Slicers

This is the 5mm blade block for the Matfer Bourgeat Prep Chef Manual Food Chopper slicer attachment. It is a dedicated replacement or additional block designed to produce uniform 5mm tomato slices, and it fits directly into the Prep Chef system without modification or adjustment.

In a busy prep kitchen, consistent slice thickness matters more than it might seem. A 5mm cut is a practical, general-purpose thickness — substantial enough to hold together on a plate or in a sandwich, fine enough not to overwhelm lighter dishes. Because this block is purpose-made for the Matfer Prep Chef system, it locates securely and produces repeatable results throughout a prep session. The composite and stainless steel construction keeps the block light enough for extended use whilst maintaining the rigidity needed for clean, even cuts. It also holds up well through regular washing cycles without deteriorating.

• Produces consistent 5mm slices, supporting portion control and presentation
• Slots directly into the Matfer Prep Chef slicer attachment with no adjustment
• Composite and stainless steel construction resists corrosion through daily washing
• Lightweight build reduces operator fatigue during extended prep sessions
• Quick to swap out when changing slice thickness between menu items

This is a system-specific component, not a standalone slicer. It is only compatible with the Matfer Bourgeat Prep Chef Manual Food Chopper. If you are setting up the system for the first time or are uncertain which chopper model you have, it is worth confirming compatibility before ordering. The team are happy to point you in the right direction.

The Chiba Tsumataro is a traditional Japanese-style hand slicer used primarily for producing very fine, uniform cuts from firm vegetables such as daikon radish, carrot, and cucumber. The curved stainless steel blade is designed to follow a specific pulling or drawing motion that gives the operator control over slice thickness and consistency — a technique well established in Japanese and Asian cuisine preparation.

In a working kitchen environment, the Tsumataro earns its place in garnish preparation, plating detail, and high-volume vegetable prep where presentation standards are exacting. It handles firm, dense produce reliably and produces results that a standard mandoline or box grater simply cannot replicate — particularly the fine, thread-like cuts associated with tsuma (Japanese garnish) work.

Practical benefits for kitchen operators include:

• Consistent, ultra-thin slices with minimal wastage from firm root vegetables
• Lightweight and compact — easy to store and clean between uses
• Stainless steel blade construction suited to regular commercial use
• No electrical supply or setup required — ready to use immediately
• Supports faster garnish prep without relying on larger cutting equipment

As a hand tool, the Tsumataro requires no installation — it is ready to use from the outset. It is not designed for bulk slicing of softer produce, and operators new to Japanese-style slicing technique may need a brief period of familiarisation to achieve consistent results. It is a specialist tool rather than a general-purpose slicer.

This slicer is best suited to Japanese, pan-Asian, or contemporary restaurants where garnish presentation and vegetable detail are part of the daily workflow. It is also commonly found in hotel kitchen brigades and high-volume prep teams where speed and consistency on fine cuts matter. If your requirements lean toward bulk slicing across a wider range of produce, a powered mandoline or adjustable slicer may be a more practical fit.

If you are unsure whether this tool suits your particular prep style or menu requirements, our team is happy to talk it through before you order.

These are the genuine Scaritech replacement blades for the Kikoop sandwich slicer, sold in a pack of five. They are designed specifically for the Kikoop KIKOOP02V2 model, made from stainless steel, and are the correct like-for-like replacement when blades become worn or damaged through regular use.

In a busy sandwich bar, deli, or catering kitchen, slicer blades take considerable punishment. Even with proper care and cleaning, cutting efficiency will decline over time, and using worn blades affects both portion consistency and throughput during service. Keeping a pack of spare blades to hand means you are not waiting on a single replacement to arrive before getting back up to speed.

Stainless steel construction holds up well in commercial environments and is straightforward to clean and maintain in line with food hygiene requirements. As genuine Scaritech parts, these blades are made to the same specification as the originals, so fit and performance should be consistent with what you would expect from a new machine.

It is worth noting that these blades carry no commercial warranty, so they are best treated as a consumable item rather than a long-term component. If your Kikoop is seeing very heavy daily use, it is sensible to review blade condition regularly and rotate replacements in before performance starts to slip noticeably.

If you are unsure whether these blades are compatible with your specific machine or have questions about maintaining your Kikoop slicer, we are happy to help — just get in touch with the team before ordering.

The De Buyer Kobra is a professional-grade mandoline slicer designed for consistent, accurate slicing in commercial kitchen prep environments. Built around a stainless steel V-blade, it is suited to repetitive vegetable and fruit preparation tasks where uniformity of cut matters — salads, garnishes, gratins, and similar prep work that benefits from reliable thickness control.

In a working kitchen, the Kobra handles the kind of sustained prep volume that would quickly blunt or frustrate a lower-quality slicer. The V-blade configuration pulls ingredients through cleanly rather than dragging, which reduces tearing and produces neater slices with less effort from the operator. The silicone-grip handle gives reasonable control during use, and the stainless steel construction on the blade keeps hygiene maintenance straightforward.

From an operational standpoint, the practical advantages centre on consistency and speed during prep service:

• V-blade geometry produces clean, even slices with minimal tearing
• Stainless steel blade holds an edge well under regular use
• Silicone handle provides a secure, comfortable grip during extended prep
• Compact footprint works well in tighter prep stations
• Straightforward to clean down between tasks

As with any mandoline, safe handling practice and the use of a cut-resistant glove are essential — this is a sharp tool and warrants appropriate care in a busy kitchen. It is worth noting that the Kobra is a hand-held mandoline rather than a bench-mounted slicer, so it is best suited to kitchens with moderate slicing volumes rather than continuous high-throughput production lines. For operations processing very large quantities, a countertop or motorised slicing unit would be a more practical choice.

