Significant time and energy spent in perfecting the individual blades are needed to achieve this industry-leading sharpness. Made entirely by hand, this attention to detail is a critical part of the process. It takes over a week to craft and perfect a single pair of scissors.
Six steps must be completed to make a pair of scissors.
- The blade and scissor mold are made during the jigane/hagane-tsukuri (metal-making) stage.
- The blades are attached onto the mold during the hagane-tsuke (metal-attachment) stage.
- The blade is shaped during the shiage-uchi (finishing) stage.
- The curved handle is formed during the mage (bending) stage.
- The scissors are heated and cooled to harden during the yaki-ire (tempering) stage.
- The scissor blades are finally sharpened during the togi (sharpening) stage
A really good pair of kitchen scissors / shears are indispensable in the kitchen. We’re not talking about plastic handle things that fall apart when they look at a chicken carcass. We mean heavy all-metal Japanese beauties. We took a while finding these because we wanted lots of boxes to be ticked. Some German knife companies do great poultry shears but they are a little medieval when trying to chop chives. We wanted something more all-purpose. Our first priority was functionality at which these scissors excel. The second was sharpness, and crucially their capability to stay sharp. Unless you have bought your scissors from the Sanjo, Niigata prefecture which is famous for blacksmiths specialising in extremely sharp, highest quality blades. Japanese scissors come very very sharp and stay that way. Having said this, if you happen to have a bumper load of crabs to break down they will get blunt eventually. With this in mind, the blacksmith made sure that the scissors came apart and could be easily sharpened at home, with waterstone or any easily available sharpening tool. These scissors are all-purpose which means they will perfectly fit for any home task.