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 Miyamoto Shirakawa Katana, Forged Spring Steel | Martial Arts Battle Ready Sword
1 min read
This Musashi 1060 Shirakawa Katana combines hand forging and efficient machine processes to bring sword enthusiasts a functional cutter with classic features. At this level you’d expect an etched hamon — this one is real, the mark of traditional clay edge tempering.
To many of us, a major factor in whether a display sword looks good is whether it’s real or just pretend. Replica swords that are just pretty are always a little disappointing, and it’s much easier to forgive a simplified design that works than to accept a realistic reproduction that just sits on the rack. In the 1060 Shirakawa Katana from Musashi Swords, you won’t find any dysfunctional cost cutting. The tsuba is the result of machining instead of an ornamental casting. The forged blade of 1060 high carbon spring steel won’t match the strength and sharpness of more advanced laminated steel blades, but is thick enough to survive a missed strike. The spine — with a full-length blood groove — has been tempered properly to absorb impacts. Expect the blade to flex 45 degrees without damage. Edge tempering adds cutting edge hardness of Rockwell 55 to the katana’s list of good features.
Classic construction features in the handle include a solid hardwood grip covered with genuine rayskin and wrapped cord. The black lacquer used on the wood scabbard is the same type used on expensive pianos — to protect the finish, carry the sword in the cloth case which accompanies this practical sword.
Cost cutting measures didn’t prevent this sword from being constructed with care. The Musashi Miyamoto is a functional blade with good balance and appearance. For light cutting practice, this sword works well. Pay attention to blade maintenance, always cleaning and oiling the sword after use, since 1060 isn’t stainless.
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.
This Musashi 1060 Shirakawa Katana combines hand forging and efficient machine processes to bring sword enthusiasts a functional cutter with classic features. At this level you’d expect an etched hamon — this one is real, the mark of traditional clay edge tempering.
