A pair of all-purpose scissors that, in our opinion, couldn’t be any sharper or more attractive. Made of drop-forged, finely ground, and burnished carbon steel, they’re not exactly run-of-the-mill, since (stainless) steel is typically used for scissors. Yet carbon steel offers two key advantages. First, carbon steel scissors have exceptional edge retention, and second, they stay sharp for a long time. They owe this edge retention to a material-specific self-sharpening effect: With every cut, a minimal amount of material is removed (micro-erosion), and the blade wears down evenly while retaining its sharp cutting angle. This is even more significant in knives, but it’s just as advantageous in scissors.

Another distinctive feature that indicates the quality of these all-purpose scissors: The two blades are assembled using a “screw connection”—that is, a thread and a screw—rather than being riveted. This allows you to readjust the blades to precisely fine-tune their smoothness, and the blades can be resharpened by a professional should it ever become necessary. The meticulous craftsmanship is also evident in the handle openings, the “eyes”: they are pleated. This means that the scissor eyes—which are the same size here—are meticulously ground to a particularly fine finish in several stages. As a result, the all-purpose scissors feel comfortable in the hand even during extended use, especially for the thumb and index finger, which apply the pressure. The handles (the part between the eye and the blade) are what are known as “Polish handles”: they are the same size and slightly curved. This ensures good power transfer, and the scissors are easy to control—right down to the tip. Like the blade of a knife, the blades of these scissors can also be resharpened (which is best done by a professional).

Until the 1980s, carbon steel shears were a staple of the product line at the Solingen-based knife manufacturer Robert Herder. The trend toward stainless steel and toward simpler, less expensive products—which are stamped (not forged) and fitted with plastic eyes—led to a situation where carbon steel cutting tools were scarcely offered anymore. Fortunately, this has changed again. In the kitchen, carbon steel knives are highly prized because, although they are not rust-resistant, they can be hardened to a very high degree and sharpened to a razor’s edge. Blades and knives made of carbon steel therefore cut more effectively and retain their sharpness longer—in other words, they hold their edge better than those made of stainless steel.

Carbon steel cutting tools come in two varieties: untreated and blued. In the bluing process, the surface is treated with linseed oil, which protects it (albeit to a limited extent) from rust and gives it its black color. Unlike other processes, no additional layer is applied here; rather, only the surface of the steel is modified—the dimensions of the workpiece remain exactly the same. In addition, the surface develops a distinctive aesthetic appeal: it is less uniform than, for example, a PVD coating and has a slight iridescent sheen.