What is the best surface to cut on?

The surface beneath your knife is as important as the knife itself. A fine edge must be allowed to pass cleanly through the ingredient, continuing its travel without striking a surface so hard that it forces the steel to bend at a microscopic level. Such resistance dulls the blade, and in the worst cases, may even chip the delicate edge of a finely made knife.

The most suitable surfaces are those that offer just enough softness to protect the edge while remaining durable for everyday use. We recommend:

Hasegawa Professional Series cutting boards — crafted with a resilient rubber surface and a wooden core, they provide the ideal balance of protection, hygiene, and practicality.

Paulownia wood boards — exceptionally gentle on the blade, with a lightness that makes them a pleasure to handle.

As a second choice, Hinoki (Japanese Cypress) boards offer a beautiful, aromatic option, while modern composites such as paper stone are economical and durable, though not quite as kind to the edge.

What must always be avoided are surfaces that are harder than the knife itself: glass, marble, melamine, china, tiles, or steel. These materials will quickly damage the blade and shorten its life.

By choosing the right cutting board, you not only protect your knife but also enhance the harmony and enjoyment of every cut.