Ikenobo style scissors for traditional Japanese flower arranging. The short, broad blades are strong enough for woody cuts in hard stems. They take a bit of getting used to, but if the discipline of ikebana is something you aspire to, it’s well worth it. Keep clean with a Crean Mate, and oil after use with Camellia Oil. Most of our sharp tools are made from carbon steel - this means they may, through regular use, stain (and eventually rust) and gradually lose their edge. Caring for them involves three things… 1. Correct Use: Japanese steel is hard and sharp, and can be more brittle than some people are used to - it will chip if abused Do not cut wire, metal, stone, plastic or any other hard material (even bamboo fibres and some very hard woods, especially knots and burrs, can damage steel edges) Do not twist or apply uneven pressure Cut diagonally across branches (not straight across) so you cut along the fibres Pay attention to our maximum cut dimensions, and don’t overdo it (shears are not loppers) Use the base of the blades, not the tips, for heavier cuts Keep clean: Remove leaf resin, rust and gunk with a Crean Mate and water Dry, wipe over with Camellia oil and store in a dry place. Keep sharp: New tools won’t need sharpening for some time, but after a while you’ll notice them gradually lose their edge, especially if you’re box clipping (you need REALLY sharp blades to get a good finish with box). Use the Niwaki Sharpening Stones for best results (#1000 grit is best for general sharpening). Sharpen Secateurs every couple of weeks Sharpen Shears and Topiary Clippers EVERY TIME you use them - the difference is amazing. Size: 139g 170 x 45 x 16mm 45mm blades KA-70 Carbon Steel Made in Sanjo, Japan F
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