People love to take up their shiny, sharp swords and hack through various objects ranging from pool noodles to water bottles to rolled tatami. Doing so makes them feel cool and fierce and warlike when, in fact, all it really does is to lead them astray. This essay will show that test cutting has no value, no historical provenance, leads to bad swordsmanship, and confuses people about how swords work.
The idea of test cutting comes to us from Kendo and Iaido practitioners. Vast hordes of them practice test cutting of various sorts because they believe it will help them to cut better; they wax rhapsodically about it, actually, telling us that you can tell how perfect a swordsman’s cut is by how cleanly it cuts through the target while at the same time telling us that their swords are perfect razors whose merest touch will slice off a hand, apparently not seeing the inherent contradiction: If the sword is actually that sharp even a clumsy cut will kill—why do more?
In actuality, test cutting is not part of Japanese sword practice (well, not exactly). I know, I know, that sounds heretical, but it’s true. Bushi (what are know as Samurai today) didn’t do test cutting. “What?!” you cry, leaping to the scent of blood, “Have you never heard of Tameshigiri? Do you think we made that up?!” No, you didn’t make it up, you’ve been lead astray as to what it is.
“Tameshigiri was used to test the sharpness and quality of a sword: often it was carried out on dead bodies, tied-up living criminals, or bamboo straw test objects that had been secured to something. Educated or high-ranking bushi did not practice Tameshigiri, as it was purely a test of the sword’s sharpness, and in no way a measure of the samurai’s skills.” (Fumon, T., Samurai Fighting Arts: The Spirit and Practice, Kodansha Int’l., 2003, P. 49)
Bushi *did* practice one kind of cutting practice called “suemonogiri”, but that had a specialized purpose. When a bushi was going to commit seppuku, or ritual suicide, he would be assisted by another bushi called the kaishaku; his job was to cut off the head of the bushi performing seppuku (or almost cut it off—there were different kinds of cutting, but that’s outside the scope of this essay). Seppuku was considered an important ritual, and the kaishaku’s role was critical. Bushi spent hours practicing a huge, cleaving, ritualized cut (some ryu-ha have a kata devoted to it) to be used for the decapitation, and suemonogiri was an important tool in this process. But it *wasn’t* combat swordsmanship, and wasn’t practiced as such!
So: Test cutting had no relationship to combat.
Flash over to medieval Europe: We have no records of medieval knights practicing test cutting of any sort. There is one apocryphal story of Richard I but it didn’t actually happen, and it didn’t have any real combat relevance anyway. When we read about training in Europe we actually read only of training on a Pell; this is an excerpt from the anonymous Poem of the Pell:
“Of fight the disciplyne and exercise,
Was this. To have a pale or pile [pell] upright
Of mannys light [of a man's height], thus writeth old and wise,
Therewith a bacheler, or a yong knyght,
Shal first be taught to stonde and lerne to fight
And fanne [shield] of double wight tak him his shelde,
Of double wight a mace of tre [wood] to welde."
So we’ve established that test cutting has no historical provenance and no relationship to sword training. Now let’s look at what it does to your technique: When people practice test cutting they strive heroically to make a cut that’s smoother than the last time and which slices effortlessly through the target. Read any review of a new sword on the internet written by someone who believes in test cutting and a significant portion of his review will discuss how well they were able to do test cutting with it. But in order to get these smooth, perfect cuts the practitioners invariably (look at any video on YouTube) make huge, overblown cuts reminiscent of suemonogiri. They learn to make cuts that start from a high guard and end up with the point near the ground because this kind of follow through yields the smoothest cut.
