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I'm on my third boston style shucking knife, and my second Victorinox brand. THe narrowed shaft of the boston style blade allows this knife to get into the tightest "knuckle" on the oyster. As a shucker in the south I have used it on thinner shelled oysters from Apalachicola Bay, to the thicker types that come from Bayou LaBatre or Galveston Bay. I switched to Victorinox from Dexter Russell for the easily identifiable red handle so no one wouldwalk off with my knife, and i perfer the grip pattern to that of a DexRus Knife.