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.
Petty Chef’s Knife by Kitasho, Full Tang Damascus Steel | Petit Blue Kitchen Gyuto
54 sec read
The Petty Petit gyuto or chef’s knife was created by the Kitasho Company of Seki City, Japan, a center of fine sword smiths for 800 years. Kitasho began more recently in 1948 and manufactures a broad line of chef’s cutlery and hunting knives built to Japanese specifications rather than toned down for the western consumer.
The Damascus steel of this knife uses the same 33-layer build — tough outer layers of steel around a hard VG-10 core — that other makers like Shun also favor. The handle design is a familiar one to western chefs, using resin-impregnated layers of wood triple-riveted to a forged full tang.
Many of the same processes used to create the finest samurai swords were also used to make the Petty Petit, but this is not the same steel the company uses for its field knives. While stainless steel is a popular and sensible choice for a chef’s knife, the company still manufactures field knives in the old alloys known for exceptional sharpness and strength.
The six-inch blade of the Petty Petit Kanetsune Gyoku cuts with the same precision as the best santoku but does not need the santoku’s multiple hollows to achieve the same smooth cuts. This knife’s rippled surface provides more strength than a granton style and less actual contact between blade and food. Use this knife only on wood, plastic, or bamboo cutting boards, or the edge may chip. Pick a western style knife for chopping bones.
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.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
The Petty Petit gyuto or chef’s knife was created by the Kitasho Company of Seki City, Japan, a center of fine sword smiths for 800 years. Kitasho began more recently in 1948 and manufactures a broad line of chef’s cutlery and hunting knives built to Japanese specifications rather than toned down for the western consumer.
