Convex vs Beveled Edge Scissors: What's the Difference?

If you've ever shopped for professional scissors, you've probably seen terms like "convex edge" and "beveled edge." Understanding the difference is important, especially when it comes to sharpening.

Beveled Edge (German Style)

A beveled edge has a flat angle ground into the blade. Think of it like a chisel - there's a distinct angle where the blade meets the cutting edge.

Characteristics:

• Easier to manufacture and sharpen
• More aggressive cutting action
• Common on entry-level scissors
• Good for cutting straight lines

Convex Edge (Japanese Style)

A convex edge (also called hamaguri or clamshell) has a smooth, curved taper to the cutting edge. There's no distinct angle - just a gradual curve.

Characteristics:

• Extremely sharp, smooth cutting
• Glides through hair effortlessly
• Used on premium scissors
• Requires specialist equipment to sharpen

Why It Matters for Sharpening

Here's the critical point: you cannot sharpen a convex edge on standard equipment.

Standard sharpening wheels are flat. When used on convex scissors, they grind away the curved geometry and turn it into a cheap bevel. Once this happens, you've permanently changed your scissors.

We've seen too many expensive Japanese scissors ruined by well-meaning sharpeners who didn't understand convex edges. Always ask your sharpener if they have convex-specific equipment.

How to Tell What You Have

Look at the blade from the back. If you can see a distinct angle line where the blade thins to the edge, it's beveled. If the taper is smooth and curved with no visible line, it's convex.

When in doubt, check with your scissor manufacturer or send us photos - we're happy to advise.