Benriner Mandoline Slicer 64mm – Japanese Vegetable Slicer

Benriner Mandoline – Classic 64mm

If you want the same performance as the larger models in a more compact, easy-to-handle size, this is it. The Benriner 64mm mandoline slicer is simple, sharp, and built for everyday prep.

Used in kitchens everywhere, it’s a go-to for quick, consistent slicing without overcomplicating things.

Why this works

• Fast, even slicing – clean, consistent results
• Adjustable thickness – from fine to thicker cuts
• Compact and easy to control – ideal for everyday use
• Light and simple to handle
• Easy to clean and maintain

Real use

Made in Japan, this Japanese mandoline slicer uses a razor-sharp stainless steel blade that cuts cleanly with minimal effort. It’s perfect for onions, carrots, cucumbers, citrus and other smaller produce where control matters.

The 64mm width makes it easier to handle and store, especially if you don’t need the extra size of the larger models.

Compared to heavier metal mandolines, it’s quicker to use, easier to manage, and far more practical for regular home cooking.

Leigh’s 2 cents:

Benriner mandolines are a staple in professional kitchens. I don’t know a single kitchen that doesn’t have one.

They’re quick, consistent, and just get the job done.

Use the guard and keep your fingers clear—these are sharp. If you’re working in a commercial kitchen, cut-proof gloves are a solid investment.

Who it’s for

• Home cooks who want a simple, reliable slicer
• Smaller kitchens or limited storage
• Anyone prepping smaller vegetables regularly

If you want something easy to use that still performs properly, this is a solid choice.

Size options

If you’re working with larger produce or want more width, the 95mm version is the better option. Otherwise, this covers most everyday prep without the extra bulk.

Bottom line

Compact, sharp, and built to work.
No gimmicks—just a tool you’ll actually use.

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More