IAIDO STYLE FULL

If you've ever fired a pistol and tried to hit a target at any distance, cowboys shooting from the back of a galloping horse is a waste of bullets.

Like anything else, don't imagine that the movies tell you much truth about combat. You know how you can cut your finger with your pocket knife? Now imagine that cutting power applied with a lever (as in physics). They DO remove human limbs without much problem or training at all. There's a reason that swords were the weapon of choice for several thousand years. I embarrassed to admit this on a public forum. I thought I was getting pretty good at Iaido after a year or two and one day, started to move 'way too fast in a kata and wound up running the sword through my hand. I eventually bought an antique sword in Gunto mounts (katana in WW II sword furniture) and after building a traditional saya (sheath) and tsuka (handle), I trained with that one. I did the same thing a couple of decades ago and ruined a very expensive training sword, so I could have a 'real' one. What you sharpened Sgt Waffles, was an Iaito - the training sword for Iai. The index fingers and thumbs are not gripping just laying on the tsuka. Stop the cut by gripping tightly with both hands, most with the pinky and ring fingers, some with the long finger. The right hand's movement is like throwing something as far away as possible, left hand is like rotate (forward-upward) and then strongly down. The tip of the sword (kissaki) should lead the motion, not the arms.

IAIDO STYLE FULL

Kiri otoshi is done at full speed and power with the feeling of cutting through anything that's in the way. The pause at the top is less than 1/2 second if there is one at all. The cut is made as soon as the power can be applied with the left hand. Grasp the tsuka with the left hand just above the tsuka gashira for more power. The eyes follow the drop of the foe to the floor, not the tip of the sword. The kissaki points down slightly to clear the groin of the opponent. The cut finishes so that the tsuba is slightly lower than the right knee, and even with the kneecap. Your arms should be slightly bent throughout the cut. You should step forward with your right foot at the same time, so that your legs have the same position as in the end of nukitsuke. The feeling should be of throwing away the tip as far as possible. This is accomplished by first tightening the grip of the tsuka and then rotate your wrists as your arms start their movement forward-downward. As in all big and powerful movements, the tip of the sword must start. No further movements or adjustments of the hands on the handle should be made before immediately cutting down. Grasp the tsuka with the left hand in the proper cutting position in a very relaxed grip.

The right hand moves so that it does not block your vision. The sword is raised to a jodan (upper, above the head) position (furi kaburi).

Iaido style