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Description
Shokunin, Extra Thick Chopping Board, LTwo Stars. Thirty Millimetres. Made in Japan. The Shokunin Extra Thick Chopping Board is used at two Michelin star Ynyshir Gareth Ward's kitchen in Wales, one of the most talked about restaurants in the UK. The 550x275x30mm dimensions give it enough surface to handle whole fish and butchery work without overhang. 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
Two Stars. Thirty Millimetres. Made in Japan.
The Shokunin Extra Thick Chopping Board is used at two Michelin star Ynyshir — Gareth Ward's kitchen in Wales, one of the most talked-about restaurants in the UK. The 550x275x30mm dimensions give it enough surface to handle whole fish and butchery work without overhang. 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
- 550x275mm working surface: Large enough to break down a whole sea bass, fillet a salmon side, or run a mise en place station without the board moving
- 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
- Fish prep: 550mm length accommodates a whole sea bass or large salmon fillet along the board — no overhang, full control of the cut
- Butchery and portioning: The 30mm base absorbs cleaver and heavy knife impact that thinner boards transmit directly to the bench
- Pass and garnish station: Surface area large enough to run as a dedicated garnish board at the pass — without it competing for space with service equipment
- 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 | 550 x 275 x 30mm |
| Colour | Black |
| Origin | Japan |
| Also Available | XL (750x330x30mm) for larger prep stations |
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 L size at 550x275mm covers general protein work, fish prep, and mise en place. The XL at 750x330mm is used for larger prep stations and whole-animal butchery. Thickness matters as much as footprint — 30mm is the professional standard because 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 L (550x275x30mm) is the standard professional prep board — suited to fish prep, portioning, and general mise en place at a single station. The XL (750x330x30mm) adds 200mm in length and 55mm in width, making it the right choice for larger prep stations, whole fish fabrication, or kitchens where one board needs to cover multiple tasks simultaneously. Both boards are 30mm thick, made in Japan, and carry the Ynyshir credential.
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