Oyster shucking is an art, and if it's not done properly, the results can be dangerous. Regular knives are unsuitable for the job because they're too sharp and thin. The thick, blunt ferrule on this knife narrows to a rounded and curved - rather than sharp - point, and acts as a crucial lever in getting the oyster to open without breaking in your hand.
The sturdy wooden handle, sourced from Maine, is comfortable and offers a grip that won't slip. The smaller blade is just the right size for small oysters but can manage larger ones too. Cook's Illustrated voted this the best shucking knife.
Be the mother shucker of the oyster roast. Find the hinge of the oyster and slide in the knife, tilting slightly until you hear the hinge pop. Scrape the top of the oyster and loosen the bottom muscle, then add a little lemon and some hot sauce.
To care for the blade, never put it in the dishwasher. Use warm, soapy water and dry immediately after washing. Apply a little food-safe mineral oil to the wood to keep the handle's natural luster.
In 1854, John and Robert Murphy moved from Boston to Mansfield, Massachusetts. They purchased a two-story building and were able to expand their line of surgical and dental instruments to include fine quality cutlery, oyster knives, shoe knives, paperhangers' knives, cigar knives, pruning shears and many more steelware supplies.
At the time, the brothers imported the finest English steel and skilled knife craftsmen from England and Germany to work with and train the local craftsmen in their shop. Today, the company uses all-American materials with which to craft their knives.
Blunted stainless steel oyster knife with a curved tip to shuck your oyster with greater ease. The three-inch blade is perfect for small and medium oysters. Sturdy turned hardwood handle. Handmade in the U.S. using all-American materials.
Bent-tip Blade: 3 inches
Handle: 3 ½ inches
Stainless steel blade
New England Hardwood handle
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