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 7000D | Japanese Kitchen Knife, Damask Steel w/ Micarta Handle

1 min read

Henckels Miyabi Santoku 7000D The Miyabi division of J.A. Henckels came about when the company decided to team up with Iron Chef Rokusaburo Michiba. Combining German materials and German standards with Japanese styling and Japanese craftsmanship produced the 5000S series of hybrid cutlery. The 7000D series, including the Miyabi 7000D Santoku, comes closer to the promise of something new.

The Miyabi Santoku uses modern Damask steel with 16 layers of high tensile strength stainless steel on each side of a harder central core. This core layer of CMV60 stainless steel is hardened to Rockwell 60HRC, better than many kitchen knives of European make. CMV60, with a high-tech blend of vanadium, molybdenum and cobalt, offers increased resilience as well as hardness. One of the problems of modern Damascus-like blades is that the core layer can be brittle as well as sharp. Surrounded by the tougher layers of softer stainless alloy, this CMV60 cutting edge can be ground to the thin 19-degree angle that gives this Santoku its incredibly good cutting action. Damask steel also reduces friction, since the slightly rippled steel surface breaks up contact with the food it cuts. Hollows may even fill with juices, lubricating the blade as it works.

A D-shaped tapered handle of Micarta — a synthetic with the look of tropical hardwood but even better durability — provides a solid grip. Generous bolsters of stainless steel add to the professional look. The knife will require special care including hand washing and drying. Honing steels could damage the thin edge, so invest in a good set of waterstones for sharpening this fine knife.

See the Global Japanese Santoku for a high-tech blade in an all-stainless steel design.

Find this Henckels Miyabi Santoku:

 

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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