Best Julienne Mandoline Slicers of 2026

The Benriner Japanese Mandolin looks almost disposable: a strip of off-white plastic, a stainless blade, and two screws. Then you use it. Three interchangeable blades produce fine, medium, and coarse julienne, and the screws set slice thickness up to 0.63 cm. The frame is narrow enough to tuck into a drawer, and the cutting action is direct in a way that bulky chute slicers cannot match.

This is the one we reach for when the cut matters more than the volume. The direct blade gives you a clear feel for firm vegetables, and the strips come out clean rather than bruised. The trade-off is that your hand is close to an open blade. A cut-resistant glove and a slow pace are not optional accessories; the compact frame gives you very little distance from the edge.

The screw-and-blade design takes a moment to learn, and the lack of markings means you dial thickness by feel. That is the price of its compactness. If you mostly slice cucumbers and make fine matchsticks for salads, the Benriner is the most precise tool here. If you want to push a whole onion through a chute without thinking about your fingers, choose a safer design.

The Dash makes julienne a push rather than a glide. You load produce into a chute, close the handle, and the blade stays behind plastic; with more than 30 preset combinations and 1 to 8 mm thickness, it can cut matchsticks, slices, and dice without a loose blade in sight.

This is the one we recommend to anyone who has avoided mandolines because the open blade feels risky. Your fingers stay on the handle, and the food is held in the chute, so the motion is closer to using a garlic press than a V-slicer. The trade-off is speed: dense potatoes and carrots need a firm, steady push rather than a quick swipe, and the machine rewards patience.

The folding body saves counter space, and the catch container keeps the work area tidier than a slicer that shoots everything onto the board. Cleaning is the weak spot; the chute, frame, and blade assembly have more crevices than an open slicer, and the included brush earns its place. It is the best safety-first pick in this group, as long as you accept that cleanup takes a few extra minutes.

The Börner V3 arrives as a set, not a single slicer: the V-frame, safety guard, collection tray, two julienne inserts at 3.5 mm and 7 mm, and a Multibox that holds it all. The case is the first thing we noticed, because most mandolines end up as loose blades in a drawer.

The V-shape cradles food as it moves down the frame, and the two inserts give you a genuine choice between fine and thicker matchsticks. The reversible slicing blade handles thin or thick rounds, so the set covers more than julienne. The safety guard is bulky but effective, and the collection tray keeps the board from disappearing under a pile of vegetables.

Where it asks for patience is assembly. The inserts and guard need to seat properly, and a first-timer will spend a minute figuring out the order. Once set, the frame is stable on a counter or over a bowl. The storage box is the difference between a tool you use and a pile of parts you avoid.

That makes it the best storage design here, and a sensible choice for a small kitchen where loose blades become clutter. It does not have the wide chute of a batch slicer, so it is a prep tool rather than a production line. For salads, gratins, and modest stir-fries, that is the right trade.

The Fullstar Pro is the least expensive way to get a full julienne kit in this group, and it does not feel like a stripped-down tool. Six interchangeable blades cover slicing, grating, and julienne, and the 5-cup catch container doubles as storage. The body is compact enough to leave on the counter between tasks, which matters more than a long list of blades.

The container is the feature we value most. It sits under the cutting surface, catches the slices, and keeps the blade caddy together when the job is done. The glove and fingerguard are included, and the non-slip base gives the slicer a steadier feel than its light body suggests. For salads, coleslaw, and vegetable trays, it is a lot of tool for the money.

The narrow cutting width is the compromise. Wide cabbage leaves, big potatoes, and long zucchini need trimming to fit, so it feels less like a full-size mandoline and more like a compact prep station. That is the right trade for a small kitchen or a single cook; for a family-size batch of fries, the larger ONCE FOR ALL Plus is easier.

A safe slicer is only useful if dinner fits through the chute. The ONCE FOR ALL Plus is the larger version of the brand's enclosed design, with a wider feeding port and a bigger container than the standard model. It still offers four modes, slice, julienne, matchstick, and dice, with 0.1 to 8 mm thickness.

The bigger opening is what makes it a better batch tool. You can load more produce at once, and the container catches enough for a tray of fries or a pot of soup before you need to empty it. The handle gives you leverage on firm vegetables, and the hidden blade means you are not changing inserts between cuts. For a household that preps in quantity, that rhythm is the whole point.

We choose it for big batches because the capacity is real, not just a larger footprint. Very large heads of cabbage or oversized onions still need trimming to fit, so it is not a solution for every shape. It is also a counter tool rather than a drawer one; the folded body takes up more room than a compact V-slicer. If you mostly prep for two, the smaller Dash is easier to live with; if you fill sheet pans, this is the one.

The Gramercy replaces the usual stack of inserts with a rotating blade cylinder and a 12-setting thickness dial. That is a genuinely different way to run a mandoline: you dial the cut you want, lock the blade, and keep the same frame on the counter instead of fishing through a case. The stainless steel frame gives it more heft than the plastic-bodied picks, and the non-slip feet are reassuring on a smooth counter.

The dial is the reason to choose it, but also the reason to try it before you commit. The settings move from paper-thin to thick-cut, and the rotating cylinder changes cutting styles without loose blades. The main blade is sharp and the frame feels solid; the julienne blades are the part to test early, because they can feel less aggressive than the main edge.

It comes with cut-resistant gloves, a removable blade guard, a cleaning brush, and a quick-start guide, so the safety kit is more complete than most. The stainless frame is top-rack dishwasher safe, though we still hand dry the blade assembly. If you want a slicer to stay out on the counter and you like dial control, the Gramercy earns the space; if you want the simplest possible cleanup, a fixed-insert model is easier.

The SupMaKin puts four cuts behind one chute: slices, strips, julienne, and dice, with thickness from 1 to 8 mm. You do not swap a loose blade to move between them, which is the feature that makes it feel more approachable than a traditional V-slicer.

It is a compact, folding design at 1.5 pounds, with a hidden stainless blade and a food container underneath. Safety is the main sell: your hand stays on the pusher, not near the edge. The lever-style handle is meant to give more control on firm vegetables, and the folding frame keeps the tool easy to tuck away.

The setting mechanism takes a little practice. The modes click through positions, and a first run is easier if you start with a thick setting and work down. Once you know the sequence, changing from slices to julienne is quick, and the food container keeps the counter from disappearing under prep.

We like the SupMaKin as a safety-minded all-rounder for someone who wants julienne and dice in one folding tool. It is not as precise as the Benriner for fine strips, and it is not as roomy as the ONCE FOR ALL Plus for bulk prep. What it does offer is a broad set of cuts with your hands out of the blade path, which is a useful middle ground.