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.
Nakiri
A specialized Japanese vegetable knife. Its tall, thin blade is designed for precise, lightweight cutting, while its squared-off tip allows for a very flat edge profile. This makes the nakiri particularly effective for vertical chopping, maximizing contact with the cutting board.
Environment: Indoor
Uses: Slicing, Chopping, Mincing
Best for: Root Vegetables, Leafy Greens, Herbs
Overview
Process: Stock Removal
Overall Length:
290 mm / 11.42 in
Weight:
Blade
Profile: Nakiri
Material: Stainless Steel
Steel Type: AEB-L
Cladding:
Length:
165 mm / 6.50 in
Height at Heel:
55 mm / 2.17 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.
