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.
Chef
An all-purpose kitchen knife designed for rocking, chopping, and slicing. A chef knife is typically 7–10 inches long and features a tapered, pointed tip. Its blade is tall enough to provide clearance for the knuckles when cutting on a board.
Environment: Indoor
Uses: Chopping, Slicing, Mincing
Best for: Root Vegetables, Leafy Greens, Herbs, Soft Fruit, Meat, Poultry, Fish
Overview
Process: Forged
Overall Length:
310 mm / 12.20 in
Weight:
Blade
Profile: Chef
Material: San Mai
Steel Type: 52100
Cladding: A203 Steel
Length:
190 mm / 7.48 in
Height at Heel:
50 mm / 1.97 in
Handle
Construction: Full Tang
Material: Richlite
Bolster:
Spacer:
Length:
125 mm / 4.92 in
Liner: Red 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.
San mai technique
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.
Please Note: High-carbon and mild-carbon steel will discolor and darken over time, especially in the presence of acidic foods. It’s normal for a blackish/blue patina to form due to oxidation. Patina tells the story of the unique relationship between a knife and its user.
