Best Oyster Knife Review: Find The Right Killer And Shuck Like A Pro

It looks so easy, right?

The experts do it in the blink of an eye……..

In goes the knife, a quick turn of the wrist, and off pops the shell, releasing the tasty treat inside.

Their secret….Practice and the best oyster knife for the job in their hands.

But I’ve got my own secret:

I suck at shucking, and it’s a job I don’t enjoy all that much.

Despite plenty of practice and thousands of oysters opened, I just don’t seem to get any better or more frustratingly quicker at it.

There’s nothing more annoying than prodding and poking away at an oyster that won’t seem to give an inch.

In fact, if you’ve got the wrong knife in your hand, then opening oysters can seem like pulling teeth.

Shucking and eating oysters at home can save you a small fortune on the prices restaurants charge. But if you want an easy life and a pain-free shucking experience, then you’ll need a sturdy oyster knife.

There’s plenty to choose from, all different shapes, sizes, designs. There’s such an array on the market that you’ll probably be left wondering which one to spend your money on.

Here’s the good news:

Any oyster knife your lightly to buy will almost certainly open an oyster. It’s just that some do a much better job than others. Some blade designs perform a lot better on certain types and sizes of oysters (more on this in a minute)

You’ll want a blade that lifts the shell easily and with as little fuss possible while keeping the oyster inside intact, especially if you plan to serve them in the half shell.

But before we review some of the best oyster knives on the market, you need to figure out which types of oysters you’ll be shucking and then pick the right knife to open it.

Here’s just some of what’s coming up.

Matching Blade Designs To Oysters – Which Knives Work Best

Below I’ve compiled a handy list to help you match the most common blade designs to each variety of oyster. Remember, though, personal preference can play a part when it comes to the knife you like to shuck with.

A good rule to follow when picking a knife is that the bigger the oyster, the bigger the knife you’ll need.

Best Oyster Knife – The 5 Classic Designs

#1 The Small Frenchman

With a small high carbon spade-like blade that’s sharp on both sides and a sturdy riveted handle, this knife from Wusthof is made to last. It weighs in at 3.2 oz and has also got a guard on the hilt that offers some protection in case of a slip,

Works Best for the native European oyster but will do a job on any type of small oyster.

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#2 The Boston Stabber

This Boston style knife comes in 2 sizes. You’ve got a choice of either a 3 or a 4-inch long blade. The handle is non-slip and made from Grip-Tex Polypropylene.  At just 2.4 oz, it’s lightweight and easy to use.

Very versatile – opens any type and size of oyster. Really good on large Atlantic and Pacific’s. While the 3′ version is great with mid-sized oysters.

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#3 The New Haven

The new haven is a classic design with an upturned tip that offers extra leverage in the oysters hinge. The 2.75-inch blade is high carbon steel, while the long ergonomic handle is slip-resistant and comfortable to hold.

Good for small to medium-sized Atlantic, Pacific, Kumamoto, and Olympia oysters. Especially if you need a clean half shell presentation.

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#4 The Galveston

The Galveston is often the preferred knife used commercially by those who shuck for a living. It boasts a broad, sturdy 4-inch blade that’s sharp enough to cut the abductor of any oyster. Ultra-lightweight Sani-Safe handle is NSF certified.

Works best on large Atlantic oysters and medium to large Europeans

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#5 The Large Frenchman

This beautiful little knife is the bigger brother of number 1 above.  The blade is stainless steel and 2.5 inches long. Its full tang with a sharp edge that runs into a point at the end making it easy to get at the hinge of most oysters.

Good for Kumamoto, European and Olympia as well as small Atlantic and Pacific’s.

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You can get a really good knife for less than $20, so you can probably afford to have more than one in your arsenal. After you’ve been shucking a while, you’ll find a favourite that works for you and that you’ll end up using most of the time.

Once you’re familiar with blade designs, you just need to figure out which species of oysters you’ll be shucking.

The Types Of Oyster Your lightly To Encounter

There are over 150 different varieties of oysters, but these fall under a total of just 5 different species, and the variety your most lightly to eat often depends on where in the world you live.

Don’t get confused by the different names people give oysters or that you see on restaurant menus. This just refers to the area or bay in which the oysters were raised.