The Kobra suits smaller restaurants, café kitchens, and prep cooks who need a reliable, well-made mandoline for daily prep work without the footprint or cost of a full bench slicer.

If you are unsure whether this tool fits the prep volumes and workflow in your kitchen, we are happy to talk it through.

The Prince Castle Saber is a manual bagel slicer built for consistent, safe cutting in food service environments. It requires no electrical connection and operates on a simple single-stroke mechanism — place the bagel, push forward, and the blade produces two even halves without squashing or tearing the bread. It is constructed from stainless steel throughout, which keeps it practical to clean and robust enough to hold up in daily service.

In a busy café, deli, or grab-and-go operation, speed and consistency matter during the morning rush. The Saber handles that well — it produces uniform halves every time, which helps with toasting consistency and portion presentation. There is no warm-up time, no power draw, and no adjustment between uses, which keeps things straightforward when staff are working quickly.

• Slices cleanly without squashing or tearing the bagel
• No power connection required — ready to use immediately
• Single forward stroke produces two uniform halves
• Stainless steel construction is easy to rinse and wipe down
• Compact footprint suits counter space in smaller operations

Because this is a manual unit, it suits sites with moderate throughput rather than high-volume operations turning out dozens of bagels per hour continuously. For sites with that level of demand, a motorised or higher-capacity slicer may be worth considering instead.

It works well on countertops in cafés, hotel breakfast operations, deli counters, and school or workplace catering where bagels are a regular menu item but not the primary volume driver. It is equally suited to back-of-house prep as it is to front-of-counter use.

If you are unsure whether this unit is the right fit for your throughput or workflow, we are happy to talk it through before you order.

The Boska cheese slicing board is a wire-based hand-portioning tool made from white polypropylene. It is designed to cut blocks of cheese into clean, consistent slices across a reasonable range of textures — from semi-soft varieties through to firmer, harder cheeses. The wire cuts at a fixed 90-degree angle, which helps keep portions even without requiring significant applied force.

In practice, this board earns its place through simplicity. The suction feet hold it steady on smooth work surfaces during use, which is a practical detail when working at any kind of pace. The polypropylene surface is straightforward to wipe down between uses, supporting basic hygiene management wherever cheese is being prepared and cross-contamination needs to be controlled. A spare cutting wire is included, which extends the useful service life without requiring an immediate reorder.

• Wire cutter handles semi-soft through to firm cheese textures cleanly
• Fixed 90-degree cutting angle produces even, consistent portions
• Suction feet stabilise the board on smooth prep surfaces
• Smooth polypropylene construction wipes down quickly between uses
• Spare wire included to maintain continued service without interruption

This board is well suited to lower-volume settings — a cheese counter, a café serving a cheese board selection, or a small restaurant prep area. It is not intended for high-throughput portioning; sites handling significant cheese volume through a busy service would be better served by a motorised or more heavy-duty slicing solution.

If you are weighing this up against other options or want to talk through what suits your prep setup, the team is glad to help.

The Vogue tomato slicer is a hand-operated prep tool that cuts a whole tomato into uniform slices in a single downward press. Built from stainless steel throughout, it is a straightforward bench-top utensil designed to take repetitive knife work out of high-frequency prep tasks.

In a working kitchen, consistency matters as much as speed. Hand-cutting tomatoes introduces variability in slice thickness, which affects both portion control and presentation — particularly noticeable across a salad bar, burger line, or sandwich counter where dozens of covers may require the same garnish. This slicer removes that variability, producing the same result each time regardless of who is on prep that shift.

The day-to-day advantages are practical rather than technical:

• Uniform slices produced in one motion, reducing prep time during busy periods
• Stainless steel construction resists corrosion and handles regular dishwasher cycles
• Ergonomic handle keeps hands clear of the blade throughout the cut
• No moving parts or assembly — ready to use straight from the wash
• Works on any standard prep surface with no fixings or dedicated space required

There are no installation requirements. This is a purely manual bench tool — no power, no water connection, no ventilation. It suits any prep area and cleans down quickly by hand or through a commercial dishwasher.

This slicer is well suited to café kitchens, pub catering, sandwich preparation, and similar operations where tomatoes are prepped in moderate volumes as part of a broader prep routine. For sites processing very high volumes continuously, a mechanical slicing solution may be worth considering alongside a tool of this type.

If you would like to talk through what works best for your prep setup, the team is glad to point you in the right direction.

The Beaumont Bar Professional Lime Wedger is a hand-operated citrus cutter designed to produce eight equal lime wedges in a single press. Built for bar use, it delivers consistent portion sizes with minimal effort, using stainless steel blades housed in a plastic body that is easy to handle and straightforward to rinse down.

In a busy bar environment, speed and consistency at the garnish station matter. A wedger like this removes the variability of knife-cut garnishes and keeps prep moving during service without requiring trained knife skills. It is well suited to cocktail bars, pub bars, and casual dining operations where lime is a regular garnish and speed of prep is a practical concern.

