Scissors

Kitchen Scissors are essential cutting tools for busy commercial kitchens, cafes, delis and food trucks. This range covers everyday kitchen shears, colour coded scissors for food safety, heavy duty poultry and fish scissors, and multi-purpose models for packaging and prep. Ideal for trimming herbs, portioning meat or opening ingredients, they help speed up service while keeping prep areas tidy. Durable stainless steel blades and ergonomic handles ensure reliable performance in demanding hospitality environments.

• General purpose kitchen scissors for everyday cutting, trimming and snipping tasks.
• Colour coded scissors to support HACCP systems and reduce cross contamination risks.
• Heavy duty stainless steel shears for poultry, fish and tougher prep jobs.
• Ergonomic handles designed for comfort and control during long prep shifts.
• Professional brands such as Vogue, Hygiplas, Victorinox and Dick for proven reliability.
• Options with fine tips for herbs and garnishes, and robust blades for packaging and cartons.

How to choose the right Kitchen Scissors

• Match the blade strength to your main tasks, from light herb trimming to cutting poultry, fish and tough packaging.
• Consider colour coded scissors if you operate a HACCP system and need clear separation between raw and ready-to-eat foods.
• Choose handle designs that suit your team, with soft grip or larger loops for comfortable all-day use.
• Look for high quality stainless steel blades for sharpness, corrosion resistance and easy cleaning in commercial kitchens.
• Decide if you need specialist fish or poultry scissors in addition to general purpose kitchen shears.
• Check overall length and footprint so scissors store neatly in knife blocks, drawers or utensil racks.

Care and maintenance

• Wash scissors promptly after use, especially when cutting raw meat or fish, to maintain hygiene and blade condition.
• Use hot, soapy water or a commercial dishwasher if the manufacturer states the scissors are dishwasher safe.
• Dry thoroughly and store in a clean, dry place to prevent corrosion and accidental damage to the blades.
• Avoid cutting very hard materials such as wire or heavy plastic strapping that can nick or dull the cutting edge.
• Periodically check pivot screws and handles for looseness or wear and replace scissors that no longer align correctly.
• Keep scissors dedicated to kitchen use only and label colour coded models clearly to maintain your food safety system.

Pair your scissors with our chefs knives, chopping boards, food storage and other kitchen utensils to build a complete prep station.

Need help choosing? Call Caterboss on (01) 687 5772.