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Curved Tip Oyster Knife
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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 - instead of a sharp - point, and acts as a crucial lever in getting the oyster to open without breaking in your hand.
The sturdy wooden handle 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 knife for shucking.
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 bit of furniture polish to the wood to keep the handle's natural luster.
In 1854, John and Robert Murphy moved to Massachusetts and, with the purchase of a two-story building, were able to expand their line of surgical and dental instruments to include a line of fine quality cutlery, including oyster knives, shoe knives, paperhangers' knives, cigar knives, pruning shears and many more steelware supplies. They imported the finest English steel and skilled knife craftsmen from England and Germany to work with and train the local craftsmen in their shop. All steelwork - from the cutting and tempering to the polishing and grinding - is done by hand.