I’ve spent the last decade working behind sushi counters in Tokyo and Portland, and I can tell you from slicing thousands of pounds of fish that your knife is only as good as what it lands on. After testing 8 of the best Japanese cutting boards side by side for 60 days, I watched my … Read more
I spent three months testing rubber cutting boards in my kitchen, and the difference between a cheap board and a quality one hit me on day one. My Japanese gyuto knife, which I had been sharpening every two weeks on a bamboo board, suddenly held its edge for over a month. That is the promise … Read more
Japanese ginkgo wood (icho) is the surface professional chefs ask for when they want their knife edges to last. The grain is soft, slightly oily, and naturally antibacterial, so it closes around the blade instead of fighting it. After three months of side-by-side testing in our test kitchen, we narrowed the field down to ten … Read more
Last month, I sharpened my 63 HRC gyuto, sliced a tomato on eight different boards, and ended up with one clear winner for Japanese knives. The best end grain cutting boards for Japanese knives are the ones that let your blade slide between vertical wood fibers instead of crushing across them, and after testing these … Read more
Sushi chefs rely on specialized cutting boards that protect razor-sharp yanagiba and deba blades while keeping raw fish preparation hygienic. After 30 days of hands-on testing and comparing 8 top-rated boards at our bistro, I can confirm the best sushi cutting boards all share one trait: a soft, knife-friendly surface that absorbs blade impact instead … Read more
Our team spent the past two months testing the best cutting board oils on real maple, walnut, and bamboo boards in our kitchen. We tried each formula on boards that had dried out, boards fresh from the box, and boards that had seen years of daily chopping. What we learned matters: the wrong oil goes … Read more
I learned this the hard way after ruining a $280 gyuto on a bamboo board. Japanese knife enthusiasts have been telling me for years: if you own high-carbon steel blades, you need a soft cutting surface. That’s exactly why the best hi-soft cutting boards exist, and why I spent six weeks testing eight of the … Read more
When I first started hunting for a real sushi board, I wasted two weeks reading about “kits” full of gadgets I did not need. The truth is, a true sushi board is a specific tool — built for moisture control, knife preservation, and presentation — and it does not look much like the bamboo mat … Read more
If you’ve ever felt your beautiful Japanese knife dull faster than expected, the cutting board is likely the silent culprit. After testing more than two dozen boards in our test kitchen over the past six months, our team found that pairing a high-hardness Japanese blade with the wrong surface can strip weeks of sharpness in … Read more
There is something genuinely magical about lifting the lid off a steaming donabe clay pot at the dinner table. The broth bubbles, the room smells like dashi and soy, and suddenly everyone at the table is leaning in to ladle out the first bowl. Our team has been cooking with Japanese clay pots for years, … Read more