Hi all,
This question has been on my mind for a time whenever I train using Shinken/Bokuto, I was wondering...
The Japanese sword was designed to have a harder Shinogi section and a softer Ha to facilitate cutting easily. But in training we seem to use the Ha to stop an opponents cut rather more than the (Harder) Shinogi area, I am unsure exactly what way to block these cuts, having researched all the various styles that I can find out about it seems as though the pattern is the same in many of the Bujutsu.
Are there specialized kata that use the Shinogi or was it considered a special knowledge that was passed on later. I ask because I cannot find these things out otherwise and it does seem strange to see so many Ryu using the Ha when the Shinogi area was designed for the type of heavy blocks associated with any 'meeting of blades'
Thanks for any help.