Iaido techniques

Step 3 KIRI TSUKE (finishing cut)

The sword is raised to a jodan (upper, above the head) position (furi kaburi). The right hand moves so that it does not block your vision. Grasp the tsuka with the left hand in the proper cutting position in a very relaxed grip. No further movements or adjustments of the hands on the handle should be made before immediately cutting down. As in all big and powerful movements, the tip of the sword must start. This is accomplished by first tightening the grip of the tsuka and then rotate your wrists as your arms start their movement forward-downward. The feeling should be of throwing away the tip as far as possible. You should step forward with your right foot at the same time, so that your legs have the same position as in the end of nukitsuke. Your arms should be slightly bent throughout the cut. The cut finishes so that the tsuba is slightly lower than the right knee, and even with the kneecap. The kissaki points down slightly to clear the groin of the opponent. The eyes follow the drop of the foe to the floor, not the tip of the sword. Grasp the tsuka with the left hand just above the tsuka gashira for more power. The cut is made as soon as the power can be applied with the left hand. The pause at the top is less than 1/2 second if there is one at all. Kiri otoshi is done at full speed and power with the feeling of cutting through anything that's in the way. The tip of the sword (kissaki) should lead the motion, not the arms. The right hand's movement is like throwing something as far away as possible, left hand is like rotate (forward-upward) and then strongly down. Stop the cut by gripping tightly with both hands, most with the pinky and ring fingers, some with the long finger. The index fingers and thumbs are not gripping just laying on the tsuka.