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.



Ryumon Shirasaya Wood Katana, Full Tang | Hand Forged Sword w/ Box & Cleaning Kit

1 min read

Ryumon Shirasaya Wood Katana, Full Tang Shirasaya swords like this natural Hand-Forged Katana from Ryumon provide only the basics and leave the finishing touches to the new owners. Ryumon incorporates traditional materials and traditional construction methods in the set and includes a cleaning kit, display box, and informative reference manual.

High carbon steel and a full-length blood groove or hi marks this sword as a functional cutter, honed to a fine edge and ready for use right out of the box. Although the sword is a Japanese style, it’s actually a Chinese make — hand forged and hand finished at one of China’s most famous sword-making villages. Called “the City of Treasure Sword,” Lungquan Village and the town’s many family forges provided some of China’s most well-known weapons over the course of its 2600-year history. This Ryumon sword includes a certificate of authenticity, which verifies its Lungquan origin.

Natural buffalo horn protects the koiguchi or scabbard mouth, and the hardwood grip and scabbard both carry a protective coat of clear lacquer. The sword’s grip disassembles if the wooden pegs fixing the wood to the blade’s full tang are knocked out. It’s possible to rework this sword using purchased fittings and create a more complex katana with bladeguard, pommel, and woven grip, but many who buy shirasaya katanas like the look of this very basic pattern. Even without the usual hardware, the 39.5-inch katana weighs a respectable 1 pound 14 ounces and has a genuine combat quality feel.

A cotton bag protects the sword if you carry it to and from training, and the lacquered display box decorated with the Ryumon dragon offers safe storage for the sword and its accessories.

See this even simpler version of the Ryumon Shirasaya Katana if you’re interested in just the basics.

Find this Ryumon Shirasaya 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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