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We have state-of-the-art tools. Our products are exported towards the USA, the UK and so on, enjoying a fantastic reputation amongst customers for PP Handle Vegetable Spring Onion Scissors,5 Blades Stainless Steel Kitchen Scissors,Stainless Steel 5 Layers Vegetable Scissors. In the past few years, our company absorbed and digested advanced technologies both at home and abroad. Meanwhile, our company staffs a team of experts devoted to the development of
It is easy to hurt hands when you
use knife to cut spring onion，and it is too slow to use ordinary scissors
to cut spring onion, so, we always don't have a convenient tool for cutting spring
onion,nori. We can try this kind of Kitchen-use 5 layers of stainless steel blades
spring onion scissors.The blade is 5 layers design, which is sharp and durable.The
ingredients can be cut evenly,convenient,fast and efficient, save both time and
labour. This 5 Blades Stainless Steel Kitchen Scissors produced by our
factory can not only cut spring Onions, nori, meat and other food, but also can
Blade - the blade is made of food-grade 420 stainless steel, high hardness, good corrosion resistance, not easy to rust, durable in use.
Handle - the handle is made of high-quality PP material.The ergonomically designed handle is comfortable to hold.
The handle and blade are fixed with stainless steel nails,connected tightly, not easy to loose, firm and durable.
"Usually customer-oriented, and it's our ultimate focus on being not only one of the most responsible, trustable and honest provider, but also the partner for our clients for Kitchen-use Stainless Steel Spring Onion Scissors. The product will supply to all over the world, such as: New Zealand,Swaziland,Seychelles. With a team of experienced and knowledgeable personnel our market covers South America, the USA, the Mid East and North Africa. Many customers have become our friends after good cooperation with us. If you have the requirement for any of our products please contact us now. We are looking forward to hearing from you soon.
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