Emma Harris
4 Oct 2026
Garlic paste in seconds
Use it for garlic all the time now. A couple of passes and you get a fine paste that melts right into a salad dressing, no bits.
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Rasp Zester and Fine Grater
Takes the yellow off a lemon without the bitter pith, and grates Parmesan or nutmeg on the same blade.
€13.99
The holes on a box grater are too coarse for lemon peel; they dig into the white pith and it tastes bitter. A rasp shaves only the oily outer layer, which is where the flavour is.
1
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Citrus Sprayer
Zest the peel, then mist the juice. €13.99
- Fine rasp for zest and cheese
- 2.5 cm wide blade
- Rubber grip handle
- 30.5 cm long
Zest for a bake
All of the flavour, none of the bitter white
Coarse holes bite into the pith. Fine teeth take the coloured layer alone, and you can see the moment to turn the fruit.
A box grater
- Big holes go straight through to the pith
- The zest comes out bitter
- Parmesan falls in coarse shreds
- Garlic and ginger get lost in the holes
With the rasp
- Fine teeth shave off a thin layer at a time
- Turn the lemon every few strokes and the pith stays on the fruit
- Parmesan lands light over the pasta
- Garlic and ginger go down to a paste
How to use it
Zest without the pith
- 01
Rest it on the board
Hold the handle and stand the tip on a board or over a bowl at an angle.
- 02
Push, don't saw
Draw the lemon or cheese down the blade in one direction, turning the fruit as the yellow comes off.
- 03
Tap it clean
Tap the blade on the bowl to free the zest, then brush the holes under running water.
What it grates
Small things you want grated very fine
A block of cheddar is still quicker on a box grater.
Citrus zest
Lemon, lime or orange peel, taken down to the coloured layer only.
Parmesan
A light snow over a bowl of pasta, straight from the block.
Chocolate
Fine shavings over a pudding or a mug of hot chocolate.
Nutmeg
Grate a whole one over the pan, as much as the dish needs.
Garlic and ginger
Rubbed down to a paste, with no garlic press to wash afterwards.
Close up
Long blade, short handle
Tip
Rest it on the board or the rim of the bowl so the grater stays still while your other hand moves the lemon.
Rasp blade
About 20 cm of fine teeth, 2.5 cm wide. They cut best on the push, away from the handle.
Grip handle
10.3 cm of rubber over plastic, ridged so it holds when your hands are wet from the lemon.
Hanging hole
Hang it on a hook. There is no blade guard, so a hook is safer than a crowded drawer.
Compared
Which grater for which job?
You still want a box grater for cheddar and carrots. The rasp is for the small, strong things.
| Compared | This productRasp zester | Box grater | Channel zester |
|---|---|---|---|
| Lemon zest for baking | Fine, no pith | Catches pith | Long strips |
| Parmesan over pasta | Light and fluffy | Coarse | No |
| Garlic and ginger | To a paste | Wasteful | No |
| Grating a block of cheddar | Slow | Fast | No |
Before it dries
Rinse with the teeth, not against them
- 01
Tap it on the bowl
Knock the last of the zest off the blade so none of it goes down the sink.
- 02
Rinse handle to tip
Hold it under the tap and wash towards the tip, the way the teeth point. A soft brush lifts ginger fibres.
- 03
Dry it straight away
The 430 steel can spot if it stays wet, so towel it off and hang it up.
Try it at home
Use it for 30 days. If it doesn't earn its place, send it back.
Tracked delivery across Europe, usually 8 to 15 business days. Free on orders over €59, otherwise €4.99. EU prices include VAT, so there's nothing to pay on arrival. If it isn't right for your kitchen, tell us within 30 days and we'll arrange a free return.
Questions
No. The blade is sharp and has no guard, so store it hanging from the hole in the handle or flat in a drawer away from your fingers.
Not well. Soft cheese clogs the fine holes. It is made for hard cheese such as Parmesan, and for citrus, chocolate, nutmeg and garlic.
You have gone through to the white pith. Turn the lemon after every two or three strokes so you only ever take the yellow, and stop when you see white.
A medium unwaxed lemon gives roughly a tablespoon of loosely packed zest. Scrub waxed fruit in warm water before you start.
Yes. The same fine blade handles both, plus nutmeg, chocolate, garlic and ginger. Rinse it between jobs so the cheese doesn't taste of lemon.
Reviews
4.7
50 reviews
Filter
Jack
4 Oct 2026
Long enough to rest on a bowl
The length means I can rest the tip in the bottom of a bowl and grate straight in, so nothing ends up on the worktop.
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ReportHank
4 Oct 2026
Chocolate shavings for cakes
Grated dark chocolate over a cheesecake for my sister's birthday and it honestly looked like it came from a fancy bakery. You get these super fine, light shavings that sit on top instead of clumping. Trick is to keep the bar cold and push it down the blade in one direction. Also used it for orange zest in the batter, so one tool did the whole cake.
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ReportMarcus S.
4 Oct 2026
Risotto finishing touch
Finish the risotto with a flurry of Parmesan snow and a bit of lemon zest, and it tastes like a restaurant dish. The blade is wide enough to cover a lot of cheese in a few strokes.
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ReportPaige
4 Oct 2026
Housewarming gift that worked
Gave this to a friend who loves to cook. She sent me a photo of lemon zest on a risotto the next day and says she has used it daily since. Light, long, rubber grip. Simple and good. It lives on a hook by the window and hasn't been put away since.
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ReportEllie O.
4 Oct 2026
My go to for Parmesan
Parmesan on pasta every night, and it goes much further when grated this fine. A small block lasts ages.
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ReportCraig K.
4 Oct 2026
Lovely, tricky to clean
Lovely fine zest and cheese. Parmesan gets packed into the holes if you leave it, so brush it under the tap straight away.
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ReportEmma Pritchard
4 Oct 2026
Good with garlic
Garlic comes out as a fine paste for dressings. Quick job.
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ReportRyan
4 Oct 2026
Caesar night
Fresh Parmesan on Caesar salad, in fine fluffy drifts. Worth it.
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ReportGarrett Turner
4 Oct 2026
Meal prep and marinades
Every Sunday I make a couple of marinades for the week, lemon garlic chicken and a lime one for shrimp. This handles the zest and the garlic in one go, so I'm not getting out a press and a separate zester. Grate the zest first, then the garlic, then tap it clean and rinse it under the faucet with a brush. The fine garlic paste makes a much better marinade than minced.
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