Best Mandoline Slicer 2026: 8 Compared

The best mandoline slicer for most cooks is the Super Benriner No. 95: America’s Test Kitchen’s Best Overall, Wirecutter’s top pick and Bon Appetit’s best overall, with a blade measured at 0.6 to 7.5 mm and replacements that cost less than half a new unit. If you want labeled settings and a guard that actually works, the OXO Chef’s Mandoline 2.0 is the easiest to use. Our own KEOUKE 6-blade handheld lands eighth as the budget multi-blade option.

The 8 best mandoline slicers compared

Rank	Mandoline	Price today	Type	Thickness range	Extra cuts	Hand guard	Replaceable blade	Weight
#1 · Our pick	Super Benriner No. 95 Best overall	$38.99	Japanese flat, stepless dial	0.6 to 7.5 mm, measured	3 julienne inserts	Pronged holder; labs call it weak	Yes	1.2 lb
#2	OXO Chef’s Mandoline Slicer 2.0 Easiest to use · most adjustable	$103.87−10%	Angled straight blade, 21 settings	0.5 to 9.5 mm, measured	Julienne, French fry, waffle	Spring-loaded holder, works	Yes, sharpenable	2.9 lb
#3	Benriner No. 64 Best compact Japanese	$46.90	Japanese flat, stepless dial	0.5 to 8 mm, maker	3 julienne inserts	Pronged holder; weak	Yes	15 oz
#4	OXO Large Adjustable Handheld Best for beginners	$34.95	Handheld, labeled settings	Labeled steps of 0.5 mm, maker	None	Oversized holder, works	No	Under 1 lb
#5	KYOCERA Soft Grip Adjustable Ceramic Best compact	$32.00	Handheld, 4 fixed settings	0.7 to 2.5 mm, measured	None	Holder included; weak	No	7 oz
#6	Swissmar Borner VPower Best V-blade	$64.95	V-blade, push-button	3.5 and 7 mm inserts, maker	Julienne, shreds, cubes	Pronged holder with plunger, works	No	8 oz
#7	Dash Safe Slice Safest design	$31.99−20%	Enclosed pump chute	1.6 to 8.2 mm, measured	Julienne, matchstick, dice	Fingers never near blade	No	1.4 lb
#8	KEOUKE Transparent 6-blade handheld Budget multi-blade handheld	$16.99−24%	Handheld, swap-in inserts	Fixed per insert, not published	Crinkle, coarse shred, fine julienne, garlic grater	Finger protector, works	No	1.5 lb

Product names link to the current Amazon listing. Prices are Amazon’s as of October 29, 2026 and refresh daily; the price shown on Amazon at the time of purchase applies. Thickness figures marked measured come from America’s Test Kitchen; the rest are manufacturer figures.

This is the KEOUKE Kitchen Team’s ranking of mandoline slicers. We sell mandolines, so we read every spec sheet in this category for a living, and that is why we can tell you plainly that a Japanese blade from a company founded in 1934 beats ours for paper-thin slicing. We put every model on the same sheet, blade type, measured thickness range, extra cuts, guard design, dishwasher rules, weight and whether the blade can be replaced, then checked that sheet against seven independent test kitchens and the long-running Reddit threads where people report what a mandoline did to their fingers. No brand paid for placement.

How we ranked these slicers

A mandoline has one job: identical slices, faster and thinner than a knife. We weighted five things. Sharpness and evenness first, because a dull mandoline needs more pressure and, as Bon Appetit puts it, dull mandolines are the most dangerous ones. Measured thickness range second, using America’s Test Kitchen’s caliper figures where they exist and the maker’s claim where they do not, labeled as such. Guard and repairability third: whether the hand guard works, and whether you can buy a new blade instead of a new mandoline. Bulk and cleanup fourth. Price last: today’s Amazon price, shown in the comparison table above and refreshed daily, against what ships in the box. Price decides the value picks and breaks ties between mandolines that perform alike; it never lifts a mandoline that performs badly.

We did not invent test numbers. Where a lab measured something, we say which lab. Where a maker claims something no lab has checked, we say that too.

