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Kitchen shears are heavy-duty, food-safe scissors built to cut through chicken joints, herbs, parchment, and packaging, and they are one of the most versatile tools in a drawer that can replace a knife for several jobs. Regular scissors can cut food in a pinch, but they are thinner, harder to clean, and not designed to handle bone or raw poultry.
Most kitchens treat shears as an afterthought, a single pair in the utensil drawer or a knife block that is dull, rusty at the pivot, and shared with the wrapping paper. That is a missed opportunity. A powerful pair of shears is faster than a knife for spatchcocking a chicken, chopping herbs, trimming fat, and cutting bacon or pizza, and it keeps raw meat off your cutting board.
This kitchen accessories guide covers what kitchen shears are used for, how they differ from kitchen scissors, the main types, how to choose a pair, and how to sharpen and clean them.
Table of Contents
Key Takeaways
- Shears and scissors are not the same tool. Kitchen shears have thicker, stronger blades, usually stainless steel, and are made to cut food, bone, and tough packaging.
- Poultry is the best reason to own a pair. Shears cut through raw chicken bones and joints cleanly, so spatchcocking, portioning, and trimming skin are faster than with a chef's knife.
- Come-apart shears are the easiest to keep clean. A detachable pivot lets you separate the blades and wash raw-meat residue out of the joint.
- Handle size matters as much as blade quality. Cramped handles cause hand fatigue, and a good pair fits your hand with no pinch points.
- Blade alignment is the quality test. A pair whose blades stay tight along their length cuts cleanly, and a pair with a gap chews the food instead.
- Keep one pair for food only. Cutting paper, wire, or hair dulls the blades and spreads contamination.
- Shears can be sharpened. Sharpening kitchen shears is a short job with the blades separated and a sharpening stone, or a pull-through tool made for scissors.
What Are Kitchen Shears Used For?
The uses of kitchen shears cover three jobs: cutting raw and cooked food, breaking down poultry, and opening or trimming things you would otherwise reach for a knife or a pair of regular scissors to do.
Chopping herbs and vegetables. Cutting herbs straight into a pot is faster and cleaner than chopping on a board. Chives, scallions, and parsley hold their shape better when snipped, and cutting herbs with shears bruises them less. Green beans, snap peas, and the stems of leafy greens are quick work too.
Breaking down poultry. This is where shears earn their place. They cut through the backbone of a chicken for spatchcocking, separate thighs from drumsticks, and trim excess fat and skin without sawing at bone with a knife. Shears are made for tough materials.
Trimming meat and fish. Trimming excess fat from a roast, snipping fins from a fish, and cutting bacon into lardons are all faster with shears. Cutting raw meat with shears also means you do not have to contaminate a board.
Quick food prep. Cutting pizza into slices, trimming parchment paper to fit a pan, snipping dried fruit, and cutting kitchen twine are all everyday jobs.
Opening things. Many models include a bottle opener, a nutcracker, or a serrated notch for jar lids and tough packaging. The notch near the pivot is also what people mean by "the middle of kitchen shears": it grips bones, nuts, and bottle caps while you squeeze.
Kitchen Shears vs. Scissors
Kitchen scissors and kitchen shears get used interchangeably, and in everyday cooking they mostly mean the same thing. The meaningful difference is between kitchen shears and ordinary household scissors.
| Feature | Kitchen Shears | Regular Scissors |
|---|---|---|
| Blade thickness | Thick, heavy-duty | Thin, light |
| Material | Stainless steel or high-carbon stainless | Often plated steel |
| Pivot | Often detachable for cleaning | Fixed |
| Serrated edge or notch | Common | Rare |
| Food-safe design | Yes | Not designed for it |
| Bone and poultry | Yes, within limits | No |
The honest assessment: You can cut a herb stem with household scissors. But the pivot cannot be cleaned, the blades are not built for chicken bone, and a pair that has cut tape and wrapping paper is not a pair you want near raw poultry.
Types of Kitchen Shears
All-purpose kitchen shears
The default pair for most kitchens: straight blades, a stainless steel build, and a comfortable handle. If you buy only one pair, this is the one. Look for a come-apart design.
Poultry shears
Poultry shears are heavier and often spring-loaded, with curved or serrated blades built to cut through bone and joints. They are a specialist tool: excellent for chicken and turkey, more than you need for herbs.
Herb scissors
Herb scissors have several parallel blades that snip herbs into small pieces in one pass. They are quick for a specific job and awkward for anything else, so treat them as an add-on.
Heavy-duty and multi-purpose shears
These add features such as a bottle opener and nutcracker, a wider pivot, and thicker blades. They suit people who open lots of packaging and cut thick meat.
Curved vs. straight blades
Curved blades give more control on rounded shapes, such as trimming a chicken, and straight blades give cleaner precise cuts on flat food such as pizza and parchment. For general use, straight or slightly curved blades are both fine.
How to Choose Kitchen Shears
- Blade material. Stainless steel resists rust, and high-carbon stainless adds edge retention. Both are reasonable if the pair is looked after.
