The most hygienic cutting board
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- 100% bacteria-free
- 100% odorless
- 100% pure titanium
- latest science
Why thousands of people in Australia are now using this titanium cutting board—developed by a Australian food chemist and father
Dr. Harry Dolan’s newly developed titanium cutting board puts an end to scratched, discolored plastic boards—no grooves full of bacteria, no microplastics, and no harmful residues in food, just a smooth, hygienic surface that can be cleaned in seconds.
Advertorial: Marissa Foley | Published 3 days ago
Do you think your cutting board is hygienic? The truth may shock you.
Every day, we use it to cut bread, vegetables, meat, and fruit for ourselves and our children. A quick rinse with water, maybe a little dish soap—done. Looks clean, right?
But experts warn: What you see is only a fraction of the truth.
The real problem lies where you can’t see it—in the deep cut marks, pores, and plastic surface of many cutting boards. This is where invisible mixtures of microplastics, bacteria, and residues form, which can end up directly in your food when you cut.
What most people don’t know:
Problem #1: Every knife “shaves” particles off your board
With every cut, tiny plastic particles are released from scratched plastic boards – invisible microplastics that end up in your food. With wooden and bamboo boards, it is worn-off varnishes, oils, and protective coatings whose microparticles also end up on your plate unnoticed.
Problem #2: Deep grooves are a paradise for germs
Meat juices, vegetable juices, and moisture collect in the fine cut marks. Bacteria nests form there, which survive even after rinsing – perfectly protected in the grooves.
Problem #3: Dishwashers make it worse
Hot water and detergent roughen plastic and bamboo boards – the surface becomes porous, even more particles are released, and germs have more to hold on to. At the same time, most dishwasher programs do not kill all bacteria – so the board becomes rougher and therefore even more unhygienic.
Problem #4: Wood and bamboo are not automatically “healthy”
Natural boards absorb moisture, blood, and grease 5 times more! This causes mold or odors to develop inside, which are not visible from the outside. This is particularly critical with raw meat.
Problem #5: Everything ends up where it is most dangerous – in your food
What comes off the board does not remain on the work surface, but goes directly into what you are cutting: fruit for children, snacks, vegetables, meat. Babies and toddlers with sensitive organisms are particularly affected by this.
Many people struggle with recurring gastrointestinal complaints, inflammation, or allergies without realizing that their old cutting board could be contributing to the problem.
Why previous solutions fail
Buying a new plastic board only solves the problem in the short term—after a few weeks, it will be scratched again.
Wooden and bamboo boards appear “natural,” but they crack, absorb liquids, and are difficult to keep truly hygienically clean.
The result: you switch from board to board, clean more, worry more—and the underlying problem of abrasion, pores, and germs remains.
Dr. Harry Dolan und seine Ehefrau Ashley Dolan. Sie nutzen zuhause nur noch das Katori Schneidebrett.
This is exactly where the story of Dr. Harry Dolan begins
The Australian food chemist and father of a one-year-old son experienced every parent’s nightmare: his little boy was in hospital for four days with a severe gastrointestinal infection – the worst days of his life, as he says. The doctors discovered that the germs came from a plastic cutting board that the parents used only for their child’s fruit and vegetables – full of invisible grooves, bacteria, and abrasions.
“At that moment, I realized that the problem wasn’t that we weren’t cleaning enough,” says Dr. Dolan. “The problem was that we were cutting on the wrong surface—plastic and wood—which released countless germs and particles into the food.”
Dr. Dolan began researching—not for the next “antibacterial” plastic board, but for a completely different approach. His solution: a non-porous cutting board made of pure titanium that does not release microplastic particles, does not absorb liquids, and can be completely cleaned in seconds.
The result: KATORI – the titanium cutting board.
Below, you can find out why this material is valued in professional kitchens and medical technology – and why more and more families are saying: “I never thought my old cutting board was such a risk until I switched to Katori.”
What makes Katori™ so special?
The “secret” of Katori lies not in any coating, but in the material itself: pure titanium—a metal that is also used in medical technology and professional kitchens.
- Non-porous surface: Titanium is extremely smooth and non-absorbent – there are no micro-cracks in which meat juices, bacteria or dyes can become trapped.
- No abrasion, no microplastics: Unlike plastic or coated wood, titanium does not release any particles into food – no matter how often you cut.
- Antibacterial properties: Titanium surfaces are naturally very low in germs; common kitchen bacteria find it much more difficult to adhere and multiply.
- Gentle on knives: The specially treated titanium surface is hard and smooth, but not “glass-like” – so you can cut precisely without dulling your knife blades every time.
