JT Hats
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.



United Cutlery Kommando Knife, Tactical Black | Full Tang Bowie with Kraton Handle M48

1 min read

United Cutlery Kommando Knife, TacticalThough it’s better known for its many styles of fantasy and replica weapons, United Cutlery also designs knives in a tactical style. Imported from China, the practical offerings from United Cutlery include the M48 Kommando Fighter Knife. With the makers and most of the technical specifications somewhere on the other side of the world, we’re left with a few doubts about this knife.

United Cutlery provides very little detailed information beyond identifying the steel as 440. Assuming that’s the low grade of 440A doesn’t eliminate the possibility that a good knife could be found here for a bargain price. With a massive Bowie-style full tang blade 7-3/4 inches long, an overall length of 13-1/4 inches and a fighter style grip of black Kraton with dropped bolsters, the price per ounce is attractive.

A black tactical coating does give the knife a professional look, but the bolted Kraton slabs laid over the full tang handle don’t show the perfect fit you should find in a professional knife. Fastenings are minimal and probably will need some adjustment occasionally. There’s a respectable amount of steel in this large blade, but also some uncertainty about quality control.

More clues come from United Cutlery’s warranty and exchange service, which isn’t generous. If buyers do have issues with this knife, the only recourse will be customer service at the retail level. Made by a company more expert at producing knives and swords destined for the wall or costume, the M48 Kommando Fighter has to build a reputation as the real thing. Many other brands of knives in the same price range already have that.

Find this United Cutlery Kommando Knife:

JT Hats
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.



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