National knife. Selection instructions

Each nation, depending on the characteristic geographical, climatic and socio-cultural conditions of life, adopted and received the greatest use of its own type of knife, which has distinctive features from similar tools of other nationalities. Among them is national Uzbek knife “pchak”. Appearing, according to various sources, among the Central Asian peoples at the turn of the 14th-15th centuries, it has retained its form almost unchanged to this day.

General description of the Uzbek knife “pchak”

The name of the product comes from the Uzbek word “pechak”, which literally means “knife”. Pchak knives distributed throughout Central Asia with minor differences in proportions and decoration. Their characteristic features are a wide straight blade with one-sided sharpening and a thin (narrower than a blade) handle, which is attached flush with the butt.

The knife blade can be up to 50 mm wide. Its length is usually 16-22 cm. The cross-section of the metal part is wedge-shaped, tapering from the butt to the blade. From the handle to the tip, the thickness of the knife gradually decreases: from 4-5 mm to zero. The slopes are most often straight, less often convex or concave. This geometry provides the product with excellent cutting properties.

Traditionally, carbon steel is used to make the blade. As a result of bluing with iron sulfate, ferric chloride, or local varieties of clay, the metal surface acquires a specific dark color with a bluish or yellowish tint. Blades are often hardened and decorated with engraving or stamped marks. It does Uzbek knife not only a necessary element of everyday life, but also distinguishes it as an object that characterizes the culture and life of an entire people.

The history of the distribution of “pchak” knives since the times of the USSR

During the Soviet Union Uzbek knives pchak could be found in the European part of the country in single copies, brought as souvenirs from tourist trips or expeditions in Central Asia. The most common products were the products of the only knife factory in Uzbekistan in the city of Chust. To date pchak knives are manufactured in semi-handicraft industries. The bulk of them are produced by craftsmen from the city of Shahrikhan, Andijan region. There is a whole craft district where dynasties of blacksmiths and cutlers work.

Regular deliveries national uzbek knives began to occur in Russia by the end of the 90s of the last century. There is an opportunity to purchase them in retail: in specialized stores and oriental culinary shops. At the same time, specialized online stores, guided by increased demand, began to offer for sale pchak knives: their photo have been added to many electronic catalogues. Nowadays, it is not factory stamped products that are in special demand, but the products of specific craftsmen. Author's works are marked with engraved emblems of the manufacturer who produced DIY pchak knife, featuring stars and crescents in Islamic tradition.

Popular varieties of pchak knives: charhon and old Bukhara

On practice Uzbek knife pchak Designed for household needs: cutting meat products, cleaning and cutting vegetables. Depending on the type of operations performed, knives of various shapes are used. Therefore, to complete the collection, it makes sense to purchase the main types of Uzbek knives most common forms:

• kaike - with the tip of the blade raised upward;
• tugri - with a straight blade and an even spine;
• kushkamalak - with a double fuller along the butt.

The most versatile in use are samples with a blade length of over 14 cm. Such models are called “charhon”. They are very convenient for professional cutting of various products: without knocking on a cutting board, but in a push-cut manner, as on video culinary forums.

Along with the most popular Chust and the most common Andijan (Shakhrikhan) bees, you can find varieties called “Old Bukhara” in online catalogs. Their characteristic feature is an arched blade, evenly tapering towards the tip. Their second frequently used name is “Afghan women”.

National traditions of decorating gift samples “pchak”

For souvenirs and collectibles, it is preferable to choose from one-piece items from famous artists. Everyone is like that pchak knife, photo which can be seen on thematic websites and forums, is a masterpiece of a particular master. At the same time, knives made individually undergo all the necessary stages of hardening and sharpening, allowing them to be used in practice.

In addition to providing practical functions, gift items are decorated in the best traditions of oriental flavor. To a large extent, this relates to the decoration of the handle, which Uzbek knives rather narrow in cross-section, with a characteristic beak-shaped bend at the end. Valuable specimens are made from various types of wood, ungulate horns or metal. They are often inlaid with mother-of-pearl or semi-precious stones.

