Herb scissors Fiskars SP220 with stainless steel blades and ergonomic handle

The Herb scissors Fiskars SP220 with stainless steel blades and ergonomic handle are designed for rapid and uniform chopping of fresh herbs. Multiple sharp blades slice through leaves in a single motion, reducing preparation time and producing consistent pieces for garnishing, salads, and cooked dishes. Corrosion-resistant stainless steel ensures lasting sharpness, while the ergonomically shaped handle provides improved grip and control during repeated use.

Advantages

These herb scissors combine a multi-blade cutting head with a comfortable ergonomic handle to enable fast, even cuts without crushing delicate herbs. The stainless steel blades are resistant to staining and corrosion, which supports durability and straightforward cleaning. The compact design is suitable for everyday kitchen use and simplifies finishing touches on meals.

Подходит для

• Нарезки свежей петрушки, укропа, базилика и других трав
• Украшения блюд и дозировки зелени для салатов
• Подготовки ингредиентов для соусов и маринадов
• Быстрой порционной нарезки непосредственно над тарелкой

Key specifications

• Blade material: stainless steel for corrosion resistance and ease of cleaning
• Blade configuration: multiple parallel blades for simultaneous multi-cut slicing
• Handle design: ergonomic shape for improved grip and reduced hand fatigue
• Intended use: manual herb and leafy greens cutting in domestic kitchens
• Cleaning: designed for rinsing and hand washing; stainless surfaces simplify maintenance

How to use

Hold the ergonomic handle and place the herb stems or leaves between the blades. Apply even pressure and move the scissors across the herbs with short snips to achieve uniform pieces. For larger bunches, work in small sections to maintain control and avoid overloading the blades. After use, rinse any plant residue from the blades and dry thoroughly to preserve the stainless surface.

Usage recommendations

For best results, wash herbs and gently shake off excess water before cutting; cut directly over the dish or a cutting board to capture all pieces. Regularly inspect and clean the blades after use to maintain hygiene and cutting performance.