The Best Oyster Knife I Have Ever Used

The Best Oyster Knife I Have Ever Used



*Made of nickel-free, surgical steel

*Ergonomic design includes a “ventral fin” for leverage

The knife is molded from a single piece of high-quality German stainless steel. It is strong, but light in the hand. I grew up gathering oysters from the banks of the South Carolina and Georgia Lowcountry tidal marshes. I have opened thousands upon thousands of oysters and never have I used a better tool. I have used it with French oysters as well as with Gulf Coast, Chesapeake Bay, Long Island Sound, Washington State, and our wild local clusters here in Savannah and Charleston. The knife makes ease of tiny coin-sized oysters as well as the long banana-shaped ones – as well as clams.
This remarkable bivalve blade was designed by Chef Marcel Schouwenaar, the “Dutch Champion,” the 3-time winner of the Oyster Competition that pits 120 professional chefs in Europe against each as they open 25 flat oysters and 25 wild oysters. Schouwenaar holds the record at 6 minutes and 22 seconds. Each oyster must be totally severed from its shell, uninjured, and the oyster “liquor” must not be lost. Schouwenaar has teamed with Solinger, the centuries-old German manufacturer of great sword-makers, to produce this fine kitchen tool.

Each knife comes with its custom metal box. $75 includes postage to any address in the United States.

I am the exclusive American importer and distributor. Wholesale accounts are welcome.