How to Find the Sweet Spot of a Katana for Cutting

Рет қаралды 18,341

8 жыл бұрын

In Japanese swordsmanship, we’re taught to cut with a part of the katana called the monouchi, which is loosely defined as one third of the blade from the tip. But where exactly on the monouchi is the sweet spot?
What is the COP (Center-of-Percussion) and does it matter? bit.ly/21dvxhm
Dojo etiquette disclaimer: if your sensei teaches you a different way, please follow the instruction of your own sensei.

Пікірлер: 66

@gardehusar24 8 жыл бұрын

I really really love that you are so scientific and technical about the aproach to this ☺

@PaulHBShin 8 жыл бұрын

+gardehusar24 Thanks. I'm a former science nerd, so this kind of approach appeals to me as well.

@CraigHocker Жыл бұрын

As another science nerd and Iaidō practitioner, I appreciate this video very much. Nicely demonstrated. Thank you.

@grndragon7777777 4 жыл бұрын

The trick with the finding The Sweet Spot with a stick was awesome when I tried it

@charlescarr3909 5 жыл бұрын

Great video and I will definitely be keeping this in consideration during my next cuts. Truly amazing how much power these can focus on such a small area.

@gordonhall9943 8 жыл бұрын

I love you geeked out on this. Put all that physics to use. :)

@PaulHBShin 8 жыл бұрын

+Gordon Hall Yup. That physics education is finally paying off.

@ronin6016 4 жыл бұрын

Great video, excellent instruction and information, thank you very much for sharing your knowledge

@seraphik 5 жыл бұрын

3:19 my eyes popped at that. it's like that blade came alive in that instant.

@arikukatoyamasaki5620 7 жыл бұрын

Very interesting and well made video! Keep up the outstanding work and progress.

@stejada1 8 жыл бұрын

Very interesting. There is an outstanding improvement on the use of the audio-visual component. Very didactic. Congratulations Paul Shin! Keep them coming... Santiago

@jimshady07 7 жыл бұрын

Thank you for the very helpful information i really enjoyed learning more about the Katana. Atb - Jim

@yeaman992 8 жыл бұрын

Great video! The scientific side interests me greatly. I'd love to see more videos like this one dealing with actual information that will help my tameshigiri form and such. Nice tsuba on your iai, you have good taste. I have the same on my iai and shinken.

@luongkevin 8 жыл бұрын

Thank you for a great and very informative video.

@wishicouldshowmyname5815 4 жыл бұрын

Very interesting and very good directions.

@Dave8972 8 жыл бұрын

Great stuff, as usual, Paul!

@MrCopcon90 8 жыл бұрын

Thank you very much for very useful information.

@boojizog 8 жыл бұрын

Really nice video! Love the links to nerd out on. I am curious is there a method where one can find the sweet spot on shinai as well more out of curiosity than anything else.

@grndragon7777777 4 жыл бұрын

Thank you. Well done on explaining

@uriangatobataclan 8 жыл бұрын

Wow, it was very useful, thankyou!

@erichusayn 6 жыл бұрын

Thanks for the info. Been wanting to use a marker for similar reasons and was unsure if it would wipe off...

@robertb.3651 3 жыл бұрын

Thanks sensei !!!

@akioutsunomiya4343 7 жыл бұрын

thakyou for that information that is good for me thankyou

@user-dg4tl4bw6v 6 жыл бұрын

参考になります。

@Thomasari 8 жыл бұрын

wow cool video. very cool.

@human890209yang 4 жыл бұрын

Thanks a lot. I'm asking about if the theory is right for the daito and shoto of Nito-ryu. Cause the player is using only one hand to hold the daito and shoto, so the weight of hand and arm is halved. I guess the weight center is far from the normal position. Should the sweet spot be closer to the tip of the sword? Should the right sweet spot change from 1/3 to 1/4 when holding the sword with one hand? [Edited] I think about your video again. I think your test is to find the first point of the edge behind the weight center of the sword. Cutting the target behind the weight center will let the impact force turn the sword toward the cutting direction automatically which stables the sword. This is the benefit of cutting with a curving sword or knife. If testing with a straight sword or knife, it should never stand up.

@maselbac Жыл бұрын

Doug Marcaida needs to watch this

@josefnoda477 8 жыл бұрын

except you are moving it further towards the edge when you mark the iaito when you bend forwards to mark it while not doing so with the shinken... there is a difference but not by that much.

@porta_di_ferro 7 ай бұрын

Easy!

@valentinaavellaneda149 8 жыл бұрын

please do a video about men kaeshi do

@space_time869 2 жыл бұрын

Very informative thank you for the video. You also have some of the most well made katanas I’ve seen. Can you tell me where you got them from?

