Bamboo Cutting Board and Santoku Bōchō Knife
A solid, but not rock-hard, cutting board is just as important as a well sharpened knife when it comes to prep work.
Bamboo — technically a grass, not a wood — turns out to be a fantastic material for cutting boards. It's harder than Maple, doesn't dull fine cutlery and is naturally scratch resistant. What's more, it's cheaper, grows extremely fast and is a more sustainable and renewable resource than traditional hardwoods.
The santoku bōchō knife is particularly suited for slicing, especially fruits with tough rinds. This style of knife was adapted from the French chef's knife for Japanese cuisine. The blade shape and special focus on balance make this an exceptional knife to use for both novice and professional.