Benriner

Classic or No. 64 for home use is sufficient — compact size, meets your basic slicing needs. Super Benriner (No. 95) for a busy kitchen is the professional choice with its larger slicing area and more durable construction. Jumbo (No. 120) for restaurants and high-volume preparation — the largest vegetables, the fastest pace. If in doubt, send us a WhatsApp message, and we'll guide you based on your usage habits.

The Super Benriner and Jumbo Benriner models include 3 julienne blades (coarse, medium, fine) in the box. The Classic model only has the main straight blade; julienne blades can be purchased as separate accessories. Replacement is done in seconds with a screw.

Always use the hand guard that comes with the product. Benriner blades are extremely sharp—never get your fingers close to the slicing area. The spiked end of the guard pierces the vegetable, and you manipulate the handle. Be especially careful when slicing small pieces. Don't forget to put the blade cover back on after use.

Handwash with warm water + mild soap. Do not put it in the dishwasher — high heat damages the plastic body, and detergent dulls the blades over time. Keep away from the blade direction during cleaning; wash the exterior surface with a soft sponge. Dry thoroughly and store upright on its feet.

Benriner blades are designed to be replaced rather than sharpened. Due to their very fine geometry in a professional workshop, they are difficult to restore with home sharpening. If you experience a loss of sharpness, you can purchase spare blades or contact us for information on replacement options. With proper cleaning and storage, the blades will remain sharp for years.

Ideal for hard and medium-hard vegetables: carrots, zucchini, cucumber, potatoes, onions, radish, beets, cabbage, apples, pears. Caution: thin-skinned vegetables like tomatoes and peppers work better with a sharp slicing blade—do not cut them into small pieces initially. Not suitable for: meats, cheese, soft fruits (bananas, strawberries, etc.).