graters and mandoline
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Bron Coucke - BENRINER Professional Series Jumbo Vegetable Slicer No.120
Brand: Benriner Model: No.120 Material: Body: ABS plastic (Heat resistant up to 70°C)(Anti-slip: Elastomer), Blade: Stainless steel, Hand Guard: Polypropylene plastic Colour: Off-white Product type: Mandolines Country of origin: Japan Dimensions (approx): 378×164×51 mm, Cutting surface width: 120 mm Item weight (approx): 510 g Shipping weight (approx): 650 g Key Features New and improved model. Thickness adjustment wheel to desired slice thickness. Adjustable from 0.5 mm to 9.0 mm thick. Specialised for the slicer function (Julienne blades are not compatible). Included hand guard holds food securely and protects fingers. Non-slip foot anchors the slicer on your work surface. Can be hooked over a bowl and slicing directly into a bowl. Use & Care Please contact us for the replacement parts. Background Benriner is a Japanese company founded in 1945. In 1940, The founder Uyuki Yamamoto first invented a daikon radish slicer with his own idea in Iwakuni city, Japan. Five years later, the company was established officially as “BENRINER” after the product name. The first BENRINER was the wooden made and mainly purchased by hotels or restaurants. Benriner Japanese Mandoline Slicer is very popular mandoline slicer that has very sharp blades.4923B€118.85Only 1 leftOnly 1 left -
Kuchenprofi - Vegetable cutter COMPACT
KÜCHENPROFI - Vegetable cutter COMPACT With the vegetable cutter COMPACT from KÜCHENPROFI you can create a large quantities of fruit or vegetables spaghetti, spirals and slices for cooking or pure salad. The sophisticated system ensures an effortless operation of assembly Saving storage. Practical suction feet for secure support Incl. 4 knife inserts in 1.2 x 2 mm, 2.5 mm, 3 X 3mm, 4x6mm Operating instructions inside High quality plastic / special blade steel.6856V€40.90Only 1 leftOnly 1 left
Professional Kitchen Tools and Accessories: The Difference Between Cooking and Cooking Well
A great dish is not born from a good knife alone, but from the set of professional kitchen tools used to prepare it. Proper sharpening, adequate work surfaces, and precision utensils make the difference between a rough cut and a chef's result.
For over 50 years, Coltelleria Collini has been selecting kitchen accessories actually used in professional environments: sharpening systems, Japanese stones, technical cutting boards, graters, and tools designed to last over time and protect your knives.
Sharpening & Knife Care
A sharp knife is safer, more precise, and longer-lasting. Discover new generation sharpening systems like Horl 1993 (Made in Germany), Japanese water stones, professional honing steels, and protective cases to preserve the edge.
Preparation Tools
Precision comes from details. Ultra-sharp Microplane graters, adjustable mandolines, plating tweezers, professional scissors, and technical tools for working raw materials with control and repeatability.
Cutting Boards, Blocks & Functional Design
The work surface is fundamental for preserving knives. Cutting boards in fine wood (walnut, oak, maple) and antibacterial composite materials like Sage and Epicurean, as well as magnetic blocks and designer knife holders to organize and enhance your kitchen.
Why choose Coltelleria Collini's kitchen accessories
We don't just sell accessories: we actually test them. Every product in the catalog is selected for its concrete effectiveness in the kitchen, both domestic and professional.
- Premium selection: only reliable and recognized brands (Horl, Microplane, Kai, Zwilling).
- Specialized technical assistance: practical advice on sharpening, maintenance, and use.
- Real stock: fast shipping so as not to interrupt your work or passion.
Kitchen Accessories FAQ
The best materials are natural wood (which "absorbs" the cut) and composite materials made of wood fiber and resin, hygienic and gentle on the edge. Always avoid glass, marble, or granite: they irreversibly ruin the blade.
For home use, the edge should be regularly refreshed with a honing steel or strop. A complete resharpening on a stone or Horl system is recommended every 3–6 months, depending on the frequency and type of use.