Four kinds of mandoline, and which one you actually need

Japanese flat mandolines (Benriner, Kyocera) are a single angled blade in a light plastic runway. They are the sharpest, cheapest to re-blade and the choice of nearly every professional. Their weakness is the pronged hand guard, which America’s Test Kitchen calls “pretty much useless” on the Benriner. Plan on a glove.

V-blade tabletop mandolines (Swissmar Borner, OXO V-Blade, Mueller Austria) meet the food with two blade edges. The pitch is less pressure on soft tomatoes. The evidence is mixed: America’s Test Kitchen’s guidance is to avoid V-slicers because the frame flexes at the V and food takes more force, and Wirecutter found no V-blade model that could slice a whole potato with every slice intact.

Enclosed-chute safety slicers (Dash Safe Slice, Cuisinart PrecisionSlice) put the blade inside a pump-action tower so your hand never approaches it. They are the right answer for a nervous cook or a grandparent who wants gratin without a trip to urgent care, at the cost of thinner and more even slices.

Chopper-mandoline hybrids (Fullstar Pro XL, Mueller Pro-Series, our own KEOUKE 12-in-1) are dicing grids with a slicing blade on top. They dice onions in one push and slice at one fixed thickness. They are not for potato chips, and only one test kitchen, The Spruce Eats, has ever put one in a mandoline roundup.

Why the test kitchens disagree

Seven publications have tested mandolines in the past three years and they do not agree, so we mapped the split rather than pretend it away.

Publication	Best overall	Best for beginners or compact	Notable dissent
America’s Test Kitchen (2025)	Super Benriner No. 95	OXO Chef’s 2.0 easiest to use; Kyocera Soft Grip best compact	Mueller and the older Swissmar V-1001 Not Recommended
Wirecutter (2025)	Super Benriner	Swissmar Borner VPower runner-up	”We don’t recommend OXO mandolines,” including the handheld
Bon Appetit (2025)	Benriner Super Slicer	OXO Large Adjustable Handheld	Dash is “more of a guillotine”; Microplane deck dislodged
Epicurious (2025)	Benriner No. 64 for experienced cooks	Kyocera Soft Grip best for beginners; OXO Large Handheld most user-friendly	OXO Chef’s 2.0 blades “too dull”; Dash safest by a long shot
The Spruce Eats (2025)	Benriner Jumbo	Swissmar hand-held compact; OXO Chef’s 2.0 also picked	Kyocera “felt flimsy”; Dash chute too small
Consumer Reports (2023)	Super Benriner in top five	Kyocera, Dash, Borner V5, Mueller V-Pro in top five	”Price isn’t a reliable indicator of a good mandoline”
Chris Loves Julia (2026)	Microplane V-Blade	Dash for safety	Benriner Super and OXO Chef’s units tested dull

Two lessons come out of that table. First, the Benriner wins every professional test kitchen and loses only at a home-decor blog, and the likeliest explanation for a dull Benriner is unit variance and an old blade, which is exactly why a replaceable blade matters. Second, the OXO Chef’s 2.0 is the most polarizing model in the category: the easiest to use by the lab with calipers, and too dull by two others. We rank it second on the strength of its adjustment system and sharpenable blade, and we tell you the dissent.

The picks

1. Super Benriner No. 95: Best overall

The one mandoline the professional test kitchens agree on. America’s Test Kitchen named it Best Overall because “it had the sharpest blade we tested, slicing and making julienne from even the toughest foods as if they were butter,” and measured its range at 0.6 to 7.5 mm. Wirecutter found its blades “the sharpest, most durable, and most practical” of every mandoline it tested and notes that a replacement blade costs less than half a new unit. Bon Appetit called the blade “unmatched by any other adjustable mandoline.”

The runway is 14.2 by 5.9 inches, wide enough for a whole onion, and a non-skid rubber foot plus a notch let it rest on a bowl rim. Three julienne inserts snap in for matchsticks. What you give up is precision markings, since the dial is stepless with no numbers, and a hand guard that America’s Test Kitchen calls “pretty much useless.” Buy a cut-resistant glove with it and treat that as part of the price.

