Four-inch ferrule oyster knife with hardwood handle shaped for getting a good grip on larger oysters. The blunt, stainless steel blade narrows to a rounded tip and makes a sturdy shucking tool. Made in the U.S. with all-American materials. (
Using a regular knife to shuck an oyster is a tempting but unsuitable way to do the job. You run the risk of breaking the knife, potentially cutting yourself and still ending up with an unopened oyster.
This stainless steel knife with embedded ferrule is made for warm water Gulf oysters which tend to be on the medium to larger side, but can be used for any oyster.
The four-inch blunted blade acts as a sturdy tool for opening the oyster, and carefully cutting all the way through a medium to large muscle without extra strife. The wooden grip handle is comfortable and won't slip as you apply pressure to the oyster shell.
Place the knife into the hinge of the oyster and push the blade in, not too hard. Twist the knife until the oyster "pops" open. Scrape the top shell of the oyster and remove it. The bottom shell should contain the oyster muscle. Scrape lightly underneath the muscle to release the meat.
When you are washing the knife, use warm soapy water and then dry the knife completely right after. The wood handle should not be immersed in water for a long period of time. Apply a little bit of food-safe mineral oil to the wood to keep the handle's natural luster.
The company that hand produces these knives has been around since 1850 and is the originator of the "Stay Sharp" logo - for good reason. It is one of the oldest knife manufacturers of both stainless and carbon steel knives in Massachusetts, cut from American steel, then hardened, tempered, precision-ground and polished by hand. Each knife is individually tested and honed for quality before it can be sold.
The knives pass through several stages before going out the door, starting out as strips of stainless steel which are put on a press and cut into various shapes for different knives (each with a different use depending on the oyster).
A "fixture" then grinds and gives suitable edges to the knives depending on their purpose. The knives are attached to turned wood handles sourced from Maine.
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