Five-Blade Stainless Herb Scissors for Green Onions

Five blades, one cut, no fuss

• Five blades, one pass

  Five polished stainless blades sit side by side and close together in one motion. A full bunch of green onions or a handful of herbs comes out in even pieces, with no stalk-by-stalk knife work. If you already keep a kitchen scissors drawer, this one earns the front spot.

• Comb clears the residue

  Sticky herb residue collects between the blades, and the included comb-style cleaner slides between them to pull it out. Run it through after each batch, rinse, and the blades are ready for the next bunch.

From bunch to rings in seconds

1. 1
   Dry and gather

   Dry the green onions or herbs first, then stack a small handful. Wet, heavy bunches pack between the blades and cut unevenly.

2. 2
   Lay the blades over the greens

   Set the scissors across the stack so all five blades rest over the greens at once.

3. 3
   Close in one cut

   Squeeze the lime-green handles together in a single motion. The rings fall onto the board, ready for the bowl.

4. 4
   Comb and rinse

   Run the comb through the blades right after cutting, then rinse and dry. Sticky residue is far easier to clear before it dries.

Clean blades in under a minute

• Comb after every use

  Run the cleaning comb between the blades right after cutting, before residue dries.

• Rinse, then dry

  Rinse under running water and dry the blades before putting them away.

• Store dry

  Keep the scissors dry in a drawer so the polished blades stay bright.