Shimomura Japanese Julienne Slicer 4mm / 2mm - Made in Japan

A Japanese-made double-sided vegetable slicer for making thin julienne strips quickly and neatly.

This slicer has two cutting options: one side creates approx. 4mm julienne strips, and the finer side creates approx. 2mm thin strips. It is useful for carrot, daikon, cucumber, zucchini and other firm vegetables.

we recommend using this julienne sizes for dumpling and springroll, and meat and veggies sausage rolls. 

The slim flat design makes it easy to use over a bowl, tray or chopping board. The stainless steel blade section gives you cleaner, more even strips than cutting everything by hand.

A simple tool, but very handy if you regularly prepare Asian-style vegetables at home.

Why you’ll like it

• Made in Japan
• Double-sided design
• Approx. 4mm julienne strip option
• Approx. 2mm finer strip option
• Great for carrot, daikon, cucumber and zucchini
• Useful for salads, stir-fries, pickles and garnishes
• Stainless steel blade section
• Lightweight and easy to store
• Good for everyday vegetable prep

Product details

Product name: Japanese Julienne Slicer
Cutting size: Approx. 4mm julienne / approx. 2mm fine strips
Material: Plastic body with stainless steel blade section
Colour: White
Made in: Japan
Best for: Carrot, daikon, cucumber, zucchini and firm vegetables

How to use

Place the slicer over a bowl, tray or chopping board.

Hold the slicer firmly and slide the vegetable over the blade section using steady pressure.

Use the 4mm side for slightly wider julienne strips.

Use the 2mm side for finer garnish-style strips.

Keep fingers away from the blade area while slicing.

Care instructions

Hand wash recommended.

Rinse soon after use to remove vegetable pieces from the blades.

Use a soft brush if food gets caught around the blade area.

Dry well before storing.

Do not use harsh scrubbers on the blade section.

Keep away from children.

Safety note

The blades are sharp. Always handle with care and keep fingers away from the cutting area.

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