Poultry Shears Kamille KM-5183, 21 cm blade length, stainless steel

Poultry Shears Kamille KM-5183, 21 cm blade length, stainless steel are heavy-duty kitchen shears designed for cutting and portioning whole birds, trimming skin and joints, and handling a range of poultry butchery tasks. The stainless steel blades ensure corrosion resistance and maintain a sharp edge for precision cutting. The tool is intended for home cooks and small-scale food preparation where accurate poultry processing is required.

Advantages

The stainless steel construction provides lasting corrosion resistance and simple maintenance. A 21 cm blade length gives extended reach and greater cutting leverage, allowing efficient portioning of larger birds and safer separation of joints. Ergonomic handles reduce hand fatigue during repeated use and improve control for precise cuts. The shears are versatile enough for trimming skin, removing excess fat, and cutting through cartilage and small bones common in poultry.

Suitable for

• Cutting and portioning whole chickens, turkeys, and other poultry
• Trimming skin, fat and excess tissue
• Separating joints and cutting through cartilage
• Home kitchens and small catering or meal-prep environments

Key specifications

• Blade length: 21 cm
• Blade material: stainless steel for corrosion resistance
• Designed use: poultry shears for cutting, portioning and trimming
• Handle: ergonomic design for improved grip and control
• Cutting capability: suitable for skin, cartilage and small bones

How to use

Position the poultry shears to follow natural joint lines when separating sections; use the full length of the blade to make smooth, controlled cuts. For trimming, hold the bird steady with one hand and use short, precise cuts to remove skin and excess fat. Apply steady pressure when cutting through cartilage or small bones, and avoid twisting motions that could damage the blade edge. Clean and dry the shears after each use to maintain performance and hygiene.

Usage recommendations

For best results, sharpen and inspect the blades periodically, and store the shears in a dry place. Use the shears only on appropriate food items to prevent unnecessary wear; for very large bones or non-food tasks, use a purpose-built tool. Follow common kitchen hygiene practices: wash with warm soapy water immediately after use and sanitize as needed.