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 Wakizashi Handmade Sword 126M | Japanese Forged Functional Blade w/ Display Stand
1 min read
The Plum Blossom Practical Wakizashi from Handmade Swords is such a nice piece of work that it’s hard to believe it’s only an entry-level cutter. Even entry level cutters can be great swords when they’re done right.
Nothing on this sword looks out of place. Usually when cost cutting measures are taken, it’s easy to spot where pennies were pinched and substitutions were made. Here I don’t see that — all the parts fit in terms of style as well as craftsmanship. Emblems on the plum blossom wakizashi are clear and easy to understand — Mt. Fuji on the blade guard, and the image of a samurai warrior on the kashira or pommel. Both sageo and ito — the wrappings on scabbard and sword handle — are artfully done using Japanese cotton cord. Beneath the ito, real same or rayskin covers the hardwood handle. Small five-petaled plum blossoms dot the lacquer on the wooden scabbard.
The economy enters the picture in the 30-inch sword’s full tang blade. There’s no hi or traditional blood groove, and the hamon or tempering mark is only polished on. The sword 1045 high carbon steel is not differentially tempered, but the slightly heavier design of the blade allows for that, and the sword is still a practical cutter. Collectors, students of kendo, and students of iaito will all appreciate this fine wakizashi and its katana counterpart.
Traditionally the wakizashi was the parrying or backup blade to the main weapon — the katana — and dealt the finishing blow to an opponent on the ground, saving the edge of the katana from damage. With this wakizashi, that might be a tough choice — it’s too good to mess up.
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 Plum Blossom Practical Wakizashi from Handmade Swords is such a nice piece of work that it’s hard to believe it’s only an entry-level cutter. Even entry level cutters can be great swords when they’re done right.