But Hanko Döbringer (or whomever wrote Hs. 3227a) tells us this about cutting:
“And this art is quite earnest and righteous, and it goes from the nearest in search of the closest and goes straight and right when you wish to strike or thrust. So that when you want to attack someone it is as if you had a cord tied to the point or edge of your sword and this leads the point or edge to an opening.” (fol. 13v). This means we’re supposed to cut in a straight line from guard to the target, not a big swing. He adds to this later when he says: “For you should strike or thrust in the shortest and nearest way possible. For in this righteous fencing do not make wide or ungainly parries or fence in large movements by which people restrict themselves…they try to look dangerous with wide and long strikes that are slow and with these they perform strikes that miss and create openings in themselves.” (ff. 14r-v)
In other words, real swordsmanship is about making cuts as small and controlled as possible; not to the ground, but to a position usually called Langenort (“long point”). In fact, the earliest Fechtbuch, I.33, specifically says: “Note that the entire heart of the art lies in this final guard, which is called Longpoint; and all actions of the guards or of the sword finish or have their conclusion in this one and not in the others.” (Forgeng, J., The Medieval Art of Swordsmanship, Chivalry Bookshelf, 2003, p. 23). You see, when you cut to Langenort you’re stopping in a position in which your point threatens your opponent if you’ve missed, and thus you maintain control over the fight. If you cut to the ground you’re not really threatening him at all. (NB: You can cut to the ground on purpose as a way to lure your opponent into acting as you want him to; this technique is called the Wechselhau and is seen, among other places, in Lignitzer’s third play of the buckler, but note that it’s a special case in which you’re deliberately acting to provoke a response.)
Not only that, but cutting to the ground is dangerous because it gives your opponent an extra “fencing time” in which to act. The masters tell us to react to someone who does this with a technique called the Nachreisen (“following after”): “When he strikes an Oberhau and brings the blade down with the strike, travel after him with a strike on the head before he can get his sword up again.” (Tobler, C., Secrets of German Medieval Swordsmanship, Chivalry Bookshelf, 2001, p. 93)
Why do we cut to Langenort instead of to the ground? Simple: Not only does cutting to the ground expose you to a Nachreisen, but it isn’t necessary. That’s right, there’s no reason to do so. Medieval swords were sharp; not as razor-like as people like them today (such edges are usually brittle), but sharp none the less. It takes very little strength or effort to cut into a skull or hack into an arm with a good sword. The cut may not be perfectly clean, and the head or arm may not be cut completely off, but then you don’t need to do that to win the fight, and avoiding giving your opponent the initiative of the fight more than outweighs the loss of a perfectly smooth cut.
Another ugly habit that test cutting fosters is pulling the hands back slightly to prepare for the cut. It should be obvious why this is incorrect, but I have recently read people arguing in favor of it on various Internet sites. If you pull your hands back to “wind up” for a cut, even the most miniscule amount, you’re telegraphing your intentions to your opponent. Fencers who did this in the middle ages were called Buffel (“buffalos”; slang for a fighter who relies on huge, powerful strokes). They could be defeated either with the Meisterhau known as the Schielhau (“squinter”) or by a different variation of the Nachreisen: “If he raises the sword to strike, travel after him with a strike or a thrust and hit him in the upper opening before he can complete the strike. (Tobler 2001, p. 92).
So, test cutting has no historical provenance, no relationship to sword training, and teaches sword habits that can, at best, be termed “dreadful”. All it does is pander to a misplaced romantic desire to “cut something” with your sharp new sword, and there’s simply no value in that. Is there ever *any* value to be had in test cutting? Perhaps; people have, as I’ve said, an exaggerated sense of the lethal sharpness of swords (and I see the contradiction; I wish they did). The German tradition recognizes three primary kinds of attacks with a sword: Cuts (or blows with the edge), thrusts and slices. Many people believe that the merest touch of a blade on the flesh will give a lethal cut, and this simply isn’t so. This misconception leads to mistakes in the practice of slicing cuts, called Schnitten in the German tradition, in which the swordsman merely lays his edge on the target and pushes or pulls it along his opponent’s flesh. As anyone who’s ever carved a roast at dinner should know, this won’t be enough: you have to Schnitt powerfully with a heavy pressure of your hands to make a deep enough cut to be effective. There may be some justification for learning such techniques by test cutting, provided a realistic material can be found.