The main operational advantages are straightforward:

• Consistent eight-wedge output every time, supporting portion control
• Faster than hand-cutting, particularly when batching garnishes before service
• Stainless steel blades hold an edge and are more hygienic to clean than plastic alternatives
• Compact enough to sit on a bar prep station without taking up meaningful space

There are no installation requirements — this is a benchtop hand tool requiring no power or water connection. The plastic construction keeps the unit light, though operators using it at very high volume throughout a long service should be aware that this type of tool is designed for bar rather than high-throughput production prep. For kitchens processing large quantities of citrus continuously, a more robust or commercially rated cutter may be worth considering.

This wedger is well suited to bars, cafés, and casual dining venues that need a reliable, quick garnish prep solution without a significant investment. If you are unsure whether it fits your setup or volume, the team is happy to talk it through with you.

The Bron mandoline is a well-established professional slicing tool, constructed entirely in stainless steel and long trusted in commercial prep environments. It is designed to produce consistent, uniform slices across vegetables, fruits, and firm ingredients — the kind of repeatable output that matters when portion control and presentation need to be reliable across a full service.

In a working kitchen, consistency at the prep stage pays dividends throughout the day. The Bron mandoline allows operators to achieve even slice thickness quickly and repeatedly without depending heavily on individual knife skills, which is particularly useful during volume prep or when multiple team members are working across a shift. The all-stainless construction holds up well to daily use, resists staining, and cleans down straightforwardly at the end of service.

• All stainless steel construction throughout for durability and hygiene
• Delivers consistent, repeatable slices to support portion control
• Compact and lightweight, practical for smaller prep areas and easy storage
• Well suited to vegetable, fruit, and firm ingredient prep
• Straightforward to clean and maintain to food hygiene standards

It is worth noting that a safety guard is not included with this model and is supplied separately — hand protection should always be considered standard practice with any mandoline used in a busy kitchen environment. For sites processing particularly high volumes of sliced product across a long service, a powered slicer or a larger bench-mounted mandoline may be a more practical long-term choice.

The Bron mandoline suits professional kitchens, catering operations, and prep teams where manual slicing equipment is preferred for control and flexibility. It performs well in restaurants, hotel kitchens, and event catering settings where prep versatility and ease of storage are both valued.

If you are weighing this up against other prep tools or want to discuss which safety accessories are appropriate for your kitchen, the team is glad to help you think it through.

The Bron mandoline is a professional-grade slicing tool constructed entirely from stainless steel and supplied as a set with a safety guard. It is designed for repetitive, precise slicing tasks in a commercial kitchen prep environment — vegetables, fruits, and other firm produce cut to a consistent thickness in far less time than a knife allows.

In a busy kitchen, consistency matters as much as speed. The Bron's all-stainless construction means the blade assembly and frame hold up well to daily prep use without the warping or degradation you can see with lighter plastic-bodied alternatives. The safety guard is included as standard, which is an important practical consideration given HSE guidance around mandoline use in professional kitchens.

From an operational standpoint, the benefits of a well-made mandoline at this level include:

• Consistent slice thickness across high volumes of produce
• Faster prep times compared to knife work for repetitive tasks
• Reduced fatigue during extended prep sessions
• All-stainless build that withstands regular cleaning and sanitising
• Safety guard included, supporting safe working practice from day one

At its compact size and weight, this mandoline suits smaller prep kitchens, grab-and-go operations, and any kitchen where space at the prep bench is limited. It is not a high-throughput mechanical slicer — for operations needing to process very large volumes of produce continuously, a powered slicing machine would be more appropriate.

If you are unsure whether this mandoline suits your prep volumes or whether a different slicing solution would serve your kitchen better, the team is happy to talk it through before you order.

The Louis Tellier KALI is a manually operated apple peeler and slicer designed for professional kitchen prep. Built from stainless steel, it cores, peels, and slices whole apples in a single pass using a hand-cranked mechanism — no electricity required. It is a straightforward, dependable piece of smallware that earns its place on a prep bench during high-volume fruit preparation.

In a busy kitchen, this kind of equipment justifies itself quickly. Rather than relying on knife work or a member of the team spending extended time on repetitive prep, the KALI allows a single operator to process apples consistently and quickly, reducing fatigue and improving output during service build-up. It handles the sort of throughput that pastry sections, dessert menus, or event catering commonly demand.

Practical advantages for kitchen operators include:

• Consistent peel and slice result with each pass — reduces waste and portion variation
• No power source required — can be used anywhere on the prep bench
• Stainless steel construction supports hygiene and long service life
• Compact footprint takes up minimal bench or storage space
• Simple mechanical design means fewer failure points and straightforward cleaning

Installation requirements are minimal. The unit is bench-mounted and at 1.5kg is easy to reposition or store. There are no electrical, water, or gas connections to consider. The suction-cup or clamp base keeps it stable during use, and cleaning is straightforward given the stainless steel build.

This model is well suited to kitchens with a regular but moderate demand for prepared apples — patisseries, pub kitchens running dessert menus, hotel banqueting, and school catering operations are all typical users. For very high-volume continuous production, a motorised or higher-capacity unit may be worth considering.

If you are unsure whether this model suits your prep volumes or workflow, our team is happy to talk it through with you.

The Prince Castle Tomato Saber 943-B is a manual bench-top tomato slicer designed for consistent, clean slicing in commercial catering environments. It uses a blade cartridge system to produce uniform 6.4mm slices in a single, controlled push — reducing the mess and inconsistency that comes with hand-cutting on a busy service line.

In a working kitchen, speed and consistency at the prep stage directly affect service quality. The Tomato Saber handles repetitive slicing efficiently without requiring skilled knife work, which makes it a practical addition to any kitchen where tomatoes are prepared in volume — whether for sandwiches, burgers, salads, or plated dishes. The aluminium construction keeps the unit lightweight at 3.9kg, so it can be moved or stored easily without taking up a permanent worktop position.

