Description

Japanese Chef’s Kitchen Scissors with Pruning Shear Technology

The Kiyotsuna Chef’s Kitchen Scissors are unlike ordinary kitchen scissors. Inspired by the structure of Japanese pruning shears, they feature a distinctive receiving blade (受け刃) design that acts much like a miniature cutting board, allowing ingredients to be firmly supported while cutting. This unique construction makes it easier to insert the blade into tight spaces and cut with remarkable control and power.

Crafted in Ono City, Hyogo Prefecture — one of Japan’s most respected scissor and blade-making regions “Bansyu”, where our top blade-smiths like Yoshioka Hamono, Takemoto Sickle and Terazaki Hamono reside.

Exceptional Sharpness for Hard & Soft Ingredients

From delicate vegetables to hard seafood shells, the Kiyotsuna Chef’s Kitchen Scissors are designed to cut effortlessly through a remarkably wide range of ingredients.

Perfect for:

• Frozen meat
• Crab and seafood
• Fish bones and fins
• Poultry preparation
• Vegetables and fruit
• Thin, slippery, or oily ingredients

The sharp forged blades with “urasuki” concave back allow for clean cuts without crushing fibres, while the receiving blade stabilises food for safer and more precise cutting.

Hand-Forged Japanese Steel

Japanese blacksmiths hand-forge the steel blades for exceptional durability and long-lasting sharpness. Unlike mass-produced stamped scissors, the Kiyotsuna Chef’s Kitchen Scissors showcase traditional Japanese blade-making techniques refined over generations.

Traditional “Urasuki” Blade Finishing

One of the defining features of these scissors is the use of a traditional Japanese scissor-making technique called “Urasuki” (裏スキ仕上げ). This is what separates Japanese scissors from others and this technique requires 8-10 years of apprenticeship to master.

In high-quality Japanese scissors, the inside surfaces of the blades are subtly hollow-ground and concave rather than perfectly flat. This creates several important benefits:

• Reduces friction between the blades
• Prevents ingredients from sticking to the blade surface
• Improves cutting performance on oily meats and slippery foods
• Allows even soft or thin materials to be cut cleanly without folding or slipping between the blades

When the blades close, the cutting action occurs at an extremely precise point of contact rather than across a flat surface. This enables the scissors to grip and cut delicate or flexible ingredients cleanly instead of crushing or bending them.

This same principle is used in fine Japanese knives and woodworking tools, where blade accuracy is essential.

More Than Kitchen Scissors

The Kiyotsuna Chef’s Kitchen Scissors also come with practical multi-purpose kitchen functions, including:

• Bottle opener
• Lid opener
• Walnut cracker

A thoughtfully designed all-in-one kitchen tool made for serious everyday use.

Features

• Made in Ono City, Hyogo, Japan
• Hand-forged and hand-sharpened high carbon stainless steel
• Traditional Japanese “Urasuki” blade finishing
• Pruning shear-inspired receiving blade design
• Cuts frozen meat, seafood, poultry, vegetables, and fish bones
• Multi-functional kitchen tool
• Long-lasting sharpness and durability

Care Instructions

• Hand wash and dry thoroughly after use
  Apply a light coat of food-safe oil for long-term maintenance
  Do not leave wet for extended periods
  Store safely away from children

The Kiyotsuna Chef’s Kitchen Scissors combine Japanese blacksmithing tradition, practical innovation, and extraordinary cutting performance in a tool designed to become indispensable in the kitchen.

Specifications:

• Total Length: 200cm
• Blade Length: 6cm
• Width: 7.5cm
• Weight: approx. 170g