Swordsmanship or sword fighting refers to the skills of a swordsman, a person versed in the art of the sword. The term is modern, and as such was mainly used to refer to small sword fencing, but by extension it can also be applied to any martial art involving the use of a sword.
Japanese Samurai Sword Basic Cutting Techniques Kirioroshi (Overhead Cut) in [Hindi - हिन्दी]
The overhead cut is a simple, elegant move. The sword is held in both hands over the head, with the cutting edge of the blade facing the ceiling, elbows bent and held close to the ears. The sword blade should be perfectly centered over your body, not shifted to the right or the left by an intensely strong grip. Extend the arms and straighten the elbows as you bring the sword down in front of you in an arcing, slashing motion. Stop the sword's downward path when your hands are about level with your hips.

This is a big circular cut! Plant the right foot firmly. The left hand does the cutting and the right
hand only guides/pushes the sword. Again remember jo ha kyu: the sword slowly comes overhead, then moves more quickly until the point
of the top of the opponent's head. At that point, the sword is moving fast and full strength is used. This is a circular cut with the
wrists pushing up and forward. The elbows are stretched out but be careful not to fully extend the wrists!

It is extremely important that the elbows are stretched out so that the cut begins at the top of the
opponent's head and is not a hit to the forehead.

Cut through and down naturally, letting the sword stop at a slightly lower than horizontal level.
A natural cut is up slightly, out, down, with a slight snap of the wrists, then in toward the hara, with the tsukagashira almost touching
the body {hikigiri}. Originally, the cuts were made through the entire body and ended quite low down to facilitate chiburui.

Expand the chest on the cuts and keep straight and tall, not allowing your body to rock forward. Keep your
head upright and straight and stretch the neck and chest upwards when cutting, do not lean forward. Push the hara down and forward as you cut.

Te no uchi: The right hand is centered over the tsuka with the thumb stretched down and around. This
enables the center of the right palm to push strongly to ensure that there is no slipping when cutting. The left hand has the joint
between thumb and index finger centered on the tsuka. On cutting, a slight wringing movement of the hands inward, shibori, is necessary
for strength and in order to stop the cut sharply but be sure to keep your hands flexible and not grip too hard on the tsuka.
Keep the shoulders relaxed.
katana (刀)- were one of the traditionally made Japanese sword that were used by the samurai of ancient and feudal Japan The katana is characterized by its distinctive appearance: a curved, single-edged blade with a circular or squared guard and long grip to accommodate two hands.

Iaijutsu- (居合術is a combative quick-draw sword technique. This art