Hand-Forged Japanese Flower Scissors
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Hand-Forged Japanese Flower Scissors
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Precision in Bloom – Hand-Forged Japanese Flower Scissors for Delicate Cuts
Behind every clean cut is a story of Japanese excellence. These Forged Flower Scissors - Pruning Shears - are individually handmade in Seki, a town steeped in centuries of blade-forging mastery. From their durable carbon steel blades to the refined, looped handles that feel balanced and fluid in your grip, every detail speaks to enduring quality and thoughtful design.
Effortless Cutting for Floral Artistry
The blades are expertly sharpened to deliver a clean, precise cut without crushing tender stems, essential for prolonging the life and beauty of flowers. Whether you're pruning in the garden, preparing a bouquet, or practicing ikebana, these scissors offer the control and delicacy needed to bring your vision to life.
Elegant Form Meets Everyday Function
The ergonomic handle design, featuring elegantly curved tips, offers both aesthetic appeal and enhanced comfort. The gentle spring tension makes extended use smooth and strain-free. Lightweight yet solid in hand, they are ideal for everyday use or as a thoughtful gift for those who appreciate both function and artistry.
Built to Last, Easy to Maintain
With proper care, these scissors will age beautifully. The high-carbon steel develops character over time, while maintaining its cutting edge. Wipe clean and oil lightly after each use to preserve their sharpness and resist corrosion.
Product Information
Care instructions
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.