Why Kiri (Paulownia) Makes the Perfect Cutting Board for Japanese Knives
At first glance, Paulownia seems like an unlikely choice for a cutting board. It is one of the softest and lightest hardwoods you can buy, and most people assume a chopping board should be as hard as possible. Yet in Japan, Kiri (桐), the Japanese name for Paulownia, is a popular and well-respected material for cutting boards, especially among cooks who use traditional Japanese knives.
The reason comes down to the knives themselves.
Japanese knives need a gentle board
Japanese kitchen knives are typically made from very hard steel and ground to a thin, acute edge. That combination produces a remarkably sharp knife that holds its edge well, but it also makes the edge more brittle than that of a softer, thicker Western knife. Hard surfaces such as glass, stone, bamboo or very dense hardwoods can roll, dull or even chip that fine edge.
A softer board gives a little under the blade. Instead of the edge striking an unyielding surface, it sinks very slightly into the wood, which protects the edge and keeps the knife sharper for longer. This is why many Japanese chefs favour softer timbers such as Kiri and hinoki over hard boards.
Why Kiri works so well
Gentle on edges: its soft, even texture cushions thin, hard blades and reduces chipping and dulling.
Very lightweight: even a large board is easy to lift, move and clean, which suits a busy kitchen.
Low moisture absorption: Paulownia takes up little water and dries quickly, helping the board stay stable.
Dimensionally stable: low shrinkage and swelling mean the board is less prone to warping or cracking.
Fine, straight grain: knot-free timber gives a clean, uniform cutting surface.
Easy to resurface: knife marks show more readily on a soft board, but a light sand or plane restores a fresh surface.
The trade-offs
A Kiri board is not trying to be a butcher's block. Because it is soft, it will show knife marks sooner than a hard maple or end-grain board, and it is not the right choice for heavy cleaver work or chopping through bone. For slicing, dicing and fine knife work with Japanese blades, though, that softness is exactly the point.
Caring for a Kiri cutting board
Wet it before use: a common Japanese habit is to rinse the board with water and wipe it before cutting. A damp surface helps reduce staining and odours.
Wash by hand: rinse and wash with mild detergent after use. Never put it in a dishwasher.
Dry upright: stand the board on its edge so air reaches both faces and it dries evenly.
Resurface when needed: a light sand (for example 180 then 240 grit) removes knife marks and refreshes the surface.
Finishing: many Japanese Kiri boards are left unfinished. If you prefer a finish, use a food-safe oil.
Making your own Kiri board
Paulownia is a pleasure to work with, so a Kiri cutting board makes a great project for woodworkers, makers and small businesses. We can supply dressed Paulownia boards, or cut and glue up panels to your preferred size and thickness. See our guide to working with Paulownia, and read more about Kiri and its uses in Japan.
Looking for Paulownia (Kiri) timber in Australia? We hold a large stock of select-grade, plantation-grown Paulownia at our workshop in Hornsby, Sydney, and deliver Australia-wide. See our current prices or get in touch to discuss your project.
