Take it and leave

This book attempts the impossible: treat in one volume of "Art of the Sword". He does it in addition "to the American", ie trying to rewrite 1200 years of martial tradition under the term "modern Swordsman" ...
The result is mixed: an introduction to the physics of the cup which is very interesting, and a demonstration that culminates with pictures explaining that "holding the sword for the Iaido taught is not good to cut" ...

We can best summarize the vanity of authors is cut to cut, even burying the teachings of the great Masters on the pretext that we would be "modern swordsmen."
No, we do not take a Katana like a pickaxe handle, contrary to what this book. And if you hit with this outfit, you risk big: damage to the wrists, elbows, and risk of serious accidents.

However, common sense remarks we note (American pragmatism that does not hesitate to shake tradition by criticizing), but it will spread some opinions that attempt to establish reference erroneous techniques, even dangerous.

When the conclusion that limits watching solely Katana swords WW2 (Gunto) it best illuminates the depth of field of knowledge of the history of the Japanese sword.

If the purpose is to learn to cut like 1200 years of practice have taught, then you have to enter more finesse (Battodo, not Tameshigiri to western sauce), and not use any Katana how for the pleasure of making tatami chips and "breaks" (by cutting) show.

Contrary to the promise contained in its subtitle, if the work responds well to "practical cutting", but absolutely not "Battodo" (The art of actual cut), or even "Tameshigiri" (the test a real blade to judge its effectiveness).