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.
Although the Dragon Katana Hand Forged Sword from Ryumon does catch your eye easily enough with a well-decorated scabbard and ornate fittings, be cautious if you expect this sword to be a good cutter. The steel used in the blade — 1065 carbon steel — could be excellent, depending on the quality of the temper. At this level of craftsmanship you could expect differential tempering and a true hamon, the mark of a clay-hardened edge and a tougher but softer blade back. Ryumon does have a reputation for consistent quality — but there’s more to a sword than steel, and the fittings may tend more towards art than function.
Actually, the first thing that caught my eye was the cast metal tsuba, described as a mixture of zinc and brass. Yellow brass is a bit light for a tsuba that might have to take a real hit — even if only because of a bad strike — and the ornate casting itself is a fairly fragile design. The Dragon sword looks like a fine display weapon but not quite stout enough for cutting practice. Materials chosen might not hold up well to heavy use. The level of workmanship still puts it far above ordinary replica swords in quality.
If you’re looking for a visually-striking display sword with the feel of the real thing, you shouldn’t be disappointed by the Dragon. Accessories include a nice wooden storage box and a manual on swordsmanship which has been appraised as thoughtful and useful and not just advertising filler. The traditional sharpening kit provided with the set will be necessary, since 1065 high carbon steel isn’t rust proof. The cotton sword bag will be helpful if you travel with the blade. If you do decide to test this heavy 42-inch sword in striking practice, remember that the company providing the warranty is far away, in China.
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.
Although the Dragon Katana Hand Forged Sword from Ryumon does catch your eye easily enough with a well-decorated scabbard and ornate fittings, be cautious if you expect this sword to be a good cutter. The steel used in the blade — 1065 carbon steel — could be excellent, depending on the quality of the temper. At this level of craftsmanship you could expect differential tempering and a true hamon, the mark of a clay-hardened edge and a tougher but softer blade back. Ryumon does have a reputation for consistent quality — but there’s more to a sword than steel, and the fittings may tend more towards art than function.