Pros:

• Sharpest blade in the America’s Test Kitchen, Wirecutter and Bon Appetit tests.
• Replaceable main blade and three julienne inserts.
• Light at 1.2 pounds, with a stepless dial from paper-thin to 7.5 mm.

Cons:

• The pronged hand guard is weak; a glove is not optional.
• No thickness markings, so repeat settings by feel.
• Bon Appetit: the plastic stains and it should be hand-washed despite the listing.

2. OXO Good Grips Chef’s Mandoline Slicer 2.0: Easiest to use and most adjustable

The mandoline for cooks who want a number. A dial gives 21 settings in 0.5 mm steps, America’s Test Kitchen measured 0.5 to 9.5 mm, and an indicator window shows the thickness in both inches and millimeters. The blade flips between straight and waffle, built-in julienne and French-fry blades swing into place, and the spring-loaded food holder has a wide rim that America’s Test Kitchen’s testers found genuinely protective. That lab named it Easiest to Use, and BBC Good Food called it the most versatile mandoline it tested.

The dissent is real. Epicurious found its blades “too dull,” and a home-decor blog’s unit was dull out of the box, while Wirecutter does not recommend OXO mandolines at all after testing the earlier SteeL version. America’s Test Kitchen’s own note is that it is “not quite as sharp as the Super Benriner, so it sometimes choked on fibrous produce.” The saving grace is that the slicer and waffle blades are removable and can be sharpened, and OXO backs it with a repair-or-replace guarantee. At 2.9 pounds it is also the heaviest tabletop here.

Pros:

• 21 labeled settings, 0.5 to 9.5 mm measured, plus waffle, julienne and fry cuts.
• The best hand guard of any conventional mandoline in the tests.
• Blades removable and sharpenable; OXO Better Guarantee.

Cons:

• Less sharp than the Benriner; two publications found their units dull.
• Heavy and bulky at 2.9 pounds and 17.6 inches long.
• Hand-wash recommended, and the spring pusher tires arms on long jobs.

3. Benriner Japanese Mandoline Slicer No. 64: Best compact Japanese mandoline

The original Benriner, named for its 64 mm runway, and Epicurious’s pick for experienced cooks. It shares the Super’s ultrasharp blade and stepless dial in a body that is 12.75 inches long and weighs 15 ounces, and it comes apart completely, which Epicurious found made it the easiest mandoline to clean. Blades are replaceable, and the same three julienne inserts are included. America’s Test Kitchen rates it Highly Recommended, a notch below the Super only because the 2.5-inch-wide platform limits you to produce you can hold in one hand.

If your mandoline work is radishes, cucumbers, shallots and garlic rather than whole sweet potatoes, this is the better buy and the smaller footprint.

Pros:

• Same blade quality as the Super in a drawer-sized body.
• Fully disassembles for cleaning; replaceable blade.
• Stepless dial from half a millimeter to 8 mm by Benriner’s figures.

Cons:

• 2.5-inch runway rules out large produce.
• America’s Test Kitchen: it “lacks a functional hand guard.”
• No thickness markings.

4. OXO Good Grips Large Adjustable Handheld Mandoline: Best for beginners

Bon Appetit’s and Epicurious’s pick for first-time mandoline owners, and for good reason. Clearly labeled settings in 0.5 mm steps, a see-through slicing plane so you can watch the blade, an oversized food holder that actually holds, and a blade that locks for storage. It is dishwasher safe and light enough to hold over a bowl with one hand. Bon Appetit’s one wish is that the blade were “just a hair sharper,” and Epicurious found each step “a pretty big jump.” OXO’s listing lists three thicknesses while both test kitchens counted seven labeled settings on their units, so check the dial on yours.

Pros:

• Labeled settings and a transparent runway make it the most forgiving mandoline to learn on.
• A hand guard that works, dishwasher safe, no assembly.
• Bon Appetit and Epicurious beginner pick.

