| Brand | Benriner |
|---|---|
| Model Number | 3693 |
| Color | Ivory |
| Product Dimensions | 31.12 x 8.89 x 3.18 cm; 376.48 Grams |
| Material | Plastic |
| Auto shut-off | No |
| Item Weight | 376 g |
Benriner Japanese Mandolin Vegetable Cutter 3.5 Wide
| Material | Plastic |
| Colour | Ivory |
| Blade material | Alloy Steel |
| Brand | Benriner |
| Item dimensions L x W x H | 31.1 x 8.9 x 3.2 centimeters |
About this item
- Best money-value, simple and functional mandolin for home or professional kitchen
- Slices vegetables quickly at different thicknesses, from utlra thin to quarter inch, uniform cutting and professional results
- Make all kinds of garnishes easily and beautifully
- Includes one flat blade, three interchangeable blades(coarse, medium, fine) and finger guard
- Made in japan
There is a newer model of this item:
$67.00
(4,868)
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Product information
Style:Old Version Off-White MandolinTechnical Details
Additional Information
| ASIN | B000LCP6EW |
|---|---|
| Customer Reviews |
4.5 out of 5 stars |
| Best Sellers Rank |
#53,266 in Home (See Top 100 in Home)
#91 in Choppers & Mincers |
| Date First Available | Feb. 26 2013 |
| Manufacturer | Benriner |
| Place of Business | Scarborough, ON M1S 3R2, CA |
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Product description
Japanese vegetable cutter/slicer, 3.75-Inch outter width. A simple but functional mandolin slicer, it uses gentle sliding motion to cut vegetables into thin slices. It is EXTREMELY sharp so ALWAYS use the finger-guard provided. This tool is a must-have for any well equipped kitchen, home or professional. You can quickly slice at different thicknesses or add one of three bladss to shred into different width pieces for french fries, hash browns, cole slaw, salad toppings, etc. Use the thinnest width to create decorative accents for sushi, salads or other dishes. Blades remove for easy cleaning. Best price-performance and value for an effective and useful tool.
From the manufacturer
Benriner
All You'll Ever Need for Amazing Garnishing.
Benriner vegetable slice (width size: 64mm).
Distributed by EMF Inc.
- Proud exclusive distributor in Canada
Benriner, Japanese Mandolin
A Vegetable Slicer For All Users
Perfect for both household and professional use.
Outstanding cutting performance, comes with three interchangeable blades: Fine Blade, Medium Blade & Coarse Blade
Flexible thickness adjustment: amazing garnishing as thin as 0.3mm to a thickness of 5mm.
Double-sided blade for bi-directional cutting.
Easy blade removal makes cleaning easy.
- Light weight, handy for storage
- Color: Ivory
- Other size: Super Benriner (width size: 95mm)
High-Performing Cutting Like a Chef
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Finger GuardTransparent design for better handling. |
Changable blades and thicknessAdjustable to any thickness from 0.3mm to 5.0mm, interchangeable blades are neat for storage and replaced, fast and easy. |
Interchangeable Blades(Top): Coarse blade. (Middle): Medium blade. (Bottom): Fine blade. |
Made in JapanA product of Benriner. |
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Customer reviews
Top reviews from Canada
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My only real complaint is with the interchangeable inserts - they're not blades. Just hard metal spikes in the way of the blade. So because they are blunt spikes instead of razor blades the inserts end up tearing/shredding the food into strips (rather than actual slicing), and it is much harder to push food through these blunt spikes.
If I were to start over I would get the Swissmar Borner - The cut depth isn't infinitely adjustable, but the cutting inserts are actual blades, and the hand guard is better too.
One thing I will say is that, for all this, you will be paying a premium. I think ~50$ is definitely premium price for a mandolin slicer. But I think this is definitely quality. We've had this for maybe 6 months now and I can easily see this lasting well over 5 years or so. With minimum maintenance but semi regular cleaning.
Amazon sells two sizes of this mandolin and this is the wider 5" one, which is the one to get, as the smaller one could only slice thinner fruits and vegetables.
You can't really go wrong with this mandolin as it is extremely sharp and long lasting, incredible value, precise as I often like to slice paper-thin pieces of onion and veggies for a great salad, and a tool many professional chefs use. I tried the larger, bulkier stainless steel versions which you see at Williams Sonoma and you can't beat the simplicity and reliability of this plastic Japanese version, and at a fraction of the price.
Like any mandolin, you could seriously cut yourself really bad if you are not careful or paying attention.
Cependant je dois dire que je suis pleinement satisfait: extrêmement coupant(c'est écrit dessus "Watch your fingers", facile à nettoyer, simple, robuste, l'antidérapant est efficace, l'ajustement de la lame est très simple et son aiguisage un jeu d'enfant.
Pas vraiment de point négatif.
