JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



Chinese Yoroidoshi Tanto Dagger, Handmade | Ryumon Functional Sword, Forged Damascus Steel

57 sec read

Chinese Yoroidoshi Tanto Dagger,With quality similar to that of the designer’s custom blades, this double-edged Tanto Yoroidoshi Dagger is actually a production version based on the work of Wally Hayes, a sword smith from Ontario, Canada.

Manufactured for Ryumon Swords at the famous Longquan Village in mainland China, the Hayes Yoroidoshi Dagger was hand-forged by a master craftsman at one of China’s most respected foundries. The swordsmith families of Longquan Village have made swords for the Chinese military and martial arts masters for hundreds of years, winning awards for their highest quality blades in both modern and ancient times.

This beautiful double-edged dagger shows finer workmanship and better materials than most knives in this price range. From the Damascus steel blade to the water buffalo horn butt-cap, everything is top-notch. Even the grip is a step above the usual cotton tsuko. The handle of this tanto is wrapped with silk cord over genuine rayskin.

The tanto’s high carbon 1065 steel will need traditional care, since this isn’t the usual stainless steel blade. Forged with a strong diamond cross-section and without the blood grooves of many fancier blades, this knife shows the strength of a genuine armor-piercing weapon. Built with close tolerances that do hold up to both close inspection and heavy work, the Yoroidoshi is not designed for hunting, fishing, or woodcrafts. Traditionally, this type of tanto was only used for combat and is now produced for “protection purposes only.”

Other uses would include collection and display, in or out of the tanto’s black lacquered wooden scabbard.

Find this Yoroidoshi Tanto Dagger:

JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



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