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.
Built for actual cutting practice, the Cold Steel Shamshir matches the old Ottoman shamsir pattern so well that it’s a fine addition to any weapons collection. A few modifications fit the Cold Steel Shamshir to modern uses, but the essence of the sword is unchanged.
The 3/16-inch thick blade of high carbon spring steel isn’t as heavy as swords from the battlefields of the Ottoman Empire, but this lighter 30-ounce blade will vanquish today’s cutting targets more efficiently. The 30-1/2-inch blade of 1055 carbon steel flashes through the standard tests with ease. Slightly over 36 inches overall, the Cold Steel Shamshir flexes to 45 degrees laterally and returns to its straight form without distorting. Against targets that don’t give, it may not come out unscathed. As with many other versions of today’s target cutting swords, this lighter modern form cuts well but shouldn’t be tested with full force strikes against four-by-four posts or trees.
Evolving from older straight swords, the shamshir developed for quick slashing strikes from horseback and was used most effectively against opponents wearing only light armor (or none). The original concept hasn’t changed much here. Modern composite substitutes for real buffalo horn in the handle grip, but the sword does otherwise use the old handle construction. Instead of a pommel, the end of the tang is forged at a right angle, forming a hook that helps keep the sword in hand. Slab grips riveted to the tang give the handle a comfortable and efficient shape.
Cold Steel’s scabbard is also a nice piece of work with polished metal fittings and a sheath of hardened leather. Like the shamshir, the scabbard is built to last.
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.
Built for actual cutting practice, the Cold Steel Shamshir matches the old Ottoman shamsir pattern so well that it’s a fine addition to any weapons collection. A few modifications fit the Cold Steel Shamshir to modern uses, but the essence of the sword is unchanged.
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