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Chopping a handful of chives on a board leaves green on the knife, the board and your fingers. These herb scissors cut five strips per snip, right over the bowl.
How to use it
Hold a small bunch of chives, spring onions or parsley stalks together in one hand.
Cut straight over the pan or bowl. Each snip drops five thin slices.
Rinse under the tap straight away, opening and closing the blades so nothing dries between them.
Close up
A single screw carries all ten blades, five on each side, so they open and close as one pair.
The blades are stacked with an even gap between them, which sets the width of every strip.
Each upper blade closes against its own lower blade, so an ordinary squeeze makes five clean cuts at once.
Compared
A knife and board still win for a big pile of parsley. For a garnish or a quick handful, five blades over the pan saves the board altogether.
| Compared | This productHerb scissors | Kitchen scissors | Knife and board |
|---|---|---|---|
| Cuts per snip | Five | One | One per stroke |
| Needs a board | No | No | Yes |
| Fine strips from chives | Yes | Yes | Yes |
| Copes with woody stalks | No | Yes | Yes |
Soft, thin things: chives, spring onions, parsley, coriander, basil and sheets of nori. Woody rosemary stalks and garlic are better on a board with a knife.
No. The supplier ships the scissors on their own, so store them in a drawer divider or knife block slot with the blades closed.
If you finish soups, eggs or salads with chives and spring onion most days, yes: they turn a board and knife job into a few snips over the plate. For occasional use a knife does the same job.
Nori sheets cut into neat strips for rice bowls. Keep them for food, though, so the five edges stay clean and sharp for herbs.
4.6
50 reviews
Grace L.
4 Oct 2026
Nan makes broth every Sunday and always topped it with spring onion chopped on a saucer with a blunt knife. I showed her these and she's been snipping straight over each bowl since. Her words, "why didn't someone invent this before".
Courtney Collins
4 Oct 2026
Scallions on ramen in seconds, five cuts per snip.
Mohammed
4 Oct 2026
Works as promised, though the handle green is louder than I expected.
Madison
4 Oct 2026
Bought these for my sister's birthday along with a pot of basil and a pot of chives. She called two days later to say she'd snipped half the basil onto a pizza already. Light, easy to hold, and she keeps them closed in a drawer.
Wendy
4 Oct 2026
I used to roll chives up and hack at them and they went everywhere. Now they snip into tidy short lengths over the potatoes, no rolling needed.
Laura
4 Oct 2026
Too much faff to clean. Not for me.
Shelby
4 Oct 2026
These cut herbs beautifully, especially chives and scallions. The cleaning is what keeps it from five stars. Little pieces get wedged between the blades and you have to open and close them under running water for a bit to get everything out. If I forget and leave them in the sink, dried bits are a pain. Still use them most nights.
Ana
4 Oct 2026
So handy for garnishing. Easy cleanup.
Stuart M.
4 Oct 2026
Lovely for chives and spring onions. Parsley works if you hold it in a tight bunch, but a loose bunch just bends between the blades and you get a few uncut strands. And no cover, so I had to find a spot in the knife block for them. Neither is a big deal, they're still out every day.
Kirsty M.
4 Oct 2026
Small kitchen, tiny draining board. Anything that saves getting a chopping board out is a win in my book. These snip herbs right into the pan.
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