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.



Henckels Miyabi Gyutoh w/ Dyurakon Resin Handle | Japanese Chef’s Knife 8 Inch 5000S

56 sec read

Henckels Miyabi Gyutoh w/ DyurakonMiyabi lists the 5000S Gyutoh 8-Inch Chef’s Knife among their double-beveled blades, so don’t look for the famous asymmetrical edge here. This is a standard chef’s knife made with German steel. You’ll find Japanese styling and Japanese craftsmanship as well as better cutting ability.

In the 5000S product line from Miyabi, Henckels provides the German high carbon stainless steel — the same alloy used in Henckels Twin knives. Hardened to Rockwell 57, the blade of this knife shows good edge-holding ability and enough flexibility to hold up to hard use without snapping. The thin blade resets easily with a standard honing steel.

Strong stainless steel end cap and bolster accent the tapered Japanese-style Dyurakon resin handle. This ebony black material holds up to the extremes of moisture and temperature found in the kitchen and has a non-slip texture for working safely even in messy conditions.

The Miyabi 5000S series, including this gyutoh or chef’s knife, resulted from a collaboration between Zwilling J.A. Henckels company and a Japanese expert — Iron Chef Rokusaburo Michiba. With German steel and Japanese styling, the 5000S Gyutoh certainly brings a new look to this old European style and slightly improves the performance. Production standards set by Henckels guarantee familiar German quality. Each Miyabi knife is manufactured by Japanese craftsmen in Seki, Japan, once the center of Japanese sword-making and now the cutlery capital of Japan.

See the Petty Petit Gyuko by Kitasho for a high quality chef’s knife by another famous Japanese cutler from Seki City.

Find this Henckels Miyabi Gyutoh:

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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