Surgical hygiene comes to your kitchen.

Forget plastic boards that release micro-particles into your food and wood that becomes a breeding ground for bacteria. TitaniumCook V2 is the ultimate evolution your kitchen has been waiting for.

We kept the best of the Grade 1 pure titanium, made by Japanese craftsmen, and added a overflow channel for a no-compromise experience.

Three things no €30 board can claim

• 🔬 Grade 1 pure titanium: The purest commercially pure titanium grade. Not an alloy, not a thin coating on another metal.
• 🇯🇵 Made by Japanese craftsmen: Where kitchen titanium craftsmanship has been done for decades.
• 🦠 Anti-Bacterial Barrier: Its non-porous surface physically prevents meat juices and bacteria from getting embedded. Zero odor, zero risk.
• ❌ 100% Healthy (Zero Toxins): Unlike plastic, it releases neither microplastics nor chemicals (PFOA/PFAS), even after years of use.
• 🔪 The Best Friend of Your Knives: Hard enough not to scratch, gentle enough to preserve the edge of your Japanese blades.
• 💧 New V2 Design: Now equipped with a juice groove to keep your countertop spotless, even with the juiciest meats.
• 🧼 Fast Cleaning: A run through the dishwasher or a simple wipe with a sponge is enough.
• ♾️ Lifetime Investment: It does not crack, bend, or wear out. The last board you will ever buy.

Grade 1: why this number changes everything

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

The Grade 1 is the opposite: the purest commercially pure titanium in the range. The fewest residual elements, the best corrosion resistance, the highest 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 put it in writing.

Ask any €30 board what its titanium grade is. You won't get an answer.

V1 or V2: which should you choose?

Same Grade 1 pure titanium, same craftsmen, same lifetime warranty. The V2 adds the overflow channel and comes only in 2 mm, the stiffest thickness — the one that doesn't move a millimeter under the blade.

Choose the V2 if you cut meat, poultry, or juicy fruit. Choose the V1 if you want a thinner, lighter format, or an S size.

Plastic, wood, glass — what each one costs you

Made by Japanese craftsmen

Kitchen titanium is a Japanese specialty. It is a difficult metal: it is not worked like steel, it does not forgive imprecision when being shaped, and forming a clean groove in a perfectly flat board requires real know-how.

That is why our cutting boards and pans are made by Japanese craftsmen, not on a generic production line.

Frequently asked questions

What 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 craftsmen, like our pans.

What is the difference with the V1?
The overflow groove, and a standard 2 mm thickness. The material and warranty are identical.

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

Does it keep odors?
No. The surface is non-porous: neither garlic, nor fish, nor onion can settle into it.

Which size should I choose?
M for everyday use · L for meats and cooking for two · XL for larger preparations and serving.

🚚 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.