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
- 30mm thickness — double a standard board, stays stable under heavy knife work
- Used at two Michelin star Ynyshir
- 750x330mm surface, sized for whole-fish fabrication and high-volume stations
- Made in Japan
How to Use
- Ready for immediate use — no oiling or seasoning required before first use
- Use as a dedicated surface for fish and protein prep; the 30mm depth stays stable under portioning and butchery work without flexing or shifting
- Keep a separate board for other food categories, in line with standard kitchen hygiene practice
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.
Storage
Store the board upright on its edge in a dry, well-ventilated area, away from direct heat sources such as ovens and away from prolonged direct sunlight, both of which can cause warping over time. Standing it on edge rather than flat lets air reach both faces and stops moisture collecting on the surface between services. Make sure the board is fully dry before stacking it with other kitchen equipment.
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.
SKU : T0232