Comfortable, versatile scissors perfect for herbs, meats, and packaging tasks in shared kitchens.
The right pair of kitchen scissors can replace a knife and cutting board for dozens of jobs. This guide shows you the top picks for raw chicken, stiff clamshell packaging, and delicate herbs, with clear reasons to choose each one.
If you cook most nights, a great pair of kitchen scissors quickly becomes the tool you reach for first. Good shears handle everything from splitting a chicken backbone to snipping chives straight into a pan, and they open those stubborn clamshell packages without risking a cut hand. The best ones feel secure in wet hands, keep their edge, and clean up fast so you are not worrying about cross-contamination.
This guide focuses on five proven picks that cover food prep, packages, and herbs. You will find the right fit whether you want a comfortable all-rounder, a budget friendly take-apart workhorse, or a heavy-duty pair that tackles bones and shells. If you only buy one, start with our best overall pick for balance of comfort, power, and easy maintenance.
Quick picks
- OXO Good Grips Kitchen and Herb Scissors – Best overall for most kitchens
- Henckels Take-Apart Kitchen Shears – Best budget take-apart for raw meat
- Shun Kitchen Shears – Best heavy-duty for bones and shells
- KitchenAid All-Purpose Shears with Blade Guard – Best for packages and utility drawer
- RSVP Endurance Herb Scissors – Best for fast herb ribbons
In-depth reviews
OXO Good Grips Kitchen and Herb Scissors review
Who they are for: Cooks who want one pair that does almost everything well, from trimming chicken thighs to snipping herbs and opening food packaging. If comfort matters and you share a kitchen with others, these are an easy crowd pleaser.
Key features: Stainless steel blades with micro-serrations grip slippery skins and stems, so you do not have to squeeze as hard. The soft, cushioned handles reduce hot spots during longer prep sessions. An integrated herb stripper near the pivot pulls woody stems from thyme or rosemary in seconds. The blades open wide for rinsing, and while they are technically dishwasher safe, hand washing keeps the edge sharper.
How they feel and work: The OXO action is smooth and controlled, with enough bite to zip through chicken skin and joints when you cut at the hinge of the bone. They excel at everyday tasks like snipping chives, cutting parchment to size, and trimming green beans right over the sink. The grips work well for most hand sizes and are friendly for left- and right-handed users.
Key drawbacks: These do not fully come apart, which means you will need to open them wide and rinse carefully after raw meat. They also are not your best choice for cracking crab or cutting through tough poultry bones on a weekly basis.
Compared to other picks: OXO wins on comfort and versatility versus Henckels Take-Apart Kitchen Shears, but Henckels is easier to sanitize since it separates. For heavy-duty jobs like spatchcocking large birds, Shun Kitchen Shears deliver more raw power.
Henckels Take-Apart Kitchen Shears review
Who they are for: Home cooks who prioritize easy cleaning after raw chicken, and anyone who wants solid performance at a friendly price. If you prep protein multiple nights a week, this is a smart first purchase.
Key features: The blades separate for thorough cleaning, which is a big deal after poultry or shellfish. Micro-serrations help grip slippery surfaces, and the sturdy pivot holds its tension well. Many versions include useful extras like a bottle-cap gripper or jar-lid aid molded into the handle. The overall length sits in the sweet spot for control without feeling bulky.
How they feel and work: Out of the box, the hinge can feel a touch stiff, but that settles quickly. They bite cleanly through chicken cartilage, snip scallions neatly, and make short work of vacuum-sealed pouches. The hard plastic handles are not as plush as OXO’s, but they are secure even with damp hands.
Key drawbacks: The finger loops run slightly narrow, which may be less comfortable for very large hands during long sessions. The edge is durable but not as refined as higher-end options, so you may notice more tearing on soft herbs if you rush.
Compared to other picks: Versus OXO Good Grips Kitchen and Herb Scissors, Henckels trades a bit of comfort for the hygiene benefit of take-apart cleaning. If you routinely cut through thicker bones or crack lobster shells, step up to Shun Kitchen Shears for more leverage and a heavier build.
Shun Kitchen Shears review
Who they are for: Cooks who want premium feel and serious cutting power. If you break down whole chickens, trim ribs, or split crab on the regular, you will appreciate the extra heft and edge quality.
Key features: High-quality stainless blades with micro-serrations grip slick surfaces, and many versions include a bone notch for stable cuts through joints. The blades come apart for deep cleaning, and the tension is consistent across the cut. Fit and finish are excellent, which helps the shears keep their edge longer between sharpenings.
