Actually there are still many Samurai families still around that run schools in Japan. They have regular jobs too, but most still carry on the name and traditions. Its pretty awesome that they've kept the samurai spirit alive all things considered.
To answer a few email questions that I have been asked. Each contestant only gets one chance 1 cut only and all swords are made in Japan by registered sword smiths. The tameshi is rolled tightly and soaked in water for 3 days. The condition of the tameshi is good. They dont use old worn out easy to cut goza. This is a national contest so these rules are followed exactly. On this day the average cut was only 2 to 3 tameshi targets.
Not a problem. Japan is the best place to study. Wonderful people and culture, delicious food and so much history that you can see everywhere. I started off in Japan for martial arts, then married a local and finaly worked here. Hope you can visit here at some time.
I'm studying Ninpo, and am beginning to learn sword applications. Tameshigiri requires a lot of skill and concentration - it's not as easy as it looks. Even with a very sharp sword, the angle of the blade, the percussion point, extension of the stroke, breathing, timing, distance, and concentration all need to be taken into consideration. One should never, ever, ever swing what is essentially a hand-held guillotine with anything but the highest respect and care.
Mr . Mizutani53, thank you so much for all this information. I really appreciate it. I will do more research about the topic and start looking for a good reliable old sword to start practicing as you recommended. Best regards
The sword must enter from the very top but on the side of the targets. If it hits into the top area you are disqualified. The sword must exit at the bottom of the targets, but if you hit or cut the wooden pins that the targets are placed on you are disqualified. The wooden pins up through the targets for about 200mm about 8 inches. The cut must be nice and clean showing control from start to finish. If you decided to cut 6 but only cut 5 and a half you are disqualified.
Hello and thank you. If the goza mat is old and worn out then soaking longer will make them soft. But Gaza in new and good condition will soak up the water and become harder. One soaked for a day is very easy to cut. 3 or 4 days are very hard. Another factor is temprature. If it is warm or hot they are easy to cut. If it is say under 15 deg C. Then thay become hard. The above contest was in Tokyo in November and the hall has no heating and was snowing outside so Very cold. Cheers
@rogantu Actually a sharp sword is not enough. The guy cutting 8 is not cutting rolled up goza (cross weaved and stitched tatami mat), which is very hard and difficult to cut. He and many others are cutting rolled up wara, (loose straw not woven and not stitched),this is called wara giri and is very easy to cut. The goiza on the other hand is soaked in water for a day or so to make the density similar to a human neck.
We do this in northern Japan and it is called Batto Do. There are clubs all over Japan and in many countries. However the cost of the sword in Japan starts at around $5,000 but club costs and cutting material "Goza" is very cheep in Japan. In Australia for example one rolled Goza costs $10 to $12. That can add up quick. At our club we about 5 people cut around 35 to 60 in one lesson. Our club is helped by the local community and the Goza is free,
They are cutting wara which is a completely different thing. Some Americans, British and Chinese people have came and tried to cut 7 in a row and only cut 2 to 3. They were very confident that they could cut all 7. After they were surprised at the difficulty.
To start with soaking the goza in water does make them very much harder to cut and the colder the weather they are harder to cut. In winter when the contest is held they are also partly frozen and harder. I have been doing this for many years and cutting unsoaked goaze is dead easy. If you think it is so easy, then come to Japan and enter the contest. The maximum ever cut in one slice is 7. I can cut 7 but not constantly.
Yes there is now. But not in old times. Still, today each sword maker mix their own blend of commercially made Tamahagane. But the ones who can do it well and make a strong blade are few. Today's swords are often works of art and may not stand up to cutting like this.
It's not bamboo and it is not breaking, it is cleanly cutting stitched and rolled up rice Goza and soaked in water to make it hard. Try it some time and you will appreciate how difficult it is. And if you try it you will probably find that you would like it. Have a nice day!
Great video, i'm really interested in the art of kenjutsu. ( not sure if the universal term for the sword arts is kenjutsu, sorry) . Mizutani53, can you reccomend a style maybe not this one but a style that focuses around Speed (footwork and dueling) ? And by the way your english is great for a native japanese.
