Kyocera CSN-182S-NGR Wide Julienne Slicer, Green
by Kyocera
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Category: Kitchen
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Product Summary
Manufacturer: KyoceraBrand: Kyocera
Model: CSN-182S-NGR
Color: Green
Product features:
- Ultra lightweight
- A hand guard keeps fingers out of harms way
- Corner notches fit the slicer on top of bowls
- Rust proof
Kitchen and Housewares Reviews of Kyocera CSN-182S-NGR Wide Julienne Slicer, Green
Customer Review: Well-made, but flawed design
Summary: 3 Stars
I bought this looking for something easier to store, set up, and put away than my Bron mandoline, but wound up somewhat disappointed. This is hard to store, and there's some problems with how the blades are configured.
This slicer measures 3-5/8" x 8", plus another 3-1/2" for the handle, so roughly 3-1/2" x 12" overall. That's smaller than the 6" x 16" Bron, but still pretty big, and takes a lot of room in the drawer. The bigger issue with storage is that there no way to protect the blade. The cutting guard doesn't attch in any way, and it comes packaged on a card, so there no box to keep it in. As a result, you have to hang it up or find a spot where the blades won't be damaged.
The blade configuration is the second big problem. Unlike the Bron, the vertical blades sit exposed about 1/2" in front of the horizontal blade. 40 razor sharp vertical nibs of somewhat brittle ceramic are not what I'd call a good idea. Hard to store safely--do you want ribbons sliced into your hand while fishing around in a drawer?--and hard to protect from damage.
Usage-wise, this is effective. As typical for Kyocera, the blades on this are extremely sharp. I have some Kyocera knives over 12 years old that are still razor-sharp, despite never haveing been sharped. The one caveat is that you can chip the blades if you aren't careful.
Like most mandolines, the blade guard serves more to guard against lawsuits than actually providing a way to protect your hand. Leave a stub on the vegetables you're cutting, and use a dishtowel or a cut-resistant glove to protect your hand. Because the vertical blades are exposed and not tucked under the main blade, you'll need to be very careful as you get toward the end.
Cut-wise, this works pretty well. You get a standard julienne cut. I don't know why it's call a wide julienne. The only quibble is that unless you use a lot of downward pressure, you tend to get ribbons instead of square julienne. Downward pressure is dangerous because of those exposed vertical blades. On a standard mandoline, you can adjust to compensate for that, but here you are stuck with the designed blade spacing.
In the end this loses a star for the exposed blades, and a second star for the lack of a guard for storage.
Description of Kyocera CSN-182S-NGR Wide Julienne Slicer, Green
Makes perfect matchstick vegetables for appetizers, garnishes or salads. Extra wide teeth produces perfect string cuts (1/8" or 3.125 mm) for sautéing, garnish, salads, etc. Fast and easy to use. Ideal for julienning carrots, zucchini and potatoes. Comfortable, angled handle. Use the corner notches to secure the slicer on top of bowls. The ultra sharp, durable ceramic blade won't rust or brown foods. Included hand guard holds food securely and protects fingers. Blade: advanced ceramic.Mandolines & Slicers
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