How they feel and work: Shun’s shears feel deliberate and powerful. They sail through cartilage and trim fat cleanly, and the extra weight reduces hand strain when you are cutting through tougher materials. For delicate herbs, go slow with short, light snips to avoid bruising tender leaves.
Key drawbacks: Price. They cost more than most kitchen shears, and that premium is wasted if you mainly open snack bags. They also feel overbuilt for quick jobs like trimming parchment or snipping chives over a bowl.
Compared to other picks: Shun out-muscles Henckels Take-Apart Kitchen Shears on bones and shells, and outlasts budget blades in edge retention. For comfort and all-around daily use, OXO Good Grips Kitchen and Herb Scissors remain the easier choice for most kitchens.
KitchenAid All-Purpose Shears with Blade Guard review
Who they are for: Families and roommates who need a tough, inexpensive pair that lives in the junk drawer. If your top jobs are opening clamshells, snipping zip ties, and cutting bacon packages, this is the right tool.
Key features: The included blade guard protects the edge and your fingers when rummaging in a drawer. The stainless blades are sturdy enough for cardboard and plastic packaging yet precise enough for simple kitchen tasks. The handles are comfortable and easy to spot in a busy drawer.
How they feel and work: These shears slice open packaging cleanly and handle quick kitchen jobs like trimming herbs or cutting pita bread. The action is smooth, though the edge is optimized for utility rather than fine chiffonade.
Key drawbacks: They do not come apart, so they are not ideal for routine raw meat prep. The edge dulls faster on hard packaging than higher-end models, so plan on more frequent touch-ups or replacement over time.
Compared to other picks: For food-centric work, Henckels Take-Apart Kitchen Shears or OXO Good Grips Kitchen and Herb Scissors are better choices. If heavy-duty cutting is on your list, Shun Kitchen Shears are more capable. Keep the KitchenAid as your dedicated package opener to avoid cross-contamination.
RSVP Endurance Herb Scissors review
Who they are for: Anyone who regularly showers dishes with fresh herbs. If you prep mountains of chives, scallions, basil, or cilantro, the multi-blade design saves time and keeps cuts tidy.
Key features: Five parallel blades make quick work of herbs, producing fine, even ribbons in a few squeezes. A cleaning comb helps clear the blades, and the handle is comfortable for short bursts of cutting. They also shine when you want to mince herbs straight into a pan without a cutting board.
How they feel and work: The five-blade design is fast. Chives, parsley, and scallions drop into perfect confetti. Basil and cilantro require a gentle touch to avoid bruising, but the scissor motion keeps leaves from sticking like they do on a knife.
Key drawbacks: Cleanup is the tradeoff. Leaves and moisture tend to lodge between blades, and even with the comb you will need a patient rinse. These scissors are not for meat, bones, or packaging, and the edge is harder to sharpen at home.
Compared to other picks: If you want one tool to do it all, stick with OXO Good Grips Kitchen and Herb Scissors. If herbs are a daily habit and you value speed, these will make you smile. Keep a general-purpose pair on hand for everything else.
How to choose the right kitchen scissors
Start with the jobs you do most. If you break down chicken or cut through crab legs, look for heavier blades, a bone notch, and a take-apart design for easy sanitation. If you mostly snip herbs and open vacuum-sealed pouches, you can prioritize comfort and precise tips over brute strength.
Choose blades that grip, not slip. Micro-serrated edges shine on poultry skin and tough packaging because they bite without sliding. They also help with leafy herbs. A polished, plain edge glides through soft foods but can skid on slick surfaces. Many cooks prefer micro-serrations for all-around use.
Consider take-apart vs fixed. Take-apart shears separate at the pivot, making it easier to clean protein residue that likes to hide. If you handle raw meat often or share a kitchen, this feature is worth it. Fixed pivots are fine for light prep and typically feel a bit smoother.
Check handle fit and comfort. Scissors that feel great in your hand reduce fatigue and improve control. Look for padded or contoured grips if you have sensitive hands, and make sure your fingers fit the loops with room to spare. If you are left-handed, try symmetrical handles and blades with neutral shaping.
Match size and weight to your kitchen. Most kitchen shears fall in the 7.5 to 9 inch range overall. Heavier shears give you more cutting momentum and are better for bones. Lighter models feel quicker and more precise for trimming and herbs. If you have small hands, lean lighter with large, soft loops.
Think about hygiene and storage. A blade guard or sheath is handy in a shared drawer. If you plan to keep one pair for food and one for packaging, choose different colors to avoid mix-ups.
