Benriner No. 64 Japanese Mandolin Ivory Vegetable Slicer

The Verdict

If you’ve ever wrestled with a dull, flimsy mandoline that squashes a tomato instead of slicing it, the Benriner No. 64 is the product that makes you wonder why you waited so long. This is the slicer that professional kitchens have quietly relied on for decades — not because it’s trendy, but because it simply works. And at a price point that undercuts most Western-brand mandolines by half, it’s arguably the best value in the category right now.

What You Actually Get

The Benriner No. 64 arrives as a single, self-contained unit — no assembly required, which is rare for this category. The ivory ABS plastic body measures roughly 13 inches long and 4 inches wide, with a comfortable grip handle molded into the base. You get the main slicing blade (fixed, razor-sharp Japanese stainless steel), an adjustable thickness plate that clicks through three settings (approximately 1mm, 2mm, and 3mm), and a plastic safety guard for holding food as you push it across.

What’s notably absent: a julienne attachment, a carrying case, or any spare blades. For the No. 64, Benriner keeps it deliberately simple. The blade is replaceable, but you’ll need to source replacements separately.

Real-World Performance

This is where the Benriner separates itself from the pack. The blade is genuinely sharp — not “sharp for a home gadget” sharp, but “I just sliced a heirloom tomato into translucent rounds without crushing it” sharp. The fixed blade angle and the slight downward pitch of the slicing bed work together to produce clean, consistent cuts with minimal effort.

The thickness adjustment is a simple sliding mechanism that locks into place. It’s not as precise as the numbered dial on a $150 Swiss mandoline, but for home cooking, the three settings cover 95% of what you’ll need — thin for potato chips and cucumber salads, medium for gratins, thick for stir-fry vegetables.

One thing reviewers consistently highlight: this thing is fast. As one buyer put it, “I sliced three pounds of potatoes for a gratin in under four minutes. My old mandoline took twice as long and left me with uneven slices.” Another noted, “The blade is so sharp I actually cut myself through the safety guard on day one — buy a mesh glove.”

What Buyers Consistently Praise

Across the 225 ratings, a few themes emerge clearly:

• Sharpness that lasts: Multiple reviewers mention using it weekly for months without noticing any dulling. The Japanese stainless steel holds an edge far longer than the soft steel found on budget mandolines.
• Stability: The rubberized feet on the base keep it planted firmly on the counter, even during aggressive slicing. No sliding, no wobbling.
• Easy cleanup: The blade assembly slides out for rinsing, and the ABS plastic doesn’t stain from beet juice or turmeric. Most reviewers say a quick rinse under hot water is all it needs.

One reviewer summarized it well: “I’ve owned $80 mandolines that couldn’t do what this $30 one does. It’s not fancy, but it’s brutally effective.”

Where It Falls Short

Let’s be honest about the weaknesses. The safety guard is the weakest link — it’s a thin plastic piece that doesn’t grip smaller items well. Garlic cloves, shallots, and small radishes will slip, and you’ll be tempted to use your hand. Don’t. Buy a cut-resistant glove (the Benriner brand sells one, but any mesh glove works) and use it religiously.

The lack of a julienne blade is another limitation. If you want matchstick carrots for stir-fries or fine shreds for salads, this isn’t the tool for that — you’ll need the separate julienne attachment, which adds another $15-20 to the total cost.

Finally, the thickness settings aren’t infinitely adjustable. If you need a specific millimeter measurement (say, 1.5mm for a particular recipe), you’ll have to improvise. Most home cooks won’t care, but precision-focused bakers might.

Who Should Buy This

Buy it if: You’re a home cook who slices vegetables regularly — for salads, gratins, pickling, or meal prep — and you want professional-quality results without spending $150. You value simplicity over bells and whistles. You’re willing to buy a cut-resistant glove for safety.

Skip it if: You need julienne or waffle cuts, you want a folding mandoline for storage, or you’re looking for a dishwasher-safe tool (the Benriner is hand-wash only, and the blade will dull faster in a dishwasher anyway).

FAQ

Q: Is this mandoline dishwasher safe? A: No. Hand-wash only. The ABS plastic can warp in dishwasher heat, and the blade will dull significantly faster. A 30-second rinse under hot water is all it needs.

Q: How sharp is the blade really? A: Sharper than any mandoline you’ve owned under $100. It will easily cut through tomato skin without crushing the flesh, and it’ll do the same to citrus, potatoes, and beets. Treat it with serious respect — a cut from this blade is not a paper cut.

Q: Can I adjust the thickness while slicing? A: Technically yes, but it’s not recommended mid-slice. The adjustment mechanism requires you to lift the blade slightly, which is awkward and slightly dangerous while food is on the bed. Stop, adjust, then resume.

The Verdict

The Benriner No. 64 is the rare kitchen tool that overdelivers at its price point. It’s not perfect — the safety guard is inadequate, and there’s no julienne option — but the core function (clean, fast, consistent slicing) is executed flawlessly. For the home cook who wants restaurant-quality vegetable prep without the restaurant-grade price tag, this is the one to buy.

Rating: 4.6/5 — I’m docking half a point for the safety guard and the missing julienne blade, but the slicing performance alone justifies the purchase. Buy it, buy a cut-resistant glove, and throw away your old mandoline.