Cons:

• Not as sharp as the Benriner or Kyocera.
• No julienne; blade is not replaceable.
• Slices only; no waffle or crinkle.

5. KYOCERA Adjustable Ceramic Mandoline Soft Grip: Best compact

The 7-ounce handheld that America’s Test Kitchen named Best Compact, Epicurious called the best mandoline for beginners, and Consumer Reports put in its top five. Its zirconia ceramic blade does not rust and, in Epicurious’s experience, “stays sharp for years.” Four fixed settings cover 0.5, 1.3, 2 and 3 mm by Kyocera’s figures, which America’s Test Kitchen measured at 0.7 to 2.5 mm, and corner notches hook over a bowl.

It is a thin-slice specialist and nothing else. It cannot julienne, it is too narrow for a large potato, the blade cannot be replaced, and its hand guard is, in America’s Test Kitchen’s word, “useless.” Wirecutter found the body flexed under pressure, and The Spruce Eats dropped it as flimsy. For cucumbers, radishes, shallots and fennel it is superb; for gratin potatoes, look elsewhere.

Pros:

• Ceramic blade holds its edge for years and never rusts.
• Lightest model here at 7 ounces; dishwasher safe.
• Best Compact at America’s Test Kitchen and a Consumer Reports top five.

Cons:

• Maximum 3 mm and no julienne.
• Guard useless; glove required.
• Fixed, non-replaceable blade and a body that flexes.

6. Swissmar Borner VPower V-Slicer: Best V-blade

If you want a V-blade, this is the one two labs endorse: Wirecutter’s runner-up, which found it “sharp right out of the box,” and a Consumer Reports top-five pick in its V5 PowerLine version. Thickness changes with a push button, no insert swapping, and the 3.5 mm and 7 mm inserts add julienne, shreds and even cubes. It is made in Germany, weighs only 8 ounces, ships with a pronged safety holder plus a plunger that works, and carries a two-year limited warranty.

The V-blade costs it. Wirecutter reported it “left both potatoes and sweet potatoes mangled,” the blade cannot be replaced, and Bon Appetit and Epicurious both found the whole setup awkward. America’s Test Kitchen rated the older V-1001 version Not Recommended.

Pros:

• Sharp out of the box; push-button thickness with no blade swaps.
• Safety holder and plunger that keep fingers clear.
• Made in Germany, 8 ounces, two-year warranty.

Cons:

• V-blade mangled potatoes in Wirecutter’s test.
• Blade is not replaceable.
• Only two straight-slice thicknesses without inserts.

7. Dash Safe Slice Mandoline: Safest design

For anyone whose main worry is their fingertips. The blade sits inside an enclosed tower; you load the chute, pump the handle, and the food comes out sliced, diced or in matchsticks without your hand ever approaching an edge. Epicurious called it “the safest mandoline we tested by a long shot,” America’s Test Kitchen rates it Recommended and confirms it is “as safe as advertised,” and Consumer Reports placed it in its top five. Dash lists a 1 to 8 mm dial with more than 30 cutting combinations; America’s Test Kitchen measured nine settings from 1.6 to 8.2 mm. It folds, includes a catch container and cleaning brush, is dishwasher safe, and Dash publishes a one-year warranty, two with registration.

The compromise is cut quality. America’s Test Kitchen found it “doesn’t cut as thinly, consistently, or evenly as we’d prefer,” Bon Appetit called it “more of a guillotine than a mandoline” that cuts on a bias, and The Spruce Eats found the chute too small for large produce.

Pros:

• The only design here where fingers physically cannot reach the blade.
• Slices, dices and juliennes; folds flat; dishwasher safe with brush.
• Published one-year warranty.

Cons:

• Thinnest measured setting is 1.6 mm; slices are less even.
• Chute limits produce size.
• Cuts on a slight bias.

