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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
130 reviews
Sample, not realPriya
2 Oct 2026
Sample, not realDad grows chives and parsley in pots by the back door and used to sit chopping them with a knife that's older than me. His hands aren't as steady these days so I got him these instead. He holds a bunch over the bowl and snips away, and says the herbs come out finer than they ever did with the knife. Keeps them in the drawer with the blades closed.
Stuart
29 Sep 2026
Sample, not realMy partner laughed when they arrived. Two days later he was stealing them to do the spring onions for fried rice. Now we argue about whose turn it is.
Harry S.
29 Sep 2026
Sample, not realUsed them every single day this week.
Hannah L.
28 Sep 2026
Sample, not realFine dill over salmon, done in a couple of snips.
Thomas E.
26 Sep 2026
Sample, not realDoes what it says on soft herbs but I thought I'd use them far more than I do. Good for sushi nights and chive butter, otherwise they sit in the drawer.
Wendy
25 Sep 2026
Sample, not realI cook with rosemary and thyme mostly, and these just aren't suited to woody stems. Wrong tool for how I cook, so it went back in the drawer and stayed there.
Maria
24 Sep 2026
Sample, not realBought these mainly for nori. I make rice bowls a lot and cutting nori with regular scissors gives you wide uneven strips. These give five thin strips with each cut, perfect for topping. Also great for green onions. The one downside is no cover, so I keep them in a slot in my knife block with the blades closed.
Craig R.
22 Sep 2026
Sample, not realEveryday tool in my kitchen now for chives, coriander and spring onions. Missing the fifth star because I'd love a cover, but it's an easy fix with a drawer divider.
Trevor E.
22 Sep 2026
Sample, not realChives into the tuna salad, right over the bowl.
Fiona C.
19 Sep 2026
Sample, not realMade chive butter for the holidays. Snipped a big bunch into a bowl of softened butter, mixed, done. Finer than I could have managed by knife.
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