Jackal
Member
My girlfriend and I have been going butter clamming near Port Townsend, WA lately and have been digging some monster 4"-5" butter clams. We have been using the tips of thin, flexible blades of my Mora fillet knives to cut the muscles. Its working ok, but we have wasted a little meat with the tiny pointed blade. I'm looking for a shorter 3-4", flexible, SHARP blade that we can curve with the shell to slice the muscles holding the shell together intact. Most of the clam knives I see for sale are practically blunt instruments. Anyone have any ideas? Our fillet knives are dangerously overkill.