Every enthusiast of Japanese katanas has likely encountered the term “tameshigiri”, occasionally spelled tameshi giri. But what does it really mean? What bloody history lies behind it? Is this term still used today? And more importantly — is the practice itself still alive? Let’s dive into every facet of this concept so that tameshigiri becomes as familiar to you as it is to native Japanese practitioners.
Definition of Tameshigiri
Tameshigiri, or 試切 in Japanese kanji, literally translates to test cutting. As the name suggests, it was originally used to test the sharpness and quality of a blade. This practice helped determine whether a katana’s edge was up to standard. It’s sometimes referred to as kiridameshi — another term used to assess the craftsmanship of Japanese swords.
This cutting test emerged during the era of the samurai and is still performed today, albeit in a much different form. In modern times, it serves more as a test of the practitioner’s skill, precision, and technique — rather than evaluating the blade itself.
Tameshigiri is often confused with battōdō, the art of drawing and cutting. While battōdō focuses on the practitioner’s mastery, tameshigiri traditionally focused on the blade’s capabilities. One is about the weapon; the other is about the wielder.
Tameshi Giri: An Ancient Testing Tradition
The practice of tameshigiri flourished during Japan’s Edo period, from 1600 to 1868. Tests were mainly performed on katanas and wakizashis — collectively known as daishō. Samurai would perform these tests either for their own blades or for those belonging to their daimyo’s military forces.
In those times, the targets were often human corpses — usually criminals who had been executed. In some cases, even unsuspecting civilians were used as live test subjects. This brutal practice was known as tsugi giri, or “crossroads cutting.”
Various swords were tested using different cutting angles, each with a unique name. A downward vertical cut was called kami tatewari, while an upward vertical cut was shimo tatewari. The blade’s performance — including how many bodies it sliced through — was etched into the tang (nakago) of the sword. This inscription included the date, the tester’s name, and the test results, either engraved by file or written as a vertical column.
The cadavers were arranged on a sand mound about 11.8 in (30 cm) tall, known as the dodan. Bamboo rods called hasamitake were used to keep the bodies in position. Renowned swordsmiths would often attend these tests in ceremonial white kimonos. If a blade failed the test, it was considered such a disgrace that the smith might commit seppuku, or ritual suicide, to preserve his honour.
Modern-Day Tameshigiri
Today, ethical standards no longer permit the use of corpses. The modern version of tameshigiri uses bundles of straw, reeds, or rice stalks. Sometimes, a bamboo rod is inserted through the bundle to simulate the resistance of human bone. However, bamboo is most effective at 45° cuts; other angles often yield poor results.
Other types of plants aren’t used, as their sap can damage the blade. Despite what you might see online, serious practitioners never test their swords on watermelons or random produce. Only soaked and properly drained straw rolls — free of metal staples or sandy residue — are suitable targets. This prevents damage to the katana’s edge.
Proper safety protocols are vital. The cutting area should be treated like a shooting range. Spectators must keep a safe distance, as a sword could slip and fly several feet. Given the sharpness of a Japanese sword, the potential risks are serious.
Therefore, no one should stand in front of or beside the target line. Even spectators behind the practitioner must maintain a safe distance. Extra targets and cut remnants should be placed separately, while cleaning supplies and blades should rest on a tarp or designated table — never on the ground. This prevents both accidents and blade damage.
Blade maintenance is just as important. Moist targets can harm a katana’s finish, so the blade must not be returned to its scabbard (saya) until thoroughly cleaned. After the test, a careful cleaning is mandatory. The practice area should be clearly marked, with one assistant per target to secure it and remove any waste.
Sessions are overseen by a lead instructor — usually someone certified at the shoden level. This person ensures all safety measures are followed and may halt the session with the command “yame” if necessary. Mastery of the sword-handling technique is essential for tameshigiri. Some schools require the practitioner to be a yudansha, while others mandate at least two years of training before attempting any cuts.
In Japan, everything related to the samurai is held in high regard — especially the sword. The art of tameshigiri is strictly codified and elevated to a ceremonial level. Japanese culture continues to blend modernity with ancient ritual. That’s why the practice of using the katana, born in the age of the samurai, has not only survived but evolved. Tameshigiri — the revered test cut — lives on today, to the delight of martial arts lovers worldwide.