- Cleaning in seconds: Thanks to the hard, smooth structure, hot water and a little washing-up liquid are usually enough – after that, the surface is hygienically clean again.
In short: instead of producing invisible particles, germs, and duller knives with every cut, you cut on a stable, hygienic titanium surface that is made to last a lifetime.
Safe, non-toxic, easy to clean – ideal for any kitchen
Katori™ is made from 100% pure titanium – with no coatings, plasticizers, BPA, or other chemicals that can leach out. This makes it ideal for households with children, pregnant women, seniors, and pets.
You can cut anything on Katori:
✅ Fruit & vegetables for baby food
✅ Meat, fish & poultry
✅ Bread, cheese & cold cuts
✅ Onions, garlic & strongly coloring foods
Titanium is taste-neutral, does not react with acids (e.g., lemon, tomato) and does not release any substances into food. The smooth, non-porous surface is easy to clean with hot water and a little dish soap—no special cleaning agents, no scrubbing, no worries about microplastics or peeling paint.
The result:
No harmful residues from the board in your food, fewer germs—and a cutting board that can be used every day with confidence, even in sensitive family kitchens.
Here are just a few examples of what people who have purchased Katori™ have to say:
“I am 67 years old and have been cutting on normal plastic and wooden boards my whole life. Scratched, discolored—they just looked ‘used.’ When I read the report about microplastics from cutting boards, I honestly felt sick. A friend told me about Katori, and I thought: I can give it a try. When the titanium board arrived, I was surprised at how high-quality and solid it looked. It can be cleaned in seconds, doesn’t discolor, and never smells. I’ve since thrown away all my old boards—now I only cut on Katori.”
—Jack W. from Melbourne
“I cook for my family every day—lots of vegetables, often meat for the children. I regularly put our plastic cutting boards in the dishwasher and thought that was enough. It was only an article about germs in cutting marks that woke me up. With Katori, the issue is resolved for me: the surface is smooth, doesn’t absorb anything, and I finally feel like I’m working in a truly hygienic way. I’m much more relaxed, especially when it comes to fruit, vegetables, and meat for the kids. Looking back, I realize that my old boards were never clean, even though they may have looked that way on the outside.”
—Noah T. from Perth
“At first, my kids just laughed when I came home with a ‘titanium cutting board from the internet’. ‘Dad and his kitchen gadget’, they said. But when they saw how easy it was to clean and that it didn’t smell or discolor, they quickly quieted down. The best thing for me is that my knives stay sharp no matter how much I cut, and I no longer have to worry about plastic abrasion in my food. Katori now has a permanent place on my countertop—the old boards have ended up in the trash. To be honest, I don’t want to use any other board anymore.”
—Grace L. from Geelong
Is cleaning complicated? – On the contrary.
Katori™ does not require any special cleaning products or extra care. After cutting, simply rinse the board briefly with hot water, add a drop of washing-up liquid, and wipe it down with a sponge or cloth—that’s it. No grooves where food can get stuck, no swelling, no oiling, no sanding. If you like, you can also put Katori in the dishwasher. Important: Afterwards, simply dry it off or let it air dry – this will keep the titanium surface hygienically smooth and ready for the next use.
Where can I buy the Katori™ cutting board?
Katori™ is available exclusively from the manufacturer in the official online store. It is not sold on Amazon, eBay, in supermarkets, or on other platforms.
Important: Due to the success of titanium cutting boards, numerous cheap copies have appeared on the market—visually similar, but often made of inferior metals or coated materials that cause the same problems: abrasion, scratches, and germs.
Therefore, only trust the original Katori™ – developed in Australia – and order exclusively from the official store.
Why not in retail stores?
Dr. Harry Dolan explains: “We could have been selling Katori through large chains for a long time. But then we would have to increase the price significantly – to cover middlemen, storage costs, and shelf space. I want every family to be able to afford a truly safe cutting board, not just people with a large budget. No parent in the world should have to go through what I had to go through with my son. That’s why we deliberately sell Katori directly.”
UPDATE: The company is currently running a special sale. You can get 75% off if you buy it today, only from the official website. Time is running out, and the special sale is coming to an end. Don’t miss this opportunity to improve your life at an unbeatable price!
“Demand for Katori™ is currently exceptionally high,” explains developer Dr. Harry Dolan. “Our production takes place in Australia—every single board is precisely milled, deburred, and the titanium surface is tested in the laboratory before it is shipped. The material and workmanship must be 100% correct, otherwise it does not meet our standards. For us, it’s all about safety and quality—not quantity. That’s why Katori™ may occasionally be temporarily sold out. If the item is unavailable in the shop, it’s because we are carefully reproducing it—not because we are compromising on quality.”
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