A few practical benefits worth noting:

• The Perma-Tight blade cartridge is factory pre-tensioned — no on-site blade adjustment required
• No power connection needed, so placement is not restricted by socket availability
• Consistent 6.4mm slice thickness reduces waste and improves portion control
• Simple cartridge design keeps cleaning and maintenance straightforward
• Lightweight aluminium build makes it easy to move between prep stations

Because this is a purely manual unit, there are no electrical requirements and no motor components to service. It is worth noting that the unit carries a light-duty commercial warranty, which reflects its intended use — high-frequency, all-day production environments may benefit from a heavier-duty alternative. For sites where tomato throughput is moderate and consistent downtime is a concern, this is worth discussing before purchase.

The Tomato Saber 943-B is well suited to cafés, sandwich bars, burger operations, and similar settings where tomatoes are prepared regularly but not necessarily in industrial volumes. For kitchens with significantly higher throughput demands, a more robust or motorised slicer may be the better fit.

If you are unsure whether this model suits the pace of your operation, our team is happy to talk it through.

The Vogue Duplex Egg Slicer is a straightforward prep tool designed to produce uniform slices from boiled eggs quickly and consistently. The stainless steel wire frame cuts cleanly through the egg in a single press, giving an even result each time without the inconsistency of knife work.

In a busy kitchen environment, consistency in garnishing and plating matters more than it might seem. Whether dressing salads, preparing canapés, or setting up a buffet, having every egg slice at the same thickness saves time and keeps presentation standards steady across a long service. The stainless steel construction holds up well to daily use and is straightforward to rinse clean between tasks.

• Produces uniform egg slices with a single pressing motion
• Stainless steel wires resist corrosion and are easy to clean
• Lightweight and compact — stores without taking up bench space
• Reduces prep time compared to hand-slicing
• Suited to both plated service and high-volume buffet preparation

This is a manual hand tool requiring no installation, power, or additional equipment. It is best suited to kitchens where egg slicing is a regular part of prep — cafés, hotel kitchens, buffet operations, and catering companies will find it earns its place on the prep bench. For operations slicing very large volumes at speed, a multi-function mandoline or dedicated prep attachment may be worth considering instead.

If you're unsure whether this fits your prep workflow or want to discuss other smallwares alongside it, the team is happy to help.

The De Buyer Professional Tomato Slicer is a countertop prep tool designed to produce consistent, uniform tomato slices in a single action. Using a set of serrated blades, it cuts ten slices simultaneously at a fixed 5.5mm thickness — a practical solution for kitchens where speed and consistency through prep are both important.

In a busy service environment, inconsistent knife work on tomatoes causes real problems: uneven garnishes, excess juice loss, and slower prep throughput. This slicer addresses all three. The serrated blades are configured specifically for tomatoes, which means cleaner cuts with less crushing and noticeably less juice released compared with a standard straight blade. For operations turning out high volumes of salads, sandwiches, burgers, or pizza toppings, that consistency has a tangible effect on presentation and waste.

From a practical standpoint, the unit is built in stainless steel throughout, which keeps cleaning straightforward and holds up well to daily kitchen use. A few points worth noting before purchase:

• Suction feet fix the unit firmly to the work surface — important for safe single-handed operation
• Blades are replaceable when worn, avoiding the need to replace the whole unit
• Stainless steel construction throughout supports standard commercial cleaning routines
• Fixed 5.5mm slice thickness — not adjustable, so confirm this suits your intended use
• Weighing 5.5kg, it is stable on the counter without being awkward to move for cleaning

This slicer is well suited to sandwich bars, cafés, burger kitchens, salad operations, and any prep environment where tomato volume is high enough to justify a dedicated tool. It is a single-purpose piece of kit — it does one job and does it reliably, but it is not the right choice if variable slice thickness is a regular requirement. For very high-volume operations running continuous prep shifts, a heavier-duty motorised alternative may be worth considering.

If you are unsure whether this suits your prep workflow or want to talk through options for your kitchen, our team is happy to help you work it out before you order.

The OXO Good Grips Avocado Slicer is a purpose-built hand tool that handles the three main stages of avocado preparation in a single piece of equipment: splitting the fruit, removing the stone, and scooping the flesh into even slices. It is designed to replace the improvised use of a chef's knife for pitting — a task that carries a well-documented risk of hand injury in professional kitchens.

The plastic splitting blade runs through the skin and flesh cleanly without being sharp to the touch, which makes it safer to handle during a fast-paced service or when passed between prep staff. The pitting head grips the stone with a simple twist action, removing it in one motion without the need to strike the stone with a knife blade. The fan-shaped scooping blade then lifts and portions the flesh in a single pass, producing consistent slices and reducing waste at the same time.

In practical terms, the tool suits kitchens where avocado features regularly on the menu — breakfast and brunch operations, café kitchens, and sites serving dishes such as salads or sharing plates where consistent presentation matters. It is a single-function utensil, so it earns its place most clearly where avocado prep volume justifies the dedicated tool rather than relying on general knife skills.

Cleaning is straightforward, and the compact size means storage and handling present no particular challenge in a tight prep space.

If you are unsure whether this fits your prep workflow or want to discuss broader smallwares requirements, our team is happy to help you work through it.

