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.
Plum Blossom Katana, Battle Ready Functional 126L | Handmade Japanese Sword Full Tang Forged
58 sec read
Sold brass fittings accent this fine high carbon steel katana from Handmade Swords. No corners were cut on looks, but the blade is only rated a practical entry-level cutter. Considering the sword’s excellent appearance that’s hard to believe.
Plum blossom designs dot the lacquered hardwood scabbard of the sword, adding just one more touch to the fine craftsmanship you’ll find in it. Obviously it was made with pride, and the blade is even signed by the smith who made it. That’s a rare feature today when swords are usually made with as much consistency as automobiles, built by one anonymous team on Monday and yet another on Friday. Design of this sword is consistent throughout — materials match and are not obvious substitutions intended to cut costs. The brass pommel and blade guard add to the look of the sword instead of clashing, blending in well with the brown and gold tones of handle and scabbard.
Real rayskin covers the hardwood handle of the 41-inch-long katana, overlaid with an expertly wrapped ito of brown Japanese cotton. Equal attention was paid to the woven sageo of the scabbard.
The full tang sword’s 27-1/2-inch blade of high carbon 1045 steel is actually evenly tempered and heat treated, not differentially tempered as are more expensive blades. The hamon or temper mark has been hand polished on for appearances only. Lack of a hi or blood groove makes the blade a little heavier but also a little less expensive. Overall, it’s a good practical sword for kata or for light cutting practice.
See the Empire Wheel Katana for another example of a fine Fully Handmade sword.
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.
Sold brass fittings accent this fine high carbon steel katana from Handmade Swords. No corners were cut on looks, but the blade is only rated a practical entry-level cutter. Considering the sword’s excellent appearance that’s hard to believe.
