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.



Samurai Sword w/ Hardwood Scabbard ITO 402 | Japanese Handmade Forged Katana

1 min read

Samurai Sword w/ Hardwood Scabbard ITOAn engraved hand-forged katana priced this low forces me to look for faults. Although I find some, the ITO Katana Samurai Sword 402 still seems like a bargain if you’re looking for a katana good enough for light cutting practice.

At two pounds and ten ounces (without the scabbard), this 39.5-inch katana is a little heavy, which helps to explain the bargain value. The 28-inch blade is a full 18/64 inches thick, using a laminated steel construction which should provide a hard cutting edge and a shock-resistant spine — a sturdy blade but not a refined and fast blade. The blade’s blood groove or hi is traditional and not always found in a lower-priced cutting katana. Some economical cutters eliminate the hi to increase blade strength.

In keeping with the functional quality of the katana, the hibaki (the plate which locks the blade in the scabbard) is durable brass and accurately fitted. Handle and scabbard are more marginal in quality than the blade. The sword’s kashiri and tsuba are cast from zinc alloy — serviceable but not rugged — and are decorated with generic patterns representing the tsunami and the samurai. A hardwood handle covered with genuine rayskin underlies the teal cotton ito or wrapped cord grip. The sword’s brown hardwood scabbard is finished with high gloss lacquer and decorated with a cotton sageo which matches the katana’s ito. Engravings on both sides of the blade represent the dragon and the symbol of Fudo Myoo.

While this is a surprisingly good sword for this price level, there are enough borderline materials here to raise some doubts about its long-term durability and ability to withstand a poorly executed strike. Maintained in a razor sharp condition and used properly, it could be a good practice sword, but it’s not bulletproof.

Find this Samurai Sword:

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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