The Chiba Peel S is a hand-operated vegetable slicer built around the traditional Japanese katsuramuki technique — a method of rotating a vegetable against a blade to produce long, continuous paper-thin sheets. The rotating handle drives the blade in a controlled side-to-side motion, shaving off a consistent ribbon of vegetable with each pass. The result is a smooth, translucent sheet rather than the uneven strips produced by a conventional mandoline or knife.

In a working kitchen, this kind of precision is most useful in contexts where presentation carries real weight — Japanese restaurants, fine dining, sushi preparation, and contemporary small-plate kitchens where garnish work and vegetable decoration are part of the dish. It performs particularly well on firm vegetables such as daikon radish, cucumber, courgette, and carrot, where the density of the flesh allows the blade to glide cleanly rather than tearing.

The practical advantages of the Peel S are straightforward:

• Produces consistently thin sheets that are difficult to achieve freehand
• Stainless steel construction is durable and straightforward to clean
• Compact enough to store easily in a prep area without taking up bench space
• Reduces the skill barrier for decorative vegetable work during prep
• Suited to both sheet production and cutting thin strips from the resulting sheet

This is a hand tool rather than a machine, so throughput depends entirely on the operator. For kitchens needing to produce large volumes of vegetable sheets quickly, it is worth considering whether a powered alternative would better suit the service demand. The Peel S is best understood as a precision prep tool rather than a high-volume processing piece.

It is well suited to Japanese restaurants, specialist cuisine kitchens, and any operation where katsuramuki or decorative vegetable presentation is a regular part of the menu. If you are unsure whether this tool fits your prep workflow, we are happy to talk it through.

The Westmark pineapple slicer is a straightforward hand tool designed to core, peel and slice a fresh pineapple in a single continuous operation. Rather than working through the fruit with a knife in multiple stages, the slicer drives down through the centre, separating the core and releasing the flesh in one motion. The body is polypropylene, keeping the tool light and easy to handle.

For kitchens producing fruit platters, buffet displays, smoothies or fresh desserts on a regular basis, this kind of tool pays back quickly in prep time. It removes some of the skill and care normally required when breaking down a pineapple by hand, and produces a reasonably consistent result without relying on knife technique. It is best suited to moderate prep volumes — a busy breakfast operation or a café running daily specials — rather than high-throughput production environments where a bench-mounted slicer or dedicated prep equipment would be more appropriate.

• Reduces pineapple prep to a single, straightforward action
• Consistent results without requiring specialist knife skills
• Lightweight polypropylene construction, easy to rinse and store
• Suitable for cafés, hotel kitchens and catering prep
• For high-volume or continuous fruit prep, a heavier-duty mechanical slicer may be worth considering

Cleaning is simple — rinse under running water or put through a dishwasher, depending on the construction of the specific model. Storage footprint is minimal.

If you're equipping a prep section and want to talk through the right tools for your volume and menu, the team is happy to help.

The Louis Tellier vegetable spiralizer and slicer is a hand-operated bench tool designed to produce decorative and functional cuts from a wide range of fruits and vegetables. It comes supplied with three interchangeable cutting blades, allowing operators to produce tagliatelle ribbons, spaghetti-style spirals, and julienne strips from firm-fleshed produce including carrots, courgettes, celery, onions, cabbage, and apples. The stainless steel construction keeps the unit hygienic and straightforward to clean between preparations.

In a working kitchen environment, this type of tool earns its place in prep sections where speed and consistency of presentation matter — particularly for garnishes, raw salads, and dishes where vegetable texture is part of the concept. Being hand-operated, it requires no power source and can be set up and cleared away quickly, which suits kitchens where counter space is at a premium or where the task is periodic rather than continuous.

Key practical advantages include:

• Three blades covering the most commonly requested decorative cuts
• Stainless steel build supports commercial hygiene standards
• Compact footprint — easy to store when not in use
• No power required — simple to deploy at any prep station
• Quick blade changeover for varied prep without tool changes

Being a manual unit, throughput is naturally limited by operator speed and effort. For kitchens producing spiralised vegetables at volume or in continuous high quantities, a motorised equivalent would be worth considering. This tool is well suited to à la carte environments, smaller prep teams, or operations where spiralised vegetables feature regularly but not at industrial scale.

If you are unsure whether this size and format suits your prep volume or workflow, we are happy to talk it through before you commit to a purchase.

This is the manufacturer's replacement blade for the Vogue DC714 tomato slicer. Over time, even a well-maintained blade will gradually lose its edge through repeated use, and a dull blade creates more work — requiring additional pressure, producing uneven slices, and slowing down prep. Having a spare on hand means the slicer stays in reliable working order without any delay to service.

The blade is made from stainless steel, which holds up well in a commercial kitchen environment and is straightforward to keep clean. When prep volumes are high and consistency matters — portion control for garnishes, sandwiches, salads, or buffet displays — a sharp blade makes a practical difference to both speed and presentation.

A few things worth keeping in mind before fitting a replacement blade:

• Confirm compatibility with your DC714 unit before ordering
• Blade replacement should be carried out carefully — stainless blades are sharp and should be handled with appropriate care
• Regular cleaning after use will help extend blade life before a replacement is needed

This replacement suits kitchens of any size that rely on the DC714 slicer as part of their regular prep setup. It is a straightforward consumable purchase, but if you have any questions about compatibility or sourcing the right spare for your equipment, the team is happy to help.

The Chiba Sin Tsuma Mini Peel S is a compact Japanese-style vegetable peeler produced by Chiba, a manufacturer with a long-standing reputation for blade quality in professional kitchen environments. It is designed for fine peeling and garnish work — tasks where blade sharpness and control matter more than speed or volume.