8. KEOUKE Transparent Multifunctional Mandoline Slicer, 6 blades: Budget multi-blade handheld

Our own handheld, placed last on purpose. No independent lab has tested it, and we are not going to rank an untested tool above ones that have been through seven test kitchens. What it is: a clear polypropylene handheld with six swap-in stainless inserts, thick slice, thin slice, crinkle, coarse shred, fine julienne and a garlic grater, a finger protector that grips the food, and parts that all come apart and go in the dishwasher. At 11.6 inches it holds over a bowl one-handed, and it does in one tool what the Kyocera plus a box grater do in two.

What it is not: a paper-thin slicer. Each insert has one fixed thickness, we do not publish millimeter figures for them, there is no stepless dial, and the blades are not sold as replacements. If you mostly need a crinkle-cut cucumber, shredded carrot for slaw and a few even potato rounds, it earns its counter space. If you want chips you can read a newspaper through, buy the Benriner. Our how to use a mandoline slicer guide applies to it as much as to any model here.

Pros:

• Six cutting styles in one handheld, including crinkle and shred.
• A finger guard that stays on the food, and every part dishwasher safe.
• Clear body shows the slices stacking up.

Cons:

• Untested by any lab; no published thickness figures.
• Fixed thickness per insert, no fine adjustment.
• Plastic body; inserts not sold separately.

Also considered

• Mueller Austria 5-Blade. A Consumer Reports top-five pick and a bestseller, but America’s Test Kitchen rates it Not Recommended for slices “that mimicked its blade’s V-shape,” and Bon Appetit and Epicurious both hit the 1 mm floor and could not get chips thin enough.
• Fullstar Pro XL Chopper and Mandoline. The Spruce Eats’ hybrid pick, and it ships a cut-resistant glove. A dicer first and a slicer second, at a fixed 2 mm.
• Microplane Adjustable V-Blade. A home-decor blog’s best overall, but Bon Appetit and Epicurious both had the reversible julienne deck dislodge mid-slice, and Bon Appetit called it “duller than the competition and potentially dangerous.”
• de Buyer Kobra and Revolution. French stainless. America’s Test Kitchen rates the Revolution Recommended with a 2 to 15 mm range but notes it cannot slice paper-thin; Wirecutter found the Kobra’s micro-serrations “hindered rather than helped.”
• Gramercy Kitchen Co. Twelve settings and a glove in the box, but Epicurious found it “didn’t outperform” cheaper models.
• Bron Coucke. The Spruce Eats’ professional pick, five pounds of stainless and a metal-on-metal scrape. Restaurant gear.
• OXO Good Grips V-Blade. Serious Eats’ pick for most people by its published summary; Wirecutter does not recommend it. The listing was on pre-order when we checked, so we did not rank it.

Which mandoline for which job?

Job	Thickness you need	Best tool here
Potato or beet chips	Under 1 mm	Super Benriner, Kyocera
Gratin and scalloped potatoes	2 to 3 mm	OXO Chef’s 2.0, Benriner No. 64
Cucumber and radish salad	1 to 2 mm	Kyocera, OXO Large Handheld
Slaw and shaved fennel	Paper-thin	Super Benriner
Julienne and matchsticks	2 to 4 mm	Super Benriner with insert, OXO Chef’s 2.0
Waffle and crinkle cuts	4 mm and up	OXO Chef’s 2.0, KEOUKE 6-blade
Dicing onions and peppers	Grid	A chopper-hybrid, not a mandoline

What long-term owners say

We pulled 489 comments and 481 posts about mandolines from r/Cooking, r/Chefit, r/KitchenConfidential, r/cookingforbeginners, r/BuyItForLife and r/AskCulinary through the Arctic Shift archive. Three things stand out. Benriner is named in 150 of those comments across 97 threads, more than every other brand combined; the typical line, from an r/Cooking thread on good mandolines, is “Benriner is industry standard in professional kitchens. Sharp as hell and built to last. Just use the guard or get a cut glove.” Gloves come up in 131 comments across 47 threads and the advice is nearly unanimous: the top reply in the r/Cooking thread that ranks on Google for this query is simply “Be sure to get a Kevlar glove. You’ll thank me later.” And 68 comments across 50 threads are first-person fingertip injury stories, most of them ending with “I was almost done.” No KEOUKE mandoline is mentioned anywhere in that corpus, which is one more reason we rank ours last.

