During the oyster revolution of the Chesapeake- ships, manned by skilled teams, would dock at the shore, carrying valuable cargo and their prized shanks. The first oyster knives on the Chesapeake were produced in Crisfield, Maryland and dated back to the early 1900s. They were originally made of iron rods, with one tapered side and one blunt side.

As technology has overtaken our lives, one thing has remained the same, there’s no substitute for hand shucked oysters. 

The styles of oyster knives have changed shaped regionally to reflect the area’s specific oyster. Knives made in oyster heave regions often take their name from their place of origin. Seattle, Charleston, Boston, to name a few.

The Charleston Shucker Company considered the handle grip and shape, the grade of stainless steel, its size and weight, blade thickness, and beveling all premium features to create this high-performance oyster knife. Designed in Charleston, South Carolina this shucker was chosen by a Top Chef Charleston contestant.