Stalgast Oyster Knife 9 cm for Professional Shellfish Work

An oyster knife is a short, pointed blade designed to sever the adductor muscle that holds an oyster shell closed. The narrow tip enters the hinge, the blade twists, and the shell opens without crushing the meat or scattering fragments. A 9 cm length gives the leverage needed for stubborn shells while keeping the hand close to the work for precision.

To use the knife, the operator holds the oyster cup-side down in a folded towel for grip and safety. The blade tip is inserted at the hinge, then rotated to cut the muscle. The top shell is lifted away, the knife is run under the meat to free it, and the oyster is ready for serving or further preparation.

The blade is made of stainless steel, resisting corrosion from salt water and acidic juices. The handle is shaped to fit the palm, reducing slippage when force is applied. A 90 mm overall length keeps the knife compact for storage in a drawer or on a magnetic strip.

Cleaning is limited to hand-washing in warm water with detergent, then drying immediately to prevent water spots on the steel. The blade should be stored dry to maintain its edge and prevent rust.

This model is listed in the Stalgast catalogue under hand tools for shellfish preparation.