Fibrous ginger root is tough on ordinary graters, so Microplane built a tool just for it. Scrape off the skin with the peeler on the side, then grate on the wide panel of sharp triangular teeth. They shred the root into a smooth paste that keeps the juice and fiber together, ready for stir-fry, pho, marinades, or tea.
Need slices instead? The angled blade near the base cuts thin, even coins for pickled ginger or simmering. The flat design lies on the board or works at any angle over a pan, and it handles fresh or frozen ginger, plus garlic and turmeric. A reusable cover guards the blades in the drawer.
Specifications