A mandoline vegetable slicer by Japanese company Benriner is standard equipment in most Japanese homes and restaurant kitchens around the world. We prefer this tool’s simplicity, durability and efficacy over other more complicated models. It comes with three interchangeable blades: The fixed straight blade—which is also removable and replaceable, ensuring long-term durability—creates slices ranging from .5 mm to 5 mm. Use the dial on the underside of the mandoline to fine-tune and adjust the thickness of your slices. You can also screw in one of other two blades, which allow you to julienne or finely shred your vegetables. We especially love that the finger guard, which extends across the width of the entire blade, is easy to handle and keeps a firm grip on ingredients while slicing. Additionally, a non-skid base, safety handle and notches in the mandoline will keep the device steady whether you lay it across a bowl or prop it against a countertop.
With this device's wide range of use, you can mix and match crunchy vegetables with something tender for contrast. Or shave vegetables in varying thicknesses for different textures and flavor (fennel bulb is a great choice to try this with). Sliced thin enough, even tough root vegetables like turnips or beets are terrific in slaws and salads for textural contrast—and this mandoline transforms what would otherwise be arduous prepwork into an easy task: Start by slicing vegetables into broad planks with the Benriner, then finish by hand, stacking and cutting crosswise with a chef’s knife for evenly diced vegetables that look professional every time.