How to FIGHT with a Bowie Knife – Keating’s Back Cut System EXPLAINED
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Knife Cut·Tactical Tavern Tomas
Unlock the secrets of the Bowie Knife’s deadliest techniques with this exclusive episode breaking down 2 brutal back cut…
Knife Cut
SubFamilyナイフ斬り(Naifu Kiri)
HybridTranslation: knife cut
Overview
The Knife Cut subfamily covers all cutting and slashing actions performed with a knife, as distinct from thrusting techniques. [1] Knife cuts employ the edge of the blade in sweeping, arcing, or hooking motions to target the opponent's limbs, neck, and torso. [1],[2] Filipino martial arts organise knife cuts around numbered angles of attack (typically five or twelve angles), ensuring that all lines of cutting are systematically trained. [2],[3]
History & Origin
Knife cutting techniques have been practised in blade-centric cultures worldwide, with Filipino martial arts developing the most systematic angle-based frameworks for classifying and drilling cuts. [1] Modern knife-fighting systems such as Sayoc Kali and Pekiti-Tirsia Kali organise cuts into numbered sequences that practitioners drill thousands of repetitions to achieve fluency. [2],[3]
Effectiveness
Knife cuts use slashing motions to inflict damage across a wide area, effective for targeting the hands, arms, and face at close range. [1]
Lineage
Competition Record
Knife cutting techniques are competed in FMA dagger divisions using padded or training knives. [1]
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Biomechanical Mechanism
Primary Action — Cutting, thrusting, or striking with a bladed weapon — edge alignment and trajectory determine cutting effectiveness
Joints Involved — Wrists (edge alignment and rotation), elbows (extension for thrusts, chambering for cuts), shoulders (arc of the cut), hips (power generation)
Force Vector — Varies — downward diagonal cut (kesa-giri), horizontal cut (yoko-giri), thrust (tsuki), or rising cut (kiri-age)
Weapon Mechanic — Edge alignment (hasuji) is critical — the blade must travel along its cutting plane for effective cuts
Position & Entry
From ready stance (chudan-no-kamae or equivalent) — Assume guard position, establish distance (ma-ai), execute the cut or thrust when an opening appears
From engagement distance — Use footwork to close to striking range, execute the technique with proper edge alignment (hasuji)
As counter — Wait for the opponent's attack, deflect or avoid, and counter-cut to the exposed target
Videos
1 video
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Ratings
Risk of injury to the person this technique is applied to
9
Extreme9/10
Knives and short blades are the most common weapon in real-world assaults; high lethality
Skill level needed to execute this technique reliably
Intermediate
Whether this technique is allowed under major competition rule sets
WEKAF — Legal in padded stick competition {srcHEMA — Legal in applicable weapon categories {src
Training Notes
✓Knife cuts use the blade's edge in slashing, drawing, or slicing motions — targeting soft tissue, tendons, and blood vessels (Amberger, The Secret History of the Sword, 1999)
✓Cuts differ from thrusts: cuts damage along a line across the surface while thrusts penetrate to depth — both are essential knife techniques
✓The primary cuts: forehand slash, backhand slash, upward cut, and draw cut — each targets different body areas and uses different mechanics
✓Effective cutting requires proper edge alignment — the blade must be oriented correctly to the target for the edge to bite
✓Cuts use circular or arcing motions that generate speed through the wrist snap — the wrist action determines cutting effectiveness
✓The 'draw cut' pulls the blade across the target with pressure — this maximises the cutting effect compared to a simple strike with the edge
✓Knife cuts target the extremities as a priority — wrists, forearms, biceps, and thighs — following the principle of disabling the weapon hand first
Common Mistakes
!Slapping with the flat of the blade — proper edge alignment is critical; the edge must contact the target
!Using excessive force — knife cuts rely on edge sharpness and drawing motion, not blunt force
!Cutting with only the tip — use the full length of the edge for maximum cutting effect
!Not varying cutting angles — predictable cuts from the same angle are easily defended
!Ignoring the draw component — simply pressing the edge against the target is far less effective than drawing it across
!Leaving the cutting arm extended — the arm must retract after the cut to prevent being grabbed or counter-cut
!Not targeting the extremities first — cutting at the body before disabling the weapon arm risks getting stabbed in the process
Related Techniques
Counter Techniques
Setup Chain
1Ready Position — assume the guard stance appropriate for the weapon
2Distance Control — manage spacing relative to the opponent
3Execute Technique — perform the offensive or defensive action with correct form
4Return to Guard — recover to a defensive ready position
Sources & References
Primary Source
Bubishi: The Classic Manual of Combat (Patrick McCarthy, 2008)
1BookFilipino Martial Arts (Inosanto, 1980)
Alias sources — [1] Filipino Martial Arts (Wiley, 1994) [2] Hoplology (Burton, 1884) [3] Comprehensive Asian Fighting Arts (Draeger & Smith, 1969)
2BookThe Complete Book of Knife Fighting (Cassidy, 1997)
Effectiveness sources — [1] Filipino Martial Arts (Wiley, 1997)
3OtherJapanese Martial Arts Hybrid Terminology
Mixed Japanese-Western terminology — combines traditional Japanese terms with katakana loanwords
