Hi Nik,
Firstly, I think it’s an attractive presentation and I think you visual work is strong here.
I have a question though about the fundamental premise of your idea.
Why would you need any other surface than plastic?
Marble is terrible to cut on and will ruin your knife. If anything it is a good surface to serve cold items on, in order to keep them fresh as marble inherently stays cold.
Wood is a tricky one as it’s difficult to keep clean and gets worn significantly over time. It’s also heavy.
So, what is the purpose of including wood and marble?
You write that “Kope allows cooks the ability to use the most efficient cutting surface for their ingredients”. It would really help to give some examples of those ingredients and the different use-cases.
I am also a little dubious of the friction fit pin approach as wood will warp when you wash it and marble doesn’t seem quite suitable for a friction fit.
But with further experimentation and development, I am sure this could be overcome.
Disclaimer, I used to be a chef before turning to design 