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Availability:
In Stock.
Arrives
Monday, Nov 9
At a glance
- Condition
- New
- Model
- N4290
- Dimensions
- 12.4"L x 3.74"W x 0.91"H
- Weight
- 10.2 oz
- Color
- Green Nob Slicer
- Material
- Plastic
- Special Feature
- Multipurpose
Features 1
- New improved version recommended by manufacturer
Specs 26
| Brand | Benriner |
|---|---|
| Product Dimensions | 12.4"L x 3.74"W x 0.91"H |
| Material | Plastic |
| Color | Green Nob Slicer |
| Special Feature | Multipurpose |
| Recommended Uses For Product | Vegetable |
| Product Care Instructions | Dishwasher Safe |
| Blade Material | Plastic |
| Item Weight | 10.2 ounces |
| Blade Length | 20 inches |
| Brand Name | Benriner |
| Manufacturer | Benriner |
| Unit Count | 1 Count |
| Number of Items | 1 |
| UPC | 716080025108 653801120868 885487986708 706001041386 723736411628 036348010258 063058308641 735343945571 885484895461 735343558252 885697947391 784008637726 798527356648 778295020989 794965250258 |
| Global Trade Identification Number | 56 |
| Item Type Name | Vegetable Slicer Green (Old Version) |
| Model Number | N4290 |
| Manufacturer Part Number | N4290 |
| Material Type | Plastic |
| Blade Material Type | Plastic |
| Item Dimensions L x W x H | 12.4"L x 3.74"W x 0.91"H |
| BladeLength | 20 inches |
| Blade Shape | V-Shape |
| Additional Features | Multipurpose |
| Operation Mode | Manual |
No specs match.
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If you place your order now, the estimated arrival date for this product is:
Monday, Nov 9
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To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
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Similar Products
Top Amazon Reviews
Used in Michelin restaurants and kitchens around the world.
Size: 12 1/4 inches by 3 1/2 inches
Best mandolin, used in Michelin restaurants and kitchens around the world. Japanese made. Amazing quality and really easy to clean. Sharp and safe. I bought it for myself after having used it in the last two kitchens I’ve worked in.
Reviewed in the United States on September 18, 2023 by ariel arabian
Classic
Size: 12 1/4 inches by 3 1/2 inches
Looks like cheap plastic but this thing is a workhorse. It was well worth the investment for use at a restaurant.
Reviewed in the United States on September 18, 2023 by Dariolosso69
Perfrct
Size: 12 1/4 inches by 3 1/2 inches
Love this!! Blade is very sharp. Very easy to add grater blades. Easy to adjust thickness of slice. Blade is removable to sharpen.
Reviewed in the United States on July 16, 2023 by Leslie T
How to hack the finger guard!
Size: 12 1/4 inches by 3 1/2 inches
Having been an Amazon customer for who knows how many years, first time ever I have the urge to leave a comment. Not to push anyone to get this item, but to share with you guys -- both the potential buyers and the owners -- how easy it is to fix the imperfections of this product. When I first got this mandoline, I was as disappointed with the finger guard as many other people. It simply doesn't work. Plus it takes too much muscles and elbow grease to get the job done, because of the awkward ergonomics of angled motion. On the bright side, the blades are all razor sharp. So the slicer itself is still a keeper. I researched a bit on the Internet and saw people use those cut proof gloves. Yes they are awesome and keep you safe. But for the fellow minimalists out there, here's what you need -- ****** A fork. ****** As ridiculous as it sounds, this is all you need. Just stab a stainless steel fork onto the top part of whatever you're slicing, have those fork teeth parallel to the blade, and start rolling! (As opposed to positioning on the side of the veggies when using the default finger guard, you want to insert the fork on the top. Say you're slicing a carrot, you would leave the fork into where the leafy part of the plant goes. I should have took a picture to make this easier but oh well...) It's so much easier, faster and safer. Angle the fork smartly and you'll get a metal shield from the natural curve of the fork. And it requires so much less strength. I mean, if a 5'3 110lbs Asian girl can do it, I don't see any reason you can't. *** Size doesn't always matter *** Some people mention the size of the mandoline. I haven't found this to be an issue. American vegetables are notoriously large in size. But you can always cut things in half to fit the working