Care, sanitation, and sharpening
Clean immediately after use, especially after raw meat. Rinse under warm water, add a drop of dish soap at the pivot, and scrub the inside edges with a small brush. If your shears come apart, separate the blades for a thorough clean. Dry completely with a towel, then air dry before storing.
Dishwasher or hand wash? Most stainless kitchen shears survive the top rack, but detergents and heat can dull edges faster and encourage light rust at the pivot. For the longest life, hand wash and dry right away. If you use the dishwasher, open the blades and place them so water can drain off.
Prevent rust and stickiness. Once a month, add a drop of food-grade mineral oil to the pivot and wipe off the excess. If you spot orange discoloration, scrub gently with a baking soda paste and a soft sponge, rinse, and dry.
Sharpening basics. Plain edges can be touched up with a pull-through scissor sharpener or a fine stone, working each blade separately. Micro-serrated blades are trickier at home because the tiny teeth do the gripping. For those, focus on keeping them clean and dry, then have them professionally sharpened when you notice slipping or tearing. Many take-apart designs make professional sharpening easier and cheaper.
Set the right tension. If your shears start folding food instead of cutting, the pivot may be too loose. If the blades are hard to open and close, it may be too tight. Some models let you adjust the screw. Turn a quarter turn at a time until the action feels smooth and the blades meet crisply along the full stroke.
Avoid cross-contamination. Keep one pair dedicated to food and another to packaging and craft tasks. Label or color-code them to make it obvious. This protects edges too, since cardboard and hard plastics dull blades quickly.
Final thoughts
If you want one pair to cover almost everything, choose the OXO Good Grips Kitchen and Herb Scissors. If raw chicken is a weekly habit, the Henckels Take-Apart Kitchen Shears make cleaning simpler. For serious force on bones and shells, upgrade to the Shun Kitchen Shears. Keep the KitchenAid All-Purpose Shears with Blade Guard in the junk drawer as your dedicated package opener, and if herbs are your signature, add the RSVP Endurance Herb Scissors for fast, even confetti. Start with the one that matches your nightly tasks, then add a second pair to avoid cross-contamination and extend the life of your edges.
See also
If you are refreshing your everyday cookware to go with new shears, our guide to Best Nonstick Frying Pans: PFAS vs Ceramic explains coatings clearly and recommends durable pans. For big-batch braises and soups without the premium price tag, the Best Le Creuset Dutch Oven Dupe round-up has options worth cooking in for years, and if crispy chicken is your love language, the Best Air Fryer for Chicken (Wings, Thighs, Patties & Drumsticks) guide will help you nail it.
Counter space tight? You might prefer compact brewers from our Best Coffee Machines for Small Kitchens list, or go deeper with our full Best Coffee Machines 2025: Head-to-Head Showdown to match your morning routine.
FAQ
Can I safely use kitchen scissors to cut raw chicken, and how do I sanitize them afterward?
Yes. Use short cuts at the joint and keep the blades in contact with the bone hinge for the easiest spatchcock. Afterward, rinse under warm water, add dish soap at the pivot, scrub both inner edges, and if your shears separate, take them apart. Dry completely and consider a quick wipe of food-grade mineral oil at the pivot. Avoid the dishwasher if possible to preserve the edge.
Should I choose take-apart shears or a fixed-pivot design?
Pick take-apart if you handle raw protein often or want the simplest cleaning routine. Separating the blades eliminates hidden residue at the hinge. Fixed pivots can feel a bit smoother and are fine for light prep, herbs, and packaging, but they require extra attention when washing.
Can I put my kitchen scissors in the dishwasher?
You can, but it is not ideal. High heat and detergent shorten edge life and can encourage small rust spots around the pivot. If you use the dishwasher, place the shears open on the top rack and dry them immediately. Hand washing and quick towel drying will keep them sharper longer.
How do I sharpen micro-serrated kitchen scissors at home?
Micro-serrations are designed to grip, so they are not easy to replicate with home tools. Keep them meticulously clean and dry to maintain performance. When they start to slip, have them professionally sharpened or replaced. If your shears have one plain blade and one serrated blade, you can touch up the plain side with a fine stone or pull-through scissor sharpener.
Do I need separate scissors for food and for opening packages?
Yes, it is wise. Cardboard and hard plastics dull edges fast, and packaging residue can contaminate food. Keep a durable budget pair for mailers and clamshells, and reserve your sharper, cleaner pair for food prep. Color-coding or a blade guard helps prevent mix-ups.
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