The mandoline problem
A mandoline does beautiful julienne and takes five minutes to set up, clean and put away — which is why most of them live at the back of a cupboard. This is a peeler. You pick it up, draw it down a carrot, and you have matchsticks. For the amount of julienne a home kitchen actually needs, that is the right trade.
Two edges, one tool
One side is a plain swivel peeler for skins. The other is toothed and cuts even strips. Turn the head and you move between the two without putting anything down — peel the carrot, then julienne it, same hand, same motion.
What it is good at
Carrot and courgette for slaws and stir-fries, cucumber for salads, potato for a rösti, apple and pear for a garnish. Thin strips cook faster and dress better than chunks, which is most of the reason to bother.
Built for wet hands
Stainless blades that don’t rust or clog with peel, and a soft handle that holds when your hands are wet or oily. It goes in the dishwasher.
Not the right tool if…
You need a kilo of julienne at a time, or precise, repeatable thickness — that is genuinely a mandoline’s job. This is for the handful a recipe calls for.
Registered, it carries our lifetime warranty. Two minutes, and it’s ours to replace.



























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