★★★★★
I use it every day to prepare my son’s fruit. It cleans in seconds and, above all, it doesn’t retain any odour or colour, even with strawberries. Very happy with my purchase.
Martine L.
The Knife That Leaves Nothing in Your Food
Forneau® 20 cm pure titanium chef’s knife — stainless steel blade
$142.00
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Forneau® 20 cm pure titanium chef’s knife — stainless steel blade
$142.00
Pure titanium blade
Never rusts
Lightweight and balanced
Lifetime guarantee
Build your set
Discount on the entire set
2 pièces −10 %3 pièces −15 %
Une pièce du set n’a pas pu être ajoutée. Votre article principal est bien dans le panier.
Free ebook
FreeReceive our complete guide with your purchase + 50 exclusive Forneau recipes
Certified PFAS-Free
See the lab results →
PFAS
PFAS are "forever chemicals" used to make products more durable. They are widespread in our environment and linked to cancer, hormone disruption and other health risks.
Understanding the PFAS results
The substance is below the levels measurable by third-party laboratory testing.
Latest tests: October 2026
Analyses carried out by
SGS
ISO 17025
Accredited
laboratory
laboratory
Results reflect laboratory analysis of the samples submitted at the time of testing. They do not guarantee future performance. Labelling and regulatory compliance remain the brand's responsibility.
Certified and signed by Maison Forneau
We are the only ones in the world to offer certified pure titanium utensils — PFAS-free, toxin-free, coating-free.
Lifetime guarantee, no conditions.
Customer reviews
They cook with Forneau
4.9 / 5
based on 5 000+ verified reviews
★★★★★
Super practical for everyday use: I hang it directly in my kitchen and it takes up hardly any space. It’s much thinner than my old boards and yet it really does feel solid.
Gérard P.
★★★★★
On s’en sert même directement pour l’apéro maintenant. Fromage, charcuterie, fruits… c’est joli sur la table et après un passage au lave-vaisselle elle ressort impeccable.
Sylive I.
★★★★★
Cadeau de mes enfants et franchement excellente surprise. Je cuisine énormément avec les légumes du jardin et je préfère largement cette planche à celles en plastique que j’utilisais avant. Simple, solide et facile à nettoyer.
Catherine H.
★★★★★
Très belle surprise dès l’ouverture du colis. La présentation est vraiment soignée, avec le pochon et le petit guide. Ça fait tout de suite produit de qualité, parfait aussi pour offrir.
Sophie B.
★★★★★
Ce qui m’a le plus surpris c’est la finition. Le titane est fin, légèrement brossé et beaucoup plus agréable en vrai que ce que j’imaginais. Après plusieurs semaines d’utilisation, rien à signaler.
Philippe R.
La Planche Forneau va changer votre vision de la cuisine moderne
Designed in France
PFAS-free certified
Custom-made cookware set
Build your cookware setpiece by piece
Three questions, and we’ll suggest the pieces suited to your kitchen. The more you add, the bigger the discount.
- −10% from 3 pieces
- −15% from 4 pieces
- −20% from 5 pieces
MICROPLASTICS
Plastic
Contains BPA and other harmful chemical compounds that leach into your food with every cut of the knife. A direct risk to your hormones, your microbiome and your brain.
BACTERIA | MOULD
Solid Wood
Not hygienic. Wood is porous: it absorbs raw juices and moisture. The grooves left by the knife trap bacteria, making sterilisation almost impossible. Mould and contamination are almost inevitable over time. Wood also absorbs odours and stains easily.
FORMALDEHYDE
Bamboo & Composite Wood
Same risks as solid wood, only worse: these boards are assembled from small blocks glued together with an industrial adhesive containing formaldehyde, a carcinogenic compound. Not just unhygienic — genuinely dangerous.
UNSUITABLE
Glass / Stone / Steel
These materials are extremely hard and blunt your knives very quickly. Very heavy to handle and impractical for everyday use.
Unlike competitors who use cheap, toxic alloys, at Forneau® we use only the purest option for your safety. Each product is made from Grade 1 Titanium (laboratory-certified at 99.98%) — the purest form available, also known as medical-grade titanium. It also complies with food-contact standards.
Your safety is guaranteed with Forneau®
Healthy eating = a healthy body
- Eliminates hormone disruptors and microplastics linked to tiredness and lack of energy
- Prevents the build-up of bacteria that damages the gut microbiome
- Reduces inflammation factors caused by contaminated surfaces
- Stops bacteria at the source, zero cross-contamination
- Reduces the risk of Salmonella and E. coli
- No need to scrub or sterilise after every use
- Cleans in seconds, never stains and absorbs no odours
- Peace of mind with every meal you prepare
- Enhances any worktop — a true statement piece
What it’s for
The Forneau® 20 cm chef’s knife is designed in France for versatile everyday prep: slicing, chopping and carving meat, fish, vegetables and herbs. The 20 cm format suits regular home cooks as well as anyone wanting one main knife that feels balanced and is easy to maintain. PFAS-free and without any coating, it fits a more direct approach to cooking aligned with searches for PFAS-free cookware and non toxic cookware.
Recommended cutting technique
Use a stable board and a rocking motion (tip anchored, heel coming down) for chopping. For precision, work in small sections rather than forcing the blade. Avoid twisting in hard foods (squash, bones): cut progressively instead.
- Board: wood or polymer, to help preserve the edge.
- Cutting: let the blade do the work, without excessive pressure.
- Storage: blade guard or magnetic rack to avoid knocks.
Care and durability
Wash and dry after use. Titanium can show surface marks: fine traces may appear, with no flaking and nothing migrating. To keep a clean edge, hone regularly with a suitable steel or use a stone, depending on your routine. Dishwasher use is possible but not recommended to preserve the edge and reduce micro-impacts.
