Five stainless blades cut in parallel, so a handful of chives, parsley or basil is done in two or three snips instead of a minute of chopping. The herbs fall where you want them and the board stays clean.
Scissors: 7.5 inches long, 3.2 inches wide, about 4.6 ounces
Stripping tool: 4.3 inches long, 2.2 inches wide, for pulling rosemary and thyme leaves off the stalk
Also included: a comb for clearing leaves from between the blades, and a cover for the blade stack
Materials: food-grade stainless blades on a moulded handle
Dishwasher safe. Use the comb before washing while the leaves are still loose, and keep the cover on in the drawer so the five edges stay keen.
