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.



Oriental Master Katana Jin Tachi by General Edge | Japanese Military Longsword Curved Replica w/ Sheath

57 sec read

Oriental Master Katana Jin Tachi byThe Jin Tachi Oriental Master Sword from General Edge matches some aspects of the traditional Japanese cavalry sword but adds an unusual curved grip. While it’s not historically accurate, this unusual sword would look great in any fantasy weapon collection.

Tachi were the longswords of the Japanese military — some literally too long to actually use. The longest known was a ceremonial odachi 3.7 meters in overall length. Combat tachi averaged several inches longer than the katana, but the 43-1/2-inch overall length of this imaginative weapon exceeds most real tachi by about a foot. Most of the extra length comes from the decorative curved grip of hardwood wrapped with brown cord. The 27-1/2-inch-long blade of high carbon steel is straighter than most tachi blades. Curved swords were more efficient at slashing and made better sense in the hands of cavalry. Straighter piercing blades like this one were the weapons of foot soldiers.

The fittings of antique bronze and leather do a better job of matching the old patterns, and the natural finish of the hardwood saya or scabbard adds to this sword’s fine appearance. Tachi like the Oriental Master sword were worn suspended from an obi or sash, hanging with the cutting edge down. Katana, the swords of the ground fighters, were worn edge up.

Tachi Gunto swords became the dress swords of the Japanese military in WWII and used a similar but more functional pattern. For a modern replica of the finest Tachi Gunto, see the Tachi Gunto #505 from Handmade Swords.

Find this Oriental Masteri Katana:

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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