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.
Handmade Japanese Samurai Katana FuRinKaZan Battle Ready | Daimyo Takeda Shingen Tameshigiri Sword, Full Tang
59 sec read
Makers of this full-sized practical katana aren’t afraid to boast of its cutting ability. While those claims should be true enough, the katana should still be considered entry level. It’s a good blade with less durable fittings.
Inspired by the story of Daimyo Takeda Shingen, a legendary Japanese warlord from the 1500’s, this 40-inch-long katana’s blade of tempered high carbon steel — not the usual stainless steel of souvenir swords — is designed for the targets commonly used in tameshigiri practice. Green bamboo and rolled tatami mats are among the traditional items used to test blade and swordsman. Actually cutting through the targets depends on skill with the blade as well as the strength and sharpness of the steel.
The katana’s fittings of solid copper aren’t as rugged as other choices like brass or iron, but if the sword is swung properly, they should hold up well. Since the sword can be disassembled, upgrades are possible. Copper menuki — ornaments on the sword’s handle — represent dragons, while the inscription on the copper tsuba or bladeguard translates as Fu Rin Ka Zan — the phrase from Sun Tzu’s Art of War which Takeda Shingen displayed on his battle flag. The hardwood grip’s covering is genuine rayskin with a woven ito of cotton cord.
Temper quality is said to be high enough to slice through steel wire without chipping the edge. Traditional targets don’t present so much risk to the blade. If you care about the blade, try tatami mats instead.
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.
Makers of this full-sized practical katana aren’t afraid to boast of its cutting ability. While those claims should be true enough, the katana should still be considered entry level. It’s a good blade with less durable fittings.
