You've chosen the kitchen. What's left is the surface you'll touch every day. Each of the three materials is objectively the best at something, and objectively worse at something else. Both halves are below.
If you cook a lot — stainless steel. If the look of premium stone matters and you'll keep it sealed — granite. If you want the warmth and character of timber — thermo-slab. Most often the best answer is a combination: steel in the working zone by the fire, stone or wood on the bar and dining run. We cut to your drawing, so mixing is straightforward.
Where it is objectively best. Steel is non-porous: it absorbs nothing — not water, not oil, not citrus juice. It is the most hygienic of the three surfaces and the only one that never needs sealing. You can set a hot pan straight down on it. Of the three, only steel is indifferent to stains, damp and frost alike.
Ours is the same 304 steel and the same welders that build your kitchen's body. Real Turkish stainless — stronger than the cheap Chinese steel many fabricators use.
Where it is objectively best. It is the hardest and most wear-resistant of the three, and it takes heat. Granite handles freeze–thaw cycles well — cracking is rare, which matters for an Almaty winter. And visually, stone sets the level for the whole kitchen in a way neither steel nor timber does.
Granite sealing is included in the signing bonuses. We cut the stone to your project — splashback included.
Where it is objectively best. Wood is the only one of the three that's pleasant to touch in any weather: it doesn't bake in July or bite in January. Thermal modification buys dimensional stability through temperature swings — that's precisely what the process is for. The color runs through the whole board rather than sitting on top as a coating. No chemicals are involved, only heat and steam. And a live edge doesn't repeat: there is no second countertop like yours.
The No Warp, No Split guarantee runs 1 year with no program, 2 years with Signature, 6 years with Legacy. It covers geometry change over 2% and structural defects.
Steel in the grill and sink zone. Set hot things straight down and never think about sealing or stains.
Granite along the whole run — pale if the terrace is open. Seal it once a year and the stone looks like handover day.
Thermo-slab on the bar and dining run, steel in the working zone. Warmth exactly where elbows land.
Combining is normal, not a compromise. We build to drawing, so different materials in one kitchen neither complicate the project nor inflate it disproportionately. Tell your manager how you cook and where you sit, and we'll propose a layout.
