Dexter-Russell (S134PCP) - 3" Boston-Style Oyster Knife - Sani-Safe Series

I worked in the seafood/restaurant industry over 40 years ago. I was also a professional oyster shucker. If you are looking to purchase an oyster knife then you must know what you are doing! In my years I have seen people end up in the ER because their cheap, wooden handle knife broke on them. The ones sold in seafood markets for $10 should be illegal. I have shucked thousands of oysters and hardshell clams with this Dexter knife and my 40 year old knife is as good as the day I purchased it. I also have a 40 year old Dexter Chef knife that has also been indestructible. I have NEVER seen or heard of a Dexter oyster knife ever breaking, even if not used properly. There are variants of oyster and clam knives so purchase the model for your type of shellfish. Unless you lose it (like I did), you will never need to purchase another one. Plus, made in USA!

We had another set of oyster knives and those knives just would not open oysters easily. This knife is amazing- opens super easily. Safe and it is sharp at the same time. Well made just like any other dexter knife. Pricey but worth it. We shuck 2-3 dozen every week and it seems durable. Totally recommend this knife.

I always make sure to buy Dexter brand for oyster knives and this one didn't disappoint. It's the same one the chefs used when I worked in restaurants and it's perfect. Nice and sturdy, comfortable handle, and the perfect blade shape, sharpness, and thickness. I'd say I'm going to buy more but my last one lasted for probably a decade, so... It might be a while. All in all, 100% worth buying.

The man who shucks oysters at my favorite restaurant recommended this. He was right. I have struggled with other knives and this one definitely works better. Place it in the hinge end of the oyster and twist.

Strong metal blade but handle needs to be wider for greater torque.

I found an article online that mentions using this as a tea knife/pick to pick apart tea cakes like puerh. I can say that I agree and it's the easiest and best method I've found, and much safer than the very sharp picks! The flat blade lets you get between the leaves much easier and breaks off larger flat pieces rather than broken chunks.

After too many vacations on the coasts, enjoying fresh oysters, I decided to learn to shuck. With this knife and cut resistant gloves and a few YouTube videos, I have. I find this knife easier that most to use. They are all blunt-pointed and dull, the point is wiggling into the hinge gap and they prying the shells open. This Boston style does its job and can be machine washed afterwards. Choose the right tool for the job. Dexter-Russell oyster knives are good, useful tools.

I use both this model and the slightly shorter (2.75") and wider "New Haven" style that Dexter also makes. I actually prefer the this "Boston"straight-tip to the "New Haven" style as the former is built like a tank and the blade is just a little thicker and narrower so it is virtually impossible to bend or break. I've opened hundreds of various type of both west-coast and east-coast oysters with the Boston-style and have never had the blade distort, break, or bend. The downside to this is that the blade is a little blunt so sometimes it's difficult to get through the hinge to pop the oyster. The blade on the New Haven is thinner and more pointed with the upturned tip, so it is possible to bend or break it, although it is unlikely except for the toughest and thickest-shelled oyster types. Bottom line: these are cheap enough so I suggest you get one of each and decide which one you prefer and I'd suspect you will like both of them. I have not tried the much-longer 4" "Galveston" also made by Dexter, but I know others swear by this model, especially for large oysters.