This was made for me.
Blame it on my $10 knives from Target or the plastic cutting board - or maybe it's that I should just sharpen those $10 knives every once in awhile, but whatever the reason, nothing seems to cut better than kitchen shears. So I use scissors to cut everything from nori, kimchi, cooked meats, bread, and of course green onions.
It's okay when you're cutting up 2 inch pieces of green onions, but when you're trying to dice them up (like for steamed eggs) it can become a painstaking task. But check out those multiblades! You could probably cut through a stalk of green onion in seconds. thekitchenstore.com
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