Casson's Oyster Knife Pearl Black Handle

This really is a solidly built knife and the handle shape, while unconventional, gives you a much better full-palm grip.Gave it four stars because I find the blade tip too thick to easily work it into the hinge with a low-effort side-to-side motion... so will need to sharpen it a bit. If you look closely at the photos you can see how thick the blade it right out to the tip.Another thing that works well is that the curve is a bit less pronounced / more gradual than New Haven style blade, so seems to stay closer to the shell when you cut the adductor muscle.

The best oyster knife ever! The curve in the tip gives extra leverage. The handle is very comfortable, and the stainless steel blade cleans up easily.

This oyster knife is the best I have ever used for shucking oysters. It is uber strong and secure in the hand, and the perfect shape and thickness for getting into the hinge. Even if you only need to shuck oyster once a year, this knife is worth it.

Great quality , tough and fits my hand very well. I could go on and on and on but why.

Perfect.

Not sure how he did this, but this is the best oyster knife I have ever used. From the grip to the tip, it is a fantastic tool for opening oysters from the hinge. The grip takes a little getting used to, but, once you do, oyster beware. The slight bend on the tip is perfect for prying open the hinge on medium and large oysters. For 90% plus of these oysters, the effort required to open them will be minimal. And, no more slipping and stabbing yourself with a sharp tip! For the money, you absolutely can not beat this product, and it still would be a bargain at twice the price. He also offers a slightly thinner/smaller blade with a white handle to use in opening scallops or smaller oysters from the non-hinge (bill) end. Get both styles--you will not regret it! But, don't use the white handled one to open from the hinge or you will end up with a broken blade. Should you break the tip on a white handled knife, use a file to smooth out the tip and you can keep using it. It actually may work a bit better on smaller oysters after it is sharpened, as it will have a thinner edge to work into the shell. Many "professional" shuckers sharpen the blades on their knives. But, you obviously need to be very careful if you do this as it really is a knife then. I can attest to this as I opened up the side of a finger next to the nail at a friend's oysterfest using my sharpened white knife. That was my only slip all day with that knife, but that was all it took--painful!Pair this with Ironclad Mach 5 Gloves (I wear on both hands) and G & F 1670XL Cut Resistant 100-Percent Kevlar gloves (for your oyster hand, so you end up with two gloves)and you should be ready to shuck a box.I recently noticed that Lamson sells a knife with a similar, if not identical, blade design. But, it has a round wooden handle. While I have not used the Lamson product, I find that the handle on the Casson product really works better than the traditional handle designs. Plus, the Casson was cheaper than the Lamson at my local retailer.

I received this knife as a gift a year ago, and have since put it through much abuse. I work in a French restaurant in New York, and we sell a fair amount of oysters, so a good knife is a great tool. Everyone in the kitchen asks to borrow my knife when it's their turn to shuck, which is testament enough for me.I really love this oyster knife, and am about to order a second...

I bought two of these oyster knives; one for a die-hard oyster eater and one for myself. The knife works wonders. However, the knife I gave for a gift failed this week on a routine Apalachicola oyster, not known for being overly large... The tip broke off of the knife, basically ending the oysterfest. I was called upon to bring my knife over and the day was saved. I'm not sure what knife will be called upon to replace the flawed one... It is always best to have another knife in standby! Not totally disappointed but definetely surprised...