Sharpening knives and care rules

The craftsman sharpens the DIY Uzbek knife pchak on a corundum circle. The end of sharpening is determined by the tone of the sound it makes. pchak knife, A video the Internet can clearly demonstrate this. You can adjust the sharpness of the blade from time to time simply by touching the bottom of a ceramic plate.

Subject to corrosion, the metal of the blade requires careful handling. Knives should not be left wet after use. They should be stored hanging or on a stand and wiped dry.

Hello! The topic of our conversation today is Uzbek national knives, namely - pchaks. One of the main features of these knives is that all of them not only have the status of household use, but are also widely used in the household, and often as kitchen knives. But did pchaks always have only household purposes? And what are their varieties? You will learn about this and much more by reading the article to the end.

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Pchaks: national pride and a universal knife

Pchaka knives are of Uzbek origin. None of the edged weapons researchers doubt this. This traditional and very original Uzbek knife, which has a special decoration, has been intensively cultivated in Uzbekistan for many hundreds of years.

Modern legislation has translated pchak from the category edged weapons in the category of knives household purposes. It is recognized that stabbing with a blade of this type is ineffective. To some extent, the creation of such a blade in ancient times, which could have become an excellent look, remains a mystery. piercing and cutting edged weapons, but was intended exclusively for economic purposes.

Design features of the pchak

The appearance of the pchak is easily recognizable due to its unique structure and decorative ornament. A knife consists of a blade, handle and sheath. Pchak blades usually have a dark color, usually gray, with a blue or yellow tint. In previous centuries, to achieve this effect, they were processed in a liquid solution of clay with a special composition.

Nowadays for many pchak became nothing more than a household item. For many centuries, he was the subject of male and family pride, protector and helper. Pchaks were created by artisan cutlers, who were highly valued and traditionally lived in the central regions of Asian cities.

The craftsmen forged the blade of the pchak from steel, which, as a rule, was not of very high quality. This was due to the massive demand for knives. Expensive ones were beyond the means of most townspeople. The master always used high-quality blades seal — « tamga«.

The fairly wide blade of the pchak has a traditional wedge-shaped cross-section. The butt tapers to the point. The width of the blade is emphasized by a thin handle, shifted upward so that its upper side serves as a continuation of the butt line.

The blade of the Uzbek pchak comes in three types. This is due to its economic purpose. Most common kike shape universal and used by everyone. Kaike tip located on the butt line or slightly raised above it.

Shape of tolbarga resembles a willow leaf. This is exactly how the Uzbek word is translated into Russian. For this type of blade, the butt goes down slightly when approaching the tip, i.e. the tip is located below the butt line. This type of knife is used by butchers when cutting carcasses.

Third form blade, Kazakh, preferred by fishermen. The Kazakh butt line from the middle of the length forms a smooth notch, rising to the tip. Turning the knife over, this part of the blade with a notch is convenient for removing scales.

Variety of pchak

Knife handles are made of wood and are not decorated. Sometimes a colored ornament is applied to the “ gulband". This pchak element is cast from tin directly on the knife during manufacturing. Gulband serves as a section between the blade and the handle.

Sop, pchak shank, repeats the shape of the handle, expanding towards the pommel - Chakmok. At the end there is a hook-shaped bend going down. There are several holes in the shank teshiki. These are the holes through which the rivets pass. They firmly fix the handle dies on both sides.

Before attaching the dies, a special narrow strip of copper or brass is soldered along the entire shank - brinch. On the handle pchaka There is always a small recess for the little finger. On the shank, near the blade, at the top and bottom, small recesses are also outlined in order to gulband held on the metal of the blade.

Hin, pchak scabbard, usually made from a piece of leather or sewn from dense fabric. The seam was placed on the back side along the axial line. The knife was inserted deeply into the sheath without the use of additional fixation. To prevent the sheath from being cut, craftsmen made wooden, internal safety inserts.

