The Proof
The Water Test
Same water. Same pour. Completely different result.
Regular Wood
Absorbs. Stains. Warps.
Water penetrates the surface, carrying bacteria deep into the grain where cleaning can't reach.
ARTSN — Fire-Treated
Repels. Beads. Protects.
Water can't penetrate the charred carbon surface. It beads into perfect spheres and rolls away. No staining. No bacteria entry.
Our Story
Our limited collection of handcrafted, Japanese-inspired cutting boards have been created in partnership with skilled artisans—real people dedicated to crafting products that bring connection, functionality and beauty to your kitchen.
Shou Sugi Ban
Shou Sugi Ban, a traditional Japanese wood preservation technique, involves carefully charring the surface of wood to enhance its durability and beauty.
This age-old technique not only enhances the aesthetic appeal but also ensures that our cutting boards are exceptionally durable, hygienic, and ideal for the demands of modern kitchens.
Sustainable
Our process begins with responsibly sourced timber and reclaimed logs, carefully cut into smaller blocks. Through expert craftsmanship, these blocks are transformed into beautiful boards, each piece telling the story of sustainability and an artisans craft.
- FBFelicity B.Verified BuyerReviewingEtsuI recommend this productRated 5 out of 5 stars3 minutes agoStunning!
My Artsn board is absolutely stunning! The black really bring out the grain and makes it a real piece of art.
I’m so looking forward to using this board and watching how it grows character with use.
- CHCatherine H.Verified BuyerReviewingEtsuI recommend this productRated 5 out of 5 stars1 week agoFantastic service
Jake is great responding to questions about how to best use the boards. He responded immediately to my questions which was great.
- KVKerry V.Verified BuyerReviewingEtsuI recommend this productRated 5 out of 5 stars3 weeks agoCutting board
I just love mine, I have 3 boards and they are functional and look great on my benches. I highly recommend them.
- RSRonnie S.Verified BuyerReviewingEtsuI recommend this productRated 5 out of 5 stars3 weeks agoLove this board
Love the board. I chop in it and serve on it. It’s perfect.
- CWCharles w. C.Verified BuyerReviewingEtsuI recommend this productRated 5 out of 5 stars1 month agoPublished article
Food Art 34
Cutting Boards
There’s a cutting board in every kitchen, or should be. Holding fruit in your hand to peel it is OK. Holding fruit or anything else in your hand to cut it, is not OK, ever.
What to look for in a good cutting board? First and foremost is knife friendliness, most popular boards meet that standard with the outrageous exception of titanium cutting boards. Second, comes food safety and hygiene. Commercial kitchen favor color-coded polyethylene (HDPE) boards and/or rubber boards, best for heavy use and messy tasks. Far more esthetic and pricier, are end-grain maple wood boards and charred boards. Third criteria, is weight and stability. Good boards don’t slide. Others should rest on a wetted towel. Finally, size, at least 12 inches.
That leaves us with some favorites: Wood-laminated cutting boards by, John Boos (pictured below), and by Boardsmith. are the gold standard for home kitchens. They meet every criterion for serious cutting and butchering. They’re beautiful, durable, big or small, heavy. and expensive. But a must-have splurge, if you’re buying. Also shown is a quite heavy Japanese wooden board, charred black by some ancient process called yakisugi, marketed by Artsn, an Australian company. I really like it, so far. The board at the top, by Epicurean, is a paper-composite board, less popular today, but still great for salad building, sandwich construction, and as a serving board.
So, for price and function go polyethylene or rubber. For…