I guess that is true. Cutting these targets offers no resistance at all and is like cutting air. That is providing your angle is correct and that your technique is good. On a bad day and when you arent concentrating correctly then you realize just how hard these targets are to cut. They say that 5 of these targets are equal to a human body and one is equal to a human neck.
Great video, thank you very much for sharing. I would like to ask: what type of katana would your recommend for a beginner starting his trainning in this discipline? Thank you very much, best regards.
You'll find that with Katana and Tamashigiri it matters less about blade "sharpness" and more about edge geometry and force (and about just as much thought in technique.)
If any of you never trained on using sword and are thinking about doing this at home; make sure you don't get nervous and watch out not to cut your foot. Many got nervous and when they sliced downward many end up striking their own foot; you don't want to ended up in hospitals with cut up toes ^o^;
Thanks and sorry, i just assumed you were from your past dialouges below. Japan really is a beautiful country with rich history. I wouldn't mind studying abroad and learning the arts there as i sight see. Did you live there for work or just as a cultural experiencing venture?
traditionally madekatanas are not made from a specific type of steel... is a combination of different types making a lamination... so the super hard "tamahagane" that is a high carbon steel, is just an ingredient for getting the final steel for the blade... is similar to damascus steel
That is very true, but it still takes a lot of skill to break hard un-heat treated boards correctly. I notice that you like to make bad comments about many things. Does it make you feel good? It seems you know a lot about nothing.! Try doing it yourself and you will understand the skill involved and perhaps think better before writing stupid comments.
Highly stereotypical comment there. Just because the japanese samurai excelled in kendo/kenjutsu doesn't mean that whenever a person uses such an art, they should be an asian.
Cragillahan, In my own defence, I was under a lot of pressure not to fail.1cm higher with the start of the cut or 1cm lower where the cut exits and I would be disqualified. Cutting 1, 2 or even 3 requires no thought and can be executed with no preparation time at all. This contest was about cutting the most in a row. Not about a real fight. This sport is not meant to be used in a fight (not in recent times).
Thank you, Cragillahan. I can cut 7 in training but not constantly. In this contest you only have one chance. Even if you cut 6 and a half you are disqualified. You must cut perfectly the number that you choose to cut. I prefer regular training any time. I don't enjoy contests.
ok, i'm looking at dojo grade katana and i need a question answered about this type of tameshigiri. I deally i would love a performance katana that can deal with individual targets, multiple targets (yoko narabi like this) as well as thicker targets (2-3 tatami futo giri). Would i need a sharper katana (i.e paper test success) or one with more niku? Cheers!
Google "BudK". They are a company of weapons for defense and supplies. A cheap katana I just bought was the "Mystic Dragon" Katana, priced at $26.99 in American dollars. It's a great sword and cuts nicely. They shipping is not estimated correctly, so it comes earlier than expected.
If you do not have correct form you will not be able to cut through them. The mats are soaked in water and have bamboo,the mat is like flesh and the bamboo is bone .So it is like cutting through six people.
Thank you very much for your kind reply; I completely agree with you. Is there a reputable source that you may recommned for such kind of swords? Best regards
@KennyNumberOne If you don't cut it at a certain angle, the sword will get stuck I believe. He had to slice it in that perfect angle through all 6 of them.
More than six? With a kabar? With one slice? I´m pretty sure I couldn´t but if You can, please post a video. You´ll be my hero. Anyways, I´m pretty sure i would have more fun trying to go through even one with a katana than i would with a kabar. They just are SOOOO much cooler and better looking... and they have been tested against zombies...
Those do look like 3 years old bamboo, which is the stuff the shinai and the rockets are made from... if im wrong... does his form seem off... his footwork mabey... and timing...
trust me, its hard, even with that blade, you have to have the skills to wield it, many people can only cut about 1 or 2 of those things before they lose the strength to continue slicing through
so your saying the Cold steel line of kantanas are not good? If you look at thier vedios they do alot of hardcore slashing and seems to me the sword funtions well.
it's not wood, it's straw mats. They are soaked with water which makes them considerably more dense and far harder to cut. One roll is a challenge for a beginner and it only gets exponentially harder as you add rolls. These look like full mats rather than half mats and if you think this is easy, show us your video of you cutting as all I can see on your profile is other people boxing and country music. Damn couch cutters.
