Chinese vs. Japanese Swords
Original Poster: PunchDrunk
Forum: Martial Arts Weapons
Posted On: 06-10-2006, 11:30
Orginal Post: PunchDrunk: I'm curious about the difference in Chinese vs. Japanese swords. Typically Chinese swords fall into the Darn-Dao (pardon my spelling) and Gim swords, while the Japanese are known for the Katana and companion sword.
I've heard of people referring to a Katana as a "three foot razor blade" referencing the fact that the swordman fights with the edge rather than the point. The Gim and Darn-Dao seem to use the points a bit more.
Far from "who's sword is better", I'm curious to know if anyone has worked with these weapons, what traits of each sword (and associated styles) would give an opponent the most diffaculty.
Post: setsu nin to:
After Chuck Norris was born every weapon lose any point, so there is no point to discourse which sword is better when Chuck Norris is best!!!>
Post: WushuPadawan001:
I?m far from a sword specialist as I prefer long weapons to medium or short, but this is how I have come to understand the three swords you refer to (disclaimer: the following comes from research via books, and a very minute amount of experience. I invite anyone who has more experience to correct or elaborate upon anything I mention):
Chinese Straight Sword: Attack pressure points, nerves, etc. Bleed your opponent, don?t
hack him up into pieces. Use the tip of the sword, supplement
with the edge.
Chinese Broadsword: Cut off an arm, cut off a leg, hack off the head, slice the belly open,
etc.
Use the edge of the sword, supplement with the tip.
Japanese Katana: Similar to broadsword, hack the limbs and what not.
Not the most informed or detail answer, but hopefully it will the draw attention of more enlightened members.>
Post: setsu nin to:
Chuck Norris said that swords are for kids. He eats his dinner with naginata.>
Post: BLACK PANTA:
[quote=setsu nin to Chuck Norris said that swords are for kids. He eats his dinner with naginata.[/quote
I am currently taking part in an auction for a sword made out of Chuck Norris' shin bone.>
Post: dscott:
By the recent responses from Setsu, I'm inclined to think that Setsu's actually a troll in ninja's clothing. :lol:
He's fooled us for many years but his true colors are coming through. :lol:>
Post: setsu nin to:
>
Post: Hengest:
:lol: :lol: :lol:
Love it setsu. I might just have to steal it...
Anyhoo, as far as Chinese swords go, I'm not much of an expert. I'd agree with Padawan's round-up on those.
I have worked with the katana a fair bit though. It is obviously known for it's cutting ability, and, since that's where it's strengths lie, most techniques involve such. Common techniques are cutting down toward the head and slashing diagonally or horizontally across the trunk. Horizontal cuts to the legs and feet can also be seen.
However, thrusting attacks are still relatively common, mostly to the solar plexus, but occassionally to the throat and, in some ryuha at least, to the feet as well.
As padawan touched on, mentioning broadswords, use of the katana generally shares a lot in common with the German and Italian schools of long sword. Stances and techniques are very similar.>
Post: bamboo:
I'd like to go abit further on what Hengest was alluding to regarding the thrust to the throat.
I found working with sword , mostly kashima shinto ryu, that the idea of thrusting was very apparant not so much as an offensive technique but rather when the opponent would be more aggrssive and move in strong with an overhead strike. Moving from seigan and putting the sword directly at the throat or face and taking a single inward step (Ã la marubashi) the aggressor would often find themselves moving directly into the tip.
I also found this to be a very effective idea when tranferred into unarmed scenerios as most strikers of course move forward, I am able to "offer" atemi rather than actually try to strike.
I'm not sure how clear this reads but hope some that are familiar with the sword are understanding.
-bamboo>
Post: NathanRahl:
The differenceces in the swords are glaring from a metallurgical standpoint.
First off, Japanese swords are folded, and have a much more even carbon content on average. They are more homogenous basically. Also, Japanese smiths added, and still do ad a low carbon core, giving the blade added strength. The blade are differentially tempered as wel, with the body being softer then the blade. Also, skilled Japanese smiths are able to have softer bits of steel throughout the hardened edge, so that if it doe's knick, it won't be deep or broad laterally.
Chinese swords are more often then not one piece, of the same hardness. The older broadswords tend to outweigh a katana. Generally speaking the Chinese sword, while the originator in theory and making for the Tachi and later the Katana, is inferior to Japanese swords make in the late 12th and early 13th centuries and beyond.
The katana is a work of art when made by a good smith in the proper way, it is far superior in many ways to old Chinese swords, which have not well survived to the modern era. While japanese swords have survived from many centuries ago. Hell, american once dumped 50,000 swords captured from Japanese soldiers into the ocean, with many a Kotetsu and Nagamitsu amoung them, all lost. Thats roughly 5 percent of the Japanese swords that survived into present times. Sad though, all of them rusting to nothingness at the botom of the ocean.
Oh, and modern made katanas by moderns smiths, using modern tech as well as old tried and true one's are superior to their predecessors.
Hope that helped answer your question.>
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