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Your full-size KANT™ owns the counter. The GO handles the quick jobs — a lemon, some garlic, a snack. Same 304 surgical steel, same honeycomb surface, sized to grab, use, rinse and hang back up.
Everything that makes the KANT™ special — now in the size you reach for every day.
The same certified alloy used in operating theatres. Rust-proof, non-porous, inert to acids and odors.
The signature micro-texture is gentle on your blade — knives stay sharp far longer than on wood or plastic.
The oval hole slips onto any hook or rail — off the counter, out of the drawer, always in reach.
A precise hexagonal micro-texture is embossed across the steel. It cushions the blade on contact — keeping your edge sharp — while staying completely non-porous and effortless to clean.
The integrated hanging hole means the GO never clutters your worktop or gets lost in a drawer.
Not every task needs the big board. The GO is the one you reach for without thinking — a lemon for a drink, a bit of garlic, a fast snack. Light in the hand, done in seconds, cleaned just as fast.
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Thin, light and easy to handle — without giving up a gram of the surgical-steel build. The perfect second board, the ideal first board for a small kitchen, and light enough to travel.
| KANT™ | Plastic | Wood | |
|---|---|---|---|
| Microplastic-free | ✓ | ✕ | ✓ |
| Non-porous · no bacteria | ✓ | ✕ | ✕ |
| Won't absorb odors | ✓ | ✕ | ✕ |
| Dishwasher safe | ✓ | ✓ | ✕ |
| Hangs to dry | ✓ | ✕ | ✕ |
| Lasts a lifetime | ✓ | ✕ | ✕ |
Surgical-grade steel, honeycomb surface, microplastic-free — in the handy size you'll reach for every day.
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Grabbing this for a quick lemon or some garlic is effortless, and it just hangs by the sink. My chef knife is still sharp after 3 weeks of daily use, which I genuinely didn't expect from a steel board. Two problems solved at once.
My bamboo boards always ended up smelling like a wet dog no matter how much I scrubbed them. This one rinses spotless in 10 seconds and never holds onto garlic or onion smells. The kitchen just feels cleaner.
I sharpen my knives monthly and take edge care seriously. 4 weeks on this board — no microchipping, no rollover. But what impressed me more is the hygiene. Pouring boiling water over it and knowing it's actually sterile is a game changer. No pores, no grooves.
I was so tired of tomatoes rolling off smooth boards. The micro texture actually grips food — tomatoes stay put, onions don't slide. As a bonus my knives haven't dulled at all in 5 weeks. It feels totally different from a standard steel surface. Much more controlled.
No more plastic shavings in my food, no more wet wood smell. I put hot pans straight on it from the stove — no damage. It looks incredible on my counter, I've left it out permanently. My $300 Shun knife is still shaving-sharp at 2 months, which is a bonus I wasn't sure about.
I was a wood board loyalist for 15 years. Switched because of bacteria in porous wood. This board is non-porous, cleans instantly, no smell ever. My Global knife hasn't suffered after 5 weeks — I knocked a star only because the sound takes getting used to. Otherwise a genuinely better product.
I can throw this in the dishwasher. My wooden boards would warp and crack. My plastic ones came out looking grim after a few months. This one comes out sparkling every single time. Bonus: zero plastic shavings in my food, and my knives are still sharp after 6 weeks on steel.
Reading about microplastics in food was the tipping point. Threw out all four plastic boards. This one is pure 304 stainless — nothing sheds, nothing leaches. My Wüsthof is still sharp at 7 weeks which I'll happily take.
I chill this board for 20 minutes before rolling out pie dough — the cold steel keeps the butter from melting. My croissants have never been better. It also thaws frozen chicken in half the time thanks to the thermal conductivity. And it cleans in literally 5 seconds.
Build quality is excellent, hygiene is great, my knives haven't suffered. But I still get that metal-on-metal sound when I chop hard veg, which I wasn't prepared for. It's less aggressive than cheap steel but louder than wood. Took off 2 stars just for that.
Rinse between uses with hot soapy water — fully sanitized in seconds. No cross-contamination worries. No smells. The fact that my new knife is still sharp at 7 weeks is just the cherry on top.
I have a modern kitchen and this board fits the aesthetic perfectly. Slim, brushed steel, hangs on the rail. Friends always ask where I got it. My knives are fine after 2 months and cleanup is instant. Perfect little board.
I just wash this with hot water between uses and it's genuinely sterile — non-porous steel doesn't harbour bacteria the way wood does. My knives are also still sharp which I wasn't sure about, but it's been 6 weeks with no issues.
