Wasabi "Aomori Hiba" Cutting Board

by Wasabi


These handmade cutting boards are made of a type of wood called "Aomori Hiba", one of the most precious woods in Japan. It is very popular among Japanese professional chefs not just because of its superior anti-bacterial and natural mold-resistant capabilities, but also because of its relatively soft texture, which is gentle to the blade edge. The maker deliberately left the board uncoated to allow one to smell and feel the natural, authentic texture of Aomori Hiba wood, and allow the board to age naturally. The Wasabi "Aomori Hiba" is harvested in Aomori prefecture of Japan, cut and polished in Sanjo city of Niigata Japan by experienced woodworkers.

Made in Japan.

Small 38 x 20.5 x 3cm
(15 x 8.1 x 1.2")
Medium 42 x 23.5 x 3cm
(16.5 x 9.3 x 1.2")
48 x 23.5 x 3cm
(18.9 x 9.3 x 1.2")

Handmade in Japan


  • Origin (Made in): Sanjo, Niigata Prefecture, Japan
  • Brand: Wasabi
  • Type: Wooden Cutting Board
  • Material: Aomori Hiba
  • Net Weight
    • Small: 900g (31.7oz)
    • Medium: 1200g  (42.3oz)
    • Large: 1800g  (63.5oz)
  • Mark: In Japanese Kanji "Wasabi" (和佐美)

About Wasabi 和佐美

Wasabi (和佐美) is a manufacturer focuses on making wooden kitchen tools with traditional craftsmanship. Most of their products do not have any protective coating applied, so you can feel the authentic wood texture, smell the freshness of the wood and see them age naturally. And that, as Wasabi believe, will bring you closer to nature.


Wetting the surface of the cutting board with water before use makes it difficult to absorb the smell of food. Wash and dry in shade and safely store after use. To prevent warping, it is recommended to place the board flat for storage.

Customer Reviews

Based on 2 reviews
Kok Kiong Ong (Singapore, SG)

Best cutting board

Alan Eisenberg (Portland, US)
So very right

Every time I watch a video about Japanese cuisine, I look at the knives and board. Now I have the same kind. The board smells fantastic!
I gave it a light coat of mineral oil. The surface is easy to care for. I knicked my finger and a drop of my blood hit the surface. No problem, a damp cloth wiped it up and left no stain. Sliced salmon same good result. A really giving surface for a sharp blade. It's a light wood which means that it's not as physically challenging to pick up
And its connection to the handmade community and history. Phew, such a deal!
A welcome addition to my kitchen and I recommend it too!

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