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.



Musashi Koga Ninja Katana | Full Tang Black Carbon Steel Tanto Sword w/ Stand & Box

1 min read

Musashi Koga Ninja Katana The Musashi Koga Ninja Katana Sword comes with plenty of interesting extra features. Some lend the weapon a little of the technical mystique that gave the ninjas their unusual reputation. The full tang sword is strongly built but lacks some of the refinements of combat quality weapons.

The simpler blade construction holds back the potential of the 40-3/4-inch Musashi Ninja Katana. The 27-inch straight katana blade with tanto point is good carbon steel, not stainless, and hand tempered. With no hi or blood groove, the movement of the sword is quiet. The katana’s non-reflective black coating adds to its stealthy quality. Double pegs in the hardwood handle could be removed if repairs were needed. The ito is functional but not authentic, using black nylon as the woven grip.

Other fittings like the square tsuba of heavy copper come closer to traditional construction. The overall effect is good and maybe just a little too polished — reflection from the lacquered black wooden scabbard might be a telltale clue from the shadows. Just how functional the snorkel tube in the scabbard may be is something to be tested carefully. Underwater sabotage efforts might ruin some parts of this interesting sword set. As a display sword, the weapon’s fate is secure since it comes with a simple black wooden display stand and a lacquered storage box. Using it for cutting practice could get mixed results, but the Musashi Koga Ninja Katana is certainly not a cheap toy. This katana should be sharp right out of the box, and with some careful touch-up will only get better.

Find this Musashi Koga Ninja 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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