for a long time.
By using these cutting boards in casual & professional cutting journeys, you will be able to cut down stuff accurately, through fine cuts, & without losing stability. These boards don’t make your blades dull, & they are also easy to maintain.