Dragon Japanese Scissors 20 cm
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Dragon Japanese Scissors 20 cm
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Power Meets Precision for Effortless Mastery
Forged by master bladesmiths in Seki City—the legendary heart of Japanese knife and sword craftsmanship—these 20cm Dragon Japanese Scissors are designed for creators who demand both power and finesse.
Crafted from high-carbon stainless steel, the blades are meticulously sharpened and finished with a hand-hammered tsuchime texture. This not only enhances the visual depth of the scissors, but also reduces drag for a smoother, cleaner cut. On the inner blade, a laser-etched dragon dances—symbolizing strength, protection, and mastery.
With a 20cm (7.9 inches) length and a broader cutting surface, these scissors are ideal for tougher materials like thick paper, cardboard, leather, or layered fabrics. The reinforced pivot joint ensures long-lasting alignment and control, while the full-sized ergonomic handles—made from matte-finish resin—offer superior grip and comfort, even during prolonged use.
Engineered for precision. Forged for resilience. These scissors are more than a tool—they are a statement of intent, precision, and pride.
Whether you’re cutting through creative boundaries or demanding tasks, these Dragon Scissors transform every cut into a controlled, satisfying experience.
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Made by Towa in Japan
Towa knives are meticulously manufactured in a renowned knife factory in Seki City, Gifu Prefecture—a town with an 800-year legacy of swordsmithing excellence.
Known as the “City of Blades,” Seki has long been home to master swordsmiths who forged weapons for samurai with unmatched precision and skill.
Towa continues this storied tradition by collaborating directly with local artisans to create original, high-performance kitchen knives.
Each blade reflects a seamless blend of time-honored craftsmanship and thoughtful innovation, delivering the sharpness, balance, and durability that define true Japanese quality.
FAQs
All you need to know about Japanese Knives.
What makes Japanese knives different from Western knives?
Japanese knives typically feature harder steel, thinner and sharper blades, and lighter handles compared to Western knives. These characteristics allow for precision cutting, especially suited for detailed culinary tasks, but require careful maintenance to preserve sharpness and avoid damage.
How should I maintain and sharpen a Japanese knife?
Regularly hand-wash and dry your knife immediately after use to prevent rust and corrosion. Sharpen using a whetstone designed specifically for Japanese knives, maintaining a consistent angle (usually around 15 degrees). Avoid dishwashers and harsh cleaning methods to preserve blade integrity.
Can Japanese knives be used for any type of food preparation?
While versatile, certain Japanese knives are specialized: Gyuto (chef’s knife) handles most ingredients, Santoku excels in chopping vegetables and meats, while Yanagiba is specifically suited for slicing sashimi and seafood. Selecting the right knife enhances performance and preserves blade condition.
Why are Japanese knives often more expensive?
Japanese knives are handcrafted, employing traditional methods and premium high-carbon steel, which contributes to their exceptional sharpness, durability, and aesthetics. This artisanal craftsmanship and the high-quality materials used typically result in higher pricing compared to mass-produced knives.
Are Japanese knives suitable for beginners?
Yes, beginners can effectively use Japanese knives, but it’s essential to start with user-friendly styles like Santoku or Gyuto, known for balanced handling and versatility. Proper care, handling, and regular sharpening practices will ensure a positive experience, even for novices.