Sakai Takayuki scissors 120mm
These scissors are traditionally used in Japan for cutting thread, however, our customers have accepted them as an ideal tool for cutting herbs in the kitchen and garden. Their exceptional blade is particularly suitable for herbs, but smaller houseplants can also be pruned.
These scissors are produced by the Sakai Takayuki forge, and what separates them from everything else on the market is the spring system that connects the two blades. Namely, the blade is made of extremely hard Aogami #2 steel while the part that is actually held in the hand is made of mild steel, allowing the scissors to automatically return to their original position after a cut. Without feathering and similar mechanisms, these scissors can be used all day without your hand getting tired in the least.
Dimensions: total length 120mm, blade length 50mm
Maintenance: after use, wash and dry the scissors well, do not leave them wet because they are made of carbon steel and can rust. Do not wash them in the dishwasher. Read more about the maintenance of carbon steels in our blog: "carbon steels - patina".
If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

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