If you love your knives, you will avoid this. Teak and Bamboo tend to have pretty high silicate content which wears away your knife edge, kinda like bits of sandpaper grit embedded in the wood.
Yes, it's beautiful, but buy a fancy copper pot you never intend on using or a painting if you want art. A cutting board is functional and it's primary job is to sit at a comfortable working height for you, fit your counters dimensions and allow you to safely prepare food while doing as little damage to your knife edge as possible.
Want an alternative at a similar price? Go grab a Hinoki Elm board; you can find them either at bezosland or the ElectronicsBay; japanese chefs have used them for years, they're easy on your knife edge, light weight so they're using to move to the sink to clean and smell great. The only downsides are you can't get massive chunks of it without paying out the wazoo due to the only source being japan and the high demand ( I think mine is around 12x18, it was around 70 bucks if I recall), the wood isn't as oily as teak so you'll need to oil it once a more or so with some mineral oil to prevent cracking/splitting down the road, and because it's so light you'll need to keep a kitchen towel or rubber mat (which is just good practice no matter what board you use to prevent slippage) underneath to prevent it from dancing as you dice.
You can also grab a set of non-slip rubber boards, sold in multipacks online which can be tossed in the dishwasher and are probably still better for your knife edge then this abomination, and for that matter are good to keep around for dealing with meats as they're easier to sanitize. They're also only like 25 bucks for a 3 pack of various sizes, so they won't break the bank as a budget option.
Now you have better alternatives to this beautiful piece of junk, go into the world and cook, chop chop!