Why Titanium

We chose titanium after paying attention to what wasn’t working with traditional cutting boards. Over time, we noticed the same issues again and again — boards absorbing moisture, holding onto smells, staining easily, or never quite feeling as clean as they should.

Titanium stood out because it doesn’t absorb anything. It doesn’t hold onto residue, odors, or moisture, and it doesn’t require chemical treatments or coatings to perform well. When you clean it, it’s actually clean — which matters when it’s something your food touches every day.

We also wanted a material that wouldn’t break down over time. Titanium doesn’t warp, crack, or react with acidic foods, and it won’t slowly degrade with daily use. It’s stable, durable, and designed to last.

Titanium is trusted in medical and wellness settings for its purity and non-reactive nature. Bringing that same standard into the kitchen felt like a natural choice for supporting a cleaner, more intentional way of cooking.

That’s why we chose titanium.