These are the first scissors I've actually enjoyed using on raw chicken—the extra grip on the other hand makes a huge difference when you're really bearing down. The Japanese stainless-steel blades slice through herbs and even small bones without any drag, and cleanup is just a quick rinse.
Lucy A.★★★★★
I’ve used these almost daily for a month and the Japanese steel is still razor sharp—cut through chicken bone like it was butter. The extra grip on the other hand really does help when tackling something thick, and they rinse off in seconds. Solid purchase.
Daniel★★★★★
The second grip is a lifesaver when I’m hacking through a chicken carcass, and the Japanese stainless blades still slice through herbs like they’re brand new after months of use. Cuts down my prep time more than I expected.