History of the origin of pchak

Uzbek pchak knives occupy a special niche in the modern world of edged weapons. It is meant that they theoretically and historically relate to it, but this is not legally confirmed. Moreover, the history of the Pchak is much more ancient than that of some of their “relatives” of other nationalities.

The first samples of Uzbek pchakov date back to the 4th century BC. They are exhibited in museums as artifacts. The narrow blade of these ancient pchak with a long and smooth rise to the tip is striking. Scientists explain this by the fact that knives made of low-quality metal were actively used and became sharpened during use.

Vast archaeological material was found in the sands, during excavations of destroyed old cities or burial places of nomads. These finds date back to the 14th century and differ significantly from the first ancient Pchak. Their blades are universal. They were ideal for use on the farm and for use in combat. Since this period, the shape of the knife has not changed.

Pchak - symbol and ritual

Unlike our Russian superstitions, in the East it is customary to give knives as gifts for good luck. Sharp objects acquire the power of protective amulets in families that will ward off misfortunes and illnesses. - not an exception. He has always been credited with the power of a talisman. It is both an accessory used in national dances and an element of social status. By the type of blade and the richness of the external decoration, one can unmistakably determine the position of the owner in the social hierarchy. Debates about the origin of the term and the sword itself continue to this day among researchers.

Talking about Uzbekistan, I cannot help but talk about the Uzbek national knife - pchak. Pchak or Pechak (Uzbek Pichoq - “knife”) is the national knife of the Central Asian peoples - Uzbeks and Uyghurs. Traditionally, it has a straight, wide carbon steel blade of wedge-shaped cross-section with one-sided sharpening, sometimes with a narrow fuller along the butt. A thin, round handle is attached at the level of the butt, slightly widens towards the head, and sometimes ends in a beak-shaped pommel. It can be made of horn, bone or wood, or inlaid with colored stone. The pchak is worn in a wide, straight leather sheath. Distributed throughout Central Asia with slight differences in ornamentation and proportions.

In Uzbekistan, they are made mainly in the eastern and central parts of the country - in Khiva there were no such knives anymore, only imported ones. In Bukhara, in the very center of the city, there are several workshops where pchaks are made, but the prices here are somehow prohibitive, apparently calculated for tourists who come for the day.

Tools in the workshop

The main blank for a knife is a car valve, but it is also made from some cheap stainless steel, but it is carbon steel knives that are most valued. There is better steel, there is Damascus, but the prices for such knives are appropriate.

After forging, the knives receive a handle made of fiberglass, plexiglass, metal, horn, bone, and then are roughly sharpened on a sharpening wheel

After polishing, designs or inscriptions are often applied to them.

I still don’t understand why the knife is covered with a thin layer of hot paraffin (?)

Let him cool down

Apparently, so that later a sketch is drawn with a special brush, which in the future will be a drawing or an inscription

The final sharpening is done on such a sharpening stone

Sometimes, at the request of the client, a dedicatory inscription is applied

Workshop

Well, the knives themselves

I bought myself this one at the market in Tashkent - an excellent knife to use on the farm! Sharpened by a fork

Of great interest to collectors is the Uzbek knife, which is distinguished by its versatility in use, has a richly decorated handle and good workmanship. Such a chic blade will be an excellent gift for anyone who appreciates edged weapons. Today, many varieties of pchak are known - from knives for use in the kitchen, to richly decorated models for collectors.

Description of the knife

The Uzbek knife, or pchak as it is also called, is a traditional weapon of the Central Asian peoples, with a wide blade of an unusual shape and one-sided sharpening. Such blades are made of high-strength carbon steel; the handle can be made of wood, metal, horn or bones of exotic animals. The pchak is worn in a straight, wide leather sheath and is popular in the countries of Central Asia, where there are numerous variations of this weapon, differing in the proportion of the blade and the ornament.

The features of the blade include the following:

• Unusual blade shape.
• One-sided sharpening.
• Wooden and bone handle.
• Richly decorated handle.