In practice, this peeler earns its place in kitchens where precision prep is part of daily service. The stainless steel blade holds a clean edge well, allowing chefs to peel thin, consistent strips from firm vegetables and fruits without tearing or excessive waste. The slight blade angle gives a smoother, more controlled draw, which is particularly useful when working with irregular or curved produce.

For kitchen teams doing volume prep, the key practical advantages are:

• Clean, low-waste peeling reduces product loss during prep
• Stainless steel construction is straightforward to clean and maintain
• Compact size suits tight prep bench environments
• Consistent blade angle reduces hand fatigue during extended use
• Suitable for a broad range of fruit and vegetable types

This is a hand tool with no installation requirements. It is worth noting that it is a manual peeler suited to individual prep tasks rather than high-volume continuous peeling — kitchens processing very large quantities of root vegetables may want to consider a mechanical peeling solution alongside it.

The Mini Peel S is a practical choice for restaurant, hotel, and catering kitchens where chef skill and blade quality matter in the garnish and fine prep stage. It is less suited to bulk peeling operations where throughput is the primary concern.

If you have questions about which peeler or prep tool best fits your kitchen's workflow, our team is happy to talk it through with you.

The Matfer Bourgeat Prep Chef is a manually operated food chopper designed to take the repetition out of basic prep work. It operates by pressing a handle down onto ingredients placed on the support base, producing consistent cuts in a single motion. There are no blades to power, no controls to set, and no warm-up time — it is ready to use the moment it is placed on a worktop.

In a working kitchen, this kind of tool earns its place during prep shifts where speed and consistency on modest volumes matter more than throughput capacity. It handles soft to medium-firm fresh produce reliably — herbs, garnishes, soft vegetables, and similar ingredients — and reduces the time and skill dependency associated with repetitive knife work. It is not a substitute for a powered food preparation machine in operations with significant daily prep volumes, but it fills a practical gap where those machines would be excessive.

• Speeds up repetitive chopping tasks without any power source
• Composite construction keeps the unit lightweight and easy to move between stations
• Simple mechanism with no serviceable parts to maintain or replace
• Consistent cut results reduce reliance on individual knife technique during prep
• Easy to clean and compact enough to store away after use

Being a purely manual tool, there are no electrical, plumbing, or ventilation requirements. It needs a stable, clear worktop surface with sufficient space to operate comfortably. At 1.31kg, the composite build makes it easy to move or store between prep sessions, which suits kitchens where worktop space is shared or limited.

This chopper is well suited to smaller kitchens, cafés, deli counters, sandwich bars, and prep areas where fresh ingredients are processed in moderate quantities each day. For operations with heavier or continuous chopping demands, a powered food preparation unit would be a more appropriate fit.

If you are weighing this up against a powered alternative or want to talk through whether it suits your prep volumes, the team is glad to help you work it out.

The Matfer Bourgeat Prep Chef onion cutter blade is an accessory designed to fit the Prep Chef potato masher support stand, sold separately. It slots into the stand's lever mechanism, allowing operators to press onions through a stainless steel cutting grid rather than working by hand with a knife. The result is consistently sized, roughly diced onion pieces produced in a single downward press.

In a busy prep kitchen, repetitive knife work on onions is slow, physically tiring, and prone to inconsistency when staff are working under time pressure. This blade removes most of that effort. Operators can process a substantial quantity of onions during a prep session without the fatigue that comes with prolonged knife use, and the cut size remains consistent from piece to piece throughout. The composite housing is built to handle repeated daily use, and the stainless steel cutting grid rinses clean quickly between batches, which matters when prep is continuous and downtime is short.

• Stainless steel cutting grid produces consistent onion pieces in a single press
• Composite housing withstands repeated daily use in prep environments
• Fits directly onto the Prep Chef potato masher support stand
• Quick-rinse grid reduces cleaning time between batches
• Lever-press action reduces hand fatigue during extended prep sessions

The blade requires the Prep Chef masher support stand to operate — it is not a standalone unit. If you do not already own the stand, it will need to be purchased separately. It is worth confirming which Matfer Bourgeat stand you have before ordering to ensure compatibility.

This blade is well suited to kitchens where onions feature regularly in daily prep — pub kitchens, casual dining operations, and catering production environments in particular. For very high-volume sites processing large quantities of vegetables across multiple prep lines, a powered bench-top vegetable cutter may be the more practical long-term choice.

If you would like to check compatibility with your existing stand, or talk through whether this suits your prep volumes, the team is glad to help before you place an order.

This is a replacement 6-segment blade insert designed for use with the Matfer Bourgeat FA841 tomato and citrus wedger. Rather than replacing the full wedger unit, this composite blade allows kitchens to swap out the cutting segment to suit different portioning requirements or to replace a worn component, keeping the base unit in continuous service.

In a prep kitchen environment, consistent portioning matters — both for presentation and for portion cost control. A 6-segment cut produces evenly sized wedges suitable for garnishing, salad preparation, and service-side citrus portions. The composite construction is practical for a wet prep environment, resisting the moisture and acidity associated with tomatoes and citrus fruits without the deterioration that can affect some materials over time.

This blade is a component part, not a standalone wedger. It is only compatible with the Matfer Bourgeat FA841 wedger base — confirm you have the correct base unit before ordering. For kitchens that need both higher and lower segment counts, Matfer Bourgeat offers alternative blade configurations to suit different portioning needs.

