Japanese Honoki Magnolia Wood Cutting Board Gyuto (Chef's Knife) allowing for a sharper edge

allowing for a sharper edge along with significantly better edge retention than standard VG-10 knives

making it perfect for prolonged use

making it a coveted tool among culinary professionals

which creates a subtle texture that helps break the surface tension of food

is perfect for finishing a knife or preparing it for an even finer grit stone

Japanese Honoki Magnolia Wood Cutting Board Gyuto (Chef's Knife) allowing for a sharper edgeHonoki wood is resistant to moisture and drains well. The fibers are somewhat soft, making it a good match for knives. This wood is not from a parquet (grafted tree). Magnolia wood is popular because it drains water well, making it hygienic. Its ideal balance of softness and elasticity provides a good feel against the blade of a knife. It is made from a single piece of wood. Before use, wet both sides with water. For first time use, we recommend