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Kitchen Scissors
Toribe

Stainless steel Japanese kitchen scissors.

More Information

Very clever and really rather beautiful, kitchen scissors for chopping stuff up. 3.5" (9cm) blades, stainless steel, dishwasher-friendly, and - the clever bit - they come apart for cleaning.

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$75.00
exVAT

Delivering to US (Paying in USD) Edit

Kitchen ScissorsFree delivery for orders over $100.00 (excluding any surcharges if applicable, and any applicable customs taxes for non GB deliveries)Add to Wishlist / Save for later
Kitchen Scissors
  • 4.1oz
  • 7.9 x 2.9"
  • 3" blades
  • Stainless Steel
  • Made in Japan
  • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
Global Delivery
  • Free delivery for orders over £/$/€100*
  • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
  • We use DHL, FedEx, or UPS, and we’ll email you the tracking info.

*Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
* Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

Caring For Your Tools

Most of our sharp tools are made from carbon steel - this means they may, through regular use, stain (and eventually rust) and gradually lose their edge. Caring for them involves three things…

1. Correct Use:

  • Japanese steel is hard and sharp, and can be more brittle than some people are used to - it will chip if abused
  • Do not cut wire, metal, stone, plastic or any other hard material (even bamboo fibres and some very hard woods, especially knots and burrs, can damage steel edges)
  • Do not twist or apply uneven pressure
  • Cut diagonally across branches (not straight across) so you cut along the fibres
  • Pay attention to our maximum cut dimensions, and don’t overdo it (shears are not loppers)
  • Use the base of the blades, not the tips, for heavier cuts

2. Keeping Them Clean:

  • Remove leaf resin, rust and gunk with a Crean Mate and water
  • Dry, wipe over with Camellia oil and store in a dry place

3. Keeping Them Sharp:

New tools won’t need sharpening for some time, but after a while you’ll notice them gradually lose their edge, especially if you’re box clipping (you need REALLY sharp blades to get a good finish with box). Use the Niwaki Sharpening Stones for best results (#1000 grit is best for general sharpening).

  • Sharpen Secateurs every couple of weeks
  • Sharpen Shears and Topiary Clippers EVERY TIME you use them - the difference is amazing
Kitchen Scissors Range
Kitchen Scissors
Essentials