You could do what I've seen some chefs do on TV and just use a knife and carefully whack around the end of the egg - but it comes out rather jagged. So, if you are looking for something smother I would go with an "cutter type" egg topper like grumblebee showed (around $5). Another version along this line is made by Zyliss
(about $15), and one from Italy
If you want to go pro and get an even smoother cut - then you need one of the "bell" shaped toppers, and they will cost you more. On the low end is the "Clack"
egg topper (about $25-$30 but seems to be only available online from the UK or Germany) or the iNOX
which uses a plunger and cost anywhere from $45-$95 depending on where you buy it.
Only the bell type cutters mention being suitable for raw as well as cooked eggs. The cutter types only mention "cooked" eggs - don't know how they would work on raw eggs - maybe grumblebee could shed some light on that.