Most cutting boards from Japansemessen.nl are uniquely designed and produced in Japan or by our regular Dutch woodworker. The shelves are suitable for both Western and Japanese cuisine. The real Japanese Sushi boards are generally somewhat larger and longer than regular cutting boards, which makes working with fish easier.
The cutting boards are made of relatively hard woods with a strong anti-bacterial effect. The high hardness of the woods used (Mahogany, Jatoba, etc) ensures that the extremely sharp Japanese knives do not get stuck in the wood. The boards are therefore ideal for cutting with Japanese knives.
We also have a collection of cutting boards and sushi board from the wood of the European olive tree, this wood has a very nice drawing and a fresh scent of olive oil.3sushiboards.jpg
Here you can learn more about the anti-bacterial effect of wood and why a wooden cutting board is best for your kitchen (both for hygiene and for the knives).
Wood, plastic or glass?
For starters, glass is disastrous for any knife, NEVER use if you don't want your knife to be dull after 1 day, stone, marble, steel or other very hard materials are absolutely not suitable as a cutting board. Of course these materials last a long time, but wood is hygienic and wood and plastic are generally a bit softer and are therefore much better for your precious knife set.
Plastic generally lasts a bit longer than wood, is very affordable and easy to keep clean. Wood is more beautiful and is also very hygienic but needs a little more care (put it in the oil every year) but in terms of daily use, it does not matter which material you choose.