Premium cutting board wood Kiri, 45 x 37 x 2.0 cm

SKU: 080052-002

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Our cutting boards Kriri are the ideal solution for sharp, Japanese kitchen knives. The premium version has been processed in addition to the standard version in the surface and especially on the edges. The finish is so even more noble, the hand-worked bevels make it even more pleasant to take the lightweight cutting boards in hand.

The imperial wood (Kiri) offers high strength as well as exceptional dimensional stability, but is relatively soft and thus protects the edge of your valuable knife. Cutting boards made of hard woods, still a widespread, incorrect recommendation, break down the sharpness of the knife, on the other hand, unnecessarily fast. Kiri, however, is not only gentle, the noble wood is also incredibly light, almost like balsa wood, resistant to moisture and stiff as well as very low in distortion. The wood takes on virtually no foreign odors or tastes and has no odor of its own. An advantage is the high flash point, which is much higher for Kiri - a wood without resin - at approx. 400° C than for ordinary forest woods (approx. 270° C). Kiri, in Europe more known as Paulownia, is a real value wood and is often used in furniture making, musical instruments, aircraft construction and because of the lack of odor as packaging material in the food and luxury food sector.

The wood cutting board is untreated and can be used as is. Please see our instructions for use below.

Size: 35 x 28 x 2,0 cm

45 x 37 x 2,0 cm + 20,00 €

99,90 €

incl. 19% VAT , plus

Available immediately
Delivery time: 1 - 3 Workdays (DE - int. shipments may differ)

Manufacturer data

"Premium cutting board wood Kiri, 45 x 37 x 2.0 cm"

The best cutting board - is hard also fair?

Whoever researches the best wooden cutting board will probably be similarly amazed as we are. Quite obviously, there are two fundamentally different philosophies in the assessment of which wood properties are the best. Admittedly, when we looked into the subject, two things in particular were very present in our minds: bamboo and hardwood. Bamboo and Japanese chef's knives seem to go very well together at first glance. And such a beautiful walnut board is also an ornament. We were taken aback when our knifemakers in Japan strongly advised us not to use bamboo. Why? On many websites, bamboo cutting boards are recommended, and they do have some advantages, such as being odorless. But also an important disadvantage: bamboo has a high quartz/silicate content, since bamboo belongs to the grass family. And this makes the knife very quickly dull. It is similar with very hard wood. The surface of cutting boards made of extremely hard wood is less likely to be damaged, but very high-quality knives suffer particularly. So from the knife's point of view, hard is rather unfair. Since we care more about the knives and their sharpness than the surface of the cutting board, we have chosen the imperial wood. It is not only soft, the surface closes again relatively well. It is odorless, absorbs hardly any moisture and is - a big advantage - very, very light. At the latest when cleaning, the low weight is extremely pleasant. If you have doubts because of the appearance, look at our photo of a board made of Kiri used over several months and judge whether you want to accept these signs of use.

Note on use

The wood cutting board is untreated and can be used as is. If you want to oil it, suitable are food oils such as linseed oil, olive oil or similar, please do a test on the back, as discoloration may occur.

Properties:	Light Odourless Dimensionally stable Knife protecting Untreared
Material:	Kiri wood, Paulownia, Emperor tree
Knife accessories Product type:	Cutting boards
Care:	Wash by hand No Dishwasher
Maße:	Gr. L: 45 x 37 x 2,0 cm, 955 g

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KATO Uchihamono

The family-owned business Kanehiro, established in 1948, is now in its third generation. Hiroshi Kato served as the second master blacksmith and knife maker in the family. He was taught the high craft of knife forging by his father, Kintaro Kato. After nearly 60 years, Hiroshi Kato now mostly rests his forging hammer. Fortunately, his son Yoshimi Kato has been continuing the family tradition for some time and leads the company into the third generation after extensive training. In Yoshimi Kato's craftsmanship, tradition and aesthetics merge seamlessly. While mastering the timeless art of forging, he harmonizes it with innovative handle designs made from selected woods. The result: Hand-forged knife series with unmistakable design and holistic beauty. Kanehiro's manufacturing has been awarded multiple times.

In 1980, Kintaro Kato was certified as a traditional craftsman, a prestigious recognition of his exceptional craftsmanship. In 1990, Kanehiro received an Excellence Award in Fukui Prefecture. In 2008, Hiroshi Kato became the second knife smith to receive the traditional craftsman certification.

Each item is a uniquely handcrafted masterpiece.