Your plastic cutting board leaves microplastics in your food.

Switch to pure Grade 1 titanium, made by Japanese craftspeople. Nothing gets cut, nothing sticks, nothing migrates.

Three things no $30 cutting board can say

• 🔬 Pure Grade 1 titanium — The purest commercially pure titanium grade. Not an alloy.
• 🇯🇵 Made by Japanese craftspeople — Where kitchen titanium work has been done for decades.
• 🦠 Antibacterial and odor-free — Non-porous surface: garlic, fish, and onion don't stick to it.
• 🚫 Zero microplastics — Nothing breaks off into your food.
• 🔪 Knife-friendly — Designed not to dull your blades.
• ❌ No toxic chemicals
• 🧼 Dishwasher safe — Put it in and forget it.
• ♾️ Lifetime warranty — It won't warp, crack, or turn black.

Grade 1: why this number changes everything

Titanium comes in grades. The best-known one, Grade 5, is often presented as "the best" — it is an alloy containing aluminum and vanadium.

Grade 1 is the opposite: the purest commercially pure titanium in the range. The fewest residual elements, the best corrosion resistance, the greatest chemical inertness.

For a surface that touches your raw food every day, purity is what matters — not mechanical strength. That's why we chose Grade 1, and why we spell it out in black and white.

Plastic, wood, glass — what each costs you

Glass releases nothing, but it dulls your blades with every use. Wood is kind to your knives, but it absorbs and can't go in the dishwasher. Titanium is the only material that asks nothing of you in return.

Made by Japanese craftspeople

Kitchen titanium is a Japanese specialty. It's a difficult metal: it doesn't work like steel, it doesn't forgive imprecision when shaping, and getting a perfectly flat board that doesn't vibrate under the blade takes skill that can't be improvised.

That's why our cutting boards and pans are made by Japanese craftspeople, not on a generic production line.

Which size should you choose?

• S — Fruit, herbs, quick cuts. Fits anywhere.
• M — The everyday size, for most prep work.
• L — Meat, large vegetables, cooking for two.
• XL — Big prep, dedicated workspace, serving.

Thickness: 1 mm flexible and lightweight · 1.5 mm balanced · 2 mm the most rigid, the one that doesn't move a millimeter under the blade.

Frequently asked questions

Which titanium grade exactly?
Grade 1 — the purest commercially pure titanium. Grade 5, often highlighted elsewhere, is an aluminum-vanadium alloy. For a surface that touches your food, purity is what matters.

Where is it made?
By Japanese craftspeople, like our pans.

Will it damage my knives?
No. Unlike glass or stone, the board is designed to preserve the edge of your blades.

Will it slip on the countertop?
Place it on a damp tea towel or a non-slip mat, as with any thin board.

Will it hold odors?
No. The surface is non-porous: neither garlic, fish, nor onion will stick to it. Run it through the dishwasher and it's neutral.

Which thickness should I choose?
2 mm if you cut meat or work quickly — it's the most rigid. 1 mm if you're looking for lightness and easy storage.

🚚 Free delivery · 🛡️ Lifetime warranty · ↩️ 30-day money-back guarantee · 🔒 Secure payment

Your board touches your raw food every day.

It might as well leave nothing behind.