4CitationFilipino Martial Arts (Inosanto, 1980)
Alias sources — [1] Filipino Martial Arts (Wiley, 1994) [2] Hoplology (Burton, 1884) [3] Comprehensive Asian Fighting Arts (Draeger & Smith, 1969)
5CitationThe Complete Book of Knife Fighting (Cassidy, 1997)
Effectiveness sources — [1] Filipino Martial Arts (Wiley, 1997)
Community
Athletics
Requires
wrist control for edge alignment, grip endurance, footwork precision
Favours
quick wrists, strong forearms, good posture
Key muscles
forearm extensors/flexors, deltoids, core, calves
Sub-techniques
Backhand Cut
GenusThe Backhand Cut is a knife cutting action delivered from the outside inward using the back of the hand to drive the blade edge across the target. [1] In Filipino martial arts this corresponds to the even-numbered angles of attack (angles 2, 4, 6 in many systems), travelling from the practitioner's non-dominant side. [1,2] The backhand cut is often used as a follow-up to a forehand cut, creating a continuous figure-eight cutting pattern. [2,3]
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Slash Cut
GenusThe Slash Cut is a broad, sweeping knife action that draws the blade edge across the target in a horizontal or diagonal arc, maximising the length of the cutting surface in contact with the target. [1] Unlike a chop, which relies on impact force, the slash uses a pulling or pushing motion to let the blade's edge do the work, making it effective even with moderate force. [1,2] In Filipino martial arts the slash is a primary offensive tool, often targeting the forearm, hand, or neck. [2,3]
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Upward Cut
GenusThe Upward Cut is a knife cutting action that travels vertically from low to high, typically targeting the underside of the opponent's forearm, the inside of the wrist, or the abdomen. [1] In Filipino martial arts this motion corresponds to angle 9 or angle 12 in various numbering systems and is often delivered from a concealed low position. [1,2] The upward cut is tactically valuable because it attacks from below the opponent's line of sight and is difficult to parry with a downward block. [2,3]
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Frequently Asked Questions
Why is it important to use an ipsilateral stance when executing the back cut?
Using an ipsilateral (same-side) stance allows you to create distance by retracting one shoulder while protruding the other, which keeps your opponent in your line while you move off theirs. This positioning is fundamental to Keating's Back Cut System.
What's the key advantage of the back cut when defending against a counter?
When you execute the back cut and step back, you move completely off your opponent's line while keeping them on yours, so even if they attempt a counter, you're already out of range and have the tactical advantage.
What mistake should I avoid when performing a contralateral back cut like Bagwell's technique?
You cannot simply flick your wrist on a contralateral cut as this creates a mutual kill situation; instead, pop your elbow up and turn your hip over (similar to throwing a hook) to safely clear the line and deliver the cut across to the target.
How does the Knife Cut work?
The Knife Cut subfamily covers all cutting and slashing actions performed with a knife, as distinct from thrusting techniques. Knife cuts employ the edge of the blade in sweeping, arcing, or hooking motions to target the opponent's limbs, neck, and torso.
Where does the Knife Cut come from?
Knife cutting techniques have been practised in blade-centric cultures worldwide, with Filipino martial arts developing the most systematic angle-based frameworks for classifying and drilling cuts. Modern knife-fighting systems such as Sayoc Kali and Pekiti-Tirsia Kali organise cuts into numbered sequences that practitioners drill thousands of repetitions to achieve fluency.
Is the Knife Cut legal in competition?
WEKAF: legal — Legal in padded stick competition; HEMA: legal — Legal in applicable weapon categories
How dangerous is the Knife Cut?
Danger rating 9/10. Extreme — knives and short blades are the most common weapon in real-world assaults; high lethality
How do I set up the Knife Cut?
The standard setup chain: Ready Position → Distance Control → Execute Technique → Return to Guard.
How do I defend against the Knife Cut?
Standard counters include: Parry (Absetzen) — deflect the incoming blade with a counter-displacement / Void (Step Back) — withdraw from measure to avoid the cutting arc / Counter-Cut (Nachreisen) — strike into the opponent's opening during their attack.
What are the variants of the Knife Cut?
Common variants: Standard cut (primary cutting angle from the ready stance); Thrust (tsuki) (straight thrust targeting the throat, chest, or face); Rising cut (kiri-age) (upward diagonal cut from low to high); Diagonal cut (kesa-giri) (downward diagonal cut following the kimono line).
How effective is the Knife Cut in competition?
Knife cutting techniques are competed in FMA dagger divisions using padded or training knives.
What are common mistakes when doing the Knife Cut?
Top errors to watch for: Slapping with the flat of the blade — proper edge alignment is critical; the edge must contact the target / Using excessive force — knife cuts rely on edge sharpness and drawing motion, not blunt force / Cutting with only the tip — use the full length of the edge for maximum cutting effect / Not varying cutting angles — predictable cuts from the same angle are easily defended.
What are other names for the Knife Cut?
The Knife Cut is also known as Naifu Kiri, Taga, Knife Slash, Blade Cut.