Board quality is excellent, hygiene is great, knives are fine after 6 weeks. One star off only because I wish it came in a larger size too — I'd buy that in a heartbeat as well.
Non-porous stainless is the only material that makes real sense for food prep. No grooves, no pores, nothing for bacteria to colonise. Boiling water over it and it's sterile. After 5 weeks daily use my knives are still sharp. This is what every kitchen should have.
This board is so slim it lives permanently on my counter without dominating the space, and hangs on a hook when I'm done. Cleanup takes 10 seconds. It's also hot-pan safe so I use it as a trivet too. My knives haven't dulled.
Wood always freaked me out — you can clean the surface but bacteria lives in the grain. This one has zero pores. I pour boiling water over it and know it's actually clean. It never smells of anything, ever.
Doesn't smell. Cleans instantly. No plastic shavings in my food. Looks premium on my counter. I was sceptical about the knife thing on steel but my Global is still sharp after a month.
The board itself is excellent quality — non-porous, cleans instantly, looks premium. I just misread the dimensions and expected it bigger. Support was helpful. Entirely my fault for not measuring — it's perfect for quick prep, just not my main board.
I used to work in restaurant kitchens. This has that same heavy-duty feel — proper 304 stainless, built to be used hard. Cleans like a professional surface. No smells, no staining. My knives are also fine after 6 weeks.
Got one for myself, then gifted one to my mum and one to my sister. Both called within a day. My mum loves that it cleans instantly and doesn't smell. My sister loves how handy the size is. I love that my knives are still sharp at 8 weeks.
Steel's thermal conductivity speeds up thawing — chicken breasts thaw in half the time vs my old plastic board. I use it as a trivet for hot pans too. Knives are fine, board is spotless after every rinse.
It hangs right by my sink so it's always ready for a quick job. I feel much better about hygiene — no more wondering if my plastic board is harbouring something. Knives are still sharp after 5 weeks which my wife pointed out before I did.
My old board genuinely smelled like a wet dog when damp. I'd scrub it, oil it, dry it, and the smell came back within a week. This one has zero smell, ever. Rinse under hot water, done.
Every wood board eventually warped or smelled. Every plastic one got grooved and grim. This is the first where I feel like I've solved it permanently. Indestructible, non-porous, looks great. My knives are fine at 6 weeks. Done.
Three uses from one board. I chill it for pastry, use it as a trivet for hot pans, and chop on it daily. Zero smell, zero staining, cleans in seconds. My Victorinox knives are still sharp after 7 weeks.
This is my go-to for garlic, herbs and a fast bit of chopping. I can hit it with boiling water and know it's properly sterile. No pores, no smell transfer. Knife is still razor sharp too.
Started with one for myself. My partner used it once and ordered their own. My flatmate got one too. It's how handy it is that gets everyone first — then they notice it never smells and cleans instantly.
Non-porous steel means genuinely hygienic. No smell ever. Knives are absolutely fine after 2 months. I dropped a star only because I do a lot of veg prep and sometimes want more surface — thinking of adding the full-size KANT next to it.
I used to sharpen every 3-4 weeks on my old plastic boards. Since switching I went 10 weeks and only sharpened out of habit — the edge was still catching. The surface is just gentler than anything else I've used.
After reading about microplastics I threw out all four of my plastic boards. No more shavings in my family's food, no more bacteria in wood grain. Pure stainless steel — nothing leaches, nothing hides. My knives are still sharp which surprised us both.
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Material & Safety Disclaimer: KANT™ products are manufactured using 304-Grade Stainless Steel, a material widely recognized for its food-safe and non-porous properties. The term "Surgical Standard" refers to the industrial grade of the steel used, which is comparable to materials found in medical and professional food service environments. This product is a kitchen tool and is not a medical device. It is not intended to diagnose, treat, or cure any bacterial infections, but rather to provide a surface that does not harbor bacteria within pores.
*Hygienic comparisons are based on the physical properties of non-porous stainless steel versus porous materials like wood or plastic. Regular cleaning is still required.
*Knife Usage: Stainless steel is a harder material than wood. While this prevents deep grooves and microplastic contamination, it may require more frequent honing of your knives compared to softer surfaces.
Note on Packaging: To ensure the fastest possible delivery and reduce our carbon footprint, we occasionally ship directly from our specialized logistics partners. As we transition to our new "Surgical Standard" branding, the outer packaging you receive may vary or appear minimalist. Rest assured, the KANT™ 304 Steel Board inside is identical in quality and specifications.