You might taste subtle differences, but this is just down to the habitat and water where the oysters were grown

In Europe, we’re more familiar with our belon or native European Oyster.

In Japan you might come across Kumamoto oyster’s, a breed I know only by reputation but have never seen in a fish market here in Ireland.

If you live on the east coast of America then you’ll know the Atlantic oyster which is found as far north as Canada all the way down to the Gulf of Mexico.

The smallest oyster of all is the Olympia which comes from the west coast of America and was once thought to be extinct.

It’s a species I’ve yet to taste and will have a hard time finding as it’s only farmed on a small scale in the pacific northwest.

The one oyster everybody knows is of course the pacific. Farmed globally because of its quick growth it’s by far the most common and economical for producers and consumers.

Once you know the 5 different types of oysters it’s time to match each one to a knife.

Different Oyster, different blade design

When you’re choosing an oyster knife it’s important to give a little thought to the variety of oyster your most lightly to shuck on a regular basis. Different blade designs were developed in different regions and work best on oysters indigenous to that area.

Like I said before any oyster knife your lightly to buy will open an oyster, but using the wrong knife on the wrong oyster is not without its problems.

Let me explain:

A French oyster knife works great on the native European oyster which is often opened from the side.

Try opening a Kumamoto or an Atlantic oyster by the hinge with it and you’ll see its pointy blade has trouble finding any purchase.

Which often makes you apply more pressure and can cause the knife to smash through the shell into the meat.

French knives aren’t great with larger pacific oysters either. Its pointy blade breaks off bits of the flakey shell which can end up on the meat.

And it gets worse:

because it’s short and stubby sometimes it’s difficult to reach and cut the abductor muscle causing you to stop and swap it out for another knife, slowing you down.

Another example is the new haven oyster knife that works great on large Atlantic and Pacific oysters but which has trouble wriggling into the hinge of a Kumamoto or Olympia.

While if you tried to use it on a European you’d find its upturned blade has trouble slipping between the shells.

The Oyster Knife Buyers Guide

Now that you’ve decided on a blade design there are still a couple more things to consider before you make a purchase.

The Handle

If you’re going to shuck anything more than a half dozen oysters at a time then comfort should be your main concern. Avoid any knife with straight edges and an irregular shape.

Look for something rounded, that moulds to the shape of your hand, and that’s big enough for your thumb and fingers to curl around. I find plastic or rubber handled knives work best. They’re easy to grip tightly and your hand won’t slip. Wood is good too, but after a while, moisture can soak in causing it to decay and smell a bit.

Steer clear of any knife handle with a slick surface. Damp hands could slip causing you an injury. More frustratingly it will take an age to open anything more than 2 or 3 oysters at a time as you’ll be stopping constantly to dry your hands so you can grip the knife.

The Blade

Oysters blades don’t need to be sharp. The only thing you have to cut with it is the abductor muscle which is strong but cuts like soft butter. They do need to be tough, rugged, and durable enough to crack open thousands of oysters.

Look for a blade about 3 inches long made from corrosion-resistant metal. Saltwater from inside oysters can damage a knife over time. Ferritic stainless steel 440c is the material that works best and is used by reputable manufactures. It’s expensive though, so it’s unlikely you’ll find it in a knife that costs 5 dollars.

High carbon steel is another material you see in a lot of oyster knives, and it’s not a bad choice. Harder than stainless steel but more prone to corrosion and rust, carbon made shuckers need a little more looking after.

If you want a knife that’s made to last then buy a well-known make or brand that you know you can trust (dexter Russell, Wusthof and Victorinox are all good brands). Check that the blade you’re buying is stainless or high carbon steel and not some cheap alloy that will bend and buckle with the first oyster that gives you trouble.

The knife guard

Personally, I’m not a fan of knife guards. They just add unnecessary weight to the knife which you want to be as light as possible. Once your opening an oyster correctly and not using brute force then there’s very little chance of serious injury.

Besides, a lot of modern knife designs have a slight bulge in the handle just where it meets the blade. This gives quite a bit of protection to your hands in case of a slip. If you’re really worried about an injury that you could always put on a mesh glove.

Best Oyster Knife Reviews

5 Of The Best Shuckers – Our Top Picks

Dexter-Russell Boston Pattern Oyster Knife

The Boston stabber is a classic American design. Sleek, long and narrow its blade slowly comes to a point with a rounded tip that slips easily into the hinge of just about any oyster.

