KANESHIN BONSAI TOOLS
KANESHIN BONSAI TOOLS

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All Items  > Scissors > Long handle  > All Hand-made Bonsai Trimming Scissors with Shinogi Large (KANESHIN) " Length 200mm " No.602A

All Hand-made Bonsai Trimming Scissors with Shinogi Large (KANESHIN) " Length 200mm " No.602A

300 g (*Includes packing materials.) Check Shipping Methods and Delivery Charges
11,000 YEN ( Approx 69.68 USD)

Length  :  200mm
Length of  a blade : 50mm
Material  :  White steel

No.602A is sutialble for small to medium bonsai .
You can cut the small branch , leaves, bud and fine root.This is all hand - made scissors.


(Detail)
These scissors are completely handmade from a single iron rod.

Using the manufacturing method of Japanese swords that has been handed down since ancient times in Japan, we combine soft iron with hard steel to achieve both "hardness" and "toughness".

The steel used is "White steel" from Yasuki Steel.
Yasuki Steel refers to steel produced at company located in Yasuki City, Torine Prefecture. Since ancient times, it has been famous as a production area for tamahagane, the steel used for Japanese swords.

The types of Yasuki steel commonly used for knife steel include Blue steel, White steel, and Yellow steel.It is so called because colored paper was pasted on the finished steel in order to separate the quality of the steel.Blue steel is mainly used for Sashimi knives, and White steel is mainly used for Deba knives.The taste of sashimi changes slightly depending on the sharpness of the knife, so sashimi knives are made of blue steel, which is harder and less likely to chip.


On the other hand, since the Deba knife cuts through the hard bones of fish, it uses a blank piece of paper that is slightly prone to chipping (it's not obvious at first glance). If you use blue steel with high hardness, it will slip.


Therefore, this scissors uses white steel that is easy to cut branches.


 


(About the "Shinogi")
"Shinogi" is a shape that has been applied to Japanese swords since ancient times. It refers to the ridge line (the high, mountain-like part with corners) that runs along the blade between the "blade" and the "back of the sword".



The reason for making "Shinogi" with bonsai scissors is that one side (the side without the blade) must be sharpened to make "Shinogi".
By sharpening it, the tip of the blade becomes thinner, making it easier to work in small areas.


If you look at the comparison image of "With Shinogi "and "Withought Shinogi ", you can see that "Scissors A"  does not have "Shinogi" and "Scissors B" has "Shinogi". This makes the blade thinner.

Bonsai scissors made in Japan



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