If you are unsure whether this segment count is right for your prep volume or service style, we are happy to help you confirm the right configuration before you order.

The Louis Tellier Japanese vegetable slicer is a hand-operated mandoline-style slicing tool designed for professional food preparation. Without a lever mechanism, it operates as a straightforward slicing platform, allowing kitchen staff to produce thin, consistent sheets of vegetables and fruit using a sharp Japanese-style blade. It is commonly used for prep work on dishes such as terrines, spring rolls, lasagne, and garnishes where uniform slicing is important.

In a busy kitchen environment, consistency and speed during prep are practical priorities. The ultra-sharp blade reduces the effort required to work through firm vegetables, and the suction cup feet keep the unit stable on the worktop during use, which matters when working quickly across a full prep shift. The no-lever design keeps the tool simple and reduces the number of components that require cleaning or can develop faults over time.

From a practical standpoint, this slicer offers a few clear advantages for prep teams:

• Stable footing via suction cups reduces movement during use
• Sharp Japanese-style blade produces clean, even cuts with less resistance
• Straightforward design with no lever mechanism means faster cleaning
• Suited to a range of produce including root vegetables, courgettes, and firm fruit
• Durable enough for regular daily use in a professional kitchen

There are no significant installation requirements — this is a countertop hand tool. It does need a clean, flat, non-porous surface for the suction cups to grip effectively. As with any mandoline-style slicer, cut-resistant gloves are strongly recommended and should be considered standard practice. This tool is best suited to kitchens where prep volumes are moderate and hand-slicing remains practical. For high-volume operations producing large quantities of sliced product to a consistent thickness, a powered electric slicer or commercial mandoline with a larger capacity may be worth considering.

If you are unsure whether this model suits your prep volumes or you would like to discuss the right slicing solution for your kitchen, we are happy to help.

The Matfer Bourgeat 8 Segment Wedger is a manual portioning tool designed to cut tomatoes and citrus fruits into eight equal wedges in a single, controlled press. It is intended for use alongside the Matfer Bourgeat tomato and citrus fruit wedger base unit, providing the cutting blade assembly for that specific configuration.

In a working kitchen, consistent portioning matters — particularly for garnishes, salad lines, and service platters where presentation is expected to be uniform across covers. This wedger handles that task quickly and repeatedly without requiring knife skills or slowing down prep. The composite and stainless steel construction is practical for a food preparation environment: robust enough for sustained use and straightforward to clean down between tasks.

Operational advantages of this wedger include:

• Uniform 8-segment cuts reduce prep time and plate variation
• Single-action operation suits high-throughput garnish and salad prep
• Stainless steel blades are hygienic and easy to clean
• Compact footprint takes up minimal bench space during service prep
• Consistent output reduces reliance on individual knife technique

This is a replacement or additional blade segment unit, not a standalone wedger. It requires the compatible Matfer Bourgeat base unit to function. Before ordering, it is worth confirming compatibility with your existing equipment to avoid any mismatch.

Well suited to café kitchens, hotel breakfast operations, pub kitchens, and any prep environment where tomatoes or citrus are portioned in volume. For sites with very high throughput, it is worth considering whether a more heavy-duty mechanical portioning solution would better meet demand.

If you are unsure whether this segment fits your existing Matfer Bourgeat unit, or want to discuss the right portioning setup for your kitchen, we are happy to help you confirm before you order.

The OXO Vegetable Chopper is a compact, hand-operated prep tool designed for chopping fruits, vegetables, and similar produce in a single downward motion. It is a straightforward piece of smallware suited to light preparation tasks where speed and tidiness matter more than volume throughput.

In practice, this chopper works well for small-batch prep — garnishes, toppings, condiment trays, or mise en place where consistent dice or chop size is needed quickly. The non-slip base keeps it stable on a worktop during use, and the integrated easy pour opening means chopped produce can be directed straight into a container with minimal spillage or handling. It is not designed for continuous high-volume prep, and operators running large-scale vegetable preparation would be better served by a powered bench-top cutter or a full food processor.

• Stainless steel blades cut cleanly through most soft to medium-density produce
• Non-slip base prevents movement during chopping
• Easy pour opening reduces mess and speeds transfer to containers
• Dishwasher safe construction keeps cleaning time to a minimum
• Compact footprint causes minimal worktop disruption between uses

Being ABS-bodied and lightweight, it stores easily and is practical for kitchens where space is at a premium. It is dishwasher safe, which keeps it hygienic and reduces the time spent on manual cleaning between service periods.

This chopper is best suited to cafés, small restaurant kitchens, grab-and-go operations, or as a secondary prep tool in larger kitchens where a powered option handles the bulk work. If your prep volumes are higher or your produce harder in density, it is worth discussing whether a more robust solution would better suit your setup — the team is happy to point you in the right direction.

The Louis Tellier Chef's Mandoline is a stainless steel hand-operated slicing tool designed for professional prep work. It comes with four interchangeable blades that allow a single unit to handle smooth slices, embossed slices, julienne, straw potato cuts, and French fry strips. The reversible blade configuration means you can switch between cut profiles without needing multiple tools taking up bench space.

In a busy prep kitchen, consistency and speed through repetitive tasks matter. A well-maintained mandoline like this one produces uniform cuts far more reliably than knife work alone, which matters when presentation standards need to be kept consistent across covers. The stainless steel construction holds up well under daily use and resists the corrosion that comes from regular washing in a commercial environment.

