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Benriner Mandoline — Even Slices, Every Time
Dial in the thickness you want, from paper-thin to thick-cut, and slice vegetables in seconds.
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Slicer, Pole, Thickness Adjustment
The product measures approximately 14.9 inches (377.1 mm) in length, 5.2 inches (131 mm) in width, and 2.1 inches in height.
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Slice Thin. Skip the Fuss.
Benriner makes mandolines for people who are tired of uneven slices and a drawer full of gadgets they never use. The name comes from the Japanese word for “convenient,” and that’s the whole idea: one sturdy blade, a few adjustments, and cucumbers, daikon, potatoes, or cabbage come out thin and even in a minute or two. We started with a plain question: why does paper-thin still take so much effort at home? Most kitchen tools add parts and settings, and we wanted to take them away.
That means we care about the things that only show up once you’re cooking. The blade has to stay sharp after a hundred onions, not just the first. The slices have to be the same thickness at the start of the pile and at the end, so the salad, the gratin, and the quick pickle all cook and soak evenly. It also has to rinse clean and dry fast, because a tool you dread washing ends up at the back of the cupboard. We’d rather build one thing that earns its spot on the counter than ten that don’t.
If you cook most nights, or prep for a crowd on weekends, or just want your vegetables to look like someone cared, this is for you. You already know the difference between slices that cook evenly and ones that don’t. We just make sure the tool is there when you reach for it.
Paper-Thin, Every Time
“I make cucumber salad for twelve every Sunday and used to dread the knife work. Now it’s four minutes, and every slice is the same thickness down to the last one.”
Hana S.
“The thickness dial is the reason I bought it. I can go from translucent daikon for sashimi garnish to chunky potato for gratin without hunting for a different tool.”
Luca B.
“It’s light enough that I can rinse it in the sink and store it in a drawer. My last mandoline was so bulky it lived in a cupboard I never opened.”
Dalia R.
Vegetable Prep Setup
Cut-Resistant Gloves
Julienne Peelers
Vegetable Holders
Quick Answers Before Slicing
Most models use a dial or knob on the side to set thickness, usually from paper-thin up to a few millimeters. Interchangeable blades handle julienne strips in different widths, plus wavy and flat cuts, depending on what is included in the set.
Rinsing right after use stops starchy residue from drying onto the blade and plastic body. A soft brush or sponge works well for the cutting edge, moving along the blade rather than across it. Dishwashers are usually avoided, since heat and harsh detergent can dull the steel over time.
Firm vegetables and fruits such as cucumbers, carrots, radishes, potatoes, zucchini, and apples are the most common choices. Very soft produce like ripe tomatoes tends to squash instead of slicing cleanly, and hard items like winter squash or frozen foods can chip the blade or crack the body.
The hand guard that comes with it is meant to be used on every pass, especially toward the end of a vegetable when fingers get close to the blade. Cut-resistant gloves add another layer of protection, and keeping the blade pointed away from the body during cleaning and storage prevents most accidents.
A drawer slot or hook that keeps the blade covered and away from other utensils protects both the edge and anyone reaching in. Keeping it dry before putting it away helps prevent spotting or rust, and a protective cover, where one is included, adds extra protection from knocks.
Stainless steel blades usually hold their edge for a long time with regular home use, particularly when dried right after washing. Once slicing starts to feel rough or uneven, replacement blades are often sold separately, so the whole unit does not need to be swapped out.