Length  :  175mm
Length of  a blade : 42mm
Material  :  White steel

Suitable for small to medium sized bonsai. Used for cutting small branches, leaves, and buds.

No.33A has a blade that is as thin as possible, so it is sharp and ideal for cutting buds and leaves. Of course, it can also cut small branches, but No.33A is slightly weaker than regular trimming 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.