About these scissors
A really good pair of kitchen scissors 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. Just count the times you reach for a pair of scissors in your kitchen to cut anything from herbs, to opening sachets, to cracking nuts with the handles.
Our first priority in finding the perfect pair of scissors was functionality at which these scissors excel. Made from the same top quality materials as our forged knives, our Japanese kitchen scissors have been carefully hand polished to eliminate the possibility of snagging things.
These scissors come from the Sanjo, Niigata prefecture which is famous for blacksmiths specialising in extremely sharp, highest quality blades. Japanese kitchen scissors come very very sharp and stay that way and they will last a lifetime. 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 a whetstone or any easily available sharpening tool. These scissors are all-purpose which means they will perfectly fit for any home task.
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 Japanese kitchen 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