Benriner Large Mandoline Review: Professional Kitchen Test
After years of professional use at Purple Cafe, the Benriner mandoline proved itself as genuine professional equipment. Japanese precision engineering delivers consistent slicing that transformed our prep efficiency. Ultra-sharp blade handles everything from paper-thin cucumber to thick potato rounds with remarkable accuracy.
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Years of Professional Kitchen Testing
Initial Testing & First Impressions
When I started using the Benriner mandoline at Purple Café, I was skeptical. We'd tried various slicers over the years, and most ended up in the back of the storage room after a few months. But this Japanese-made mandoline changed my perspective on what consistent slicing equipment could deliver.
I tested this alongside our Victorinox chef knives and John Boos cutting boards at Purple Café. After years of daily professional use, it earned its permanent place in our prep station.
Testing Environment
- Location: Purple Café
- Primary Use: Daily vegetable prep and garnish work
- Volume: High-volume professional kitchen operations
- Duration: Years of continuous testing
Performance Results
✅ Outstanding Performance
- Paper-thin slicing: Cucumbers so thin they're nearly transparent
- Clean cuts: No crushing or tearing, even on delicate vegetables
- Consistent results: Identical slices every single time
- Speed improvement: 70% faster than knife work for uniform slicing
⚠️ Minor Considerations
- Extremely sharp: Most dangerous tool in kitchen - requires constant attention
- Safety equipment mandatory: Hand guard must be used every single time
- Plastic body: Not all-metal construction (though proven durable)
- Learning curve: Takes practice to master proper technique
Performance Analysis: What Sets Benriner Apart
Blade Quality: The Japanese Difference
The blade is the heart of any mandoline, and the Benriner mandoline's high-carbon Japanese stainless steel is exceptional. This isn't marketing hyperbole—the difference is immediately obvious when you make your first slice.
Sharpness Test: I can slice cucumbers so thin they're nearly transparent with the Benriner. The blade glides through root vegetables like potatoes and carrots without crushing or tearing. Even after years of professional use, the edge remains sharp enough for clean, precise cuts.
Compared to budget mandolines I've tested, the Benriner stays sharp significantly longer. Cheap mandolines dull quickly and start producing inconsistent results within months. The Benriner mandoline maintains professional performance for years.
Precision and Consistency
The adjustment mechanism is where the Benriner mandoline separates itself from competitors. The thickness dial offers precise, repeatable settings from paper-thin to about 5mm. Each click provides consistent results—critical when you're slicing for even cooking or uniform presentation.
In a professional kitchen serving hundreds of customers daily, consistency isn't optional. When we needed uniform potato slices for gratins or precisely thin radishes for garnish, the Benriner delivered identical results every single time.
The large capacity is a significant advantage. Unlike smaller mandolines, the Benriner Large handles full-size onions, potatoes, and even cabbage halves without awkward positioning. This makes high-volume prep dramatically more efficient than working with a smaller model.
Durability and Construction
The construction of the Benriner mandoline is sturdy but not heavy. The body is made from BPA-free plastic that's proven durable through years of professional use. While it's not all-metal construction, the design prioritizes functionality over aesthetics.
The feet provide stable grip on countertops, though I sometimes secure it with a damp towel underneath for maximum stability during high-speed slicing. The Benriner pairs perfectly with our OXO bench scraper for gathering sliced vegetables.
After years of daily use in a commercial kitchen, our Benriner shows minimal wear. The adjustment mechanism remains tight and precise, and the blade still delivers professional results. When the blade eventually dulls, replacement blades are available at reasonable prices.
Professional Kitchen Performance
Over years of professional use, I've put the Benriner mandoline through scenarios that would destroy budget alternatives:
- High-Volume Prep: Slicing 50+ pounds of vegetables daily during peak season. The Benriner mandoline maintained consistent performance without dulling or loosening.
- Tough Vegetables: Root vegetables like turnips, beets, and sweet potatoes. The blade powered through without requiring excessive force.
- Delicate Work: Paper-thin cucumber slices for garnish, translucent radish rounds for presentation. Precise control for delicate tasks.
- Speed Tests: Compared to knife work, the mandoline cut prep time by approximately 70% for uniform slicing tasks. Critical in a professional environment where time equals money.
Safety: Respect the Blade
CRITICAL SAFETY WARNINGS
Read and understand these warnings before use. Failure to follow safety guidelines can result in serious injury.
