Shokunin, Extra Thick Chopping Board, XL
Two Stars. Thirty Millimetres. Made in Japan.
The Shokunin Extra Thick Chopping Board XL is used at two Michelin star Ynyshir — Gareth Ward's kitchen in Wales, one of the most talked-about restaurants in the UK. The 750x330x30mm working surface is sized for stations where a standard board runs out of room: whole-fish fabrication, large butchery, or a prep station that needs to handle volume without resetting between tasks. The 30mm depth is double the standard kitchen board thickness, which means it doesn't move, doesn't warp, and absorbs the force of heavy knife work rather than transmitting it to the bench. Made in Japan.
Why Chefs Choose This
- As used at 2 Star Ynyshir: Gareth Ward's kitchen uses this board. When one of the UK's most-decorated restaurants chooses a piece of kit, it is worth paying attention to
- 30mm professional thickness: Standard boards run 12–20mm. The extra depth resists warping under daily use, absorbs heavy knife impact, and keeps the cutting surface stable throughout service
- 750x330mm working surface: Sized for whole-fish fabrication, large butchery, and high-volume prep stations where a smaller board runs out of room mid-task
- Japanese manufacture: Made to the exacting standards of professional Japanese kitchen equipment — where board quality is taken as seriously as knife quality
Where It Works in the Kitchen
- Whole-fish fabrication: 750mm length handles a large turbot or whole salmon with room to reposition — no overhang, full control across the length of the cut
- Large butchery: The 30mm base absorbs cleaver and heavy knife impact; the XL footprint means you don't need to move the protein mid-task
- High-volume prep stations: Large enough to run multiple tasks simultaneously — mise en place, portioning, and garnish work without the board becoming the bottleneck
- Cold prep: The non-porous surface suits raw protein work — clean, stable, and contained within the board footprint
Shokunin — 職人
Shokunin (職人) is the Japanese word for an artisan who has devoted their working life to mastering a single craft — sushi chefs, knife-makers, ceramicists, and lacquerware specialists are all referred to as shokunin. The term carries a specific meaning that goes beyond skilled worker: a shokunin pursues mastery as an end in itself rather than as a means to recognition. Applying it to a chopping board is deliberate. In a Japanese professional kitchen, the board is an extension of the knife — the surface on which precision is either supported or undermined. This board is made in Japan, where the manufacturing standards for professional kitchen equipment reflect the same philosophy the name references: uncompromising materials, correct dimensions, built to last rather than built to impress.
Why do professional chefs use thick black chopping boards?
Thickness is about stability and longevity, not presentation. A 30mm board does not flex under heavy knife work, does not warp with temperature or moisture changes, and has enough depth to resurface repeatedly before it needs replacing. The black surface serves a functional purpose in a busy kitchen: it provides contrast against pale proteins — white fish, raw meat — making precision cuts easier to see and control. Japanese professional boards are designed around these requirements rather than around the home kitchen market, which is why they look different from the wooden and thin plastic boards most consumers encounter.
Product Details
| Product Type | Professional Extra Thick Chopping Board |
| Brand | Shokunin (職人) |
| As Used At | 2 Star Ynyshir, Wales |
| Dimensions | 750 x 330 x 30mm |
| Colour | Black |
| Origin | Japan |
| Also Available | L (550x275x30mm) for single-station prep |
What size chopping board do professional kitchens use?
Professional kitchens typically use boards from 400mm to 600mm in length for general prep, with larger boards for butchery and fish fabrication. The XL at 750x330mm is used for larger prep stations, whole-fish fabrication, and kitchens where one board needs to cover multiple tasks simultaneously. For a single station, the L (550x275x30mm) is the standard. Both boards are 30mm thick — thickness matters as much as footprint, as it prevents warping and provides enough depth to resurface the board over its lifetime.
How do you care for a professional Japanese chopping board?
Wash with hot soapy water after use and dry upright rather than flat — standing the board on its edge allows air to circulate both sides and prevents moisture from sitting on the surface. Keep away from direct heat sources. The board can be resurfaced by a professional kitchen supplier when the surface becomes scored — the 30mm depth provides significantly more resurfacing life than standard boards.
What is the difference between the L and XL Shokunin boards?
The XL (750x330x30mm) is sized for larger prep stations, whole-fish fabrication, and high-volume kitchens where one board needs to cover multiple tasks simultaneously. The L (550x275x30mm) is the standard professional prep board — suited to fish prep, portioning, and general mise en place at a single station. The XL adds 200mm in length and 55mm in width over the L, which is significant when working with large proteins. Both boards are 30mm thick, made in Japan, and carry the Ynyshir credential.
