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 Santoku 5000S | Three Virtues Knife 7 Inch w/ Dyurakon Handle

58 sec read

Henckels Miyabi Santoku 5000S The Miyabi 5000 series — including the 5000S Three Virtues Santoku with 7-inch blade — uses the same high carbon stainless steel as the J.A. Henckels Twin knives. Japanese craftsmen produce and finish these fine knives in Seki, Japan, where Japanese techniques are applied to meet strict German production standards.

The Miyabi product line developed from the partnership between Zwilling J.A. Henckels and famous Iron Chef Rokusaburo Michiba of Japan. In the Miyabi 5000 series, you’ll find the most economical of the Miyabi knives. Hardened to 57 on the Rockwell scale, the blades remain flexible but hard enough to hold the finer style of Japanese edge. The 11.2-ounce Three Virtues Santoku measures 15 inches in overall length. Although the 5000S santoku is commonly advertised as having the traditional asymmetrical edge, the Miyabi website describes this knife as double-beveled. In this knife, you’ll actually find quality resembling that of knives produced in Germany. Some improvements go beyond changes in appearance — the knife cuts noticeably better than heavier German santoku blades.

Forged bolster and end cap secure a conical handle of Dyurakon resin. This material provides a non-slip grip when wet and is dishwasher safe. Both blade and handle clean easily and shouldn’t be subjected to the rough treatment of a dishwashing machine. A quick hand wash with mild detergent prevents food from staining the steel. Always wipe the blade dry before storage.

See the Henckels Twin Select Santoku for an older version of the Three Virtues knife made in Germany.

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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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