PS: a little tip for frustration-free grating: I use a large stainless steel bowl and set the mandolin on the bottom of the bowl as a sturdy base and mess free prep. Works great for me!
Yes it produces nice 'noodles' but this unit turned out to be a big disappointment to me. I'll use it but it's use will be rather limited.
Top reviews from other countries
Long version: When I was a kid, my mum bought a mandolin of the 'JML/as seen on TV' type, and it lay at the back of the cupboard unused. I spent £40 on a mid-top range one from my local kitchen store. It was better, but still didn't live up to expectations.
This one is exactly what I'm after. Potatoes, onions, carrots... It treats them like air. The main blade is ridiculously sharp, as are the julienne blades. Hold veg, rub up and down over plate - sliced veg. It's THAT simple and quick.
Seeing some comments about the fixings, the main body of the one I received was plastic, but all of the holding nuts were metal.
Two very VERY minor anti points...
a) The finger guard is strong, but you're still very close to the TEETH OF DEATH. If you're *not* looking to get long julienne strands (by slicing veg lengthways) then just use a pair of cut resistant gloves and leave the guard in the box. The gloves really do work, and you get a much better sense of what you're doing with the cutter by holding the veg directly in your hand.
b) The julienne blades are quite short - the max depth you can use them at is about 3mm - don't go thinking you're going to use this for making chips.
Looking at other reviews, the company has been around for a while and Grunwerg has a branch in Sheffield - I doubt I'll need to think about this for a while, but it looks like there wouldn't be a problem buying spare blades for this.
I also own the previous version of this mandolin. In order to adjust the cut thickness on the old model, it was necessary to dial in two small thumb screws on the back. This new model replaces the screws with a large dial which greatly simplifies thickness adjustments — it's definitely a big upgrade not having to fiddle with two small screws.
My first mandolin was a Selkin Borner V1 which for some reason was very highly rated (it was America's Test Kitchen's pick & they are usually pretty good about their picks). However, I found it to be flimsy & a pain to store with it’s sharp, bulky blade attachments (by contrast the Benriner's blades are small & thin & easy to store). Eventually, I got so fed up with the Borner that I upgraded to my first Benriner
I'm not sure if they are still making a "narrow" version (the old green colored model). I recommend getting the wide version as it's extra width comes in handy while still being ergonomic. I haven't seen or tried the new jumbo model, but if you are slicing something like large eggplants, it might be for you.
Regarding some of the complaints in the reviews, if you are finding it difficult to use, I would recommend watching a YouTube video or two — for example, ChefSteps has a quick video of Chef Grant using the old model. The blades are crazy sharp, so if they are not cutting your product properly (also a complaint in the reviews) check the manual or watch some videos.
And a finally a word of caution: Mandolins are famous for cutting fingers. If you are at all uneasy about using the slicer, use the included safety guard keeping all digits on the guard. Otherwise use a good technique as Chef Grant does in his video or use your palm as you'll see in restaurants.
Happy slicing!
P.S. The picture was my mise en place for BBC Good Food's Horseradish Potato Dauphinoise recipe. I can also highly recommend this dish, and it would be a great way to introduce yourself to your new Benringer mandolin!
Reviewed in the United Kingdom on November 15, 2019
I also own the previous version of this mandolin. In order to adjust the cut thickness on the old model, it was necessary to dial in two small thumb screws on the back. This new model replaces the screws with a large dial which greatly simplifies thickness adjustments — it's definitely a big upgrade not having to fiddle with two small screws.
My first mandolin was a Selkin Borner V1 which for some reason was very highly rated (it was America's Test Kitchen's pick & they are usually pretty good about their picks). However, I found it to be flimsy & a pain to store with it’s sharp, bulky blade attachments (by contrast the Benriner's blades are small & thin & easy to store). Eventually, I got so fed up with the Borner that I upgraded to my first Benriner
I'm not sure if they are still making a "narrow" version (the old green colored model). I recommend getting the wide version as it's extra width comes in handy while still being ergonomic. I haven't seen or tried the new jumbo model, but if you are slicing something like large eggplants, it might be for you.
Regarding some of the complaints in the reviews, if you are finding it difficult to use, I would recommend watching a YouTube video or two — for example, ChefSteps has a quick video of Chef Grant using the old model. The blades are crazy sharp, so if they are not cutting your product properly (also a complaint in the reviews) check the manual or watch some videos.
And a finally a word of caution: Mandolins are famous for cutting fingers. If you are at all uneasy about using the slicer, use the included safety guard keeping all digits on the guard. Otherwise use a good technique as Chef Grant does in his video or use your palm as you'll see in restaurants.
Happy slicing!
P.S. The picture was my mise en place for BBC Good Food's Horseradish Potato Dauphinoise recipe. I can also highly recommend this dish, and it would be a great way to introduce yourself to your new Benringer mandolin!








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