In general, however, the simple version is this: Just say no to test cutting.
The idea of test cutting comes to us from Kendo and Iaido practitioners. Vast hordes of them practice test cutting of various sorts because they believe it will help them to cut better; they wax rhapsodically about it, actually, telling us that you can tell how perfect a swordsman’s cut is by how cleanly it cuts through the target while at the same time telling us that their swords are perfect razors whose merest touch will slice off a hand, apparently not seeing the inherent contradiction: If the sword is actually that sharp even a clumsy cut will kill—why do more?
In actuality, test cutting is not part of Japanese sword practice (well, not exactly). I know, I know, that sounds heretical, but it’s true. Bushi (what are know as Samurai today) didn’t do test cutting. “What?!” you cry, leaping to the scent of blood, “Have you never heard of Tameshigiri? Do you think we made that up?!” No, you didn’t make it up, you’ve been lead astray as to what it is.
“Tameshigiri was used to test the sharpness and quality of a sword: often it was carried out on dead bodies, tied-up living criminals, or bamboo straw test objects that had been secured to something. Educated or high-ranking bushi did not practice Tameshigiri, as it was purely a test of the sword’s sharpness, and in no way a measure of the samurai’s skills.” (Fumon, T., Samurai Fighting Arts: The Spirit and Practice, Kodansha Int’l., 2003, P. 49)
Bushi *did* practice one kind of cutting practice called “suemonogiri”, but that had a specialized purpose. When a bushi was going to commit seppuku, or ritual suicide, he would be assisted by another bushi called the kaishaku; his job was to cut off the head of the bushi performing seppuku (or almost cut it off—there were different kinds of cutting, but that’s outside the scope of this essay). Seppuku was considered an important ritual, and the kaishaku’s role was critical. Bushi spent hours practicing a huge, cleaving, ritualized cut (some ryu-ha have a kata devoted to it) to be used for the decapitation, and suemonogiri was an important tool in this process. But it *wasn’t* combat swordsmanship, and wasn’t practiced as such!
So: Test cutting had no relationship to combat.
Flash over to medieval Europe: We have no records of medieval knights practicing test cutting of any sort. There is one apocryphal story of Richard I but it didn’t actually happen, and it didn’t have any real combat relevance anyway. When we read about training in Europe we actually read only of training on a Pell; this is an excerpt from the anonymous Poem of the Pell:
“Of fight the disciplyne and exercise,
Was this. To have a pale or pile [pell] upright
Of mannys light [of a man's height], thus writeth old and wise,
Therewith a bacheler, or a yong knyght,
Shal first be taught to stonde and lerne to fight
And fanne [shield] of double wight tak him his shelde,
Of double wight a mace of tre [wood] to welde."
So we’ve established that test cutting has no historical provenance and no relationship to sword training. Now let’s look at what it does to your technique: When people practice test cutting they strive heroically to make a cut that’s smoother than the last time and which slices effortlessly through the target. Read any review of a new sword on the internet written by someone who believes in test cutting and a significant portion of his review will discuss how well they were able to do test cutting with it. But in order to get these smooth, perfect cuts the practitioners invariably (look at any video on YouTube) make huge, overblown cuts reminiscent of suemonogiri. They learn to make cuts that start from a high guard and end up with the point near the ground because this kind of follow through yields the smoothest cut.
