Non-Porous Titanium Surface
Unlike wood, titanium does not absorb juices, blood, or moisture. Nothing soaks in, so nothing rots or smells later.
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The Titanium Kitchen Upgrade
Katori Titanium Cutting Board
A non-porous titanium prep surface built to stay hygienic. No soaked-in juices, no trapped odors, no warping, no oiling — just rinse, dry and cook.
- Bacteria-resistant, non-porous face
- Odor and stain free
- Double-sided, dishwasher-friendly
Why Home Cooks Are Switching
Traditional boards have the same three problems: wood soaks up moisture and holds smells, plastic collects deep knife grooves that trap bacteria, and glass destroys knife edges. The Katori Titanium Cutting Board was designed around those failures.
Bacteria Resistant
Plastic and wooden boards develop deep knife grooves where Salmonella and E. coli survive washing. A smooth titanium face gives bacteria nowhere to hide.
Odor & Stain Free
Chop garlic, onion, fish or turmeric and rinse — the surface does not hold the smell or the color the way plastic and bamboo do.
Knife Friendly Finish
The brushed face is designed to be firm without being abrasive like glass or stone boards, so your edge lasts between sharpenings.
Double-Sided Design
Use one side for raw meat and flip to the clean side for vegetables and bread — simple cross-contamination control.
Thin, Light & Balanced
Slim enough to slide into a drawer or a backpack, with a built-in handle cut-out for scooping prepped food straight into the pan.
In Real Kitchens
From backyard grills to marble countertops, the board handles everyday prep — scallions, herbs, meats and bread — and cleans up in seconds.
Titanium vs Plastic vs Wood
| Katori Titanium | Plastic | Wood / Bamboo | |
|---|---|---|---|
| Absorbs liquid & odor | No | Yes | Yes |
| Deep knife grooves | Minimal | Yes | Yes |
| Warps or cracks | No | Yes | Yes |
| Needs oiling | No | No | Yes |
| Rinse-clean in seconds | Yes | No | No |
| Lifespan | Years | Months | 1-2 years |
How To Use & Care For It
- 1
Rinse before first use
Wash with warm soapy water and dry before your first prep session.
- 2
Pick a side
Keep one face for raw meat and fish, the other for produce and bread.
- 3
Slice, don't hack
Use a normal cutting motion to keep your knife edge in good shape.
- 4
Rinse and dry
Hot water and dish soap clear the surface. Dry it off and store it flat or upright.
- 5
Deep clean weekly
Diluted vinegar or a food-safe sanitizer wipe is enough — no oiling, ever.
- 6
Use the handle
The cut-out handle makes it easy to lift and scoop food straight into the pan.
Frequently Asked Questions
What is the Katori Titanium Cutting Board?
It is a slim, titanium kitchen board built as a replacement for plastic, bamboo and glass boards. The non-porous metal face is designed to stay hygienic, resist odors and stains, and survive daily prep without warping or splitting.
Will a titanium board dull my knives?
It is noticeably gentler than glass, marble or ceramic boards. Use a normal slicing motion rather than hacking, and keep your knives sharpened on a normal schedule.
How do I clean it?
Hot water, a drop of dish soap and a sponge is usually enough — food does not sink into the surface. For heavy prep, wipe with diluted vinegar or a food-safe sanitizer and dry it off.
Can I cut raw meat and fish on it?
Yes. This is where a non-porous board matters most, since juices sit on top instead of soaking in. Use one face for raw protein and the other for produce.
Does it rust or stain?
Titanium is highly corrosion resistant, so it does not rust like carbon steel. Acidic foods, beet juice and turmeric rinse away instead of staining.
Is it suitable for outdoor cooking, RVs and camping?
Yes. It is thin, light and easy to rinse, which makes it practical for grilling, RV kitchens, boats and camp cooking where space and washing are limited.
Where can I order the Katori Titanium Cutting Board?
Orders are placed through the official product page linked throughout this site.
Upgrade Your Prep Surface
Order the Katori Titanium Cutting Board from the official product page.