@PaulHBShin 2 жыл бұрын

One is an iaito and the other is a shinken that I got through a sensei that I know, not a commercial vendor.

@space_time869 2 жыл бұрын

@@PaulHBShin that explains it.Thank you for the information. How would you recommend getting a katana of this quality?

@PaulHBShin 2 жыл бұрын

@@space_time869 Do you practice iaido or are you looking to get a katana as a collector?

@PaulHBShin 2 жыл бұрын

@@space_time869 Which state do you live in? What's the closest large city near you? Will be better be able to advise if I know where you are approximately.

@space_time869 2 жыл бұрын

@@PaulHBShin Washington DC

@ryanvella3682 3 жыл бұрын

Hi Paul, great video. Thanks for sharing. What does it mean if the sweet spot is all the way at the tip? Thanks

@PaulHBShin 3 жыл бұрын

Well, obviously means your sword is very tip-heavy. Maybe well-suited for tameshigiri, but not for iaido practice. Is it a bona fide shinken made by a swordsmith? Or a factory-made sword?

@ryanvella3682 3 жыл бұрын

@@PaulHBShin Factory made. Going to have to simply use it for tameshigiri and will just continue to practice iaido with my iai. Thanks for the prompt reply. All the best!

@Zatracenec 7 жыл бұрын

Amazing info and beautiful swords. May I ask, where did You buy them and how much was it? Thank You.

@PaulHBShin 7 жыл бұрын

My iaito is pretty standard. You can get similar ones at pretty much any budo equipment store. Cost about $450 if I remember correctly. I got my shinken from a sensei that I know. That's in the $5,000 range.

@Zatracenec 7 жыл бұрын

Thank You very much for quick reply. $450 sounds good, but $5,000.....wow, it has to be a great blade!

@PaulHBShin 7 жыл бұрын

That's actually pretty standard for a shinken made properly by a swordsmith, rather than something made by a factory.

@Zatracenec 7 жыл бұрын

I understand, that originals must be priced properly. It just surprised me, how expensive the sword can be. It must be pleasure to watch it, carry it and use it. Thank You for quick reply. You are one of the most responsive youtubers, I've seen. :-)

@powerplay4real174 4 жыл бұрын

This test will not work on Tsuba that as rectangular , square or with gaps in the design of the Tsuba.

@rauldavilar8396 4 жыл бұрын

Hello, could you tell me how much and where can I buy a 100% Real and Authentic Katana, since I am a collector. Thank you.

@PaulHBShin 4 жыл бұрын

I got my katana through an acquaintance of my instructor's, so I don't really have good insight into a list of dealers. But if you're a collector, don't you already have contacts in the collector community?

@Divine_Serpent_Geh 3 жыл бұрын

Go to Aoijapan. It is a very in depth and clear website about all of the authentic nihonto and newer shinken (live blades) that are for sale. I’ve seen some beautiful pieces from all different periods of Japanese history. The swords include measurements, weights, Smith name, period, photos etc... NOTE: some of the blades are sold without koshirae (fittings).

@thezehao 8 жыл бұрын

Hay, Paul should I use hand made Katana to cut bamboo ?

@PaulHBShin 8 жыл бұрын

I would think twice about using an expensive shinken for cutting. In general, you want to have a separate sword for cutting purposes.

@PaulHBShin 7 жыл бұрын

Probably not. But it depends on how valuable the sword is and how willing you are to accept damage to the sword. Because there WILL be damage -- maybe not dramatic damage, but it will definitely degrade the edge and the polish. So, generally speaking, valuable swords are not used for tameshigiri, especially not bamboo.

@PaulHBShin 7 жыл бұрын

I'm not sure which part of the world you are in, but passing customs all depends on the local laws regarding weapons and trade. Doesn't matter whether the sword is being imported from China or Japan. But you should know there is a difference between a sword made with machine steel vs one made with traditional forging methods (repeated folding, etc.)

@noahfanoembi3191 8 жыл бұрын

Sensei , Im a iaidoka for 3 month and a aikijutsuka for 5 years But i train whit a bokken on witch level can i train with a iaito ?

@PaulHBShin 8 жыл бұрын

+Noah Fanoembi It really depends on your own dojo. In my own case, my sensei lent me an iaito when I was about a month or two into training. And most beginners at our dojo will use a bokken for a couple of months, sometimes with a plastic saya. But ultimately this is something your sensei has to determine.

@noahfanoembi3191 8 жыл бұрын

+Paul Shin sensei , Thx for your information . I like your video's very much