Cut
Kitchen shears, take-apart
$42.99
They come apart, so the joint can actually be cleaned.
| Material | Forged stainless, 55 HRC |
|---|---|
| The number | 55 HRC, take-apart |
| Care | Separate the halves and wash both. That is the whole point of the design. |
| Reference | TBL-SHEARS |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
Kitchen shears that do not separate are a hygiene problem: raw chicken goes into the pivot and stays there. These pull apart at the joint in one movement, so both halves and the pivot can be washed and dried properly.
Forged stainless at 55 HRC, micro-serrated on one blade so a chicken skin or a herb stem cannot slide out of the cut. A bone notch in the handle takes a wing joint. Softer steel than our knives on purpose — shears meet bone and cartilage, and a hard, brittle edge chips where a tougher one deforms and recovers.
What it will not take: a bone, a frozen edge, a glass board or a dishwasher. Every one of those chips or rolls a hard edge, and the harder the steel the less it forgives. Cut on wood, wash by hand, dry immediately.
Why this one. Two numbers decided it — the steel and the Rockwell hardness — and both are printed above rather than described as professional or restaurant-grade, which are words with no definition. A harder blade takes a finer edge and chips more easily. Neither end of that trade is better; knowing which one you are holding is what matters.