🛡️Non-Negotiable Safety Rules
- Always use the hand guard—no exceptions
- Consider cut-resistant gloves for additional protection
- Never rush when using a mandoline
- Keep your eyes on the blade at all times
- Clean with extreme caution using a brush, never bare hands
What Works Best: Vegetable Compatibility Guide
Excellent Results
Paper-thin slices
Perfect for gratins
Translucent rounds
Uniform slices
Consistent thickness
Uniform for pies
Perfect rings
Coleslaw ready
Even cooking
Professional cuts
Avoid These
Too soft, will get crushed rather than sliced cleanly
Wrong tool for this task - use a knife instead
Items that won't sit flat will produce inconsistent results
Stick to knife work for soft produce
Pros & Cons After Years of Use
What I Love After Years of Use
- Japanese precision engineering - consistent results every time
- Ultra-sharp blade handles paper-thin slicing effortlessly
- 70% faster than knife work for uniform slicing
- Precise thickness adjustment from paper-thin to 5mm
- Large capacity handles big vegetables (onions, potatoes)
- Blade stays sharp for years in professional use
- Replacement blades available at reasonable prices
Limitations & Important Concerns
- Extremely sharp - most dangerous tool in kitchen
- Requires constant attention and safety protocols
- Plastic body construction (not all-metal)
- Learning curve required for proper technique
- Not suitable for soft items like ripe tomatoes
Who Should (and Shouldn't) Buy the Benriner Mandoline
✅ Perfect For:
- Professional kitchens requiring high-volume prep
- Serious home cooks who value precision and consistency
- Those who cook regularly and need efficient prep
- Users comfortable with extremely sharp blades
- Anyone wanting professional-quality slicing at home
- Those who prioritize consistent results over convenience
⚠️ Consider Alternatives If:
- You only occasionally slice vegetables (weekly or less)
- You're uncomfortable with extremely sharp blades
- You tend to rush through prep work
- Limited counter space or storage
- You need something for soft items like ripe tomatoes
💡 Size Considerations:
Large Benriner: Best for serious cooking. Handles full-size onions, potatoes, and cabbage without awkward positioning. More stable during use. Comes with straight blade only—no julienne blades. Includes hand guard. The extra capacity makes high-volume prep dramatically more efficient.
Original Benriner: More compact storage but limited capacity. Includes 3 julienne blade inserts for matchstick cuts at different sizes. Includes hand guard. Good for smaller kitchens with limited space, but less versatile than the Large. For professional or serious home use, the Large is worth the extra counter space.
Frequently Asked Questions
Is the Benriner mandoline worth it?
After years of professional use, absolutely yes. The Japanese precision engineering delivers consistent results that justify the investment. Cuts prep time significantly and produces restaurant-quality uniform slices. For serious home cooks or professionals, this is the standard.
How dangerous is a mandoline slicer?
Extremely sharp blade requires serious respect. Always use the hand guard, never slice without it. Professional kitchens require cut-resistant gloves when using mandolines. The blade is sharp enough to slice through fingernails effortlessly—this is not an exaggeration. With proper safety protocols, it's safe. Without them, it's one of the most dangerous tools in the kitchen.
What's the difference between Benriner and cheap mandolines?
The blade quality is night and day. Benriner uses high-carbon Japanese stainless steel that stays sharp significantly longer. Cheap mandolines dull quickly and produce inconsistent results. Additionally, the adjustment mechanism on Benriner is precise and repeatable. Budget mandolines often have loose, imprecise adjustments that defeat the purpose of uniform slicing.
What vegetables work best on a mandoline?
Excellent for: cucumbers, potatoes, radishes, carrots, zucchini, apples, onions, cabbage. Basically any firm vegetable or fruit that you want uniformly sliced. Avoid: very soft items like tomatoes (unless extremely ripe), leafy greens, or anything too irregular in shape. Soft items get crushed rather than cleanly sliced.
Should I get the Large or Original Benriner?
The Large (reviewed here) is more versatile and stable for serious cooking. It handles full-size onions, potatoes, and cabbage without awkward positioning. The Original is more compact but has limited capacity—however, it includes 3 julienne blade inserts for different cut sizes. Both include hand guard. For professional or serious home use, always choose the Large. Note: The Large version comes with a straight blade only—no julienne blades included.
How do you clean a Benriner mandoline safely?
Rinse immediately after use to prevent food from drying on blade. Use a brush or sponge—never your bare hand directly on blade. Dishwasher safe, but hand washing preserves blade edge longer. Always clean with extreme caution. The blade is sharp enough to cut through sponges effortlessly. Many professionals keep a dedicated brush just for mandoline cleaning.
How long does the blade stay sharp?
With proper care, the blade stays professionally sharp for years. In our restaurant environment with daily use, we found minimal dulling over time. The Japanese stainless steel holds an edge far better than budget alternatives. When it does eventually dull, replacement blades are available and reasonably priced.
Is the hand guard effective?
The included hand guard is well-designed and effective when used properly. It has spikes that grip the food securely and keeps your fingers safely away from the blade. That said, many professional cooks prefer cut-resistant gloves as additional protection. The hand guard is good, but the blade is so sharp that extra precaution is never wasted.
Where to Buy the Benriner Mandoline
Based on years of professional testing, I recommend purchasing from these authorized retailers:
Amazon
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The Bottom Line
Professional-grade equipment at a reasonable price. Would I buy this again? Without hesitation.
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Related Professional Kitchen Equipment
John Boos Cutting Board
The prep surface that matches this mandoline's precision. Perfect platform for uniform slicing.
Victorinox 8" Chef Knife
The knife I use alongside this mandoline. Professional quality for detailed work.
OXO Bench Scraper
Perfect for gathering sliced vegetables from mandoline. Essential prep tool.
Diamond Crystal Kosher Salt
The professional standard for seasoning. Perfect for salting sliced vegetables.
About Scott Bradley
Professional Chef • 24 Years Professional Kitchen Experience
Professional chef with 24 years of restaurant experience including Pizzaiolo at Purple Café, Kitchen Manager at Mellow Mushroom, and line positions at Feierabend, Il Pizzaiolo, and Paragary's. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Every product tested through real professional kitchen use or extensive long-term home testing.
Read more about my testing methodology →