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.



Miyabi Morimoto Henckels Chef’s Knife | Japanese Gyuto 8 Inch 600-S

1 min read

Miyabi Morimoto Henckels Chef's Knife The Miyabi Morimoto Edition 8-Inch Chef’s Knife or Gyuto brings the refinement of a Japanese blade to one of Europe’s favorite kitchen knife patterns. Made in Seki, the center of Japan’s traditional sword-making industry, the Miyabi 600-S Chef’s knife resulted from a collaboration between J.A. Henckels and famous Japanese Iron Chef Masaharu Morimoto.

The chef’s knife takes good features from both Japanese and German cutlery traditions, but the focus is on improved cutting performance. Handle design remains European, making this knife more comfortable for western users. Triple-riveted black polymer handle slabs form the ergonomic grip, while one-piece forging creates a flexible blade, strong bolster, and full handle tang. Japanese styling and professional honing finish the ice-hardened Friodur high carbon stainless steel blade.

Chef Rokusaburo Michiba contributed many ideas to the development of Miyabi cutlery, overseeing the creation of affordable cutlery capable of giving chefs all over the world the experience of working with truly fine tools. Since Henckels acquired one of Seki’s manufacturing companies in 2004, Miyabi has produced six different product lines. The 600-S knives like this chef’s knife represent the functional or entry level series and were developed by Iron Chef Masaharu Morimoto, well known for his blend of Asian and European cuisines. The 600-S line fits the needs of western chefs new to the refinements of Japanese cutlery.

The cutting edge of this knife will need regular maintenance, since the flexible and tough steel is hardened to a serviceable Rockwell 57. Unlike some Japanese-style knives, this German and Japanese hybrid sharpens easily with an ordinary honing steel.

See the Henckels Chef’s Knife with granton edge for another fine chef’s knife with a combination of European and Asian ideas.

Find this Miyabi Morimoto Chef’s Knife:

 

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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