submissions arm locks white Belt

How to Do the Kimura in BJJ

★★☆☆☆ Difficulty 2/5
📍 From: closed guard
🎯 To: submission

Also known as: Double wristlock, Chicken wing, Gyaku ude-garami

The Kimura (double wristlock) is a versatile shoulder lock that attacks by rotating the arm behind the back. Named after Masahiko Kimura who used it to defeat Helio Gracie, it works from numerous positions and is also an excellent control position.

Key Details to Master

  1. 1 Control their wrist with a figure-four grip
  2. 2 Your hands grip like you're holding a steering wheel
  3. 3 Keep their elbow pinned to your body
  4. 4 Rotate their arm behind their back
  5. 5 Use your whole body, not just arms

Common Mistakes to Avoid

  • ⚠️ Grip too close to their elbow
  • ⚠️ Not keeping elbow connected to your body
  • ⚠️ Using only arm strength
  • ⚠️ Giving them space to escape
  • ⚠️ Not controlling posture

🔄 Variations

  • Kimura from side control
  • Kimura from north-south
  • Kimura trap system
  • Standing Kimura

🛡️ Counters & Defenses

  • Straighten the arm
  • Grip your own body/belt
  • Roll through
  • Counter with Kimura

Track Your Kimura Progress

Log every time you practice the Kimura and watch your proficiency grow. MatTime helps you build muscle memory by tracking what you actually drill.

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Frequently Asked Questions

What belt level should I be to learn the Kimura?

The Kimura is typically introduced at the white belt level. However, higher belts continue to refine this technique throughout their BJJ journey. The beginning of the BJJ journey. Focus on survival, basic positions, and fundamental movements.

Does this work in both gi and no-gi?

The Kimura works in both gi and no-gi, though grip adjustments may be necessary. In no-gi, focus on body control and underhooks instead of gi grips.

How do I set up the Kimura?

The Kimura is typically executed from closed guard. Key setups include controlling your opponent's posture and creating the right angle. Practice the entry repeatedly before focusing on the finish.