Size matters: Why the jumbo Benriner is the heavyweight kitchen champ of thin slicing

While a $300 hand-forged Japanese chef’s knife is a beautiful thing to behold, when you have forty pounds of fennel to shave before a dinner party (or even a few veggies to slice for family dinner), you’re not going to reach for the blade. You’re going to reach for the Benriner.

It is the industry’s worst-kept secret, a plastic and stainless steel workhorse of a mandolin that produces surgical precision with a speed that no human hand can replicate.

However, the standard-sized mandoline has always had one glaring flaw: the “runway” is too narrow for a hefty beefsteak tomato or a proper head of cabbage. That’s why the Benriner Jumbo Slicer is the undisputed heavyweight champion of my kit.

It takes everything that made the original a cult classic — the terrifyingly sharp edge and the simple, robust design — and scales it up for serious volume. If you’re tired of squaring off your vegetables just to make them fit into a tiny slicer, this jumbo version is the upgrade to end all food prep upgrades.

Benriner Jumbo Mandolin Slicer

Amazon

The Benriner Jumbo Slicer features a massive 12cm (approximately 4.7-inch) wide cutting surface, constructed from durable, BPA-free plastic and fitted with a handcrafted Japanese stainless steel blade. Unlike French-style mandolines that rely on complex, finicky kickstands and heavy metal frames, the Benriner uses a minimalist infinitely adjustable thickness system.

By turning a single knob on the underside, you can transition from paper-thin carpaccio slices to chunky 1/4-inch planks with micro-millimeter accuracy. The blade is angled to create a slicing motion rather than a chopping one, which preserves the cellular structure of your produce, keeping your coleslaw crunchy and your onions crisp.

While it lacks the interchangeable julienne teeth of its smaller sibling, its sheer surface area and industrial-grade sharpness make it the most reliable tool for high-volume slicing, shredding, and professional-tier food styling.

Why Trust Post Wanted by the New York Post

This article was written by Kendall Cornish, New York Post Commerce Editor & Reporter. Kendall, who moonlights as a private chef in the Hamptons for New York elites, lends her expertise to testing and recommending cooking products – for beginners and aspiring sous chefs alike. Simmering and seasoning her way through both jobs, Kendall dishes on everything from the best cookware for your kitchen to chef-approved gourmet meal kits to the full suite of Ninja appliances. Prior to joining the Post’s shopping team in 2023, Kendall previously held positions at Apartment Therapy and at Dotdash Meredith’s Travel + Leisure and Departures magazines.