The Kama is a bladed weapon that originated as a genuine farmer's tool. Utilized as a weapon in Okinawan villages for centuries, it introduces a unique psychological element to practice—the "feel of steel" and the inherent caution required when handling a live blade.
Techniques for the Kama, often practiced in pairs known as Nichokama, include a diverse array of slashing, hooking, thrusting, and blocking maneuvers. A traditional design feature is a small groove cut into the junction where the blade meets the shaft; this allows a practitioner to catch an opponent's Bo or other weapon without the blade digging in and becoming stuck.
The weight and thickness of the shaft should be tapered toward the butt end to facilitate ease of sliding and catching during grip changes. The blade itself should provide sufficient weight to ensure the weapon's balance point favors the head, allowing for more efficient centrifugal force during strikes.
For proper sizing, the weapon should traditionally extend approximately 3cm past the elbow when held in a reverse grip. Finger dexterity is paramount, as the weapon requires frequent grip transitions during kumite (sparring). Due to the danger involved, most students begin their study with wooden Kama for safety and acclimatization before eventually progressing to live steel.
Courtesy of RKAGB
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