Laguiole Knives
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Laguiole Oyster Knives
Each Laguiole oyster knife here comes from Laguiole en Aubrac, made by hand in France, with a handle in recycled shell, such as scallop or mussel, or in solid stainless steel. The blade is kept short and stiff for one task, finding the hinge and levering the two shells apart. Look along the blade and you will see the maker named there, a useful check when so many factory knives bear the Laguiole name.
You may know the same tool as an oyster shucker, or as an oyster shucking knife. On the shell models, recycled shell is held in clear resin so you can see it, while the steel models have a solid stainless steel handle, satin-finished or polished. If you are after a luxury oyster knife, the difference lies in who made it, how and where.
•Made by hand in France•A stiff blade shaped for oysters•Maker named on every blade•
In Stock!
Complimentary laser engraving available
Laguiole Oyster Knives
185€
- GBP: 158£
✓ In stock. Delivery by Friday 30 October
In Stock!
Complimentary laser engraving available
Laguiole Oyster Knives
185€
- GBP: 158£
✓ In stock. Delivery by Friday 30 October
In Stock!
Complimentary laser engraving available
Laguiole Oyster Knives
185€
- GBP: 158£
✓ In stock. Delivery by Friday 30 October
Which is the best oyster knife for you?
It all depends on the handle, since every model has the same short, stiff blade. Pick recycled scallop or mussel shell, held in clear resin, if you like to see the shell itself. Pick solid stainless steel, satin or polished, if you prefer a plain handle. Laguiole en Aubrac makes both by hand in France. For a longer read, the How to Choose a Laguiole Oyster Knife guide covers the subject in depth.
Video · 0:40
Watch the scallop shell model
Recycled scallop shells, held in a clear resin, form the handle of this Laguiole en Aubrac knife, made by hand in France.
How to open oysters cleanly
Wrap a folded tea towel round your hand and hold the oyster on the worktop, deep side down. Find the hinge, push in the tip of the shucking knife and rock it gently until the shell gives. Slide the blade along the underside of the top shell to sever the muscle, lift that shell off, then loosen the oyster from its cup without spilling the liquor. A short, stiff blade is the right tool here, because the hinge needs firm leverage.
What makes a luxury oyster knife?
Three things, and you can check each one. First, how it is made: each of these oyster knives comes from the hands of Laguiole en Aubrac's knife makers in France, whereas many knives bearing the Laguiole name are made in factories. Second, the handle, which is the part you hold and the part your guests see: recycled scallop or mussel shell held in a clear resin, or all stainless steel, either satin or polished. Third, the blade, short and stiff, shaped for a single job, which is opening the shell at the hinge.
Questions UK buyers ask about oyster knives
Is an oyster shucker the same as an oyster knife?
Yes. Both names describe the same short, stiff-bladed knife for opening oysters at the hinge, although the word shucker can also mean the person doing the opening. Each oyster shucker knife in this range comes from Laguiole en Aubrac, made by hand in France, its handle in recycled shell or stainless steel.
Why do you need an oyster knife?
Faced with a tray of oysters and no oyster knife, many people reach for a kitchen knife. That blade is long and thin, and twisting it in a tight hinge can bend or break the tip while your other hand grips the shell. A proper oyster knife is short and stiff, shaped for exactly that twist, so you open the oyster with control. Laguiole en Aubrac makes its version by hand in France.
How do you eat oysters?
Open them just before serving, sliding the knife under each oyster to free it from the shell. Add a squeeze of lemon or a little shallot vinegar, tip the shell to your lips and chew once or twice before swallowing. For that first step, Laguiole en Aubrac's oyster knives are made by hand in France.
In each parcel you will find a care leaflet, plus a numbered certificate of authenticity for every knife. Hand-wash each one, dry it at once and never put it in the dishwasher.
