For those of us who like instant gratification -- and the taste of summer all year long.
Ask any clammer: there'll be no turning back.
The blade: 3 1/8 inches of carbon stainless steel, with a sharpened opening edge and a rounded tip.
The handle: Bubinga (African Rosewood), brass-riveted, and vacuum-infused to increase stability and water resistance.
Sourced from: R. Murphy Knives
Photography by James Ransom.
Hand wash and hand dry your knives.
Store knives in a wooden block or on a magnetic strip, away from direct sunlight.
A light coating of mineral oil twice yearly protects both the blade and the handle.
Do not put knives in the dishwasher, use them as screwdriver substitutes or cut on overly hard surfaces (like glass, stone or metal).
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