Cutlery Shop Since 1792

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Scissors mark

Kon noren
Scissors mark

KIYA kon
KIYA navy blue

KIYA, a shop of long standing at Muromati Nihonnbashi, completed the high-quality various cloths with the Japanese craftsman. You can use this cloth variously. For example, you wrap a lunch box or small thing. You use it as a rug for dining out. You can also cover your hair when you cook.

Scissors markThis is crest of Japanese sewing scissors. KIYA have used it as a trademark from long ago. Cutlery has wish that they cut off evil by itself and cut through fortune.

Bousyu round fan

Scissors mark

shop curtain

SeikaihaBlue wave



This is a round fan made at Bousyu region in Southern Chiba prefecture. There is known as the place of production of bamboo material for fans from long ago. Almost all of the processes still have been created by the handwork of craftsmen. We are proud of the softness of wind and the air volume. The decreasing craftsman collaborate us, we can make plain round fans.

Sushi-Maki すし巻き
Bamboo Sushi Roll Mat

[Bamboo Manufactures]
This bamboo manufacture is natural color. We don’t use any artificial colorings.

[How to Care] 
There is a case that it has splinters. Please use it after scrubbing well with a scrubbing brush first time.
After every use, wash it with water and dry well.
※Please note, if you don’t dry it well, that will causes growing of mold or worm-eaten. Don’t roast it over fire.※Please don’t use a dish washer or tableware dryer.

<Good Way of Making Rolled Sushi>
Set a bamboo sushi roll mat, turning its smooth side upward.Put sushi rice on Nori(dried laver). Leaving about 2cm at the end of Nori, and spread rice out evenly by moistening your hands with vinegar-water.
It is important to spread the rice out evenly, because it made rolling easy.Roll it at a stretch quickly. Moisten the end of Nori with vinegar-water, and put Nori together, and arrange the shape of sushi roll.

Size 27cm×27cm

EDO-bitsu 江戸びつ / Handai 飯台
Steamed rice chest       Sushi rice Bowl

[How to care]
Before use, fill it with the water which you used for washing rice, and leave it 3 or 4 hours.After that, wash it with water and dry well in airy shade.
This is how to remove the peculiar bitter and smell of wood.
Even if you don’t use it right now, please tidy up it after removing bitter by this method.

[About Pitch]
Pitch comes out depending on wood.
However, that is the base of specific smell of Kiso-wood. This is evidence that the wood lives, so it is harmless.
Please use with confidence.To remove this pitch, wipe it by rubbing alcohol.

[How to care]
After use, wash it well with water and dry in airy shade.Please be care, if you don’t wash or dry it enough, it causes growing of mold. When the wood is too dry and the hoop is shifted, you replace it original position, and soak in the water.
Please use after the wood sucks the water and the hoop is tightened.

Material: Kiso-Sawara / Hoop: Copper

Icho-Manaita いてふまな板
Cutting Board of Ginkgo tree

This cutting board is made from a solid board of ginkgo tree. This ginkgo tree grew at the heart of the mountains in Echizen which is famous for Eihei-ji, where snow is deep.
The quality of the material is even and ginkgo tree is oily, so it repels water well and smells is not left.
In addition, ginkgo tree is soft and it has renovation, so it doesn’t damage the blade of your kitchen knife.
Please cherish this cutting board of ginkgo tree long time.

●After cutting meat or fish, sprinkle salt or cleanser powder over your cutting board. (Don’t use dishwashing detergent.) Wash by a scrubbing brush well, and rinse it with tepid water.

●After wiping moisture from your cutting board well, stand it perpendicularly, and dry it in the airy shade.

●There is a case that you can see small dots like eye of a needle on the faces of cutting board. This is a feature of ginkgo tree. We call it ‘hari’. It is not scratches or defective. Please at ease, it doesn’t matter on the use.

●Please don’t use a dish washer or tableware dryer. Because it causes your cutting board changing color or corrosion.

Hinoki-Manaita 木曽ひのきまな板
Cutting Board of Kiso-Hinoki (Japanese cypress)

Cutting boards made from hinoki has loved by professional cooks because of its beautiful appearance and ease of use. Our cutting boards are made from Kiso-hinoki which is said especially high quality. The cutting board of hinoki makes comfortable sounds with your kitchen knife, so it makes cooking fun.
Please cherish this cutting board of hinoki long time.