This Dexter Russell is one of the longest oyster knives around at 6.5′, (4′ blade and a 2.5′ handle)

The polypropylene made handle is easy to clean and there’s a seal just where it meets the blade to prevent bacteria and bits of shell getting into the knife.

Pros

• Long enough to cut the abductor muscle of any oyster
• Very versatile can shuck any oyster.
• Non slip, easy clean, textured handle
• Impervious, resists impact and wear
• Comes in a 3′ and 4′ version.

Cons

• The 2.5 inch pear shaped handle might be too small for some
• Made of high carbon steel which is prone to corrosion. So the knife will need a little more care than a stainless steal one.

Victorinox New Haven Style Oyster Knife

Uniquely designed with a wide blade, dull edges, and an upturned tip that offers great leverage in the hinge of any oyster. This new haven is made by Victorinox the same guys that brought us the Swiss army knife. They also make the whole range of designs that you see here in these oyster knife reviews.

The feature I like most about the new haven is that it rides high in the oyster shell making it easy to cut the abductor muscle and very difficult to pierce the briny meat.

The knife itself is 6′ long with a 2.75-inch blade. The large handle has a bulge at both ends which makes it easy to grip and gives good support. At 3 ounces in weight, it feels sturdy and substantial in your hand.

Pros

• Long enough to cut the abductor muscle of any oyster
• Ergonomic, suregrip handle that’s slip resistant evan when wet.
• Comfortable and easy to use even after splitting lots of oysters
• Dishwasher safe
• Handle is made of fibrox – a resin based, microbe resistant material.

Cons

• Not designed for large oysters.
• Another high carbon steel knife, which can be prone to corrosion. So wash and dry well after use.

Review Of The Wusthof Small French Oyster Knife

At just 2.5′ long with a spade-shaped blade that’s sharp on both edges and quickly narrows to a tip this Wusthof has got to be one of the smallest shuckers around.

Wusthof are a premium German manufacturer of kitchen cutlery.

Most of their knives are full tang. This means the blade runs through the handle which is riveted on, so there’s no weak point in the knife.

They’re a bit more expensive than other brands but are built to last. This knife is heavier than most but sturdy and substantial in your hand.

Pros

• Stainless steel.
• Full tang design.
• Very strong and durable, should last a lifetime.
• Guarded hilt

Cons

• Short blade makes it difficult to cut the abductor muscle on medium and large sized oysters.
• rectangular shaped handle could become uncomfortable if you’re shucking for long periods.
• Handle could become slippy when wet..

Roger Orfevre French Oyster Knife

This slender attractive looking blade is the bigger brother of the small Frenchman knife above. Made from stainless steel it’s sharp along one edge and at 2.9 ounces very lightweight.

The knife itself is 6′ long with a 2.5-inch blade that runs into the handle making it very strong.

It’s pointier and sharper than most of the other knives out there, making it easy to manoeuvre it into the hinge of most oysters.

Pros

• Stainless steel
• Multilayered blade which is built to last.
• Ergonomic wooden handle
• Great at opening oysters from the side.

Cons

• Pointed tip could break if not inserted enough into the hinge before you twist the knife.

Review Of The Dexter Russell Galveston Oyster Shucker

Rugged and tough this broad-bladed knife with a rounded tip is also known as the gulf or southern shucker. This particular Galveston is a Dexter Russell like the Boston stabber above. Sturdy and lightweight it boasts a stiff 4′ blade that makes it easy to twist open the hinge of large oysters.

The plastic grip-tex handle is slip-resistant and bulged at both ends giving great support and protection.

Pros

• Strong and durable
• Slip resistant handle.
• Comfortable and easy to use even after  shucking lots of oysters.

Cons

• Large rounded tip makes it a little more difficult to shuck smaller oysters especially via the hinge.

Some Other Oyster Tools Worth A Mention

Review Of The Oxo Good Grip Oyster Knife

Any best oyster knife review wouldn’t be complete without the oxo good grip.

It’s one of the most popular oyster tools on the market because of its affordability. There’s a lot to like about the oxo too. Not least the handle which is a great shape, non-slip and comfortable to hold.

