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.
Although both sword and scabbard are more ornate than genuine Roman swords, this good quality and beautiful Roman Centurion Sword does closely follow the basic patterns of the Roman gladius, the short sword of the Roman legions. Over the centuries, the gladius evolved through many patterns, but this old design was always simple, efficient, and deadly. This particular gladius looks better than the real thing.
Cast metal pommel and bladeguard, with designs matching the ornamental fittings on the scabbard, compare well in shape to the simple build of the old Centurion swords. The ancient weapons held little decoration with pommels, grips, and bladeguards of functional hardwood. Sword sheaths in those times were just as plain. Accurate replicas look rudimentary to modern eyes, since most sword-lovers are more familiar with the very advanced weapons of Japan and Europe and not the rustic battlefield weapons of the Empire.
This 33-1/2-inch gladius with 22-inch double-edged blade and antiqued fittings is an excellent sword for the collector, offering more quality than was available in Roman times. The hardwood sheath and high carbon stainless steel blade with intricate etching carry this old style a bit farther forward in history than most recreations.
Rat tail tang construction, with a durable grip made of turned hardwood and metal spacers, also makes this a solidly built weapon. The sword is not quite combat quality by today’s standards, but taken far enough back, this modern version of the sidearm of legionnaires and gladiators might have been the best of its kind.
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.
Although both sword and scabbard are more ornate than genuine Roman swords, this good quality and beautiful Roman Centurion Sword does closely follow the basic patterns of the Roman gladius, the short sword of the Roman legions. Over the centuries, the gladius evolved through many patterns, but this old design was always simple, efficient, and deadly. This particular gladius looks better than the real thing.
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