From the first chop to the final serve
Wood Cutting Boards for Everyday Prep
Give good ingredients room to become a great meal. Explore wooden cutting boards for chopping vegetables, slicing bread and bringing something delicious to the table. Pair your board with one of our Japanese chef knives to build a prep space you enjoy using.
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A better place to prep
How to choose a wood cutting board
The right board fits the way you cook and the space you have. Start with enough room for your ingredients, a comfortable working height and a surface you can clean and store easily.
Measure beyond the countertop
Leave room for your knife to travel and for chopped ingredients to sit clear of the cutting area. Check your sink and storage space too: a board should be practical to wash, dry and put away.
Think about what you prepare
Vegetables, herbs and fruit call for a clear, steady workspace. If produce is the heart of your cooking, explore our Nakiri knives; for a wider range of kitchen tasks, compare our kitchen knife sets.
Make room for serving
A wooden board can earn its place at the table as well as on the counter. The Yakushi ebony cutting board has a dark chevron design and recessed grips for moving from preparation to presentation.
A simple care routine
Wash. Dry. Condition.
A little attention after cooking helps keep your wooden cutting board ready for the next meal.
- Wash by hand. Use mild dish soap and warm water after use. Rinse promptly; avoid soaking and the dishwasher.
- Dry every side. Towel-dry the faces and edges, then leave airflow around both sides. Keep the board away from direct heat.
- Condition as needed. Apply food-grade mineral oil or a food-grade board cream according to its directions. Our wood cutting-board seasoning guide explains the process.
Before you choose
Wood cutting board FAQs
What size is the Yakushi ebony cutting board?
It measures approximately 16 × 12 × 1.5 inches. Check that footprint against your counter, sink and storage space before ordering.
What cutting board should I use with Japanese knives?
Wood and suitable synthetic boards are common choices. Choose a stable surface that suits your knife's care instructions, and avoid cutting on glass, stone, ceramic or metal. Board material, construction and cutting technique all affect edge wear. Read our guide to cutting boards for Japanese knives to compare the options.
Can a wooden cutting board go in the dishwasher?
Keep this ebony board out of the dishwasher. Wash it by hand and dry it promptly on all sides. See our wooden cutting-board cleaning guide for more care advice.
Can I use the board for cheese and charcuterie?
Yes. Use a clean, dry board to arrange cheese, bread, fruit and ready-to-eat charcuterie. Keep hot cookware on a suitable trivet, rather than directly on the board.
Should I use a separate board for raw meat?
Use a separate board for raw meat, poultry and seafood from the one used for produce, bread and ready-to-eat foods. Clean boards and utensils after use to help prevent cross-contamination, and replace boards with deep grooves or damage that make thorough cleaning difficult.
Complete your prep space
Keep the tools you use most within reach, with a place to store each blade and a sharpening routine that suits your knives.
From weeknight chopping to weekend sharing
Bring the Yakushi ebony board to your kitchen for everyday preparation and relaxed serving. Take a closer look at its dimensions, design and care details.
View the ebony cutting board