Cutting with Shinwa Odachi for first time
First time doing Tameshigiri with my Shinwa Odachi on a pool noodle. Need to work on my yokoichimonji/suehe (flat cut), but it cuts pretty good for the price. The shape of the blade makes this thing sail through noodles like they're nothing (the bad flat cut was me not the sword, flat cut is the most difficult to do properly and successfully)
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