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.
Trademark Global Dragon Sword Set of 3 w/ Stand | Katana, Wakizashi & Tanto, Engraved Scabbard
1 min read
This three-sword set from Trademark Global embodies two grand old traditions — the warrior code of the samurai and the art of the souvenir shop. While these high carbon stainless steel blades aren’t meant for use, souvenir sets seem to get better all the time.
If you travel in the Orient, you either grow to love or to hate the tourist shops. Going there to get a good deal may be disappointing unless you haggle well, but you can count on finding amazingly good souvenir pieces like this three-blade collection. Made with a traditional look, you’ll find the workmanship visibly acceptable but not durable. Materials aren’t the traditional choices of real sword makers. This is nylon cord, stainless steel, and lacquered wood — but all of acceptable quality.
Some of the details will impress you, and it’s probable that much of the work which went into this set was the art of skilled craftsmen, not factory machines. Each wooden scabbard is engraved with an intricately detailed dragon, something to enjoy rather than criticize.
The set represents a respectable military tradition, displaying the three blades nearly every samurai carried. The 40-inch katana was the main battle blade — but when a finishing stroke was necessary, the cautious warrior wouldn’t risk digging his best sword into the ground and shifted to the one-hander, the 29-inch wakizashi. The 20-inch tanto was always available as a last-resort knife and a handy tool around camp.
The set comes with a black wooden display stand for the desktop.
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.
This three-sword set from Trademark Global embodies two grand old traditions — the warrior code of the samurai and the art of the souvenir shop. While these high carbon stainless steel blades aren’t meant for use, souvenir sets seem to get better all the time.
