Skip to main content

Kitchen Shears

Published May 2018
Update, May 2021
In our original review, we named both the Kershaw Taskmaster Shears and the Shun Multi-Purpose Shears as winners, since both are made by the parent company Kai and were identical in design and performance. We recently learned that Kai made changes to the design of the Kershaw shears, so we retested the Shun and Kershaw shears and found a few key differences between the two. The Kershaw blades have slightly less tension and shorter, shallower serrations; they’re also not as sharp as the Shun shears. As a result, we don’t recommend them as highly as the Shun shears, which remain our top pick.

How we tested

Kitchen shears are an essential component of any cook’s knife kit. We use them for a wide range of tasks—cutting twine and parchment, snipping herbs, trimming pie dough, cutting florets from heads of cauliflower and broccoli, and butterflying chickens, to name just a few. In our last testing, the Kershaw Taskmaster Shears ($26.30), also known as the Shun Multi-Purpose Shears, outperformed all competitors—and at a fairly low price. So we knew we didn’t have to spend a lot to get a great tool. Curious to see whether our former favorite reigned supreme among all inexpensive shears, we decided to pit it against five other models priced from $12.99 to $39.95.

All the shears sailed through the lighter tasks, ably snipping twine and chives, cutting parchment rounds, and trimming pie dough. But when we challenged them to cut tougher, denser, or more slippery foods, some shears faltered. Several slipped on the woody stems of rosemary branches, failing to bite through them. Others just couldn’t find purchase on the slick skin of raw chicken—never mind the hard, smooth bone—when we cut whole chickens into parts.

Blade Design Is Key

Blade design was primarily to blame for these failures. Each pair of shears has two blades: a cutter blade, which has a smooth edge and is responsible for most of the cutting action, and an “anvil” blade, which is usually serrated and a bit thicker, the better to help grip and secure the food being cut. Cutter blades are similar to the blades found on chef’s knives in that they sport a bevel—the slim strip on either side of the blade that narrows to form the cutting edge—that’s sharpened to a specific angle. While cutter blades are generally sharpened to a wide edge angle (traditionally 50 to 70 degrees), we found that, as with chef’s knives, the narrower the angle on the blade, the sharper it felt and the more easily it sliced through the food; blades with thicker edge angles tended to wedge themselves into the food instead of cutting it. Not all manufacturers were willing to disclose edge angles, but our favorite model had an unusually acute angle of 25 degrees, providing an almost knife-like sharpness (for comparison, chef’s knives are typically sharpened to about 15 to 20 degrees). And although narrower edge angles can make some blades more vulnerable to chipping or scratching, we’re pleased to say that our favorite suffered no such loss of integrity over the course of testing.

The type and placement of the serrations on the anvil blade mattered, too. For the serrations to truly bite into and stabilize the food, they had to be on the edge of the blade or at least on the bevel. And the deeper and sharper the serrations, the more securely they held the food. The shears that struggled most on tough and slippery food didn’t have proper serrations at all but rather rounded, granton-like indentations on the side of the anvil blade, away from the edge and bevel and thus adding little, if any, gripping power.

A few general blade characteristics also helped some shears succeed better than others. The blades on the models we tested ranged from 3 to 4 inches long, and while it’s a seemingly small difference, the extra length helped; we preferred blades of at least 3.5 inches, which made longer, smoother strokes through the food. Narrower blades felt more agile and were easier to maneuver around food, allowing us to get into a head of cauliflower to snip off florets. In addition, we liked blades that could be used by both lefties and righties. Only one pair of shears failed here; it claimed to be ambidextrous but simply wouldn’t cut for our left-handed testers.

We liked shears that were not too light (sacrificing power) or too heavy (taxing hands): 4 to 5 ounces was ideal. And we preferred shears whose pivot (the central screw, or fulcrum) held the blades together with a medium level of tension. If the tension was too tight, the blades were hard to open and close; too loose and it was difficult to summon the requisite shearing force to help cut the food. In a few cases, the tension loosened over the course of testing; since none of the models can be adjusted, we preferred those that maintained their tension.

Finally, we preferred models with blades that could be separated from each other for cleaning. Unlike models with fixed blades, take-apart models allow the user to get rid of any chicken or herb bits that might get stuck at the pivot, making it easy to sanitize and reuse the shears. And although some users were concerned that these models would come apart when opened wide, we didn’t find this to be an issue during testing.

Getting a Grip

The handles of the shears were also important. We liked those with finger bows (holes) roomy enough for large hands but not so big that smaller hands struggled to find position. Handles with small bows were uncomfortable for most testers to use, as they generally cramped hands and limited the grip options. We also preferred handles made of grippy plastic as opposed to slick metal; these were more comfortable and easier to hold securely, especially when dealing with wet, slippery chicken.

An Enduring Winner

In the end, our old favorite triumphed yet again. The ambidextrous, take-apart Kershaw Taskmaster Shears ($26.30) had the longest blades in our testing, ensuring smooth, continuous cuts on parchment rounds and chicken parts, and they’re narrow enough to maneuver nimbly through even the most intricate foods. Fitted with deep, angular serrations, the anvil blade securely gripped every type of food we threw at it. And with a cutter blade sharpened to a fairly acute angle—the smallest in our lineup—these shears felt razor-sharp and stayed that way throughout testing. A moderate amount of tension between the blades provided excellent shearing force without taxing our hands too much, and good-size finger bows made of grippy plastic were comfortable for hands of all sizes to hold.


We tested six kitchen shears priced from $12.99 to $39.95, using them to snip twine and herbs, cut parchment rounds, trim pie dough, snap cauliflower into florets, and break down whole chickens into parts. We also had users of different hand sizes and dominant hands take the shears for a spin, clipping the tips off hard, slippery chicken wings. Throughout, we cleaned the shears by hand. We evaluated each model’s performance and ease of use during testing. We weighed each model and measured the blade lengths of each. Manufacturers provided blade angle information. All models were purchased online and appear in order of preference.

Performance: We evaluated the shears on how easily and precisely they cut different foods and kitchen materials.

Ease of Use: We evaluated the shears on how easy they were to open, close, maneuver, and clean; we also rated them on how comfortable and effective they were for users of different hand sizes and dominant hands.

3 Sites. No Paywalls.

Included in your trial membership

  • 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
  • NEW! Over 1,500 recipes from our award-winning cookbooks
  • In-depth videos of recipes and cooking techniques
  • SAVE all your Favorites for easy access
  • Up-to-Date reviews and product buying guides

Get America's Test Kitchen All Access — become the Smartest Cook you know, guaranteed.

Email is required
How we use your email address

The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.