The Japanese mandoline (スライサー) is a compact, adjustable-thickness slicing tool used for paper-thin cuts of vegetables and the precise julienne used in Japanese home cooking. Unlike European mandolines, the Japanese version is typically narrower and positioned at a shallower angle.
Adjustable settings
Most models adjust from 0.5–5 mm in 0.5 mm increments. The thinnest settings (0.5–1 mm) produce almost translucent slices for carpaccio and paper-thin vegetable garnish. The 2–3 mm range is used for pickle preparation and daikon slices.
Benriner (ベンリナー)
Benriner is the dominant Japanese mandoline brand and has become a generic name in many Asian kitchens. The standard Benriner uses three interchangeable julienne blades (1.5 mm, 3 mm, 5 mm) in addition to the flat slicing blade. Its low price and compact size have made it the default professional kitchen mandoline globally.