Shucking is harder than it looks. It takes strength, technique, and patience. If you don’t have the right tool, you’re far more likely to crack a shell, waste the meat, or worse, cut your hand.

Growing up working on the oyster flats of Wellfleet Bay and behind the raw bar, we saw firsthand how special oysters are, filter feeders that clean the water and power a coastal ecosystem. We also saw how much work goes into getting oysters to your plate, and how little thought went into the tools used to open them.

We tried every knife we could find. Some looked great but didn’t hold up. Others worked well but lacked comfort. We couldn’t find the right balance, so we designed our own, shaped by feedback from shuckers and and coastal pros.

We design tools for people who love seafood, and the rituals, memories, and moments that come with it. That includes raw bar shuckers, chefs, seafood restaurants, shellfish farmers, and coastal home cooks who care about how things look and feel on the table.

If you’re plating oysters for a crowd or learning to shuck your first dozen, our tools are built to perform and last. We’ve tested them behind the raw bar, in the kitchen, and on a variety of oysters up and down both coasts to make sure they hold up wherever you use them.

Whether you live on the coast or carry the coast with you, we make tools that bring seafood to the center of the table. We believe they should feel right in hand—and look just as good doing it.