Paper scissors of this size, with an official length of 31.5 centimeters (12.4 inches), are among the rarer examples. If, like the one offered here, they’re made of drop-forged, finely ground, and burnished carbon steel, they’re practically exotic, since (stainless) steel is typically used for scissors. Yet carbon steel offers two key advantages. First, carbon steel scissors have exceptional edge retention, and second, they stay sharp for a long time. They owe this edge retention to a material-specific self-sharpening effect: With every cut, minimal material removal (micro-erosion) occurs, and the blade wears down evenly while retaining its sharp cutting angle. This is even more significant in knives, but it’s also an advantage in paper scissors.

In keeping with their purpose, our paper scissors feature extremely long blades for particularly long, straight cuts. They are ideal for cutting paper, cardboard, fabric, and similar materials. The two blades of the scissors are assembled using a “screw connection”—that is, a thread and screw (not riveted)—so that the blades can be readjusted and, should it ever become necessary, resharpened by a professional. Another special feature of these paper scissors: They have ground-in eye slots. The scissors’ eyes, which are the same size here, are meticulously ground to a particularly fine finish in several steps. As a result, the paper scissors lie comfortably in the hand even during prolonged use, particularly where the thumb and index finger apply the necessary pressure. The shanks (the part between the eye and the threaded joint) are what are known as “Polish shanks”: They are the same size and slightly curved, ensuring good power transfer and guidance—all the way to the tip. Like the blade of a knife, the legs of these scissors can also be resharpened, which is best done by a professional.

Until the 1980s, carbon steel shears were a staple of the product line at the Solingen-based knife manufacturer Robert Herder. The trend toward stainless steel and toward simpler, less expensive products—which are stamped (not forged) and fitted with plastic eyelets—led to a situation where carbon steel cutting tools were hardly offered anymore. Fortunately, this has changed again. In the kitchen, carbon steel knives are highly valued because, although they are not rust-resistant, they can be hardened to a very high degree and sharpened to a razor’s edge. Blades and knives made of carbon steel therefore cut more effectively and retain their sharpness longer—in other words, they hold their edge better than those made of stainless steel.

Carbon steel cutting tools come in two varieties: untreated and burnished. In the burnishing process, the surface is treated with linseed oil, which protects it (albeit only to a limited extent) from rust and gives it its black color. Unlike other processes, no additional layer is applied here; rather, only the surface of the steel is modified—the dimensions of the workpiece remain exactly the same. In addition, the surface develops a distinctive aesthetic appeal: it is less uniform than, for example, a PVD coating and has a slight iridescent sheen.