The knife itself is quite sturdy at 3.2 ounces in weight. It’s 7′ long with a 3′ blade with an upturned tip that’s very similar to a new haven style shucker.

Pros

• Stainless steel.
• Comfortable to hold slip resistant handle.
• Dishwasher safe.
• Good at opening oysters from the side.

Cons

• Blade not rigid enough to prise open larger oysters.
• Knife just a little too blunt for cutting the abductor on large oysters.

Review Of The Swissmar Shucker Paddy Oyster Knife

You’ll probably either love it or hate it but the shucker paddy is very much the new kid on the block when it comes to oyster knives.

Uniquely designed by a world champion shucker it comfortably sits in the hand like a pistol ensuring a tight grip.

Unlike traditional knives, it works along a dual-axis. Down the blade like a normal knife and also along the handle giving excellent leverage when opening via the hinge.

The blade is 3′ long with a sharply notched tip that can easily access the hinge of any oyster. Especially those with a deep cup, where the hinge can be difficult to get at.

Pros

• Stainless steel.
• Uniquely designed handle is easy to grip.
• Dishwasher safe.
• Dual axis for excellent leverage.
• Finger guard at the front of the handle to prevent injury
• Ambidextrous – for use in left or right hand.

Cons

• Won’t suit everybody, some will prefer a traditional knife
• Learning to cut the abductor muscle with the notched tip takes a little practice..

Oysters: The One You Always Need To Remember

Any oysters you buy down the market should still be alive. Dead ones are a giveaway by the loose-fitting shell and the bad smell.

Here’s the deal:

Suspect dead oysters are dangerous to eat and should be thrown in the trash. Never risk one, you could make yourself, or worse someone you’ve invited around for dinner violently ill.

Oysters only start to die a couple of minutes after being shucked. it’s because they’re alive that they can be a tough nut to crack. It’s best to serve your oysters right after you’ve opened them or at the very least within an hour or two.

Oysters have two shells a flat one on top and a more cupped one on the bottom. They’re rounded at one end and taper down to a point at the other where the hinge is. Inside there’s an abductor muscle that connects both shells keeping the oyster tightly closed.

The hinge must be broken and the abductor muscle stretched and cut so you can get at the sweet-tasting meat inside. The bigger the oyster the stronger the hinge and abductor muscle become. So if you’re looking for some easy prey go for smaller oysters, they tend to taste better too.

How To Open Oysters The Easy Way

I won’t into too much detail on how you open an oyster. You’ve seen it being done and there are lots of great resources online where you can learn like the video below.

There’s more than one way to open an oyster, you can either do it from the side or via the hinge, like in the video, which I like to call the easy way.

I prefer the hinge method because the shell remains undamaged which is important if you plan on serving your oysters in the half shell. You’ll also find less shrapnel from the shell ends up on the oyster meat. The other benefit is that you’re holding the oyster tightly, not moving it around, and are less lightly to spill the precious liquor inside.

To open via this classic method the tip of your knife needs to be thin enough to wiggle into the hinge and once you find some purchase strong enough to force the oyster open. Try to be gentle. Too much force and the hinge could buckle unexpectedly and your knife will plunge into the tender meat inside.

Tackling oysters from the side should really be left to the pros and the more experienced shuckers out there. It’s a method I tried hard to learn without much success. I always found it difficult to find the sweet spot between the two shells next to the abductor muscle.

Opening oysters from the side will probably result in shell damage for inexperienced shuckers, ruining a half shell presentation. Shell splinters seem to almost always end up on the meat too.

It’s a method that works best with the more rounded, flatter, native European oyster where it’s easier to see where the two shells meet. It’s a lot more difficult with the more common pacific oyster. The wavy ruffles on the side of its shell make it hard to know where to position your knife.

If you’re going to cook your oysters and a half shell presentation doesn’t matter then feel free to practice the side opening method.

Wrapping Up

When you are new to shucking it’s tough to​ pick a good knife from the hundreds out there. Hopefully, this guide has given you a better idea of what to look for and you’ll be able to find a reliable blade to suit your needs no matter what type of oyster you plan on eating.

​Personally, if I was been sent to a desert island and could only bring one knife I’d have a tough time deciding between my Boston stabber for its versatility and a new haven…..I love a cleanly shucked oyster in a half shell.

Happy shucking!​

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