An Artisanal Oyster Shucking Knife

No self-respecting wine importer, who has two artisanal Muscadet producers on the portfolio, should be without a decent oyster knife.  Oysters, especially raw, are a magnetic match with Muscadet.  Having a pitchet of Joseph Landron Muscadet at Les Pipos in Paris in October 2010 was one of those food conscious bliss moments.  A similar experience happened at Balthazar in November 2008 with a plate of oysters and a bottle of Marc Ollivier’s Domaine de la Pepiere Muscadet.  Now, I can have the consciousness bliss experiences at home very soon when the Muscadets arrive in April or May of this year.  I truly believe our BC coasts have world-class oysters.

I have had my share of cuts and bruises from shucking oysters.  Having a bad oyster knife did not help.  My wife and I were strolling through this fine kitchen ware shop and I accidentally came across this oyster knife.   It is about $20.  

I recycled the tag that came with it.  So, I can’t recall the details but if my memory serves me correctly, the oyster knife has been around since the 1920’s.  Painfully recalling the cuts and bruises of the past, and wearing a rather fresh cut from shucking the oysters a couple of days ago, I purchased the oyster knife.  I figured a tool that has been around that long must have its reasons.  The oyster knife feels and looks as though someone put a lot of care and thought into making it.  I get the feeling that it is made by a proud person in the same Massachusetts shop that has been around for awhile.

Well, the oyster knife is simply the best.  It comes in neutral wood and carbon-steel.  It has just enough give (i.e. flexible).  With the carbon blade, you need to wipe it dry after use to keep from rusting.  It is well worth the chore of wiping.  Now I can enjoy a plate of oysters with a glass or two of Muscadet without wearing a band-aid.  A bonus!