Kitchen Scissors: What They're Made Of and How They're Built

How good your kitchen scissors are comes down to the steel they're made from and how they're forged. Let's break down what makes real kitchen shears tick.

Material

Japanese steel's 

• VG-10 (1% carbon, 15% chromium) 
• AUS-10(Carbon 0.7%-1.0%, chromium 13%-14%, molybdenum 0.1%-0.3%)
• SK5(Carbon 0.8%-0.9%)

Chinese Steel

• 30Cr13(Carbon 0.28%-0.35%, chromium 12%-14%)
• 40Cr13(Carbon 0.36%-0.45%, chromium 13%-14%)

Western steel

• 440C(Carbon 0.95%-1.20%, chromium 16.00% -18.00%)
• 1.4116（X50CrMoV15）（Carbon 0.45%-0.55%, chromium 14%-15%, molybdenum 0.5%-0.8%）
• X30CrMoN15-1（Chromium 15%, molybdenum 1%)

Craftsmanship

Steel Craft Smackdown: How They Actually Make 'Em

Japan's all about tradition meets precision. Their blades get water-quenched - dunk red-hot steel into brine-like making ramen noodles. Makes edges as hard as samurai swords (HRC 62-64), but brittle. That's why sushi masters baby their Yanagiba knives.

Chinese factories go oil-quenching - think wok-fried steel. Heat to 1040°C (hotter than chili oil), and cool in peanut oil baths. Ends up tougher (HRC 58-60) - survives hacking through pork ribs but needs weekly sharpening. Secret sauce? Multiple tempering cycles - heat, cool, repeat like stir-frying.

Western shops use vacuum heat treatment - steel cooked in space-age ovens. Consistent hardness (HRC 56-58), no warping. Makes German chef knives that survive dishwashers but can't hold paper-thin veg slices.

Forging Faceoff:

• Japanese: Hand-hammered layers (like 100-layer scallion pancakes) for flexibility
• Chinese: Hydraulic presses (think dumpling wrapper machines) shaping single steel billets
• Europe: Laser-cut blanks ground to shape - efficient but soul-less

Edge Grinding Truths:

1. Japan: Hollow grind (think katana curve) - scary sharp but chips on chicken bones
2. China: Convex grind (like cleaver bellies) - stands up to smashing garlic
3. West: Flat grind - easy to sharpen but wedges in pumpkin flesh

Surface Finish Real Talk:

• Japanese: Etched textures (like tree rings) - pretty but traps fish smells
• Chinese: Sandblasted finish (feels like wok patina) - hides scratches
• German: Mirror polish - shows every fingerprint but slides through sauerkraut

Kitchen Shears Breakdown: Steel Types Decoded

Cut through the hype, keep your cash

JAPANESE STEEL (VG-10/Aogami) - Sushi master's choice

• Price:  $100-$400
• Truth: Hand-forged sanmai (3-layer) steel core, mirror-polished edges
• Pro: Cuts fish skin like a hot knife through tofu

CHINESE STEEL (30Cr13/40Cr13) - Wok kitchen warrior

• Price: $10-$20
• Magic: Rapeseed oil-quenched (HRC52-55) – survives smashing crab shells and beer bottles
• Hidden trick: Bike chain grease in joints laughs at soy sauce floods

GERMAN STEEL (X50CrMoV15) - Showpiece for Instagram

• Price: $35-55
• Secret: Deliberately soft HRC56 edges - dishwasher-safe but struggles with herbs
• Gimmick: Weighted handles feel "pro" until duck joints wreck your grip

Note: HRC = Rockwell hardness. 62+ = samurai fantasy, 52 = wok station reality.

Kitchen Shears Smart Buyer’s Guide

Cut through the hype, keep your cash

1. Japanese Steel (VG-10/Aogami) Kitchen Scissors – When "Tradition" Costs Extra

✓ Real Value:

• Razor edge for paper-thin sashimi slicing
• Bragging rights at foodie meetups

✘ Marketing Myths:

• "Hand-forged" = Machine-made blades + human touch-up
• Mirror polish ≠ better performance (actually slips on wet ingredients)
• Samurai heritage logos add $100+ for zero functional gain

When to Walk Away:
If the seller mentions "craftsman spirit" more than 3 times in 1 minute

2. Chinese Steel (30Cr13/40Cr13) Kitchen Scissors – Wok Kitchen’s Dirty Secret

✓ Actual Superpowers:

• Laughs at frozen chicken bones (-18°C tested)
• Self-heals minor nicks with basic sharpening

✘ Hidden Costs:

• Should be wiped dry after every use
  

Pro Hack:
Buy factory-direct models without "Dragon Warrior" laser engravings (saves 30%)

3. German Steel (X50CrMoV15) Kitchen Scissors – European Fairy Tales

✓ Legit Perks:

• Comfort grip for arthritis sufferers
• Won’t rust if left in a wet sink overnight

✘ Reality Check:

• "Precision-engineered" blades struggle with Asian ingredients
  

Red Flag Alert:

Any product video showing shears cutting credit cards (you’re cooking, not robbing ATMs)

2 Rules to Avoid Scams

1. Screw Check:
   Exposed screws > Hidden rivets (repairable vs. disposable)

2. Cold Truth:
   If the sales pitch says "never needs sharpening" – run. All blades are dull.

Final Wisdom

Buy Chinese steel kitchen scissors for the real home cook

Buy Japanese steel kitchen scissors for a show-off collection

Buy German steel kitchen scissors for handmade cooking enthusiast

Remember: Expensive packaging protects the product, not your wallet.