Daržovių ir vaisių pjaustyklė Benriner Premium No.95, 95 mm, balta

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Prekė: Daržovių ir vaisių pjaustyklė Benriner Premium No.95, 95 mm, balta. Kategorija: Pjaustyklės.

• Gamintojas: Benriner
• Modelis: BN-95W
• Galia: 0 W

NOTE: Product available in pre-order shipping scheduled after 2.09.2026

Benriner Premium No.95 Mandolin for vegetables and fruits 95 mm White

Benriner mandolin Premium Super No. 95 is an excellent quality Japanese product. It has a hook, non-slip base and gives the possibility of cutting slices from 0,5 mm to 8 mm thick. It has a larger fingerguard that protects your fingers from cuts. The manufacturer took care of the increased working width of the cut, which is up to 9,5 cm.

What are the possibilities of mandolin No. 95?

The product can be disassembled for cleaning, removing the work surface. It has interchangeable blades – one flat with a straight edge and as many as 3 serrated, with different spacing and width of teeth:

• Fine
• Medium
• Mr Julienne

It guarantees smooth cutting adjustment, which allows you to introduce settings for cutting almost transparent slices of vegetables and fruits. Mandolin No. 95 has a built-in large knob for cutting adjustment, which allows comfortable operation of the shredder settings even for people with very large fingers. The bowl hook allows you to place a dish collecting sliced vegetables under the device.

Mandolin production Benriner Premium Super

The mandolins are made from safe plastic, approved by the Japanese Food Contact Materials Safety Center. The blades that are attached to the shredder are compressed, heat treated, and then sharpened manually. Thanks to this, the product is ready to start work immediately after receiving it and unpacking by the customer. Each Premium Super mandolin is made in Yamaguchi, Japan.

What distinguishes mandolin No. 95?

Mandolin No. 95 has a wider working surface and a larger, more comfortable handle than other, slightly more compact models. The rubberized surface at the base reduces the phenomenon of the shredder slipping on the countertop. The product will quickly cut any vegetable and fruit. Blades can be sharpened and replaced if they are damaged. Taking them off and putting them on the shredder is simple and quick!

Technical data:

- Dimensions: 370 x 129 x 45 mm

- Blade width: 95 mm

- Weight: 488 g

Made in Japan

Basics of use

1. Choosing the right board - Slicing should be done on soft surfaces such as wooden, plastic or rubber boards. Hard materials, e.g. glass or stone, quickly dull the blade.
2. Manual washing and quick drying - After each use, wash the knife under running water and immediately wipe dry with a soft cloth. Do not leave the knife in the sink – prolonged contact with water can lead to rusting of steel.
3. Safe storage - Knives are best kept in a special block, on a magnetic strip or in protective covers (e.g. saya) to prevent damage to the blade and other kitchen utensils.
4. Proper cutting technique - Using the correct cutting technique, without too much pressure, helps to prolong the sharpness of the blade. Avoid moving the knife across the board in a way that can speed up its blunting.
5. Regular sharpening - Japanese knives require systematic sharpening on sharpening stones. It's the best way to keep them in perfect shape, and the manual sharpening on the stone allows for precise edge alignment.

What to avoid:

1. Dishwasher safe - Dishwasher can damage knife blade as well as handle. Always wash the knife by hand, using mild detergents.
2. Slicing on hard surfaces - Glass, marble or ceramics are materials that can easily damage the blade. Slicing on such surfaces significantly shortens the life of the knife.
3. Incorrect use - The kitchen knife is a tool for precise cutting of food. Never use it as a can opener, screwdriver, or tool to cut hard materials to avoid damaging it.

How to care for Japanese knives?

Stainless steels, are certainly much easier to handle than their rusty counterparts. They will not cover with patina after cutting citrus, nor will rust stains appear on it, after leaving it for a few hours on a wet towel. The basic principle of maintenance is to wipe the knife dry after using it. The knife should not be left in water or put into a block without wiping. From time to time, it is worth lubricating it with oil. Small dots of rust that can appear on the blade are most often due to the remains of water droplets on the knife, they can be easily washed off with the soft side of the sponge.

Stainless steels, containing a high percentage of carbon, require special care compared to stainless steel. They react quickly to moisture and acidic environments, creating a patina and rust in the long run. It is important to dry it after using such a knife and apply a protective layer of oil - camellia, jojoba or even edible, if we use the knife regularly. You should avoid leaving the knife wet and storing it in damp places. Slicing acidic products, such as citrus, can cause the knife to overlap with a dark patina. To remove discoloration, you can use mild cleaning agents, avoiding those that may leave minor scratches.

Do not wash any knives in the dishwasher, because strong detergents and high temperatures can damage the knife and weaken its sharpness.

Specifications