Oyster Knife
This is my take on a simple oyster knife. Dagger style blade with double bevels and a thick spine. Point has been deliberately dulled to minimize the chance of injury or chipping during use. Longer coffin style handle affords good leverage.
With proper care, these knives will become heirloom items to be passed down through generations.
This is my take on a simple oyster knife. Dagger style blade with double bevels and a thick spine. Point has been deliberately dulled to minimize the chance of injury or chipping during use. Longer coffin style handle affords good leverage.
With proper care, these knives will become heirloom items to be passed down through generations.
This is my take on a simple oyster knife. Dagger style blade with double bevels and a thick spine. Point has been deliberately dulled to minimize the chance of injury or chipping during use. Longer coffin style handle affords good leverage.
With proper care, these knives will become heirloom items to be passed down through generations.
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Black Locust: 88 g
Ash: 74 g
Mahogany: 72 g
Osage Orange: 85 g
Bubinga: 70 g
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Black Locust: 3.0 inch (75 mm) blade length
Ash: 3.1 inch (80 mm) blade length
Mahogany: 3.3 inch (85 mm) blade length
Osage Orange: 3.3 inch (84 mm) blade length
Bubinga: 3.4 inch (87 mm) blade length
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5160
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Ash, mahogany, osage orange, and bubinga all with steel guards
Black Locust with bronze guard
All Wolff Works knives come with a one-time sharpening service. Although they will stay sharp longer than most mass-produced knives, all knives will eventually dull with use. Return your Wolff Works knife to us and we will get it cutting keenly again at no extra cost.
All of our knives are unique items; no two are identical, or even intended to be. The blades are hand forged from carefully selected alloy steels and require extra care to preserve their surfaces and appearance. As a starting point, these knives should never be put through the dishwasher. Furthermore, the knives should be cleaned with soapy water and immediately dried after every use. Ideally, mineral or cooking oil should be applied to the blade after drying, but no less than once per week. Even with the best care, a patina will naturally form on the surface of the blade over time. This both protects the blade from further oxidation and produces a striking visual indication that this item is one-of-a-kind.