Stop Cutting Plastic Into Your Family’s Food.
Every scratch on a plastic board is plastic that ended up in a meal. Kiru is solid titanium: nothing comes off it, nothing soaks into it, and it’s the last board you’ll buy.
- No plastic in your food. There’s nothing on it that can flake off.
- Raw chicken rinses off in seconds. No grain or grooves for germs to hide in.
- Your knives stay sharp. Titanium is softer than the steel in the blade.
- Never replace a board again. It won’t warp, crack, stain, smell or rust.
Every scratch on your board is plastic that ended up in a meal.
Hold your cutting board under a bright light and tilt it. Those hundreds of fine white lines are where your knife shaved plastic off the board. You washed the board. You can’t wash the plastic back into it. It went into the food.
Researchers at North Dakota State University measured it. A single plastic board can shed millions of particles a year into whatever is chopped on it.
from one board
ground into food
And the grooves don’t just shed. They’re exactly where raw chicken juice ends up, and no sponge reaches the bottom of them. Food-safety guidance says a scarred plastic board should be thrown out for that reason.
Wood isn’t the fix. It’s porous, so meat juice and moisture soak into the grain, and it needs oiling or it cracks and grows mould. Glass and steel ruin your knives.
Nothing comes off it. Nothing goes into it.
Kiru is a cutting board made from one solid sheet of food-grade titanium, the same metal surgeons use for implants because the body leaves it alone. There’s no plastic to shed, no grain to soak, and no coating to wear through.
It’s double-sided, so raw meat goes on one face and vegetables on the other, with a juice groove all the way round. And it weighs less than the plastic board it replaces.
See today’s Black Friday price →
Feed your family food, not board.
Solid titanium has nothing on it to flake, chip or shave off into a meal.
Chicken to salad in one rinse.
No grain and no knife grooves, so a two-second rinse leaves it clean. Dishwasher-safe too.
Sharpen half as often.
Titanium is softer than hardened knife steel, so your edge isn’t ground down on every cut.
The last board you buy.
It won’t warp, crack, stain, hold garlic smell or rust. Ever.
Kiru against every board in your kitchen.
| Kiru titanium | Plastic | Wood / bamboo | Cheap “titanium” (steel) | |
|---|---|---|---|---|
| Sheds into food | Nothing | Up to 50 g a year | Fibres, splinters | No |
| Germs in grooves | None, non-porous | Yes | Soak into grain | Few |
| Your knives | Stay sharp | Fine | Fine | Dulls them |
| Smells and stains | Nothing sticks | Garlic, beets | Absorbs all | Some |
| Rust | Never | No | No | At the edges |
| Lasts | For life | About a year | Warps, cracks | Pits, rusts |
Three seconds of cleanup. Done.
Meat on one side, vegetables on the other.
The juice groove keeps everything on the board.
Two seconds under the tap.
Nothing sinks in, so nothing needs scrubbing out. Or put it in the dishwasher.
Stand it next to the stove.
Thin and light. It looks good left out, which is where you’ll leave it.
I cut on wood for thirty-five years. I have cut on titanium for six. I will not go back.
What 2,140 home cooks say.
“I did the fingernail test and felt sick.”
Every groove on my old board caught my nail. My grandkids eat apple slices off that board. The Kiru is lighter than I expected, rinses clean and still looks brand new after three months.
“Brisket grease wipes right off.”
I trim a lot of raw meat for the smoker. Wood boards used to smell for days. This one I rinse with hot water and it smells of nothing. My knife hasn’t needed the steel since I switched.
“One less thing to worry about.”
Three kids, dinner every night, and I was replacing plastic boards twice a year. This goes in the dishwasher, turmeric doesn’t stain it, and I know what their food is touching.
Order today. Get up to three bonuses free.
Chef Morita’s Knife Skills Guide
The thirty cuts every home cook should know, from a chef with forty-one years behind the counter.
The No-Plastic Kitchen
The swap list: the other plastic in your kitchen that touches food, and what to replace it with.
Japanese Home Cooking
Forty weeknight recipes, all prepped on one board in under thirty minutes.
Or from $39.50 a board when you buy two
- Solid food-grade titanium board, 15 × 10 in
- Chef Morita’s Knife Skills Guide, free
- Free tracked US shipping
- 60-day money-back guarantee
Cook on it for 60 days. Then decide.
Use your Kiru every night for two months. If it isn’t the best cutting board you’ve owned, email us and we’ll refund every cent. You don’t need to give a reason, and you keep the bonuses.
Before you order.
Is it really titanium, or steel painted grey?
Solid food-grade titanium, all the way through. No coating, no paint and no plastic layer to wear off. A titanium board is noticeably lighter than a steel one of the same size, which is the easiest way to tell the difference.
Will it dull my knives?
No. Titanium is softer than the hardened steel in a kitchen knife, so the edge isn’t ground down the way it is on glass, stone or stainless steel. Most people find they sharpen less than they did on wood.
How do I clean it?
Rinse it under the tap and wipe it dry. There’s no grain and no knife grooves for food or raw-meat juice to sink into. It’s dishwasher-safe too.
How big is it?
About 15 by 10 inches: big enough for a whole chicken or a full stir-fry prep, and thin enough to stand upright next to the stove.
Does it hold smells or stains?
No. Garlic, onion, fish, beet and turmeric rinse straight off.
Why buy more than one?
Most families keep one in the kitchen and give one to a son, daughter or parent. Two and three boards cost less per board, and they unlock the extra bonuses.
Why isn’t it on Amazon?
We sell direct so we can keep the Black Friday price where it is and stand behind every board with our own 60-day guarantee.
What if I don’t like it?
Use it for up to 60 days. If you don’t love it, email us for a full refund. No reason needed.