R. Murphy Wellfleet Oyster, Little Neck Clam and Crab Knife Collection true
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).
Shipping & Returns
Cannot be shipped to U.S. Territories or P.O.Box/APO/FPO/DPO addresses.
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
No tape—just 2 things you probably have.
Featuring tips from local designer Paul Denoly of Hawkins New York.
A very cool trick gets those rice-y insides all *bellissimo*.