Shamus Dotson
Shamus Dotson’s fascination with blades began as a kid watching Rurouni Kenshin, captivated by the samurai’s respect and admiration for their swords. At fifteen, he met Murray Carter, who took Shamus on as his apprentice when he moved to Oregon. “I’d never made knives before, but I was a hard worker, needed a job, and loved the creativity behind it.”
Two decades and more than 10,000 mostly forged knives later, Shamus continues to push the conventions of traditional kitchen knife making. His distinctive blade patterns, contoured handles, and unexpected color combinations have become hallmarks of his work. And he’s still finding new ways to experiment through his Signature collection.
Slicer
A long, narrow kitchen knife designed to create clean, even slices of fish, meat, or poultry. Typically 1–1.5 inches wide and 6–12 inches long, its length allows for slicing in one long, continuous motion.
Environment: Indoor
Uses: Processing, Slicing, Carving
Best for: Meat, Poultry
Overview
Process: Stock Removal
Overall Length:
300 mm / 11.81 in
Weight:
Blade
Profile: Slicer
Material: Stainless Steel
Steel Type: AEB-L
Cladding:
Length:
180 mm / 7.09 in
Height at Heel:
35 mm / 1.38 in
Handle
Construction: Full Tang
Material: Koa
Bolster:
Spacer:
Length:
125 mm / 4.92 in
Liner: Copper Clad G10 & Black G10
Every Special Edition is one of a kind. The knife in these photos is the knife you'll receive.
Visit our glossary to learn more about other materials we use.
Hand wash and dry
No dishwasher
Hand wash your knife with warm water and mild dish soap when cutting tasks are finished. Dry immediately after use.
Under no circumstances place your knife in a dishwasher or leave it soaking for extended periods in the sink.
Following our general care instructions will help preserve your knife’s longevity and performance. Visit our care guide for additional information.
