Pott Poultry Shears

For good roasted geese, chickens, ducks, turkeys: simplified feats of strength.

Cut poultry, divide bones: many of us make a feat of force out of this, others a ceremony. Do you remember your first time? Good to know where the shear has to be used. But equally important is the shear itself. The ideal case consists of strong, sharp blades, two long handles for the deciding leverage and a feather that is extractable and thereby easy to clean.

Just this characteristics are unified by the poultry shear from Pott, a good formed precision tool that ideally embodies the maxims of its creator:

”The cutlery has to sit comfortably in the hand, fulfil its function. It has to be able to hold soup, the knife has to cut, the fork to pierce and one has to be able to record food with it.”

This only seemingly simple demand has been pronounced by Carl Pott, the embossing personality of the Pott Bestecke company. He has significantly been inspired by the German Bauhaus and still today the tradition-rich house stands for cutleries that fulfil their function and simultaneously look beautiful.