Why the set
One snip, many strips
Wudy Kitchen
Kitchen scissors with stacked stainless blades that cut scallions, herbs and nori into fine strips with each snip.
Chopping scallions and herbs on a board takes longer than the garnish deserves, and the board still needs washing afterward.
These kitchen scissors have stacked stainless blades that cut several ribbons in each snip. Hold a bunch of green onions, cilantro or a sheet of nori over the bowl and snip, and the pieces fall straight onto the food.
Choose 3 blades for everyday herbs or 5 blades for finer shreds in fewer passes. Keep them for soft herbs and light vegetables such as peppers, not meat, bones or frozen food, and rinse the blades as soon as you finish.
Rinse right after cutting onions or herbs, using a soft brush between the blades if bits remain. Hand-wash, dry the blades fully and store them closed.


Why the set
Why the set
The 3-blade version suits everyday herbs. The 5-blade version makes finer shreds in fewer passes.
No. They are for soft herbs, scallions, peppers and similar light produce.
Rinse them under running water and use a soft brush if bits remain, then dry them thoroughly.
Hand-washing and drying is recommended.
One block, ready when you are