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.
One of Ryumon Sword’s simplest swords, this natural shirasaya hand-forged katana could also be one of the company’s best bargains. Though the unfinished katana demands some time and effort from the owner, it has potential as a good first sword.
Made at Longquan Forge in Longquan Village, China, this basic katana has some of the qualities of a more expensive blade, but the hamon has been etched and isn’t a real tempering mark. The full tang blade itself is 1065 tempered high carbon steel but without advanced edge hardening. What you’re actually buying here is the foundation of a functional cutting katana, since nearly everything else besides blade and handle would have to be added to transform this basic sword into an advanced weapon.
The saya (or scabbard) is plain, unfinished wood that matches the pinned wooden handle. Guarding the mouth of the scabbard is a koiguchi of black water buffalo horn. All other important parts — including tsuba and ito — would have to be purchased separately, and assembly would be a true lesson in swordsmanship. Anyone really wanting to learn the details of katana construction could start here.
The carbon steel blade with deep blood grooves presents 29 inches of cutting edge, and the sword has a overall length of 39-1/2 inches. Some touch-up may be needed, since blades from Ryumon have often spent considerable time in storage. That could also affect the fit of the unfinished wooden scabbard; the usual coating of dense lacquer protects the wood from moisture and prevents distortion.
Zatoichi-style swordsmen should be happy with this katana as it is. All it truly needs is some sharpening and a little polish.
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.
One of Ryumon Sword’s simplest swords, this natural shirasaya hand-forged katana could also be one of the company’s best bargains. Though the unfinished katana demands some time and effort from the owner, it has potential as a good first sword.
