R. Murphy Crab Meat Knife
+ $ shipping surcharge
For those of us who like instant gratification -- and the taste of summer all year long.
Keep frustration at bay with this multitalented tool. The handle end is heavy enough to crack shells and claws, and the 2 1/4-inch pointed blade is sharp enough to pick the meat. More crab, less effort.
Photography by James Ransom
Details & Materials -
Solid stainless steel, cast and hardened
5 3/4" L
Care & Notes -
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).
Meet the Maker
Since the 1850s, generations of Murphy men have assured us that an overworked all-purpose chef’s knife just won’t cut it. Not when there are quality carbon steel knives out there for nearly every purpose. And we don’t even have to go abroad for these beauties: R. Murphy knives are made in Massachusetts.View Full Profile
Our Tips & Stories
How we'd use this beauty in our own homes.
Helpful tips from Beth Sweeney of Coppermill Kitchen
A recipe from the train's inaugural menu in 1883, adapted for 2017.
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