Most kitchen shears are scissors in disguisegreat with paper and string, but lousy at big jobs like spatchcocking a chicken. Our all-new Milk Street Kitchen Shears are knife-sharp, powerful and designed to handle the toughest tasks. Knife-sharp isnt an exaggeration: The 3-inch blades are made from the same 1.4116 German steel we use for our knives. A two-phase sharpening processthe blades are first sharpened to a razors edge, then finished with microscopic serrations that grip foods tightensures that these shears wont slip around on poultry skin or fish fins. The blades are extra stout and sturdy, so theres no flex in use either. (Flex is a serious problem with many kitchen knives or shearsit degrades the ability to cut through tough materials, such as chicken skin and bone.)
Combined with offset handles and the right pivot placement for optimal leverage, the blades slice through bones, skin and gristle with hardly any resistance. (And that precision pivot ensures the cuts are always cleannever sloppy.) An internal return spring provides a satisfying, rock-solid cutting action with no twisting or slipping; the deep, faceted bone notch at the rear helps the shears crack chicken, fish and turkey bones with little effort. And while these shears were built to power through the tough stuff, theyre still precise enough to snip chives or trim flower stems. (You can even use them to cut through cardboard boxes.)
The unique body designwhich is slim and compact when lockedowes as much to hand pruners as it does to traditional kitchen shears. The soft, textured handles use our lock-in knife handle design for a secure, comfortable gripeven when wet or greasy. (And we made them Milk Street high-visibility orange, so theyre easy to find in a crowded utility drawer.) When youre done using the shears, just rinse them clean and hand-drythe smooth radiused surfaces and internal return spring ensure theres nowhere for bacteri