From a practical standpoint, the key operational advantages are straightforward:

• Four blade types cover the most common prep cuts from a single tool
• Stainless steel construction supports daily cleaning and hygiene compliance
• Non-slip handle keeps hands clear of blades during use
• Compact footprint suits smaller prep areas with limited bench space
• Interchangeable blades reduce the need for multiple specialist tools

This is a hand-operated tool, so throughput depends on the operator. For high-volume sites processing large quantities of root vegetables or salad items continuously through service, a powered slicer or processor attachment may be a more practical choice. This mandoline suits kitchens where prep volumes are moderate or where it supplements other equipment for specific cuts.

It is well suited to small to mid-sized operations — café kitchens, bistros, pub kitchens, and smaller restaurant prep areas — where a reliable, versatile manual slicer earns its place without the cost or footprint of powered alternatives.

If you are unsure whether this tool fits your prep workflow or volume, we are happy to talk it through.

The Vogue Mandoline is a hand-operated slicing tool designed for prep work in commercial kitchens. It accepts five interchangeable blades, allowing the user to switch between straight slices, waffle cuts, and julienne strips without needing separate equipment. The blade changes are straightforward, and the compact footprint means it sits neatly on a prep surface without occupying significant workspace.

In a kitchen environment, a mandoline like this earns its place during bulk vegetable prep — working through quantities of courgettes, cucumbers, potatoes, fennel, or beetroot at a consistent thickness that a knife rarely replicates reliably at speed. The waffle and julienne settings extend its usefulness into garnishes and presentation cuts, which makes it a practical choice for kitchens that need more than a basic straight slicer.

• Five interchangeable blades cover straight, waffle, and julienne cuts
• Compact size suits tight prep areas without taking up bench space
• Consistent slice thickness supports even cooking and portion control
• Straightforward to disassemble and clean after service
• Suitable for a wide range of vegetables and firm fruits

This is a manual tool — output is limited by the operator's pace, so it suits lower to mid-volume prep rather than high-throughput operations processing very large quantities. For kitchens running significant daily volumes, a bench-top electric slicer or electric mandoline may offer better throughput. For most small to medium sites, however, this handles everyday prep requirements well.

It is well suited to small restaurants, café kitchens, contract catering prep areas, or as a secondary prep tool in larger sites. If you are unsure whether it covers the cuts your menu requires, the team are happy to talk through what would work best for your operation.

The Vogue mandoline slicer is a hand-operated slicing tool designed for professional food preparation. It comes with three interchangeable blades and adjustable thickness settings, allowing kitchen teams to produce straight slices, julienne strips, and wafer-thin cuts from a single compact tool. A safety guard and non-slip base are included as standard.

In a busy prep kitchen, consistency matters — both for presentation and for even cooking times. A mandoline removes the variability that comes with knife work, particularly when producing large volumes of uniform cuts. Whether you're prepping garnishes, slicing root vegetables for gratin, or producing crisps for bar snacks, a mandoline delivers repeatable results at a pace that freehand cutting rarely matches.

Practical advantages for kitchen operators include:

• Three blade options cover a range of common prep tasks without switching tools
• Adjustable thickness settings allow fine control over slice depth
• Safety guard reduces the risk of hand injuries during extended prep sessions
• Non-slip base keeps the unit stable on worktops when used flat or at an angle
• Compact footprint makes it easy to store when not in use

As with any mandoline, this is a hand-operated tool and is best suited to prep work rather than continuous high-volume slicing. For kitchens processing very large quantities of product — catering operations or high-output production kitchens — an electric slicing machine may be worth considering alongside this. That said, for most à la carte or café operations, a well-maintained mandoline handles daily prep reliably without the cleaning complexity of powered equipment.

This slicer is well suited to small to mid-sized kitchens, grab-and-go operations, and anywhere that needs flexible, consistent cutting without the footprint or cost of a benchtop machine. If you're unsure whether this fits your prep volumes or workflow, the team are happy to help you think it through.

The Vogue egg wedger is a simple, purpose-built prep tool designed to divide a whole boiled egg into six equal wedge-shaped slices in a single press. It removes the inconsistency that comes with hand-slicing and produces uniform portions every time — which matters when you're plating salads, garnishes, or breakfast dishes at volume.

In a busy kitchen environment, small prep tools earn their place by taking repetitive tasks off the knife and speeding up mise en place. An egg wedger of this type is particularly useful in high-throughput breakfast services, salad bars, and carvery or buffet operations where eggs appear regularly on the menu. The stainless steel construction makes it robust enough for daily use without the deterioration you'd expect from cheaper plastic alternatives.

• Produces six consistent wedges per press, improving portion uniformity
• Stainless steel frame stands up to repeated daily use and commercial cleaning
• Faster than hand-slicing, particularly useful during high-volume breakfast service
• Compact and lightweight — easy to store and locate in a busy prep station
• Reduces the skill requirement for egg preparation, freeing knife work for other tasks

There's nothing complex to consider from an installation or setup standpoint — this is a hand-held utensil requiring no power, water, or fixed position. It's worth checking that it's stored somewhere it won't be bent or distorted under heavier equipment, as the wire cutting blades are the component most likely to suffer from mishandling rather than normal use.

This wedger is well suited to any kitchen or food service operation that includes eggs as a regular menu component — breakfast cafés, hotel kitchens, pub carveries, school canteens, and salad counters in particular. For operations slicing very large quantities of eggs continuously, a multi-egg slicer with a wider frame may offer better throughput.

If you're unsure whether this fits your prep workflow, or you're putting together a smallwares order and want a second opinion, we're happy to help.