Aomori Hiba has been used to build temples, shrines, castles and other important works of Japanese architecture throughout many generations. Japanese chefs have long utilized this mold- and bacteria-resistant wood for their cutting boards. Our cutting boards are made in the tradition of skilled Japanese craftsmen, with attention to detail and consideration for the best way to make the most of this natural resource.
Aomori Hiba must survive in harsh natural environments. It can take up to 300 years to be 70cm in diameter, compared to typical Japanese cedar which takes 100 years to reach the same size. This slow growth rate creates a very fine grain, which is why it is called "Golden Wood." The hiba forest in the domain of Tsugaru (Aomori pref.) has been protected and managed carefully since 1661 because it is considered to be such an important source of the wood.