Herb scissors, 120 mm

Handmade herbal items forged in steel with a high carbon content. With the steel type SK-5, this is one of the hardest steels, reaching a whopping 65 HRC.

A Japanese herb scissor is not only useful for cutting herbs, but it can also be used for cutting wire or other detailing tasks with just one hand.

Made in Sanjo City, Japan

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.