me doing my sword form. Subscribe for more vids
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My cutting tatami. 2 Rolled tatami mats which is about the same as cutting through 2 arms, a leg or a neck. Subscribe for more vids
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Double Sageo wrap above Kurigata. Subscribe for more vids
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Adam doing an iaijutsu kata
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My cutting tatami. 2 Rolled tatami mats which is about the same as cutting through 2 arms, a leg or a neck. Subscribe for more vids
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Just a quick video discussing different lengths of Tsuka on Katana. I wrapped the tsuka on all of these swords.
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Just a quick video discussing blade length on Katana.
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Explaination of the differences between The Japanese sword shape Shinogi-zukuri and Shobu-zukuri
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Just my thoughts on how much space should be between the Kurigata and Sageo knot.
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Here's a review of my custom Ryan Sword Iaito after almost 2 years of use. I've made some changes to it between then and now and I love it. Highly reccamend Ryan Sword, Just Remember to specify space between Kurigata and Koiguchi and if your going to have the length or curvature specified make sure to tell all measurements metric.
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how to deadlock the Sageo to the Kurigata. I customized this sword which is the Masahiro Shadow Warrior Kageo Musha Katana by changing the Habaki and Seppa to brass one, the Tsuba is from a Musashi Kami Katana, the Menuki are from a Bushido Raijin Katana, I rewrapped the Tsuka in a battle wrap called Hoso To Katate maki, I dulled the blade, shortened the space between the Koiguchi and Kurigata and a friend of mine made the Sageo that I put on this Katana.
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Safety knot. I typically use this knot if I have to leave my Katana somewhere a kid might get a hold of it because it basically ties the sword closed.
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Just a quick explaination on the difference between a Shinken, Iaito and Habikito.
Shinken is a sharp sword.
Iaito is not sharpened and never has been.
Habikito is a sword that was once a shinken but has been unsharpened.
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Just a quick video explaining proper displaying of Japanese swords on a horizontal stand. Kataa are always edge up when being displayed and tachi can be edge up or down, but I'd recommend edge up for both if possible.
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First time doing Tameshigiri with my Shinwa Odachi on a pool noodle. Need to work on my yokoichimonji/suehe (flat cut), but it cuts pretty good for the price. The shape of the blade makes this thing sail through noodles like they're nothing (the bad flat cut was me not the sword, flat cut is the most difficult to do properly and successfully)
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Here's how the Tsukamaki was on my Shinwa Odachi before I redid it. The Ito was loose, Menuki were upside down, Kashira was upside down, the Ito didn't alternate and the Omote end knot was tied wrong.
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Thumb placement on Tsuba when using Japanese swords during drawing and Noto (putting the sword away). This video is just for entertainment. Never practice with swords unless in the supervision of a competent instructor.
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Second time cutting with my Shinwa Odachi, but first time after shortening the tsuka (handle) down to 16". Tsubame-gaeshi (turning swallow's cut) is the cutting pattern I am using.