R. Murphy Wellfleet Oyster, Little Neck Clam and Crab Knife Collection
+ $ shipping surcharge
Whenever we use these knives, we daydream about sandy beaches and summer cookouts. We bet you will, too.
This collection rounds up three of our favorites -- you'll be well equipped to eat any kind of seafood your heart desires.
The Wellfleet Oyster Knife and The Little Neck Clam Knife
The Crab Meat Knife
Photography by James Ransom
Details & Materials -
The Wellfleet Oyster Knife and The Little Neck Clam Knife: High carbon stainless steel (blade), Bubinga with brass rivets (handle)
The Crab Meat Knife: Solid stainless steel, cast and hardened
The Wellfleet Oyster Knife and The Little Neck Clam Knife: 6 1/2" L x 1 3/8" W (oyster knife), 6 3/4" L x 3/4" W (clam knife)
The Crab Meat Knife: 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.
A peek into Laguiole en Aubrac's cutlery operation
Helpful tips from Beth Sweeney of Coppermill Kitchen
28 Genius Recipes—along with (mostly) handy gifting ideas and intel.
A Similar Style
Elsewhere on Food52
Today’s Top Story
So Hot Right Now