Shrimp Deveining tool Multi-Colored Shrimp Deveiner Tool Stainless Steel Shrimp Peeler and Deveiner Tool Seamless Shrimp Peeler for Easy Shrimp Deveining (Silver)

This is a replacement tool. The previous one lasted 30 years until it was dropped and the tip snapped off.

Simple design and excellent tool to clean shrimp.

Easier to clean shrimp then a knife,I recommend!

This is such a cute deveiner tool. It is as pictured and described and I love the rose gold color. The price point is a little high for only 1 tool but the quality is very durable and feels luxurious (although the plastic ziploc bag that it came in was used/oily). I would recommend for any household or kitchen use.

A nice weight and it's pretty too

I have previously used plastic peeler/deveiner tools for shrimp but recently one snapped while in use and cut my hand pretty badly. So, I have been looking for a new, metal tool and found this one. It is a great weight, hefty but not uncomfortable. It has a little plastic cover to avoid kicking other items when storing. It works great, peeling the shrimp while simultaneously deveining them. I was able to quickly get through several pounds of shrimp without losing my grip or having any issues.

It worked great , I was was able to clean 2 pound of shrimp really easy , the knife is nice and sharp and easy to works with

I work in a professional kitchen and have processed a lot of shrimp. I saw this knife and figured I'd give it a go as I have never had a tool that easily deveined shrimp and left the tail meat unscathed. This is no different when used as a typical tool, entering into the cavity near the head and sliding to the tail, ideally removing shell and vein in one simple move. Like every other tool for this purpose, it just doesn't really do great in that capacity, at least if presentation is super important to you. Same if you shell the shrimp first, ime. But that doesn't mean this isn't a great knife, it just means it isn't great when used that way.In fine dining shrimp are a delicacy and need to be well presented. In many kitchens the shell is removed panel by panel, spiraling towards the tail, then the shell around the tail is removed. This is how you avoid damaging the tail meat while removing the shell before cooking. Next, with a paring or peeling knife, slice the cavity open from one end to the other, then remove intestines. And in this style the processing the curvature of the blade, size, and yuck free single handle/blade construction make this a great addition to my knife roll. At about 6 1/2 inches overall with a 2 5/8 inch blade, this is a knife that is very easy to control. The steel handle allows a great grip, even if wet, and is super easy to clean. It's heavy enough to be comfortable and has a nice balance. I'm a fan, even if it doesn't do what I hoped it would.As a typical home deveining tool it does work better than most.