Shucking an oyster can be a delicate process, but with practice, it becomes easier. Here's a step-by-step guide on how to properly shuck a kusshi oyster:

1. Gather the necessary tools: You'll need an oyster knife, a towel or glove for hand protection, and a stable surface to work on.

2. Hold the oyster firmly: Using the towel or glove, hold the oyster securely with the cupped side facing down and the hinge pointing towards you.

3. Locate the hinge: The hinge is the pointed end of the oyster. Insert the tip of the oyster knife into the hinge, applying gentle pressure.

4. Wiggle the knife: Once the knife is inserted, gently wiggle it back and forth to loosen the hinge. Be careful not to force it or apply too much pressure to avoid injury.

5. Twist and pop the hinge: With a firm grip on the oyster, twist the knife to pop the hinge open. You should feel and hear a slight pop when the hinge releases.

6. Slide the knife along the top shell: Once the hinge is popped, slide the knife along the top shell, separating the oyster from the shell. Be cautious not to cut the oyster itself.

7. Remove the top shell: Lift the top shell away, exposing the oyster. Take care not to spill any of the oyster's natural juices.

8. Cut the muscle: Locate the muscle that attaches the oyster to the bottom shell. Carefully slide the knife underneath the oyster to detach it from the shell. This will make it easier to eat.

9. Serve and enjoy: Once the oyster is detached, place it on a serving tray or plate with the bottom shell. You can serve it as is or with your preferred accompaniments, such as lemon wedges or a mignonette sauce.

Remember, shucking oysters requires practice and patience. It's essential to prioritize safety by using the proper tools and techniques to avoid any accidents.