Actually there are still many Samurai families still around that run schools in Japan. They have regular jobs too, but most still carry on the name and traditions. Its pretty awesome that they've kept the samurai spirit alive all things considered.
finally a nice clean cut on youtube that i can enjoy
To answer a few email questions that I have been asked.
Each contestant only gets one chance 1 cut only and all swords are made in Japan by registered sword smiths.
The tameshi is rolled tightly and soaked in water for 3 days.
The condition of the tameshi is good. They dont use old worn out easy to cut goza.
This is a national contest so these rules are followed exactly.
On this day the average cut was only 2 to 3 tameshi targets.
hold my beer
The current world's record for Yoko Narabi with a katana is 16 mats. The cut was made by Brandt Noel using a katana from AngelSword.
Translation:
"That's awesome!!! This guy is definitely a samurai! Samurai really exist outside of Japan!"
"Thank you very much."
Nicely done. It's hard to maintain one's calm during competition and you certainly did just that. Two bruised sword thumbs up. :)
Not a problem. Japan is the best place to study. Wonderful people and culture, delicious food and so much history that you can see everywhere.
I started off in Japan for martial arts, then married a local and finaly worked here. Hope you can visit here at some time.
Bankai!
Very impressive! Congratulations Glenn
I'm studying Ninpo, and am beginning to learn sword applications. Tameshigiri requires a lot of skill and concentration - it's not as easy as it looks. Even with a very sharp sword, the angle of the blade, the percussion point, extension of the stroke, breathing, timing, distance, and concentration all need to be taken into consideration. One should never, ever, ever swing what is essentially a hand-held guillotine with anything but the highest respect and care.
now imagine that cutting through a preson, goood game
Thanks, this puts the difficulty into context for me.
Wow. Impressive to say the least. Perfect technique.
はい、そうです。コメントどうもありがとうございました。励みになります！！
Thank you.
Mr . Mizutani53, thank you so much for all this information. I really appreciate it. I will do more research about the topic and start looking for a good reliable old sword to start practicing as you recommended. Best regards
The sword must enter from the very top but on the side of the targets. If it hits into the top area you are disqualified.
The sword must exit at the bottom of the targets, but if you hit or cut the wooden pins that the targets are placed on you are disqualified. The wooden pins up through the targets for about 200mm about 8 inches.
The cut must be nice and clean showing control from start to finish.
If you decided to cut 6 but only cut 5 and a half you are disqualified.
Lovely cut. Nice work dude!
これはすごい！！！この人は間違いなく侍だ！日本以外にも侍はいるんだね！
Beautiful follow-through
Congratulations, Glenn! best wishes, Gabriel
Hello and thank you. If the goza mat is old and worn out then soaking longer will make them soft. But Gaza in new and good condition will soak up the water and become harder. One soaked for a day is very easy to cut. 3 or 4 days are very hard. Another factor is temprature. If it is warm or hot they are easy to cut. If it is say under 15 deg C. Then thay become hard. The above contest was in Tokyo in November and the hall has no heating and was snowing outside so Very cold.
Cheers
Nice cut!
@rogantu
Actually a sharp sword is not enough. The guy cutting 8 is not cutting rolled up goza (cross weaved and stitched tatami mat), which is very hard and difficult to cut.
He and many others are cutting rolled up wara, (loose straw not woven and not stitched),this is called wara giri and is very easy to cut.
The goiza on the other hand is soaked in water for a day or so to make the density similar to a human neck.
he made it look so easy and the bamboo soft....
We do this in northern Japan and it is called Batto Do. There are clubs all over Japan and in many countries. However the cost of the sword in Japan starts at around $5,000 but club costs and cutting material "Goza" is very cheep in Japan.
In Australia for example one rolled Goza costs $10 to $12. That can add up quick. At our club we about 5 people cut around 35 to 60 in one lesson. Our club is helped by the local community and the Goza is free,
They are cutting wara which is a completely different thing.
