The guard is not optional, and this is the tool that proves it · review
A dial from 0.5 to 8 mm (0.02 to 0.31 in), four blades, a 2.5 in slicing surface and a safety guard.
What we would actually buy The widest thickness range on this shelf — a dial from half a millimeter to eight — and the only listing that publishes how wide its slicing surface is. Four blades, a safety guard and a bowl hook.
The one thickness a mandoline exists for, and nothing else on this shelf reaches it.
The dial runs 0.5 to 8 mm (0.02 to 0.31 in) — a sixteen-fold range, and the only setting here below 1 mm (0.04 in).
Half a millimeter is crisp thickness: potato that fries translucent, fennel and radish that collapse into a dressing, citrus thin enough to candy, raw beetroot you can see light through. No knife gets there consistently.
The rest of the shelf starts at 1 mm (0.04 in): Fullstar 1, 2, 3, 4 · OXO 1, 2.5, 4 on two models · Ibergrif 1, 2, 4 · Mueller Austria a dial from 1 to 9.
And at the far end, 8 mm (0.31 in) is chip thickness.
The only slicing surface width on this shelf, and the figure that decides what actually fits.
12.75 × 3.625 inches with 2.5-inch wide slicing surface.
That is narrow by design. A short blade is a rigid blade, which is why a Benriner cuts cleanly where a wide cheap mandoline flexes mid-stroke and gives you a wedge instead of a slice.
The cost is real: a large baking potato will not go across it, nor an aubergine, nor a swede. You halve them first — and a halved potato is harder to hold safely.
For wide produce, Gramercy’s steel-framed bench unit or the Mueller choppers. Twelve listings here publish no width at all.
One fixed straight blade — flat slices, at whatever the dial says. Three interchangeable toothed blades — coarse, medium and fine — which cut julienne at three widths.
The listing describes the result properly: long narrow julienne strips that are equally sized to cook evenly. That is the point of julienne rather than knife-cut strips — uniformity, so nothing burns while the rest is raw.
A safety guard that holds smaller pieces. A non-skid rubber base. Hooks onto bowls to collect slices. A large open handle. Disassembles for cleaning, and top-rack dishwasher safe.
Four listings here specify top-rack, which is the right qualification for a plastic body — the bottom rack runs hotter and nearer the element, and warps it.
This — $29.99 — 346 g. Old version — $27.00 — 290 g.
Three dollars, and the old page publishes none of the above: no thickness range, no surface width, no body material, no guard, no base, no dishwasher statement. Four bullets, two of which are the product’s name.
Buy this one.
No steel grade — “handcrafted Japanese stainless steel” is an origin. Only Gramercy (4CR15) and Fullstar (420) publish a grade here, and those are the same hardenable martensitic family.
No warranty. And note that a dial gives any thickness but no guaranteed return to the same one — which is what clicks are for.
On sale at around $30 on the American Amazon store at the time of checking.
Prices and availability are what Keepa reported on the date this page was updated; both move.
Prices quoted in this text were read on 4 October 2026. The live price is at the top of the page.
| Thickness | 0.5 to 8 mm (0.02 to 0.31 in) on an easy-turn dial — the widest range on this shelf |
|---|---|
| Below one millimeter | The only listing here that goes there — 0.5 mm (0.02 in) is crisp thickness |
| Slicing surface width | 2.5 in — the only surface width published on this shelf |
| Overall size | 12.75 × 3.625 in |
| Blades | One fixed straight blade plus three interchangeable: coarse, medium and fine tooth |
| Blade origin | Handcrafted Japanese stainless steel |
| Body | BPA-free plastic |
| Safety guard | Holds smaller pieces and protects fingers |
| Base | Non-skid rubber |
| Collection | Hooks onto bowls to collect slices |
| Handle | Large and open, for comfort |
| Cleaning | Disassembles; top-rack dishwasher safe |
| Weight | 346 g (12.2 oz) |
| Blade steel grade | Not published — only an origin is given |
| Warranty | Not published by the maker |
| Amazon reference | B01D2C09LW |
| EAN | 4976654643336 |
Because it is the one thickness a mandoline exists for and nothing else here reaches it. Benriner publishes an "easy-turn dial [that] adjusts thickness (0.5 to 8-millimeters)" — a sixteen-fold range, and the only setting on this shelf below 1 mm (0.04 in). Half a millimeter is crisp thickness: potato that fries translucent, fennel and radish that go limp in a dressing, citrus thin enough to candy, raw beetroot you can see through. No knife gets there consistently. For comparison, the rest of the shelf starts at 1 mm (0.04 in): Fullstar at 1, 2, 3, 4 mm (0.16 in), OXO at 1, 2.5, 4 on two models, Ibergrif at 1, 2, 4, Mueller Austria on a dial from 1 to 9. And at the other end, 8 mm (0.31 in) is thick enough for chips.
It is the real limit of the type, and Benriner is the only maker on this shelf honest enough to publish it. The listing gives "12.75 x 3.625-inches with 2.5-inch wide slicing surface" — so the runway the food passes along is two and a half inches across. That is narrow by design: it keeps the blade short, which keeps it rigid, which is why a Benriner cuts cleanly where a wide cheap mandoline flexes. The cost is that a large baking potato will not go across it, nor an aubergine, nor a swede — you have to halve them first, and a halved potato on a mandoline is harder to hold. For wide produce the Gramercy steel-framed bench unit or the Mueller choppers are the alternatives. Twelve listings here publish no width at all.
A dial gives you any thickness; clicks give you the same thickness twice. Benriner and Mueller Austria (1 to 9 mm (0.04 to 0.35 in)) are the two continuous dials here. Fullstar (four settings), OXO (three, on two models) and Ibergrif (three) are discrete. The case for clicks is repeatability: a gratin wants 2 mm (0.08 in) on Monday and 2 mm (0.08 in) again on Friday, and a click delivers that without judgment. The case for a dial is reach and precision: only a dial gets you to 0.5 mm (0.02 in), and only a dial lets you split the difference when 2 mm (0.08 in) is slightly too thin for what you are doing. In practice a dial with a scale you can read is the better tool, and this is the one with the widest scale on the shelf.
Thin work — crisps, fennel, a gratin — on the slicer professional kitchens use
Amazon reports what buyers took in the month before this page was last checked: at least 900.
The figure is a floor, rounded by Amazon, and read through Keepa — it says what buyers picked, not what a maker claims.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
31.1 × 8.9 × 3.2 cm (12.2 × 3.5 × 1.3 in) · three interchangeable blades · thickness set by screws on both sides · Japanese
The Japanese mandoline professional kitchens use: three interchangeable blades and a thickness set by screws at both ends rather than by a dial.
Best for: Anyone who slices often enough to care about repeatability.
≈ $28
Japanese vegetable slicer with an adjustable blade making slices from fine to medium, and coarse replaceable blades allowing three different cut sizes
The old-version Benriner Japanese slicer, with an adjustable blade and coarse replaceable blades.
Best for: Someone who knows the Benriner already — otherwise buy the current version
≈ $27
Four thickness settings · stainless blade · MIPS body · sliding selector
A four-setting mandoline with a stainless blade and a sliding selector, at the entry price — and, like every mandoline, an object to buy a glove with.
Best for: Occasional slicing, with a cut-resistant glove.
≈ $31
Prices quoted in these summaries are dated readings. The live price is shown next to each product.