But Hanko Döbringer (or whomever wrote Hs. 3227a) tells us this about cutting:
“And this art is quite earnest and righteous, and it goes from the nearest in search of the closest and goes straight and right when you wish to strike or thrust. So that when you want to attack someone it is as if you had a cord tied to the point or edge of your sword and this leads the point or edge to an opening.” (fol. 13v). This means we’re supposed to cut in a straight line from guard to the target, not a big swing. He adds to this later when he says: “For you should strike or thrust in the shortest and nearest way possible. For in this righteous fencing do not make wide or ungainly parries or fence in large movements by which people restrict themselves…they try to look dangerous with wide and long strikes that are slow and with these they perform strikes that miss and create openings in themselves.” (ff. 14r-v)
In other words, real swordsmanship is about making cuts as small and controlled as possible; not to the ground, but to a position usually called Langenort (“long point”). In fact, the earliest Fechtbuch, I.33, specifically says: “Note that the entire heart of the art lies in this final guard, which is called Longpoint; and all actions of the guards or of the sword finish or have their conclusion in this one and not in the others.” (Forgeng, J., The Medieval Art of Swordsmanship, Chivalry Bookshelf, 2003, p. 23). You see, when you cut to Langenort you’re stopping in a position in which your point threatens your opponent if you’ve missed, and thus you maintain control over the fight. If you cut to the ground you’re not really threatening him at all. (NB: You can cut to the ground on purpose as a way to lure your opponent into acting as you want him to; this technique is called the Wechselhau and is seen, among other places, in Lignitzer’s third play of the buckler, but note that it’s a special case in which you’re deliberately acting to provoke a response.)
Not only that, but cutting to the ground is dangerous because it gives your opponent an extra “fencing time” in which to act. The masters tell us to react to someone who does this with a technique called the Nachreisen (“following after”): “When he strikes an Oberhau and brings the blade down with the strike, travel after him with a strike on the head before he can get his sword up again.” (Tobler, C., Secrets of German Medieval Swordsmanship, Chivalry Bookshelf, 2001, p. 93)
Why do we cut to Langenort instead of to the ground? Simple: Not only does cutting to the ground expose you to a Nachreisen, but it isn’t necessary. That’s right, there’s no reason to do so. Medieval swords were sharp; not as razor-like as people like them today (such edges are usually brittle), but sharp none the less. It takes very little strength or effort to cut into a skull or hack into an arm with a good sword. The cut may not be perfectly clean, and the head or arm may not be cut completely off, but then you don’t need to do that to win the fight, and avoiding giving your opponent the initiative of the fight more than outweighs the loss of a perfectly smooth cut.
Another ugly habit that test cutting fosters is pulling the hands back slightly to prepare for the cut. It should be obvious why this is incorrect, but I have recently read people arguing in favor of it on various Internet sites. If you pull your hands back to “wind up” for a cut, even the most miniscule amount, you’re telegraphing your intentions to your opponent. Fencers who did this in the middle ages were called Buffel (“buffalos”; slang for a fighter who relies on huge, powerful strokes). They could be defeated either with the Meisterhau known as the Schielhau (“squinter”) or by a different variation of the Nachreisen: “If he raises the sword to strike, travel after him with a strike or a thrust and hit him in the upper opening before he can complete the strike. (Tobler 2001, p. 92).
So, test cutting has no historical provenance, no relationship to sword training, and teaches sword habits that can, at best, be termed “dreadful”. All it does is pander to a misplaced romantic desire to “cut something” with your sharp new sword, and there’s simply no value in that. Is there ever *any* value to be had in test cutting? Perhaps; people have, as I’ve said, an exaggerated sense of the lethal sharpness of swords (and I see the contradiction; I wish they did). The German tradition recognizes three primary kinds of attacks with a sword: Cuts (or blows with the edge), thrusts and slices. Many people believe that the merest touch of a blade on the flesh will give a lethal cut, and this simply isn’t so. This misconception leads to mistakes in the practice of slicing cuts, called Schnitten in the German tradition, in which the swordsman merely lays his edge on the target and pushes or pulls it along his opponent’s flesh. As anyone who’s ever carved a roast at dinner should know, this won’t be enough: you have to Schnitt powerfully with a heavy pressure of your hands to make a deep enough cut to be effective. There may be some justification for learning such techniques by test cutting, provided a realistic material can be found.
In general, however, the simple version is this: Just say no to test cutting.