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Convex, bevel or micro-serrated? Scissor edges explained

The edge is the thin strip along each blade where the scissor actually meets the hair. Two scissors can look almost identical and still cut very differently because their edges are ground in different ways. This guide explains the three edge types you'll see on hair scissors, what each does well, and which one suits the way you cut.

Why the edge matters

When the blades close, the edges trap a few hairs and shear them. How the edge is shaped decides whether the hair is sliced cleanly, held in place or pushed along the blade. That affects which techniques feel easy, how the ends look under close inspection, and how the scissor needs to be sharpened.

Convex edges

A convex edge curves outwards towards a very fine cutting line, a bit like the shape of a clam shell. Because the edge is so fine, it slices through hair with very little resistance. The close feels smooth and quiet.

Good at: slide cutting (gliding the open scissor along a section), soft texture, and cutting wet hair cleanly. It's the edge many stylists picture when they think of a fine Japanese-style scissor.

The catch: that fine edge needs care. A drop onto a hard floor can damage it, and sharpening takes a sharpener who knows convex edges. Hair can also slide along the blade a little when you're cutting a blunt line on dry hair, so some stylists hold the section more firmly.

On our list, the maker of the Yasaka Offset describes its edge as a clam-shaped convex edge, and the Ichiro Ergo set is offered with a 5.5 inch convex-edge slice cutting scissor.

Bevel edges

A bevel edge is ground flat at a steeper angle, so the cutting line is a little thicker and firmer than a convex edge. You'll often see it on German-style scissors and on many training scissors.

Good at: blunt lines, clipper-style precision with a scissor, and scissor-over-comb, where a firm edge holds hair steady against the comb. It's forgiving: a slightly firmer edge tolerates a bit of rough handling better.

The catch: a bevel edge doesn't slide-cut as smoothly as a convex edge. The close can feel a little more mechanical, and slicing techniques take more effort.

Micro-serrated edges

A micro-serrated edge has very fine grooves cut along one blade, usually the bottom one. You often can't see them without looking closely. The grooves grip the hair so it can't slide forward as the blades close.

Good at: precise blunt lines, dry cutting and cutting very fine or slippery hair, where hair tends to escape along a smooth blade. Many stylists learn on a micro-serrated scissor because it holds the hair for them.

The catch: you can't slide cut with a serrated edge; the grooves catch the hair instead of gliding. Sharpening also needs care so the serrations aren't ground away. The Ichiro Ergo set is also offered with a 6.0 inch micro-serrated cutting scissor, which makes it an easy place to compare the two edges within one model.

Side by side

Which edge suits a first professional pair?

It depends on how you were taught and what you cut. If your training used a lot of slide and point cutting on wet hair, a convex edge will feel like the natural next step. If you mostly cut precise, blunt shapes and do a lot of dry cutting, a micro-serrated edge may suit you better. If you do a lot of barbering and scissor-over-comb, a bevel edge holds steady along the comb.

A simple test: think about the cut you do most often in a week, then pick the edge that suits that cut. You can add a second scissor with a different edge later.

Three common myths about edges

• "A convex edge is always better." It's finer and smoother, but if you mostly cut blunt lines on dry hair, a micro-serrated or bevel edge may serve you better.
• "Serrated means cheap." Micro-serrations are a deliberate design choice for holding hair, and you'll find them across many price points.
• "The edge decides the quality." The edge type tells you how a scissor behaves. How carefully it was ground and set tells you how well it does it.

Edges and sharpening

Each edge needs a sharpener who knows it. A convex edge should be sharpened to keep its curve; grinding it flat turns it into a bevel. A micro-serrated edge should keep its grooves. When you book a sharpening, tell the sharpener what edge your scissor has, and ask how they'll handle it.

Between sharpenings, the same habits help every edge: wipe the blades after each client, oil the pivot daily, store the scissor closed and never use it on anything but hair.

How to tell which edge you have

Look along the blade towards the light. A convex edge shows a smooth curve rolling down to the cutting line. A bevel shows a flat, angled strip along the edge. A micro-serrated blade shows tiny lines across the edge of one blade, easiest to see with a magnifier or your phone camera zoomed in. If a model page names the edge, that's the maker's description; if it doesn't, treat it as to confirm.

Next steps

Read the handle shapes guide and the sizes guide to complete the picture, then compare two or three models side by side in your shortlist.