Lancette oyster knife

The lancette is the oyster knife with a short, pointed, rigid blade. This one has a rosewood handle and a stainless steel blade. The little knife you keep in the beach bag by the sea.

The blade is thick and does not bend under pressure; the rosewood handle, a dense, dark wood, is held by rivets and a brass bolster. Its rounded shape fills the palm.

Hold the oyster in a folded tea towel, hinge towards you, work the tip into the hinge, give it a quarter turn to make the shell give way, then slide the blade under the top shell to cut the muscle. Hand wash and dry straight away: a wooden handle does not go in the dishwasher.

The lancette goes in through the hinge, where the slender Lyon-style oyster knife goes in from the side.