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.
Nodachi Two Handed Long Sword | Japanese Full Tang Replica 66 Inch by Trademark Global
1 min read
Nodachi were rare enough even when they played an active role on the battlefields of old Japan. Difficult to forge and difficult to wield, the Full Tang Nodachi Sword from Trademark Global offers modern swordsmen a look at one of history’s most challenging weapons.
Trademark Global’s manufacturers faced the same problems as ancient smiths when they took on the production of this 66-inch sword with 43-inch high carbon stainless steel blade. What brings it into modern hands at an affordable price is the better equipment of modern foundries and the advanced steel we now consider common. Construction is similar to the real nodachi, although the Trademark version doesn’t approach the old versions in either strength or temper quality.
The basics are still here and are nicely done. The 24-inch full tang supports a strong hardwood grip covered with braided leather, giving the user plenty of two-handed power and leverage. A handmade steel tsuba 3-1/4 inches in diameter guards the swordsman from the opponent’s blade. The black lacquered hardwood scabbard should be slung over a shoulder by its chain, not slung at the waist. Expect a little trouble extracting the blade from this sheath since creating a perfect match, stable in all weather, isn’t likely. The longer blade may bind a little.
Nodachi with blades up to four feet long were matched to warriors of unusual strength and stature. In the hands of an expert, the nodachi was an important defense against mounted soldiers, though other weapons like the naginata were much more common.
Inspired by katanas built for the more-than-average warrior? Take a look at the 68-inch Masamune Katana, based on a weapon from Final Fantasy VII.
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.
Nodachi were rare enough even when they played an active role on the battlefields of old Japan. Difficult to forge and difficult to wield, the Full Tang Nodachi Sword from Trademark Global offers modern swordsmen a look at one of history’s most challenging weapons.
