Felco 421 Weeder – Japanese-Style Angled Head 29 cm

The Felco 421 follows the Japanese weeding tool tradition: a long, narrow, slender blade mounted on a long tang, with a head angled at precisely the right degree to slice weed roots just beneath the soil surface — where they can't grow back. Unlike a standard hoe that chops or turns the soil, the 421 cuts cleanly without disturbing the surrounding earth or damaging the roots of neighbouring plants.

Its high-quality alloy steel head is designed to slice and cut through soil effortlessly, even on slightly compacted ground. Its long, slender shape is particularly effective in tight spaces — between close rows, around tomato stems, at the base of borders or under mulch. The long tang allows deep, controlled working with a precise action.

The ash wood handle, teardrop-shaped, fits naturally in the palm for extended comfort. At just 163 g, it can be used for hours without fatigue. Like all Felco tools, it comes with a lifetime guarantee.

ADVANTAGES

✅ High-quality alloy steel head — tough, durable, perfectly angled to slice beneath weeds;

✅ Long, slender design — reaches tight spaces inaccessible to standard hoes;

✅ Cuts roots just below the surface — eliminates weeds without turning soil or encouraging regrowth;

✅ Ergonomic ash handle, teardrop form — prolonged comfort without blistering;

✅ 163 g / 29 cm — lightweight and precise, one-handed tool;

✅ Felco brand — lifetime guarantee, reference-grade manufacturing.

USE

• Weeding between close rows in vegetable gardens: pass the blade flat, cutting edge down, in a back-and-forth motion;
• Extracting tap-rooted weeds (dandelion, dock): drive the angled blade around the root and lever out;
• Hoeing close to plant stems without damage, thanks to the slender blade;
• Working under plastic or organic mulch to reach weeds without lifting it;
• Work in dry conditions when possible: cut roots dry out and die faster without re-rooting.

CARE & MAINTENANCE

• Wipe the blade after each use to prevent corrosion;
• Hone the cutting edge with a fine file or whetstone when the cut becomes less clean;
• Oil the ash handle once or twice a year with linseed oil;
• Store away from moisture — avoid prolonged outdoor storage.