Japanese Honoki Magnolia Wood Cutting Board

Honoki wood is resistant to moisture and drains well. The fibers are somewhat soft, making it a good match for knives. This wood is not from a parquet (grafted tree). Magnolia wood is popular because it drains water well, making it hygienic. Its ideal balance of softness and elasticity provides a good feel against the blade of a knife. It is made from a single piece of wood.

Before use, wet both sides with water. For first-time use, we recommend applying a natural oil, such as olive oil or linseed oil, to the ends and sides of the cutting board. If a black spot forms, try scraping it off with sandpaper and applying oil again.

Please refrain from using the dishwasher or bleach, as these can impair drainage and cause discoloration. Avoid disinfecting with boiling water, as this may cause warping or cracking. For daily maintenance, we recommend washing with water. After cutting oily foods (meat, fish) or if concerned about dirt, use a neutral detergent and scrub the surface with a sponge. After washing, hang the board in a place out of direct sunlight to dry.

After washing, hang it up in a place out of direct sunlight to dry.

* The knife is not included.