I just got done watching the Cold Steel More Proof DVD, and it had the Swords in Action section. It looked to me like the Chinese War Sword was one of the better cutters tested, and the European knight's sword did pretty well. The standard I'm used to seeing is the katana, but some of the ones in the DVD cut just as well if not better, by my estimation. How do the different styles of swords stack up against each other?
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Different Sword Styles and Cutting Ability
- Thread starter me2
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Swords like most tools are made with compromises in designs. Is the blade designed to be a stiff thrusting type, a broad flat cutter, or something in-between? Combining all the attributed desired doesn't seem possible. European swords evolved considerably over 3000 years in response to materials and opposing armors. Take a look over at http://www.swordforum.com/ for better info.
Amoung the advances that the japanese katana exhibits is an exception cutting design coupled with a narrow blade and a stout triangular tip for good stabbing ability. It was also highly portable.
The drawback is that to be able to cut effectively with a katana takes years of training.
The chinese warsword is more of a short halberd/war ax. Therefore it cuts and chops better than most lighter knives. The Halberd has a wide blade so deep stabbing is no longer possible while chopping and cutting leverage is optimized.
The original name for the chinese warsword design is called "Horse Cutter". Troops armed with this battlefield weapon was tasked with chopping the legs of the opponents horses as they rode into the front lines. This weapon is less effective than the katana in close spaces due to its large mass.
The Horseman carried spears and large halberds (6 feet long and longer) and used the leverage and weight of the horse to mow down foot troops.
The drawback is that to be able to cut effectively with a katana takes years of training.
The chinese warsword is more of a short halberd/war ax. Therefore it cuts and chops better than most lighter knives. The Halberd has a wide blade so deep stabbing is no longer possible while chopping and cutting leverage is optimized.
The original name for the chinese warsword design is called "Horse Cutter". Troops armed with this battlefield weapon was tasked with chopping the legs of the opponents horses as they rode into the front lines. This weapon is less effective than the katana in close spaces due to its large mass.
The Horseman carried spears and large halberds (6 feet long and longer) and used the leverage and weight of the horse to mow down foot troops.
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a differentialy heat-treated blade ought to cut well of sharpened. most wester broad swords aren't DHT'd since their designed to cross often. they're tough but don't hold an edge like a katana.
on the other hand, try imitating the movie flick with your brand-new katana, meaning clash edge-to-edge with another sword, and you just threw away $2,500!
on the other hand, try imitating the movie flick with your brand-new katana, meaning clash edge-to-edge with another sword, and you just threw away $2,500!
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Cutting with a katana requires a well honed technique. The manner in which they are used in the CS DVD is laughable. Then notice how with the Chinese Chicken Chopper, the guy holds it just like a baseball bat. If you want to see some good video of what a Japanese sword can do, check out Bugei.com to see James Williams do some mind blowing demos. I think they also offer a DVD explaining proper tech. and what-not.
I've watched the Bugei video on the web, and the cuts are indeed impressive, especially with the pieces cut staying in place to be cut again. Obviously, the technique on the CS DVD is not on par with that of James Williams and company, but then again neither are the swords. The cutting technique is no better with the other swords, since I presume a baseball bat grip is inferior for cutting. However, the swords seem to cut just as well, if not better than the katana used. The extra weight and wider blade seem to lead to better cutting potential on some of the other designs. Of course this presumes the wider blades are taken advantage of by giving them a shallower grind.
Obata Toshishiro has some books and videos showing proper cutting technique. Here is a demo video that shows a couple quick clips towards the end.
http://www.shinkendo.com/mpegs/shinkendo_demo.wmv
I've heard that he is most likely one of the top japanese sword practioners in the US.
-Anthro
http://www.shinkendo.com/mpegs/shinkendo_demo.wmv
I've heard that he is most likely one of the top japanese sword practioners in the US.
-Anthro
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