Shokunin, Extra Thick Chopping Board, L
550 x 275 x 30mm. A heavy, black, 30mm Japanese chopping board, as used at two-Michelin-star Ynyshir.
The Shokunin Extra Thick Chopping Board L is 550mm long, 275mm deep and 30mm thick, and it is made in Japan. That thickness is the point. A board this solid does not bounce or creep across the bench when you are breaking down a fish or portioning a loin, and the black surface gives a clean contrast for white fish, shellfish and pale vegetables. Gareth Ward uses it at Ynyshir in Wales, where the cooking is live-fire, Japanese-influenced and precise. The L fits a standard station and still has room for a whole fish.
Why Chefs Choose This
- 30mm of stability: the weight and depth keep the board planted under heavy knife work, so the cut goes where you aim it
- Proven at the top: used in the kitchen at two-Michelin-star Ynyshir
- 550 x 275mm working surface: room for whole fish, portioning and a single station of prep
- Black surface: white fish, scallops, rice and pale vegetables stand out, which helps with precise portioning
How to Use
- Fish and protein: use it as a dedicated board for fish or meat butchery and portioning
- Keep it steady: set it on a damp cloth on the bench for extra grip during heavy work
- Wash and stand: wash with hot soapy water after use, rinse, then stand it on its edge to dry
- Separate boards: keep separate boards for raw protein and ready-to-eat food, in line with kitchen hygiene practice
In Japanese a chopping board is a manaita (まな板). The word is usually explained as mana, an old term for fish or food served with sake, and ita, a board: the board for preparing fish. In a Japanese kitchen the manaita is treated with respect, wiped between tasks and kept dry, because a knife is only as good as the surface it meets. Shokunin (職人) means craftsman, and it is the name SushiSushi gives to the tools and ingredients it sources for professional kitchens. At Ynyshir, Gareth Ward's restaurant near Machynlleth, the kitchen works over fire and in front of the guests, and this is the board it chose.
Learn more: Japanese Kitchen Knives
Why do chefs use a thick chopping board?
Stability and control. A thin board flexes, rocks on an uneven bench and slides under pressure, which makes long, clean cuts harder and heavy work less safe. A 30mm board has the mass to stay put and the depth to take a hard chop without transmitting the shock straight into the bench. It also stays flatter over time than a thin board, which matters when you are drawing a long knife through a fillet. For fish work in particular, a steady, flat surface is the difference between a clean slice and a torn one.
Product Details
| Dimensions | 550 x 275 x 30mm |
| Size | L |
| Colour | Black |
| Thickness | 30mm |
| Brand | Shokunin |
| Origin | Made in Japan |
| As Used At | Ynyshir, Wales (two Michelin stars) |
| Also Available | Shokunin board, XL, 750 x 330 x 30mm |
How do you care for a professional Japanese chopping board?
Wash it with hot soapy water after each use, rinse well and stand it on its edge to dry so air reaches both faces. Do not leave it lying flat and wet, and keep it away from direct heat such as ovens and hot plates, which can warp any board. Wipe it down between tasks during service. A well-kept surface lasts longer and stays more hygienic.
How should I store the board?
Upright on its edge, in a dry, well-ventilated spot, away from ovens and direct sunlight. Standing it on edge stops moisture collecting underneath between services. Make sure it is fully dry before stacking other equipment on or against it.
What is the difference between the L and XL boards?
Size. The L is 550 x 275 x 30mm, a working board for a single station: fish prep, portioning and general mise en place. The XL is 750 x 330 x 30mm, 200mm longer and 55mm deeper, for larger fish, big joints and stations where one board has to cover several jobs. Both are 30mm thick, black and made in Japan.
SKU : T0231