Some Americans, British and Chinese people have came and tried to cut 7 in a row and only cut 2 to 3. They were very confident that they could cut all 7. After they were surprised at the difficulty.
Glen Waters Wins! Flawless Victory.
To start with soaking the goza in water does make them very much harder to cut and the colder the weather they are harder to cut. In winter when the contest is held they are also partly frozen and harder.
I have been doing this for many years and cutting unsoaked goaze is dead easy.
If you think it is so easy, then come to Japan and enter the contest. The maximum ever cut in one slice is 7. I can cut 7 but not constantly.
Yes there is now. But not in old times. Still, today each sword maker mix their own blend of commercially made Tamahagane. But the ones who can do it well and make a strong blade are few. Today's swords are often works of art and may not stand up to cutting like this.
at that perfection of angle, he could cut anything he wanted to.
すげー！！
It's not bamboo and it is not breaking, it is cleanly cutting stitched and rolled up rice Goza and soaked in water to make it hard.
Try it some time and you will appreciate how difficult it is. And if you try it you will probably find that you would like it.
Have a nice day!
Great video, i'm really interested in the art of kenjutsu. ( not sure if the universal term for the sword arts is kenjutsu, sorry) . Mizutani53, can you reccomend a style maybe not this one but a style that focuses around Speed (footwork and dueling) ? And by the way your english is great for a native japanese.
awesome awesome cut
That is a sharp sword.
I guess that is true. Cutting these targets offers no resistance at all and is like cutting air. That is providing your angle is correct and that your technique is good. On a bad day and when you arent concentrating correctly then you realize just how hard these targets are to cut. They say that 5 of these targets are equal to a human body and one is equal to a human neck.
I don't think so, but it will definetaly put a large notch in the blade. These swords are very strong an durable compared to other, western swords.
this is really good
Great video, thank you very much for sharing. I would like to ask: what type of katana would your recommend for a beginner starting his trainning in this discipline? Thank you very much, best regards.
I don't understand why this is so amazing... a sword is supposed to cut...
You'll find that with Katana and Tamashigiri it matters less about blade "sharpness" and more about edge geometry and force (and about just as much thought in technique.)
If any of you never trained on using sword and are thinking about doing this at home; make sure you don't get nervous and watch out not to cut your foot. Many got nervous and when they sliced downward many end up striking their own foot; you don't want to ended up in hospitals with cut up toes ^o^;
Maybe in America.
But in Japan we mostly use new swords and yes they do cost over 5K.
I'm sure real warriors had 25 seconds to think about how they would hit their opponent.
Thank you very much for your nice comment.
It looked like he was swinging faster in the slowmo than at normal speed
Thanks and sorry, i just assumed you were from your past dialouges below. Japan really is a beautiful country with rich history. I wouldn't mind studying abroad and learning the arts there as i sight see. Did you live there for work or just as a cultural experiencing venture?
ありがとうございました。
I meant in a battlefield situation. You also could revert to carrying a knife on your belt at all times, and if you have a backpack, an axe.
Daaammnn... i thought slicing like that only happen in a movie.
Impressive!!
traditionally madekatanas are not made from a specific type of steel... is a combination of different types making a lamination... so the super hard "tamahagane" that is a high carbon steel, is just an ingredient for getting the final steel for the blade... is similar to damascus steel
That is very true, but it still takes a lot of skill to break hard un-heat treated boards correctly.
I notice that you like to make bad comments about many things. Does it make you feel good?
It seems you know a lot about nothing.! Try doing it yourself and you will understand the skill involved and perhaps think better before writing stupid comments.
Just amazing, powerfull! Could you be albe to cut 7 in a row? :)
Impressive!
Like a hot knife cutting through butter
これってカスタムナイフメーカーのウォータースぐれん氏ではないですか？雑誌で見たのですが、この大会で優勝されたとのこと、おめでとうございます。おみごとです。
its not moving, its not fighting, and you killed it...
wow, impressive...
ever tried moving targets?
what are his guidelines for whom he allows to wield or even own one of his katanas?
