Question 1

Is the board make from one piece of wood or several pieces pressed together?

Accepted Answer

Typical! 50% YES, 50% NO.

I ordered the smallest one and it was plywood construction (little strips grain going different directions glued together). At first this was offputting, but it is very light weight and shows no signs of water damage..  If it remains immune to water the plywood construction will prevent warping (so we can have a thin lightweight wooden cutting board that does not warp).   NOTE: The description here says 1/2 thick, but the one I received was 3/8 thick.

I bought a larger one from a kitchen store of the same brand (should be the same board), and this one was strips of wood glued together like most cutting boards. In this case it was 3/4 thick as the description here says.

I can only guess if the larger size (next size up from the smallest one one I bought) is also plywood construction, because it says it’s a half inch thick.  Can anyone who actually purchased this size confirm?

Question 2

Where is it made? I see conflicting info.

Accepted Answer

This cutting board is made in Japan!Here is a link to the item for your convenience: https://www.amazon.com/Shun-DM0817-Hinoki-Cutting-Board/dp/B00KXAVCFO/ref=sr_1_2?m=A606ET06D9SVW&s=merchant-items&ie=UTF8&qid=1476798909&sr=1-2&keywords=shun+cutting+board

Question 3

Is this cutting board easy on blades such as my carbon steel Yanagi traditional Japanese sashimi knife?  I baby this knife for obvious reasons..$$$

Accepted Answer

Yes, it is very easy on blades. It's a soft and yielding wood, but with proper care it doesn't seem to be damaged by the sharp blades. The wood should be wet down before use and washed by hand, wiped down, and left to air dry after use. The boards are lightweight and easy to handle. The thinner (smaller) ones may start to warp. This is easily fixed by wetting them down, wiping them of any standing water, and letting them sit overnight with a heavy pot or skillet on them. Flat as new. This has only happened once to mine. I wet them and wipe them a little more thoroughly on the bottom, and that helps prevent the warping. It also allows them to grip my granite countertop for a more secure base. I love this boards. If I need to cut something large and dense, like some  big sweet potatoes or winter squash, I use a heavier wooden cutting board and one of my Western chef knives or a Japanese cleaver, saving the hinoki boards and super sharp Japanese knives for what they do best.

Question 4

What kind of glue is used on this board?

Accepted Answer

Only the manufacturer can answer this. The small one I ordered was constructed like plywood, I also ordered a larger one that was made with strips of wood like most cutting boards. I would trust Japanese manufacture more than most countries to be food safe.

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Shun Cutlery Large Hinoki Cutting Board, 17.75" x 11.75" Large Wooden Japanese Chopping Board for Kitchen, Medium-Soft Wood Preserves Knife Edges, Forest Stewardship Council Certified

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