1. What Is the Benriner Super Slicer Mandoline?

If you’ve ever watched a professional chef produce paper-thin cucumber rounds or perfectly uniform potato slices in seconds, there’s a very good chance they were using a Benriner mandoline. Among all the models in the brand’s lineup, the Benriner Super Slicer Mandoline (No. 95) is the flagship — wider, more capable, and more refined than the classic entry-level version.

At its core, the Super Slicer is a Japanese-style handheld mandoline built for serious kitchen work. Unlike bulky French mandolines with their intricate folding legs and complicated blade mechanisms, the Benriner is refreshingly simple: a flat runway, an adjustable blade, and a set of interchangeable julienne cutters. That simplicity is precisely what makes it so enduring.

Whether you’re a home cook prepping a weeknight stir-fry or a restaurant professional shredding cabbage for hundreds of portions, this slicer delivers consistent, repeatable results with minimal effort. In 2026, it remains one of the best-value mandolines on the market — and this guide will walk you through every detail you need to know before buying one.

2. A Brief History of Benriner

The Benriner company was founded in Japan in 1940 (with commercial production ramping up around 1945), making it one of the oldest continuous mandoline manufacturers in the world. Based in Yamaguchi Prefecture, the brand was instrumental in popularizing the Japanese-style mandoline — a more compact, affordable, and accessible alternative to the traditional European designs that had long dominated professional kitchens.

The word “Benriner” itself is derived from the Japanese word benri (便利), meaning “convenient” — a name that perfectly encapsulates the tool’s philosophy. Over the decades, Benriner’s mandolines became a staple in Japanese home kitchens and soon spread globally as word got out among chefs and food professionals.

Today, Benriner mandolines are handcrafted in Japan, with blades that are compressed, heat-treated, and hand-finished — a process that gives them an edge quality comparable to quality kitchen knives. The Super Slicer represents the pinnacle of that tradition, offering a larger, more feature-rich experience than the original without abandoning the minimalist Japanese design ethos.

3. Full Specifications

4. Design & Build Quality

The Benriner Super Slicer doesn’t try to impress with flashy looks. Its design language is resolutely utilitarian — and that’s a compliment. Every design choice serves a functional purpose, which is exactly what you want in a kitchen tool that will see heavy use for years.

The Body & Frame

The housing is made from durable BPA-free ABS plastic in a clean white finish. It’s lightweight enough to handle comfortably yet rigid enough to stay stable during vigorous slicing. The wider body (roughly 95 mm across the cutting surface) is the defining upgrade over the original Benriner — it accommodates larger produce like whole Vidalia onions, eggplants, and large potatoes without needing to rotate them mid-slice.

The Adjustable Blade Mechanism

Thickness adjustment is handled via a large wing screw on the underside of the mandoline. This is one area where the Super Slicer genuinely improves on its smaller sibling: the screw is notably larger and more resistant to creeping open during use, which was a common frustration with the original Benriner. You can dial in virtually any thickness from a near-translucent 0.3 mm up to a chunky 8 mm — an infinite range that gives you tremendous creative control.

The trade-off is that there are no marked calibration points on the dial, unlike some competitors. This means replicating an exact thickness from session to session requires a bit of practice or the use of calipers. For most home cooks, this isn’t a dealbreaker, but it’s worth noting.

Stability Features

A rubberized end-stop on the bottom prevents the slicer from sliding during use, and a slotted base allows it to sit securely over virtually any bowl, container, or pan. This is a significant practical advantage — you can slice directly into a bowl without needing a helper or a special catch tray.

5. Performance Review: Real-World Results

This is where the Benriner Super Slicer truly earns its reputation. In independent testing by America’s Test Kitchen, the Super Benriner was awarded the top spot among mandolines tested, specifically praised for having the sharpest blade of any model evaluated — slicing even the toughest produce effortlessly.

Soft & Delicate Produce

One of the true tests of any mandoline blade is how it handles soft, ripe produce. A dull blade will compress and bruise tomatoes or strawberries rather than cleanly slicing through them. The Benriner’s hand-finished stainless steel blade cuts through ripe tomatoes, soft zucchini, and even fresh herbs with remarkable cleanliness. The exception: on the thinnest possible setting, very ripe or extremely soft items may not slice perfectly — a limitation shared by virtually all mandolines at extreme thinness.

Hard & Dense Vegetables

Where many mandolines struggle — with dense root vegetables like beets, celery root, and large carrots — the Benriner Super Slicer performs admirably. The blade’s heat-treated, compressed steel construction allows it to power through dense tissue without deflecting or chattering.

Consistency & Uniformity

Slice uniformity is excellent across the full thickness range. Professional chefs prize this consistency because it ensures even cooking — a pile of potato slices that vary wildly in thickness will result in some burning while others are undercooked. The Benriner produces slices that are as consistent as the pressure and technique you apply, meaning results improve naturally with practice.

Speed & Efficiency

Once you’re comfortable with the tool, prep speed increases dramatically. Tasks that would take 10 minutes with a knife — thinly slicing a fennel bulb, shredding half a cabbage, julienning a pile of carrots — can be accomplished in under two minutes. This time savings adds up enormously in a busy kitchen.

6. The 4 Blades Explained

The Benriner Super Slicer comes with four blades total — one fixed flat blade built into the body, and three interchangeable julienne inserts. Understanding what each does helps you get the most from this tool.

🔪 Fixed Flat Blade — Standard Slicing

This is the primary blade used for everyday slicing tasks. It’s what the mandoline looks like right out of the box with no julienne insert installed. Use it for potato gratins, cucumber rounds, radish garnishes, fennel salads, apple chips, and anything where you want smooth, even flat slices.