Some of that terrifying swords (katanas) really can cut a human body by all its section, it isn't a myth that was like to cut butter.
@Mizutani53 oh ok thanks for the great info, mate!
ross kemp has got some skill
you're great!
@Ranziel1 It's a competition to see who can cut the most mats i think.
Highly stereotypical comment there. Just because the japanese samurai excelled in kendo/kenjutsu doesn't mean that whenever a person uses such an art, they should be an asian.
これはすばらしい !
Cragillahan, In my own defence, I was under a lot of pressure not to fail.1cm higher with the start of the cut or 1cm lower where the cut exits and I would be disqualified. Cutting 1, 2 or even 3 requires no thought and can be executed with no preparation time at all. This contest was about cutting the most in a row. Not about a real fight. This sport is not meant to be used in a fight (not in recent times).
Thank you, Cragillahan. I can cut 7 in training but not constantly. In this contest you only have one chance.
Even if you cut 6 and a half you are disqualified. You must cut perfectly the number that you choose to cut.
I prefer regular training any time. I don't enjoy contests.
ok, i'm looking at dojo grade katana and i need a question answered about this type of tameshigiri. I deally i would love a performance katana that can deal with individual targets, multiple targets (yoko narabi like this) as well as thicker targets (2-3 tatami futo giri). Would i need a sharper katana (i.e paper test success) or one with more niku? Cheers!
0:22 actual strike.
very nice strike to be honest :P
Google "BudK".
They are a company of weapons for defense and supplies. A cheap katana I just bought was the "Mystic Dragon" Katana, priced at $26.99 in American dollars. It's a great sword and cuts nicely. They shipping is not estimated correctly, so it comes earlier than expected.
amazing!!!!
i wonder what the make of that katana is
If you do not have correct form you will not be able to cut through them. The mats are soaked in water and have bamboo,the mat is like flesh and the bamboo is bone .So it is like cutting through six people.
Thank you very much for your kind reply; I completely agree with you. Is there a reputable source that you may recommned for such kind of swords? Best regards
I do know and I already answered that is made from iron sand. (Tamahagane)
yoshimitsu... Win!
Where can i see what the standard is
i think your trolling, but just in case, that is rolled bamboo which was soaked in water to make it harder. Also, it is very analogous to human bone.
@KennyNumberOne If you don't cut it at a certain angle, the sword will get stuck I believe. He had to slice it in that perfect angle through all 6 of them.
my question is : was it the katana or the man? or both?
Wow...that shinigami..can he activate his Bankai ?
Is there a standard tamahagane?
In the old days the enemy just stood around waiting to be cut in half by the old slow master of the Katana.
More than six? With a kabar? With one slice? I´m pretty sure I couldn´t but if You can, please post a video. You´ll be my hero. Anyways, I´m pretty sure i would have more fun trying to go through even one with a katana than i would with a kabar. They just are SOOOO much cooler and better looking... and they have been tested against zombies...
Amazing......it looked like he could have gone through a few more too!
the tiger woods of cuttin shit.
Is there ki-ai in Tameshigiri?
awesome cut! *bow*
like a lightsaber :)
Those do look like 3 years old bamboo, which is the stuff the shinai and the rockets are made from... if im wrong... does his form seem off... his footwork mabey... and timing...
read the description of the video
trust me, its hard, even with that blade, you have to have the skills to wield it, many people can only cut about 1 or 2 of those things before they lose the strength to continue slicing through
is it very hard to cut that? he makes is look so easy though
I see he weilds a zanpakuto, he must be a soul reaper :D
when professionals burn haters and still are polite.
so your saying the Cold steel line of kantanas are not good? If you look at thier vedios they do alot of hardcore slashing and seems to me the sword funtions well.
it's not wood, it's straw mats. They are soaked with water which makes them considerably more dense and far harder to cut. One roll is a challenge for a beginner and it only gets exponentially harder as you add rolls. These look like full mats rather than half mats and if you think this is easy, show us your video of you cutting as all I can see on your profile is other people boxing and country music. Damn couch cutters.
Ross Kemp is pretty good with that sword.