Scallop and clam knife - stainless or carbon

In the same slightly barbaric style as the traditional Japanese oyster knife, these beasts can certainly do the do. Mind you, finding a clam big enough to deploy them is a different challenge. Those scallops better watch out though. These knives are strong and flat enough to prise open shells, but crucially have a rounded tip to avoid nicking the flesh. 

Three choices - carbon (the black kurouchi finish) or stainless steel with standard thickness. And a third option, for big mussels and giant shellfish, which has a thicker blade and is carbon steel. All have 12cm blades.