Vegetables

The Japanese mandoline — called a benriner (ベンリナー) after the most famous brand — is a handheld vegetable slicer that produces restaurant-quality uniform cuts. It differs significantly from Western box-style mandolines. What Makes It Different Japanese mandolines are: Flat — A single flat plane with adjustable blade Thin — Produces paper-thin slices (down to 0.5mm) Simple — No folding, no locking mechanisms, no suction feet Inexpensive — A quality Benriner costs ¥2,000–3,000 ($15–25) The Classic: Benriner S-1 The Benriner S-1 is the standard Japanese mandoline found in home kitchens and many professional kitchens. ...

If you cook a lot of vegetables, two Japanese knife shapes dominate the conversation: the Nakiri (菜切り) and the Santoku (三徳). The difference is more than just shape — it changes how you cut. Nakiri (菜切り) — “Green Leaf Cutter” A completely flat blade with a squared-off tip, designed exclusively for vegetable work. Aspect Nakiri Blade length 165–180mm Profile Dead flat (no curve) Weight Light to medium Rock chopping Impossible Push cutting Excellent Chopping (straight up-down) Excellent Protein work Not suitable Santoku (三徳) — “Three Virtues” A general-purpose knife with a slight belly and pointed tip. ...