The Best Cutting Boards

A good Japanese kitchen knife may be the most important tool for every chef. However, having the best cutting board at hand is also essential in maintaining the quality of every knife. With an extensive selection of cutting boards available in the market today, it can be challenging to sieve through all the options. From wood and plastic to bamboo and glass, options are aplenty. However, it is important to note that investing in a sturdy board is a must when it comes to preserving the delicate, sharp edge of a knife. This is where our range of cutting boards on Kitchin Tools comes in.



In the Japanese culinary market, there are several precious types of wood that are commonly used in crafting the best cutting boards that are of superior quality. These include Aomori Hiba and Hinoki, just to name a few. Both these woods are well-known amongst culinary experts not only because of their antibacterial properties, but also because of their ability to preserve the longevity of knives.

Beyond looking at the types of woods utilised to create these boards, when choosing a cutting board, it is also paramount to consider one's specific needs and preferences. For instance, a professional chef might opt for a board that best complements their high-end knives, enhancing their performance and lifespan. On the other hand, a home cook might prioritise ease of maintenance and hygiene, thus leaning towards boards with natural antibacterial properties. Moreover, considering the type of food items frequently prepared when leveraging these boards can guide one in selecting a board with the right texture and hardness, ensuring a pleasant and efficient cutting experience.





Aori Hiba wood is one of the best woods that an individual can use for cutting boards. Also known as the Tree of Life, or “Golden Wood”, it is a common variety of tree species found in Japan. Its soft timber is forgiving on Japanese steel kitchen knives and is concentrated with hinoki oil, an essential oil that is moisture-repellent. This high concentration of oils gives Hiba cutting boards their antibacterial and anti-mould properties. Aomori Hiba wood is also more mature and durable, providing chefs and amateur cooks with more stability with its tighter fine grains.

Maintenance tips: To maintain its quality, it is advisable to clean the board with mild soap and water, avoiding harsh chemicals.



The Parker Asahi Black Pro Cutting Board is more than just a cutting surface; it's a fusion of tradition and innovation that's been popular with chefs for years. This black edition elevates your kitchen's aesthetics with its exquisite wood-like texture, blending functionality with elegance. Constructed with materials that facilitate precise cuts and reduce food slippage, it does wonders in maintaining the quality of your prized knives, prolonging their life. Notably, it resists scratches and doesn't absorb odours, a step up from traditional wooden boards. 

Maintenance Tips: Thoroughly cleanse your cutting board with a gentle detergent once you're done using it, ensuring it dries completely. Remarkably, it can even be disinfected using boiling water without any risk of deformation. Thanks to its efficient drainage and rapid drying capabilities, this cutting board maintains impeccable hygiene standards and effectively thwarts the proliferation of harmful germs.



Designed for daily culinary tasks, the Hitohira Kiri Cutting Board stands as a reliable choice. Made from Paulownia wood, which undergoes a unique three-year natural cleansing process under the open sky, these boards retain their original hue for extended periods, resisting colour changes that often occur with time and use. This unique characteristic not only preserves the aesthetic appeal of the board but also signifies the quality and natural purity of the wood, making it a dependable and beautiful addition to your kitchen.

Maintenance tips: To maintain its pristine condition, simply clean it with mild soap and water after use. Avoid exposing it to extreme temperature changes to prevent warping and cracking. Regular application of a suitable wood conditioner will help maintain its natural qualities and extend its lifespan, making it a lasting companion in your kitchen.



Kitchin Tools is the sole Singapore-based distributor of Hitohira Japan products, amongst others. Unlike other mass-produced cutting boards, ours do not warp or split when well taken care of. All products, including knife sharpening stones, found on our online retail store are available for islandwide and global shipping. For more ordering and shipping details, look through our shipping policy. For further enquiries regarding stock of our best cutting boards and services, feel free to contact us at +65 6980 5740.


What is the best material for a cutting board?

With recent revelations, it has been demonstrated that wood and rubber are the best material for cutting boards. This is because they are soft enough not to dull knives fast, but also hard enough so that you can make smooth cuts.. Some of the cutting boards have anti-bacterial properties too.

What wood makes the best cutting board?

End grain wood boards that are manufactured from high-end wood such as Aomori Hiba and Hinoki are two of the best woods if your objective is to preserve the life of your knives. There are also edge grain woods that are also commonly used to create cutting boards. But these require frequent refinishing which might affect the quality and thickness of the board. 

Which type of cutting board is the best?

This is highly dependent on the type of food product you will be cutting on the board. Just be sure to opt for wooden boards that heal themselves so that you are able to prevent germ-harbouring grooves and maintain optimal hygiene standards. Also, be sure to consider the knife compatibility and maintenance ease of the board to find the right one that meets your culinary demands.

Read more