- Detachable pivot. If you will cut raw meat, a come-apart ergonomic design is worth the extra cost because you can wash the joint.
- Blade alignment. Open and close the pair slowly. The blades should meet along their whole length with no gap.
- Handle fit. Larger, rounded handles are easier on the hand, and a handle that fits you matters more than a spec sheet.
- Blade length. Shorter blades give good control, and longer blades cut more per snip. Four to nine inches covers most needs.
- Dishwasher claims. Even dishwasher-safe shears last longer when hand washed and dried immediately.
- Safety latch. A latch keeps the blades closed in a drawer, which protects your hand and the edge.
How to Sharpen Kitchen Shears
Kitchen shears stay sharp longer than a knife because the two blades shear against each other rather than hitting a board. They still go dull.
- Separate the blades if your pair comes apart. If not, open the shears fully.
- Sharpen each blade along its existing bevel on a fine whetstone, using a few light strokes. Do not touch the flat inner face except to remove a burr.
- Reassemble and test on a piece of paper or a herb stem.
Can you sharpen kitchen shears with a knife sharpener? Only some. Pull-through sharpeners that have a dedicated scissor or shear slot work, but a standard knife slot can damage the blade geometry. If in doubt, use a stone. You can find sharpening tools in our sharpening collection.
How to Wash and Care for Kitchen Shears
Wash shears by hand with warm water and mild soap after every use, especially after raw poultry. Separate the blades if you can, dry them immediately, and add a drop of food-safe oil to the pivot now and then. Do not leave them wet in a drawer, and do not put them through the dishwasher regularly, because heat and detergent attack the pivot and handles.
For a full routine, see our guide to caring for kitchen accessories.
Seido's Position on Kitchen Shears
Seido makes knives first, and our shears follow the same logic: stainless or high-carbon stainless blades, a detachable pivot, and handles shaped for repeated use.
The kitchen shears collection has three pairs: an everyday stainless pair with a detachable pivot, the Master 4" shears with a PakkaWood handle, and the Executive 4" shears with a resin-maple hardwood handle and a safety latch.
How to maintain these shears: every pair is hand wash only, and a come-apart pair takes an extra thirty seconds to clean. If you want to throw your shears in the dishwasher every night, a plain all-steel pair is a better fit. And if you break down whole birds weekly, a dedicated spring-loaded poultry shear will do the bone work better than any all-purpose pair.
The newness objection: Seido is a young brand that is building its following. We would rather you judge a pair by blade alignment and handle fit in your own hand than by a logo. Our lifetime warranty covers manufacturing defects, handled by us directly.
Browse Seido's kitchen shears →
Frequently Asked Questions
What are the uses of kitchen shears? Kitchen shears are kitchen tools used to snip herbs, break down chicken, trim fat and fish fins, cut pizza and bacon, trim parchment paper, and open packaging. They replace a knife for any kitchen task where a board would get in the way.
What's the difference between scissors and kitchen shears? Kitchen shears have thicker, stronger blades made of stainless steel, are designed to be food safe, and often come apart for easy cleaning. Regular scissors are thinner, and their pivots cannot be cleaned properly.
What's the difference between kitchen scissors and kitchen shears? In everyday use, nothing: both terms describe food-safe scissors for the kitchen. "Shears" usually suggests a heavier, more heavy-duty pair, and "kitchen scissors" a lighter one.
Can I use kitchen shears as scissors? Yes, for light jobs such as cutting string or opening packaging, but it is better to keep one pair for food. Cutting paper or tape dulls the blades.
Can kitchen shears cut meat? Yes. They cut raw and cooked meat, trim fat, and cut through chicken bones and joints. Use poultry shears for heavy bone work, and do not use any kitchen shears on large beef or pork bones.
What kitchen shears do professional chefs use? Chefs generally choose sturdy, all-stainless, come-apart shears that go through repeated washing. Handle comfort and blade alignment drive the choice more than brand.
What are the best kitchen shears for cooking? The best pair for most home cooks is an all-purpose come-apart shear with a comfortable handle. Add poultry shears only if you break down whole birds often.
What are four uses for kitchen shears? Cutting herbs, spatchcocking raw chicken, trimming fat, and cutting pizza or parchment paper.
What is the middle of kitchen shears used for? The serrated notch near the pivot grips tough items such as bones, nuts, and jar lids while you squeeze the handles.
Can you sharpen kitchen shears with a knife sharpener? Only with a pull-through sharpener that has a scissor slot. A standard knife slot can damage the blade angle, so a fine whetstone is the safer choice.
Can I use kitchen shears to cut my hair? No. Kitchen shears are made for food, and hair will dull them quickly. Keep kitchen shears in the kitchen.
Related reading from Seido Knives:
Kitchen Accessories: The Complete Guide →
A Complete Guide to Cutting Boards →
Kitchen Organization & Storage Solutions →
How to Care for and Maintain Kitchen Accessories →
Kitchen Accessories Buying Guide: What to Look For →
Shop Seido Kitchen Shears →
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