ILSA Stainless Steel Pastry Scissors 18 cm
ILSA 18 cm stainless steel pastry scissors for professional patisserie
The ILSA standard pastry scissors in stainless steel, 18 cm are the precision instrument designed for patisserie professionals: sharp, clean-cutting blades, ergonomic handles and construction entirely in stainless steel guarantee hygiene, corrosion resistance and durability, even with intensive laboratory use.
Key features
- Sharp 18 cm blades give clean cuts through shortcrust pastry, puff pastry, marzipan, sugar paste and chocolate decorations
- Ergonomic handles reduce fatigue during long working sessions
- Made entirely of stainless steel, it withstands frequent washing and humid environments
- Single-material construction simplifies sanitising and meets HACCP protocol requirements
- Ideal for trimming cake edges, cutting fresh and decorated pastry, and shaping and finishing marzipan and sugar paste preparations
Material and construction
Crafted entirely in high-quality stainless steel, the scissors resist frequent washing and the humid environments typical of patisserie laboratories and professional kitchens. The single-material structure simplifies sanitisation and meets HACCP protocol requirements. They are also dishwasher safe, reducing cleaning time between uses.
Precision and comfort of use
The sharp 18 cm blades — the standard size for detailed work — guarantee a clean cut on shortcrust pastry, puff pastry, marzipan, sugar paste decorations and chocolate. Ergonomic handles reduce fatigue during prolonged work sessions, ensuring a secure grip and precise control.
Applications in patisserie and foodservice
The ILSA 18 cm pastry scissors are ideal for trimming cake edges, cutting fresh and decorated pasta, shaping and finishing marzipan and sugar paste preparations. They suit patisseries, restaurants, hotels and artisanal laboratories requiring a reliable tool for finishing operations. An established reference signed by ILSA, an Italian brand for professional kitchen and pastry chefs since 1955.