Shokunin, Extra Thick Chopping Board, XL
Two Stars. Thirty Millimetres. Made in Japan.
The Shokunin Extra Thick Chopping Board XL is used at two Michelin star Ynyshir — Gareth Ward's kitchen in Wales, one of the most talked-about restaurants in the UK. The 750x330x30mm working surface is sized for stations where a standard board runs out of room: whole-fish fabrication, large butchery, or a prep station that needs to handle volume without resetting between tasks. The 30mm depth is double the standard kitchen board thickness, which means it doesn't move, doesn't warp, and absorbs the force of heavy knife work rather than transmitting it to the bench. Made in Japan.
Why Chefs Choose This
- As used at 2 Star Ynyshir: Gareth Ward's kitchen uses this board. When one of the UK's most-decorated restaurants chooses a piece of kit, it is worth paying attention to
- 30mm professional thickness: Standard boards run 12–20mm. The extra depth resists warping under daily use, absorbs heavy knife impact, and keeps the cutting surface stable throughout service
- 750x330mm working surface: Sized for whole-fish fabrication, large butchery, and high-volume prep stations where a smaller board runs out of room mid-task
- Japanese manufacture: Made to the exacting standards of professional Japanese kitchen equipment — where board quality is taken as seriously as knife quality
Where It Works in the Kitchen
- Whole-fish fabrication: 750mm length handles a large turbot or whole salmon with room to reposition — no overhang, full control across the length of the cut
- Large butchery: The 30mm base absorbs cleaver and heavy knife impact; the XL footprint means you don't need to move the protein mid-task
- High-volume prep stations: Large enough to run multiple tasks simultaneously — mise en place, portioning, and garnish work without the board becoming the bottleneck
- Cold prep: The non-porous surface suits raw protein work — clean, stable, and contained within the board footprint
Shokunin — 職人
Shokunin (職人) is the Japanese word for an artisan who has devoted their working life to mastering a single craft — sushi chefs, knife-makers, ceramicists, and lacquerware specialists are all referred to as shokunin. The term carries a specific meaning that goes beyond skilled worker: a shokunin pursues mastery as an end in itself rather than as a means to recognition. Applying it to a chopping board is deliberate. In a Japanese professional kitchen, the board is an extension of the knife — the surface on which precision is either supported or undermined. This board is made in Japan, where the manufacturing standards for professional kitchen equipment reflect the same philosophy the name references: uncompromising materials, correct dimensions, built to last rather than built to impress.
Why do professional chefs use thick black chopping boards?
Thickness is about stability and longevity, not presentation. A 30mm board does not flex under heavy knife work, does not warp with temperature or moisture changes, and has enough depth to resurface repeatedly before it needs replacing. The black surface serves a functional purpose in a busy kitchen: it provides contrast against pale proteins — white fish, raw meat — making precision cuts easier to see and control. Japanese professional boards are designed around these requirements rather than around the home kitchen market, which is why they look different from the wooden and thin plastic boards most consumers encounter.
Product Details
| Product Type | Professional Extra Thick Chopping Board |
| Brand | Shokunin (職人) |
| As Used At | 2 Star Ynyshir, Wales |
| Dimensions | 750 x 330 x 30mm |
| Colour | Black |
| Origin | Japan |
| Also Available | L (550x275x30mm) for single-station prep |
What size chopping board do professional kitchens use?
Professional kitchens typically use boards from 400mm to 600mm in length for general prep, with larger boards for butchery and fish fabrication. The XL at 750x330mm is used for larger prep stations, whole-fish fabrication, and kitchens where one board needs to cover multiple tasks simultaneously. For a single station, the L (550x275x30mm) is the standard. Both boards are 30mm thick — thickness matters as much as footprint, as it prevents warping and provides enough depth to resurface the board over its lifetime.
How do you care for a professional Japanese chopping board?
Wash with hot soapy water after use and dry upright rather than flat — standing the board on its edge allows air to circulate both sides and prevents moisture from sitting on the surface. Keep away from direct heat sources. The board can be resurfaced by a professional kitchen supplier when the surface becomes scored — the 30mm depth provides significantly more resurfacing life than standard boards.
What is the difference between the L and XL Shokunin boards?
The XL (750x330x30mm) is sized for larger prep stations, whole-fish fabrication, and high-volume kitchens where one board needs to cover multiple tasks simultaneously. The L (550x275x30mm) is the standard professional prep board — suited to fish prep, portioning, and general mise en place at a single station. The XL adds 200mm in length and 55mm in width over the L, which is significant when working with large proteins. Both boards are 30mm thick, made in Japan, and carry the Ynyshir credential.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Two Stars. Thirty Millimetres. Made in Japan.