area. Especially for veggies like cabbage and onion, they are going to be in slices or strips or ribbons anyway. I've julienned half of a medium sized butternut squash (pictured) without any problem. *** Mandoline vs spiralizer vs food processor *** If you want to make things like zucchini noodles, this mandoline is proved to work well. You will get straight noodles instead of curly spaghetti, which could be great depending on your preference. Plus you could do a lot of other stuff with this slicer. Chips, paper thin ribbons, lasagna sheets, you name it. Spiralizers look a little stupid anyway... Food processor is another workhorse in the kitchen. But it doesn't julienne veggies as beautifully as a mandoline or a spiralizer. The match sticks tend to be shorter...than a match stick. *** Waste *** Yeah there will be a little chuck that won't go into the blade at the end. It's more wasteful compared to using a knife. But it doesn't bother me that much as I get so much out of the slicer already. Plus you run into the same problem with a food processor as well.
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Reviewed in the United States on June 23, 2016 by C.Z. C.Z.
If you want a mandolin buy this one first
Size: 12 1/4 inches by 3 1/2 inches
I don't think any kitchen tool is more divisive than the mandoline; cooks either love them or hate them. Additionally, they're either cheaply made and cheap to buy or incredibly complex and expensive. I have both and the "cheap" one is this Benriner. Both are dangerous contraptions that have to be used with care and despite the many comments, they ARE more dangerous than knives because of the speed and false sense of security one gets. These things will bite you sooner or later either when in use, changing blades or washing up. My "expensive" mandoline was a xmas gift from my wife almost 35 years ago. It was a french all metal model imported, but not made, by Le Crueset that came with 7 blades and no instructions. Initially I used it quite a bit but cleanup was a pain and unless one was making large quantities of food that required precise thickness control it became overkill for most meals. Additionally, the carbon blades tended to rust if not oiled after every washing and getting replacement parts was impossible. It hangs today on my kitchen wall alongside a chinois (another gift) as a kitchen decoration/conversation piece. I mention this only as cautionary tale to customers who might be seduced by the gleaming stainless and incomprehensible adjustment controls of the more complex "professional" mandolines. The one task that I missed using the mandoline for was for au gratin dishes or "Potatoes Anna" where thickness control is critical to the success of the dish. No matter how carefully one slices the vegetable with a knife there is going to be some disparity.... and nothing is worse than biting into a raw piece of potato. So, after having that experience once too often I purchased a Benriner based on several recommendations. Benriners come in 3 sizes (this is the smallest) and replacement blades are readily available. For the very basic tasks a mandoline is asked to perform (slicing and "match-sticking" hard vegetables) it works great. Not so good for softer fare such as tomatoes. This is because the fruit/vegetable tends to compress when slid down the mandoline's face under the pressure of your hand. A lighter touch improves things quite a bit if you persevere. Clean up is easy and, if you're not using one of the interchangeable blades, consists of just a good rinse under the faucet. However, if using one of the interchangeable blades (match stick, thin fries, etc.) it needs to be removed and washed which, fortunately is an easy task. I'm not sure if the Benriner works any better than others in the under $25 category, but for the tasks I mentioned it does the job with a minimum of aggravation. Additionally, for what it's worth, Benriners are found in just about every sushi bar where they get a serious workout prepping the garnishes. Finally, Judith Jones (Julia Child's long time editor) uses this model and is pictured doing so in her book, "The Pleasure of Cooking for One". I should mention that she is pictured using her Benriner without either hand guard or protective glove, so use your best judgment and don't try to get that last sliver of carrot!
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Reviewed in the United States on October 2, 2010 by J. Janssen