Benriner Mandoline Slicer 95mm – Japanese Vegetable Slicer

Benriner Mandoline – Super 95mm

If you want fast, consistent prep without relying on knife skills, this is the tool. The Benriner 95mm mandoline slicer is built for clean, repeatable cuts—no guesswork.

Used in commercial kitchens everywhere, it’s simple, sharp, and does exactly what you need it to do.

Why this works

• Fast, even slicing – consistent results every time
• Adjustable thickness – from paper-thin to thicker cuts
• Light and easy to handle – no bulky frame getting in the way
• Easy to clean – rinse or straight into the dishwasher
• Replaceable blade – simple to maintain long term

Real use

Made in Japan, this Japanese mandoline slicer uses a razor-sharp stainless steel blade that cuts cleanly with minimal effort. Whether you’re slicing onions, cabbage, carrots, potatoes or citrus, it gives you even, repeatable results every time.

The 95mm width makes it more practical for larger produce, so you’re not constantly cutting everything down to size.

Compared to heavier metal mandolines, it’s quicker to set up, easier to use, and far more practical for everyday 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 consistent results
• Anyone doing regular prep
• Chefs who need speed without overcomplicating things

If you cook often, you’ll use this more than you expect.

Size options

If you don’t need the extra width, the smaller 64mm version is a solid option—same performance in a more compact, easier-to-handle size.

Bottom line

Fast, simple, and built to work.
No gimmicks—just a tool that gets used.

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