The Shokunin Extra Thick Chopping Board XL is used at two Michelin star Ynyshir — Gareth Ward's kitchen in Wales, one of the most talked-about restaurants in the UK. The 750x330x30mm working surface is sized for stations where a standard board runs out of room: whole-fish fabrication, large butchery, or a prep station that needs to handle volume without resetting between tasks. The 30mm depth is double the standard kitchen board thickness, which means it doesn't move, doesn't warp, and absorbs the force of heavy knife work rather than transmitting it to the bench. Made in Japan.
Why Chefs Choose This
- As used at 2 Star Ynyshir: Gareth Ward's kitchen uses this board. When one of the UK's most-decorated restaurants chooses a piece of kit, it is worth paying attention to
- 30mm professional thickness: Standard boards run 12–20mm. The extra depth resists warping under daily use, absorbs heavy knife impact, and keeps the cutting surface stable throughout service
- 750x330mm working surface: Sized for whole-fish fabrication, large butchery, and high-volume prep stations where a smaller board runs out of room mid-task
- Japanese manufacture: Made to the exacting standards of professional Japanese kitchen equipment — where board quality is taken as seriously as knife quality
Where It Works in the Kitchen
- Whole-fish fabrication: 750mm length handles a large turbot or whole salmon with room to reposition — no overhang, full control across the length of the cut
- Large butchery: The 30mm base absorbs cleaver and heavy knife impact; the XL footprint means you don't need to move the protein mid-task
- High-volume prep stations: Large enough to run multiple tasks simultaneously — mise en place, portioning, and garnish work without the board becoming the bottleneck
- Cold prep: The non-porous surface suits raw protein work — clean, stable, and contained within the board footprint
Shokunin — 職人
Shokunin (職人) is the Japanese word for an artisan who has devoted their working life to mastering a single craft — sushi chefs, knife-makers, ceramicists, and lacquerware specialists are all referred to as shokunin. The term carries a specific meaning that goes beyond skilled worker: a shokunin pursues mastery as an end in itself rather than as a means to recognition. Applying it to a chopping board is deliberate. In a Japanese professional kitchen, the board is an extension of the knife — the surface on which precision is either supported or undermined. This board is made in Japan, where the manufacturing standards for professional kitchen equipment reflect the same philosophy the name references: uncompromising materials, correct dimensions, built to last rather than built to impress.
Why do professional chefs use thick black chopping boards?
Thickness is about stability and longevity, not presentation. A 30mm board does not flex under heavy knife work, does not warp with temperature or moisture changes, and has enough depth to resurface repeatedly before it needs replacing. The black surface serves a functional purpose in a busy kitchen: it provides contrast against pale proteins — white fish, raw meat — making precision cuts easier to see and control. Japanese professional boards are designed around these requirements rather than around the home kitchen market, which is why they look different from the wooden and thin plastic boards most consumers encounter.
Product Details
| Product Type | Professional Extra Thick Chopping Board |
| Brand | Shokunin (職人) |
| As Used At | 2 Star Ynyshir, Wales |
| Dimensions | 750 x 330 x 30mm |
| Colour | Black |
| Origin | Japan |
| Also Available | L (550x275x30mm) for single-station prep |
What size chopping board do professional kitchens use?
Professional kitchens typically use boards from 400mm to 600mm in length for general prep, with larger boards for butchery and fish fabrication. The XL at 750x330mm is used for larger prep stations, whole-fish fabrication, and kitchens where one board needs to cover multiple tasks simultaneously. For a single station, the L (550x275x30mm) is the standard. Both boards are 30mm thick — thickness matters as much as footprint, as it prevents warping and provides enough depth to resurface the board over its lifetime.
How do you care for a professional Japanese chopping board?
Wash with hot soapy water after use and dry upright rather than flat — standing the board on its edge allows air to circulate both sides and prevents moisture from sitting on the surface. Keep away from direct heat sources. The board can be resurfaced by a professional kitchen supplier when the surface becomes scored — the 30mm depth provides significantly more resurfacing life than standard boards.
What is the difference between the L and XL Shokunin boards?
The XL (750x330x30mm) is sized for larger prep stations, whole-fish fabrication, and high-volume kitchens where one board needs to cover multiple tasks simultaneously. The L (550x275x30mm) is the standard professional prep board — suited to fish prep, portioning, and general mise en place at a single station. The XL adds 200mm in length and 55mm in width over the L, which is significant when working with large proteins. Both boards are 30mm thick, made in Japan, and carry the Ynyshir credential.
