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.



Shun Higo Nokami Steak Knife, Folding | Japanese Executive Cutlery, Locking Blade w/ Pakkawood

1 min read

Shun Higo Nokami Steak Knife, Folding The Higo Nokami knife originated in Japan about 150 years ago and probably was the first pocket folder of Japanese design. This elegant knife became popular with Japanese businessmen, who used it for cutting fruit or cheese. Today’s Higo Nokami from Shun brings many of the features of today’s best cutlery and best folding knives to the steak knife design.

The slender blade opens one-handed with a lever at the base of the blade. Extended to its full length of seven inches, the knife locks open with a simple liner lock. Press on the liner to close the blade. The Shun Higo Nokami’s blade of high carbon SG-10 stainless steel is well-designed for cutting steak. The 3-1/2-inch plain edge shouldn’t need sharpening more than once every six months and possibly less often. Black Pakkawood provides the ebony-like handle slabs for the knife, which includes brass end caps and a decorative brass emblem in the handle. You’ll find the Shun trademark etched on the blade.

This is definitely not an American style of pocket knife. If you want rugged wilderness-tough construction, an American knife will provide that — but if you want a useful knife that will impress people at a business luncheon, go with the Higo Nokami. Even the country boys in the group will be impressed.

Cleaning the knife by hand in mild detergent is important if you want to keep the high polish intact. Letting food dry on the blade could permanently mar the steel. When you sharpen the edge, remember it’s ground to a finer standard with a bevel angle of 16 degrees. The knife includes a leather pocket sheath and a black lacquered presentation case.

See the W.R. Case Russlock for an American pocket knife using the same opening system.

Find this Shun Higo Nokami Steak Knife:

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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