Deleted
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Post by Deleted on Feb 13, 2008 0:26:11 GMT
I have a couple of questions about re sheathing swords, The more pictures of Kogarasu and Moroha-zukuri blades I see the more I want one but due the two edges you would be unable to re sheath it in the usual manner is there a special way of doing it?
I am also curious about how to properly re sheath a Tachi, I have seen Korean swordsmen with similar swords that hang from the waist turn the saya “up” then re sheath it as usual but this may not be the case in Japan. Are there any schools which still train with Tachi?
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Post by Deleted on Feb 13, 2008 18:37:13 GMT
Single-edged swords are very, very uncommon in Japan.
The edge-down tachi mounting seems to have been a symbol of rank. At any rate, with noto (re-sheathing) you always have to grip the saya (scabbard) in your free hand to orient it properly. Regardless of the mount, the objective is to orient the mouth of the saya so it coincides with your sword.
Caveat: noto is done differently according to which school you are studying.
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slav
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Post by slav on Feb 13, 2008 19:26:31 GMT
Single-edged swords are very, very uncommon in Japan. I hope you meant "double-edged".
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Post by oos3thoo on Feb 14, 2008 6:41:47 GMT
I would also like to know a quicker way. I also hate touching my sword. I don't want any unnecessary corrosion on my blade.
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Post by Deleted on Feb 14, 2008 12:38:25 GMT
I noticed one of the shodan in my dojo does noto without touching his sword. personally I prefer it since it doesn't limit me to a set sword length. I'd imagine you'd have to be pretty set in sword length if you don't feel the kissaki pass your hand. In my case my cutter is a different length than my iaito so training myself to do the no touch technique might be counter productive during temeshigiri
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Post by Deleted on Feb 14, 2008 13:52:53 GMT
The notion that one touches the blade while resheathing is a bit of a misinterpratation of what is traditionally taught. Traditional schools teach that you shouldnt touch the blade at all while resheathing so it wasnt really an issue...
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Post by Deleted on Feb 14, 2008 14:24:11 GMT
I guess you really couldn't call Toyama Ryu a traditional style since it originated in the 1920's for military purposes, but I was told by sensei that very many things differ from one style to another. But in Toyama Ryu, we are instructed to run the mune along the flesh between your thumb and forefinger til you feel the geometry change of the kissaki just before it drops in the koiguchi. Results in a very fast noto no matter what blade length you are using.
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Post by Deleted on Feb 14, 2008 18:07:22 GMT
Single-edged swords are very, very uncommon in Japan. I hope you meant "double-edged". Y-yyeah.
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Post by Deleted on Feb 15, 2008 21:53:14 GMT
The notion that one touches the blade while resheathing is a bit of a misinterpratation of what is traditionally taught. Traditional schools teach that you shouldnt touch the blade at all while resheathing so it wasnt really an issue... It has been my observation that the opposite is the most common: most iai koryu schools teach using the left hand to make a small opening on the koiguchi and let the back of the blade 'touch' the left hand until the kissaki drops into the saya. This goes for the style I study, Muso Jikiden Eishin-ryu, but also for Mugai-ryu, Suio-ryu, Katori Shinto-ryu, among others that I have personally seen. It is true that there are some notos within each school that get progressly faster and use shorter movements to resheath the blade and some of the most advanced basically move the kissaki directly to the koiguchi and barely or miss the left hand altogether. But these are advanced. There are other instances for many techniques themselves that call for 'touching' the blade (back not edge) which are either to reinforce for thrusting or for cutting. It has also been postulated that the back of a katana is burnished on purpose for inhibiting rust from contact. Besides, when one is done either actually killing your opponent or practicing kata - you clean your blade anyway, right? YMMV, Erik
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