These are just fun, trial run tests, dating way back, not RAND lab tests, Harvard med school exams or ol' Pancho Villa and Samaria tests-you know what they are? Using real people, although the katana makers worked on fresh dead bodies for their best tests.
Vunak was the first I can remember to cut (and chew once!) raw meat on film in the 80s, yet I seem to recall someone else doing meat cuts before that? Then there was Lenny McGill and his "meat man." Then to follow suit on film, Mike Janitch of Paladin.
I wrapped some meat on my war post arms once and put on it some differing clothes
,...shirt...sweatshirt and then put two kinds of jackets over the shirts. I even put blue jeans on the arms, not the best test of jeans -protecting-legs, but my warpost had no legs. (the jeans did very little to stop a knife.
Non-direct slashes (which are like many chaotic slashes) like 10 degree to 70 and on the other side, would cut to the meat too, but not each time, and not as deep as some of 80 to 90 to 100 degree dedicated, perfect angle cuts as some of the angles tended to move the top layer of clothes more than directly land.
Once in awhile, against two layers of clothes, indirect, off-angle knife slashes did not cut meat and actually moved the upper layer of clothes.
I hear tell that many of such slashes do not instantly hurt. A small paper cut on parts of your hands may hurt more. Adrenaline has somethign to do with that. The slash that incapacitates body functions, like on a muscle, is a better goal than getting pain. And of course, blood loss or an UGLY wound that the opponent can look at and get instant mental shock is good too.
Anyway, it is always cool to cut meat as an experiment and "feel" the cut (it is good to punch meat too, as the old boxers do).
Hock