Cipresso K 35cm Hinoki Board — Single Plank

No seasoning or oiling required before first use. Place the board on a dry, flat, non-slip surface. Use as you would any cutting board — the natural hinoki grain accepts knife use immediately.

Rotate the board regularly as surface markings accumulate. The round format allows full 360° rotation — there is no wasted surface area and no fixed orientation to work around.

After each use: rinse with cold or lukewarm water. Do not soak in water. Do not run through a dishwasher. Do not leave wet side down on a flat surface. Stand or hang vertically using the edge hole to air-dry completely before storing.

Avoid prolonged direct sunlight, which causes uneven drying and surface checking. If the surface becomes rough over years of use, light sanding with fine-grit sandpaper refreshes the grain.

For the cook who already has a board that has let them down. You’ve tried plastic — it bounced the knife and held everything. You tried end-grain hardwood — it looked right but still dulled the edge faster than it should have. You’ve read enough to know that softwood is the correct answer for knife edge preservation, and you want the version that does it properly.

For people with good knives who want a surface that respects the edge. For home cooks who do real daily prep and are tired of replacing something that should last decades. And for anyone who has been told by a knife sharpener that their board is the problem.

Single-Plank Construction — Cut from one solid piece of 100-year hinoki cypress. No lamination, no adhesive, no seams. The entire cutting surface is continuous grain.

35cm Round Format — Rotatable by design. Full 360° surface area, no fixed orientation. Any section can be used and rotated to as markings accumulate.

100-Year Kyoto Cypress Timber — Sourced from Kyoto Prefecture’s Tanshū region. Timber aged approximately 100 years at harvest. Tight grain and density characteristic of slow-grown Kyoto hinoki.

Slow-Kiln Dried — Traditional slow-kiln drying prevents grain stress fractures that rapid industrial kiln methods would otherwise cause.

Natural Phytoncide Antibacterial — Hinoki produces organic phytoncide compounds throughout the wood. These inhibit bacteria without any surface treatment, coating, or oil.

32mm Thickness — Substantial depth provides cushion against knife impact while remaining manageable for daily use.

No Coating — Supplied raw. The surface that contacts food is the actual wood.

Name Engraving Available — Available for personalisation directly through Kirimura Sawmill via their official website.

One Cipresso K 35cm round hinoki cutting board, hand-cut from a single plank of 100-year Kyoto Prefecture hinoki cypress. Individually wrapped and shipped in protective packaging from Japan. No accessories or additional materials included.

Stand vertically or hang horizontally using the through-hole at the board’s edge — it is sized for standard kitchen hooks. Do not store flat on a wet counter surface. Do not store in an enclosed space with no air circulation. Allow the board to dry completely after each use before storing.

No preparation required before first use. The board is ready to use immediately from the box. No oiling, seasoning, or pre-soaking needed.

Do not soak in water or place in a dishwasher — prolonged water exposure will cause warping. Stand to dry vertically after each use. Keep away from prolonged direct heat or sunlight. Standard knife safety applies during use.

The round shape is not aesthetic. It rotates. When one surface area marks from heavy use, you turn the board and get a clean cutting surface without moving anything off the prep station. In a working kitchen, that matters more than it sounds.

Kirimura Sawmill has been processing hinoki from Kyoto Prefecture’s Tanshū region since 1926. Three generations in, they still use slow-kiln drying to draw moisture from the timber without stress fractures, and they still select single planks for this board rather than laminating. The result is a cutting surface with no seams for bacteria to settle in, no adhesive to degrade over time, and no inconsistency across the grain.

The hinoki cypress used here spent approximately 100 years growing in Kyoto Prefecture. That growth rate is why the grain is tight, why the density is what it is, and why this timber performs differently from plantation-grown cypress found in other products. Kirimura sources exclusively from Kyoto Prefecture, not from generic Japanese hinoki supply chains.

Cipresso K is the brand Kirimura created for their crafted wood products line. Italian for cypress. Named for the tree, made by the sawmill that has been in that tree’s forest since before most people currently buying this board were born.