Mandoline safety, with the numbers

A mandoline is the most finger-hostile tool in a home kitchen, and the data says so. A kitchen injury audit of federal NEISS data published at cambom.org estimates roughly 16,800 US emergency-department visits a year from mandolines across 2023 to 2025, up 84 percent over three years, with 35 percent of those injuries recorded as avulsions, tissue removed rather than cut, against 3 percent for knives. Knives cause far more injuries in total, about 434,000 emergency visits a year in a 2013 study in the Journal of Emergency Medicine, but they rarely take the fingertip with them.

Four habits eliminate almost all of the risk:

1. Wear a cut-resistant glove. ANSI/ISEA 105 grades cut resistance from A1 to A9; A5 withstands 2,200 to 2,999 grams of force and is the level trade guidance suggests for mandolines and graters. America’s Test Kitchen’s glove test found the number matters less than fit: A3 to A7 gloves performed alike, and loose fabric at the fingertips caught on blades. Gloves are cut-resistant, not cut-proof, and not puncture-resistant.
2. Use the guard when it works. The OXO holders, the Borner plunger and the Dash chute earn their keep. The Benriner and Kyocera prongs do not, which is why the chefs Wirecutter interviewed skip them and wear gloves.
3. Stop at the last inch. Every avulsion story on Reddit starts with “I was almost done.” Finish the nub with a knife.
4. Keep the blade sharp. A dull blade needs pressure, and pressure is what sends a hand past the edge. Replace or sharpen, and never run a blade through the dishwasher.

Care and cleaning

America’s Test Kitchen’s rule: any part with a blade gets hand-washed. Rinse immediately so starch does not dry on the edge, brush from the back of the blade, and dry before storage. OXO’s handhelds, the Kyocera and the Dash are labeled dishwasher safe; the Benriner listing says top rack, but Bon Appetit found the plastic stained and recommends the sink. Store tabletop models with the blade set to zero or the guard in its storage slot. On a Benriner, budget for a new blade every couple of years of heavy use; Epicurious’s rule is to replace it “as soon as it starts snagging.”

For a second opinion built on the same test kitchens, the best mandoline slicer comparison at cambom.org ranks five models with a focus on the Japanese and V-blade divide.

How we sourced this ranking

• America’s Test Kitchen, Mandolines: caliper-measured thickness ranges, Best Overall Super Benriner, Easiest to Use OXO Chef’s 2.0, Best Compact Kyocera, Not Recommended Mueller and Swissmar V-1001.
• Wirecutter, The Best Mandoline: eight models tested, Super Benriner top pick, Swissmar runner-up, replacement-blade pricing, no-OXO verdict.
• Bon Appetit, The Best Mandoline Slicers: Benriner Super best overall, OXO Large Adjustable Handheld for beginners, Microplane and Dash dissent.
• Epicurious, The Best Mandoline Slicers: Kyocera for beginners, Benriner No. 64 for experienced cooks, OXO Chef’s 2.0 dull verdict, glove field test.
• The Spruce Eats, The Best Mandolines: Benriner Jumbo, Swissmar hand-held, Fullstar hybrid, Bron Coucke.
• Consumer Reports, Best Mandoline Slicers: eleven tested, top five and the price finding.
• Manufacturer pages: OXO Chef’s Mandoline 2.0 for the 21-setting spec, Dash Safe Slice for range and warranty, Swissmar and Kyocera listing data for inserts, materials and weights.
• Safety: Cambom’s American Kitchen Injury Audit of CPSC NEISS 2023 to 2025 data; Smith et al., Journal of Emergency Medicine 2013 on knife injuries; ANSI/ISEA 105-2024 cut levels; America’s Test Kitchen’s cut-resistant glove review.
• Owner reports: r/Cooking, r/BuyItForLife and r/cookingforbeginners threads on Benriner longevity, glove habits and mandoline injuries; specs and weights from each product’s Amazon listing data on September 22, 2026.