Read more
Is the blade exactly 20 cm?
Yes, the blade length is 20 cm, a versatile chef’s size for most prep tasks.
Can it go in the dishwasher?
It’s possible, but hand washing is recommended to protect the edge and avoid impacts with other cutlery.
Does titanium scratch?
Titanium can show surface marks with use. These marks remain superficial, nothing flakes and there is no coating that could detach.
What sharpening method should I use?
Regular maintenance with a honing steel (depending on the edge) and/or a whetstone works well. The aim is to maintain sharpness rather than wait until it becomes blunt.
What does “lifetime guarantee” mean?
It covers material or manufacturing defects under normal use. Edge wear from sharpening and everyday marks are not considered defects.
Camille chose Forneau.
"Cooking is an underestimated source of toxins.
Forneau titanium is the only material I
recommend without reservation to my patients."
"15 years telling my patients to ditch Teflon. No material really delivered — until Forneau. I now recommend it in consultations."
@camille_naturoNaturopath
— 15 years’ experience
Certified Pure Titanium
Designed to last a lifetime.
Each generation passes down know-how. Ours is absolute high standards at the table. At Forneau, our chef embodies this tradition — hands that have learnt to respect fire, metal, and what we put on the plate. Titanium isn’t a marketing choice. It’s the only material worthy of this cuisine.
Zero toxins. Zero coating.
Naturally non-stick. PFAS-free.
Lifetime guarantee. Really.
The Utensils Your Body Deserves
- Zero Toxins
- Biocompatible
- Ultra Hygienic
- Naturally Antibacterial
- Mould-Resistant
- No Cross-Contamination
- No Heavy Metals
- Easy to Clean
- Indestructible
- Eco-Responsible
- Safe at Any Temperature
- No PFAS. No Microplastics.
Titanium doesn’t compete. It replaces.
From risks of toxins and bacteria to demanding upkeep, these “outdated” cookware materials simply don’t measure up.
FOREVER CHEMICALS
Non-stick / Teflon
The worst pan coating there is. Teflon and most non-stick coatings release PFAS, these “forever chemicals” linked to cancer and liver damage. The coating flakes over time, can’t withstand high temperatures, and exposes your food to toxins.
HEAVY METALS
Stainless steel
Requires lots of oil to stop food from sticking, and reacts with acidic foods — which alters the taste and can release metals in low-end pans. Difficult to clean and demanding to maintain.
ALUMINIUM BASE
Ceramic
Ceramic coatings are very fragile. Once chipped, they expose the toxic aluminium base. Most last only 1–2 years before losing their non-stick properties. Costly to replace, unreliable in the long run.
RUST | HEAVY METALS
Cast iron
Incredibly heavy and demanding to maintain. Cast iron rusts easily without regular seasoning and doesn’t tolerate acidic foods, which damage the surface and affect flavours.
MICROPLASTICS
Plastic
Contains BPA and other harmful chemical compounds that leach into your food with every cut of the knife. A direct risk to your hormones, your microbiome and your brain.
BACTERIA | MOULDS
Solid wood
Not hygienic. Wood is porous: it absorbs raw juices and moisture. The knife marks trap bacteria, making sterilisation almost impossible. Mould and contamination become nearly inevitable over time. Wood also absorbs odours and stains easily.
FORMALDEHYDE
Bamboo & Composite Wood
Same risks as solid wood, but worse: these boards are assembled from small glued blocks using an industrial adhesive containing formaldehyde, a carcinogenic compound. Not just unhygienic — genuinely dangerous.
UNSUITABLE
Glass / Stone / Steel
These materials are extremely hard and blunt your knives very quickly. Very heavy to handle and impractical for everyday use.
BPA | PHTHALATES
Plastic
Plastic spatulas have a very low melting temperature and release toxic compounds with every use. Serious health risks: digestive imbalances, hormonal disruption, cancer.
BPA | PHTHALATES
Silicone
Even high-end silicone eventually breaks down with heat and releases toxic compounds. Most silicone spatulas sold online or in supermarkets contain dangerous additives such as BPA and phthalates, which become toxic during cooking.
BACTERIA | MOULD
Wood
Not hygienic. Wood allows bacteria to settle into grooves and cracks, even invisible ones, which can contaminate your food over time. It also absorbs odours and stains easily.
HEAVY METALS
Steel
Most are made from low-grade alloys that release heavy metals such as chromium and nickel into your food when heated. They’re also heavy and damage the surface of your cookware.
RUST | HEAVY METALS
Carbon steel
Rusts easily, requires constant seasoning and reacts with acidic foods like tomato, pepper or lemon — damaging the surface and affecting the taste. Not non-stick, not low-maintenance, and clearly not built to last.
BPA | PHTHALATES
Plastic
The worst water bottle you could possibly choose. Even “BPA-free” models release hormone-disrupting compounds, especially when exposed to heat. Moisture around the mouthpiece is ideal ground for the growth of bacteria and mould.
HEAVY METALS
Steel
Strong, but stainless steel isn’t antibacterial like titanium. The bacteria from your mouth grow inside. Frequent cleaning is essential: studies show 87% of these bottles contain harmful bacteria such as E. coli.
CHEMICALS
Aluminium
Aluminium bottles are systematically coated with synthetic linings to prevent the metal reacting with the liquid. These linings degrade and release chemical compounds into your water. Like the others, they also encourage the growth of bacteria and fungi.
BACTERIA | FRAGILE
Glass
Glass doesn’t release chemicals, but it offers no antibacterial protection. The bacteria from your mouth still multiply in it. And it remains fragile: breaks easily, not practical for day-to-day use.