You must be friends with Oshima Sensei of Shotokan...lol. Deja vu. I had this very conversation with him a long time ago. Funakoshi Sensei gave him a 5th dan so he won't accept anything more than a 5th dan. So his organization has a 5th dan ceiling. Meanwhile in the rest of the karate world we have evolved to a 10 dan system.T. Kimura wrote: But as you all know both Shotokan and Wadoryu originally, and for a long time, only employed five dans. I really like that limit for a lot of reasons. I think the higher dan grades do more harm than good. Not as much in Japan perhaps, but very much so in the west. A very senior godan should and would be better in virtually every way than a good strong sandan. But godan is a master grade and I am not sure that levels above that should (can) be graded or quantified. Higher levels exist; but are they not more intangible ?
The logic in Wadokai is that although we have a 10 dan system we only issue up to 8. The last person they tried to petition to 9th dan was Eriguchi Sensei and that was shot down at the board meeting. Then there is a 15th dan in Hawaii. His logic goes something like 'if that guy is a 10th dan then I am a 15th dan!'. Funny. Sort of like the nuclear arms race. Suzuki Sensei won't go higher than 8 because that is what Otsuka Sensei gave him. I guess Arakawa Sensei won't go higher than 7 because Otsuka Sensei is not around to grade him anymore. (I made that last bit up..)
Each organization is different. I belong to JKF Wadokai and that is how we do it. I believe in the WIKF they go as high as 4th or 5th dan then the rest of the grades are handed out by experience and other intangibles. I don't know what Wadoryu does. But each group seems to make it work for them. Dan grades are important and silly at the same time.
It is silly if it becomes the end. I think as long as it is looked at as a way of measuring someone at a given point in time and can be used as a carrot then why not - and yes I believe it is quantifiable as long as you have the technical eyes to distinguish technique. Something that looks good to one person may look like crap to someone who knows what they are looking at. Yes, technique is quantifiable. Come and expand your knowledge base. No different than becoming a gourmet chef. You just have to take the time to train yourself how to see.