Chiba Japanese Food Slicer Chiba Peel S product image

Chiba

Chiba Peel S Japanese Vegetable Slicer – Katsuramuki

SKU: JA651

£226.00(£271.20 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

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.

Frequently asked questions

What types of vegetables work best with the Chiba Peel S?

The Peel S performs best on firm, dense vegetables such as daikon radish, cucumber, carrot, and courgette, where the flesh is solid enough for the blade to produce a clean, unbroken sheet. Softer or very watery vegetables tend to tear rather than sheet cleanly, so it is worth testing any new ingredient before committing it to a plated dish.

Is the Chiba Peel S suitable for high-volume prep work?

As a hand-operated tool, throughput is limited by the speed of the operator, so it is best suited to kitchens where katsuramuki is used for precision garnish and presentation work rather than bulk vegetable processing. For operations requiring large continuous volumes, a powered vegetable sheeting solution would be a more practical choice.

How should the Peel S be cleaned and maintained in a professional kitchen?

The stainless steel construction makes cleaning straightforward — wipe down or rinse after use and dry thoroughly to prevent any water sitting on the blade edge. As with any sharp prep tool, the blade should be handled carefully during cleaning, and the unit should be stored safely when not in use to protect both the blade and kitchen staff.
Chiba Peel S Japanese Vegetable Slicer – Katsuramuki

£226.00(£271.20 inc VAT)

£226.00(£271.20 inc VAT)

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.