Kaya Cutting Board

Material

This cutting board is made from kaya wood.
Kaya has a balanced resilience — neither too hard nor too soft.

The sensation of receiving the knife is gentle.
Some users find that the reduced rebound softens the impact on the wrist, even during longer preparation.

The sound produced while cutting is clear.
In the kitchen, sound is also part of the experience of using a tool.

Size and Thickness

Available in three sizes: S, M, and L.
Thickness is approximately 2.2–2.5 cm.

S: approx. 26 cm × 19 cm
M: approx. 30 cm × 23 cm
L: approx. 40 cm × 24 cm

Selection can be made according to intended use and kitchen space.

Usage Characteristics

Kaya contains natural oils and is relatively resistant to water.
It tends to drain and dry comparatively well.

Before use, lightly wet both sides of the board.
This helps reduce absorption of moisture and odors from ingredients.
Wetting only one side may cause warping.

After use, wash promptly.
Wipe off excess water and allow the board to dry upright.
Avoid direct sunlight, direct airflow from air conditioners, and dishwasher use.

Aging and Resurfacing

Because the board has sufficient thickness,
it can be resurfaced and used over time.

As a general reference, some users inquire about surface maintenance after around two years of use.
Resurfacing is provided without charge.
(Please cover round-trip shipping costs.)

Some customers bring their boards directly to exhibition events for maintenance.
It is a tool designed to be adjusted and continued in use.

Consideration

If light weight and minimal maintenance are the highest priorities,
other materials may also be suitable.

If compatibility with knives, reduced impact, and long-term use are important,
kaya may remain among the options.