The World is Your Oyster, knife that is.

[Todd Miller]

Coop, those knives are pretty amazing. Obviously they are meant for Oysters Rockefeller, as in shucking oysters for the Rockefellers. Todd

 

[Patapsco Mike]

I like it! As with everything, different styles for different purposes. Here in Maryland, most opt for a "Chesapeake Stabber" style that is sharp, thin, and long. You can get them at any real hardware store. These are used to go in through the bill of the honking big, wild oysters of Chesapeake Bay. I eat our local wild oysters mostly, and I'd never use anything else.

Yours and Kohai's are more the Boston style, maybe yours even leans more towards what they call a Gulf Knife. Some of my staff use these for the swell at the front that forms a sort of stabilizing thumb rest. These are often used to get at the oyster through the hinge, which is safer when they are shucking on our boat to look at meat quality (we are scientists). These can work on the bill end too, especially for aquaculture oysters that tend to have a thinner shell.

As oysters are my living, I've often considered commissioning a custom blade- but I just never pulled the trigger. One day...

 

[Lorien]

As oysters are my living, I've often considered commissioning a custom blade- but I just never pulled the trigger. One day...

God Lord, man! Really?
DO IT!!!