Cutting with the Sword
March 26, 1991
Mark J. Norton
The sword is predominantly used in two ways: cut and thrust (it can also be used
to hit). Of these movements, cutting occurs far more often, thus mastering the sword
cut should be a strong goal for all students of the sword.
The basic shomenuchi sword cut starts from a ready stance (Hanmi). Hold the sword
correctly, do not grip it too tight or too loose. Your hips should be forward, your
back straight. Keep your shoulders down and center yourself. Knees are very slightly
bent. Relax your body. Eyes should look forward and take in the entire environment.
The sword is held near your center with the end of the sword pointed towards the
face of an imaginary (or real) opponent of the same height.
Bring the sword up over your head to Jodan no Kamae. In the Jodan position, your
hands are just above your forehead, sword points back and over your head and makes
a 45 angle to the ground. Keep your elbows together but do not obscure your sight.
This position varies somewhat with technique and school. To begin the downward strike,
let the point of the sword fall somewhat. Do not let the point of the sword fall
behind you. Do not let the sword grip rise or you will open yourself to the opponent.
Cut with the sword. As you cut, extend outward slightly, the motion is similar to casting
a fishing rod. At the end of the cut, the sword grip comes in a little towards your
center, thus completing the circular motion of energy (this also varies some by school). Cut to the same position as the ready stance described above.
These are some points to remember in cutting with the sword:
1) Shomenuchi is always over the top of the head.
2) Power of the cut comes from the left hand.
3) Control of the cut comes from the right hand.
4) Extend ki during the cut.
5) Always cut to the same ready position during practice.
6) Focus your aim and cut.
7) Breath in as you bring the sword up, out on the cut.
8) Stay relaxed.
9) Do not let the point of the sword drop too low at the end.