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Large Steel Oyster Knife
4" ferrule oyster knife with a hardwood handle shaped to get a good grip on larger oysters. The blunt, stainless steel blade narrows to a rounded tip and makes a sturdy prying tool. A highly rated tool amongst devoted shuckers. Made in the U.S.A. The Curved Tip Oyster Knife is an equally handy tool for smaller oysters. (more info)
Using a regular knife to open an oyster is a tempting but unsuitable way to do the job. You run the annoying risk of breaking the knife, potentially cutting yourself, and still ending up with an unopened oyster.
The 4" blunted ferrule on this stainless steel knife acts as a sturdy tool for pivoting open 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.
Made for Gulf oysters which tend on the medium to larger side, but can be used for any oyster. Place the knife into the hinge of the oyster and push the knife in, not too hard. Tilt the knife to push the hinge open until it pops. 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, without allowing it to drip dry. The wood handle should not be immersed in water for any period of time. Just rub some mineral oil on with a paper towel to keep the wood's luster. Increase the lifetime of the handle by rubbing lemon oil or furniture polish occasionally.
The company that hand produces these knives has been around since 1850 and are the originators of the "Stay Sharp" logo - for good reason. They're one of the oldest knife manufacturers in Massachusetts of both stainless and carbon steel knives, cut from the finest steel imported from England, 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. A "fixture" then grinds and gives suitable edges to the knives depending on their purpose. The knives are then attached to handles cut at the wood shop across the street from the steel plant before undergoing a process of individual refinement.
Blade: 3-3/4 inch (9.5 cm) x 1/2 inch (1.3 cm)
Wood Handle: 3"
Blade: Stainless Steel
Handle: New England hardwood