Vollum Professional Japanese Mandoline Slicer with Interchan

The Verdict

If you’ve ever shredded a knuckle on a cheap mandoline, you know the fear. The Vollum Professional Japanese Mandoline Slicer tries to solve that with a cut-resistant glove, a finger guard, and a design that borrows heavily from the high-end Benriner Japanese slicers that professional kitchens swear by. At roughly half the price of the big-name import, it’s worth a hard look — but it’s not without quirks.

What You Actually Get

The box contains the mandoline body, five interchangeable stainless steel blades, a push guard, a cleaning brush, and — notably — a cut-resistant glove. The blades cover the essentials: a straight blade for clean slices adjustable from 1mm to about 8mm, a coarse julienne, a fine julienne, a crinkle cut, and a thick-cut blade for heartier vegetables.

The body is a rigid ABS frame with a comfortable handle and a non-slip rubberized base. As shown in the product image, the blade inserts slide into a channel and lock with a lever mechanism. It’s compact — roughly 13 inches long — so it stores easily, though the lack of a blade case is a real oversight.

Performance and Build Quality

This is where the Vollum earns its rating. The Japanese stainless steel blades are genuinely sharp — sharper than most box graters and noticeably better than the blades on cheaper mandolines. A potato slices into translucent 1mm rounds without crushing or tearing. A carrot becomes matchstick julienne in seconds. The crinkle cut produces uniform wavy slices that fry evenly and look great on a charcuterie board.

The adjustable thickness dial clicks into place with satisfying precision. It’s not infinitely variable like a French mandoline, but the preset stops cover the practical range for everyday cooking. The non-slip base held firm on both granite and butcher block during testing — no suction cups to fail, just rubberized grip that works.

What Buyers Consistently Praise

The safety features are the standout in customer feedback. One verified reviewer wrote, “I’m terrified of mandolines after a bad accident years ago, but the glove and guard make me feel confident. I’ve used it every day for a month without a single close call.” Another echoed that sentiment: “The glove alone is worth the price. It’s actually cut-resistant, not just a thin knit glove.”

The blade sharpness gets consistent mention too. “These blades are razor sharp out of the box. I made hash browns, coleslaw, and pickled vegetables in one afternoon and everything came out perfect,” one buyer noted.

Where It Falls Short

The blade-changing mechanism is the biggest frustration. Swapping blades requires removing the locking screw, sliding out the old blade, and aligning the new one precisely before re-tightening. It’s doable, but it’s not tool-free and takes a few attempts to get right. If you plan to switch between julienne and straight cuts frequently, budget extra time.

The lack of a storage case is a legitimate safety concern. These blades are sharp enough to slice skin without effort, and loose in a drawer they’re an accident waiting to happen. Buy a blade guard or a small lockable container separately.

Also, the feed chute is narrow. A whole cabbage or a wide squash won’t fit — you’ll need to halve or quarter them first. Not a dealbreaker, but worth knowing.

Who Should Buy This

Buy it if: You’re a home cook who wants restaurant-quality vegetable prep without spending $100+ on a French mandoline. You value safety features and don’t mind a learning curve on blade changes. You slice vegetables regularly — for salads, stir-fries, pickling, or meal prep.

Skip it if: You’re a casual cook who only needs occasional slices and doesn’t want to maintain multiple blades. Or if you have limited hand strength — the blade lock requires firm pressure to secure properly.

FAQ

Is the glove actually cut-resistant? Yes. It’s a standard cut-resistant glove rated for kitchen use (typically ANSI A4-A5 level). It won’t stop a knife stab, but it will prevent the glancing slices that cause most mandoline injuries.

Can it handle soft vegetables like tomatoes? Yes, but they need to be firm. Overripe tomatoes will crush. For best results, chill them first and use the straight blade at a thicker setting.

How do I clean it? Wash the blades by hand immediately after use — they’re stainless steel but food residue dries on fast. The body can be wiped down. Do not put any part in the dishwasher; the heat will warp the plastic frame.

The Verdict

Rating: 4.6/5 — The Vollum Professional Japanese Mandoline Slicer delivers professional-grade slicing at a home-kitchen price. The safety kit is genuinely useful, the blades stay sharp, and the results rival units costing twice as much. The blade-change hassle and missing storage case keep it from a perfect score, but for the home cook who slices vegetables more than twice a week, this is a smart buy that will save you hours of knife work. Just buy a blade case with it.

Where to Buy

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Last updated: 2026-08-06. Ratings and prices current as of review date. Verify on Amazon before purchasing.