●After cutting meat or fish, sprinkle salt or cleanser powder over your cutting board. (Don’t use dishwashing detergent.) Wash by a scrubbing brush well, and rinse it with tepid water.

●After wiping moisture from your cutting board well, stand it perpendicularly, and dry it in the airy shade.

●Please don’t use a dish washer or tableware dryer. Because it causes your cutting board changing color or corrosion.

Cares to Use a Natural Wooden Cutting Board Long Time

★Do not wash by a dish washer or tableware dryer. That makes cracks on the wooden cutting board, because you expose it the severe conditions (Temperature change and humidity change) which were widely different from the environment which the wood grew. Furthermore that causes growing of mold.

★Mold grows in wooden cutting boards. Cutting boards which KIYA made are all natural wood, ginkgo, Hinoki, Ho and Sawara. Furthermore we don’t use antibacterial agent or antiseptic agent, so there is possibility that mold grows on them under conditions which are described below. ※The basic conditions which mold grows :Mold grows when there are oxygen, suitable temperature and water(humidity). Then when the nutrient remains in wood, and with high temperature and high humidity, the spore of the mold which is floating in the air attaches on the wood, then mold grows on the wood. It is the worst condition that you don’t wash the cutting board enough, dirt or detergent still remain on the cutting board, what’s more you neglect a wet cutting board. The air stagnates around the sink where we use a cutting board. It is high humidity, so we can say that the conditions which high temperature and high humidity are easily come at that spot. The measure to prevent growing of mold.

●Please use a ventilation fan not to be high temperature and high humidity at kitchen(where you use the cutting board).

●Keep the cutting board at the airy place which humidity does not go up.

●Keep the cutting board in order not to contact other things. (Mold tends to grow at the side which contacts other thing. )※Don’t put a wet kitchen knife on a cutting board especially.

●To keep the cutting board clean, wash it with water often. Washing it with coarse salt or powder cleanser is also good. ※Caution Don’t use synthetic detergent.

●We recommend you to have a scrubbing brush or sponge to wash only cutting boards. (Don’t use a scrubbing brush or sponge which has synthetic detergent or other dirt. )

●After removing dirt completely, wipe the cutting board dry enough.

●After every use, keep the cutting board standing.(See the right picture) Stand it as the grain is vertical. ◎We describe detail later.

●When you don’t use the cutting board long time, dry it well in shade, and keep it at the airy low humidity place. If you worry about grown mold.

●Rub the cutting board by scrubbing brush with cleanser. Then rinse it with water and wipe moisture off by a clean cloth.

●After that, dry it in airy shade.

●Please use after dry it well. When the surface of a cutting board becomes black

The cause of becoming black

We can think two causes.

①Mold grows on it.

②Resin ingredient of wood reacts with other ingredient (for example iron of a kitchen knife), and it makes a cutting board black.

How to deal with that

1:Please rub a cutting board by a scrubbing brush with cleanser in each case. If you still worry about it.

2:We shave off a cutting board by hand work. (That is a pay service. It takes for a few months.) We can shave off same the cutting board two or three times. However, we can shave only KIYA products which have more than 2.7cm thickness.

★Natal wooden cutting boards may crack at cut ends or on surfaces. Natural wood, ginkgo, Hinoki, Ho and Sawara, have a property to shrink towards their core (the center of a log)even after they were falling. In particular, the woods which are used cutting boards have this property. ※Natural wooden cutting boards which have this property of shrinking tends to crack when they are under condition below.

①Wash and dry by a tableware drier.

②Dry for a long time exposing to direct rays.

③After use, keep the cutting board near heat like a gas stove.

④After use, keep it lying.You dry the cutting board suddenly and too much.

That causes cracks. (①~③) Then (④) , the cutting board can’t evaporate moisture, it keeps being wet. That damages cutting board deeply. ◎Keep the cutting board standing.

●You can dry it easier to stand it. Because ducts in the wood are vertical, that helps natural dry.

●When you stand a cutting board, don’t set same cut end down. Please upside-down it sometimes to set both cut ends down same times. Please use both surfacesPlease use both surfaces at a good balance. It prevents from changing the form, so you can use the cutting board longer time. Why does the end cut of a cutting board crack?

●As we described first, the natural wood have a property to shrink towards its core. That causes cracks. However, this is a change by aging, so it can’t prevent please understand that. To prevent from cracking on the surfaces.

●As we described already, you can prevent the cutting board from cracking if you don’t dry it suddenly or too much.