🟢 Fine Julienne Blade (54 Teeth)

The fine insert produces very thin, elegant strips — ideal for creating vegetable garnishes, carrot noodles for raw salads, shredded daikon for Japanese dishes, and fine herb ribbons. The strands are delicate enough for refined plating but require firm, uniform pressure for clean results.

🟡 Medium Julienne Blade (25 Teeth)

The most versatile of the three inserts. Medium julienne strips are perfect for stir-fries, coleslaw, quick-pickled vegetable sides, and matchstick-cut preparations. Most everyday julienning tasks are best served by this blade.

🟠 Coarse Julienne Blade (10 Teeth)

The coarse insert produces chunky, robust strips suitable for potato hash, thick-cut coleslaw, chunky salads, and rustic presentations. Think of this as the “hearty” option for preparations where you want texture and substance.

7. Performance Score Breakdown

8. Pros & Cons

9. Benriner Super Slicer vs. Competitors

To help you understand exactly where the Benriner Super Slicer sits in the market, here’s how it stacks up against the most commonly compared alternatives in 2026.

The key takeaway from this comparison: no other mandoline in this price range matches the Benriner’s blade sharpness and julienne versatility. The OXO Good Grips 2.0 is the closest competitor, and while it wins on ease-of-use (marked dial, better hand guard, dishwasher-safe), it costs significantly more and isn’t quite as sharp on tough produce.

10. Who Should Buy It?

The Benriner Super Slicer isn’t a one-size-fits-all product. Here’s a clear breakdown of who it’s ideal for — and who might want to look elsewhere.

✅ Perfect For:

• Home cooks who cook frequently — if you’re making salads, stir-fries, or vegetable sides 3+ times a week, this tool will transform your prep speed
• People who love Japanese cuisine — daikon, cucumber, carrot, and cabbage preparations are particularly beautiful with this slicer
• Anyone who values blade quality — if you’ve been burned by flimsy mandolines before, the Japanese steel here is a revelation
• Professional cooks and culinary students — this is the exact tool found in professional knife kits
• Small kitchen dwellers — its compact, flat profile stores easily in a drawer
• Budget-conscious serious cooks — getting pro-grade results at $60–$80 is exceptional value

⚠️ Consider an Alternative If:

• You want a fully hands-free design with zero risk of blade contact — look at the Dash Safe Slice instead
• You need a dishwasher-safe option — the OXO Good Grips 2.0 is dishwasher-safe and nearly as capable
• You need marked, precise, reproducible thickness settings for baking applications where exact measurements matter
• You’re a total beginner who’s never used a mandoline before and would benefit from a simpler entry-level model first

11. Tips for Safe & Effective Use

1. 1
   Always use cut-resistant gloves. The included hand guard is better than nothing, but most experienced users — including professional chefs — consider it insufficient on its own. A quality cut-resistant glove is a $15–$25 investment that protects you from the slicer’s extremely sharp blade. Do not skip this step.
2. 2
   Create a flat surface before you start. Round vegetables like potatoes and beets can roll unexpectedly. Slice a thin piece off one side to create a stable flat surface before running the item across the blade.
3. 3
   Use smooth, confident strokes. Hesitant or jerky movements produce uneven slices. Commit to each pass with steady, medium pressure and a fluid stroke from one end of the runway to the other.
4. 4
   Keep ingredients dry before slicing. Wet produce can slip unexpectedly. Pat vegetables dry with a paper towel before running them over the blade, especially for safety-critical operations.
5. 5
   Position the mandoline over a bowl or container. Use the rubberized end-stop and slotted base to rest the slicer stably over your catch container. This keeps both hands available — one for the food, one for the guard.
6. 6
   Stop when the piece gets small. Don’t try to slice the last inch of a vegetable bare-handed. Switch to a knife for the final stub, or save small pieces for stock and stock-making. No slice is worth a cut.
7. 7
   Never put it in the dishwasher. The high heat can warp the plastic frame and degrade the blade edge over time. Hand-wash with warm soapy water immediately after use — the blade will thank you.

12. Cleaning & Maintenance

Proper care is what separates a mandoline that lasts a decade from one that deteriorates within a year. The Benriner Super Slicer is remarkably easy to maintain — but it does require some intentionality.

Daily Cleaning

Rinse the slicer under warm running water immediately after use to prevent food debris from drying on the blade. Use a soft-bristled brush (a pastry brush works well) to clean around and across the blade — never drag your fingers across the blade edge, even to remove stubborn food. A drop of dish soap and a gentle scrub with the brush handles virtually any residue.

Deep Cleaning the Blades

The julienne inserts have many small teeth that can trap food particles. Rinse them under a strong stream of water, using a toothpick or small pick to dislodge stubborn debris if needed. For deep cleaning, let them soak in warm soapy water for a few minutes before rinsing clean.

Dealing with Staining

The white plastic housing is prone to staining from beta-carotene-rich vegetables like carrots, beets, and sweet potatoes. A paste of baking soda and a few drops of dish soap, left on the stain for 5–10 minutes and then scrubbed with a soft brush, will remove most discoloration. For persistent stains, a dilute solution of white vinegar also helps.

Blade Care & Sharpening

One underrated advantage of the Benriner is that its blades are removable and sharpenable. If after years of use the blade begins to show any dullness, you can carefully remove it (with gloves on) and have it sharpened by a professional knife sharpener. Because the blades are small, home sharpening with a whetstone is possible but requires care and experience.

13. Frequently Asked Questions