The length of the Uzbek pchak is usually 12−27 cm. The thickness of the handle is 6−7 mm. The cross-section of the blade usually narrows from the butt to the blade. The original geometry of the blade allows you to cut food with ease, while the blade is perfectly balanced. It has optimal weight characteristics, fits comfortably in the hand, and thanks to the extended handle, it is suitable for people with large and medium-sized palms.

History of creation

Uzbek pchak is a modified Asian knife, which was known back in the 4th century BC. Subsequently, several varieties of such weapons became widespread, the most popular of which was the pchak. This blade is extremely effective, versatile in use and at the same time has an attractive appearance. With equal success, this weapon can be used both in everyday life in the kitchen and considered as a combat weapon.

According to one version, such a weapon with an original blade shape appeared during the conquest of Uzbekistan and all of Central Asia by the Russian Empire. The new authorities, fearing unrest and riots among the local population, prohibited them from various types of bladed weapons. The unusual shape of the blade made it possible to use the knife exclusively for cooking or at home, but such a blade was not suitable for use for combat purposes; it was allowed only in Asia and the Caucasus.

Today, the most popular are decorative models that have rich carvings on the blade and original handles made of bone or the horns of exotic animals. Previously, Uzbek knives that were handmade by craftsmen were considered the highest quality and most expensive. Such weapons are manufactured by the largest weapons workshops, which follow a centuries-old tradition, observing all the proportions and features of the classic pchak.

Advantages and disadvantages

Collectors value Uzbek knives for their incredible beauty and energy. The best examples can cost several thousand dollars, are made by famous craftsmen and are true works of art.

The advantages of these knives include the following:

• Versatility of use.
• Stylish appearance.
• Durability and strength.

The disadvantage of such blades is the difficulty of sharpening, as well as the need for proper care of the weapon. Thus, pchak does not tolerate water well, so the surface of the blade should be wiped dry, which prevents the formation of rust. It is also necessary to take into account the high cost of such knives, which can reach 50,000 rubles or more.

Design Features

A special feature of this knife is the handle and the method of attaching decorative trims to the blade. It is on making the handle that craftsmen spend the most effort and time. A real Uzbek knife is made exclusively with a handle made of wood or bone. Models made from the horns of rare animals are also prized. Various inlays of expensive materials, precious metals and jewelry stones can be used as decoration. The cost of such a knife will directly depend on the complexity of the handle and the materials used for decoration.

The classic drawing of a pchak knife includes the following elements:

Today, several varieties of Uzbek knives are known, which have wide and medium-sized blades. Universal working varieties are made with a blade length of 8-9 cm, are distinguished by the quality of sharpening, and thanks to their original shape they are characterized by excellent cutting ability. Massive varieties will be an excellent option for chopping vegetables. They are balanced, fit well in the hand, and their use is not particularly difficult.

Collectible and working options

It is customary to divide the Uzbek knife pchak depending on its purpose. Beautifully decorated models, which are made of stainless steel, are intended primarily for decoration and are especially sought after by collectors. If you choose a knife for work and use on the farm, then preference is given to weapons made of heavy-duty carbon steel. In the latter case, hardening can be performed by zone hardening, exclusively at the cutting edge of the blade.

For standard working models, the strength index is usually 50-54 units, therefore, even despite the use of high-carbon steels and the presence of hardening at the blade, it is often not possible to maintain the sharpness of the cutting edge for a long time. To sharpen pchak, special stones and scissors are used to straighten the shape, which makes it easier to use such weapons. To increase the strength of carbon steel, it can be oxidized, for which it is immersed in a solution of iron sulfate or Naukat clay.

Collectible models have a handle richly decorated with engraving, which is coated with transparent enamel paint on top. Also appreciated are options in which the handles are decorated with birch and mother-of-pearl inserts. The best craftsmen who work on such weapons by hand leave a so-called tamgo on the blade. This is the signature-engraving of the master who made a specific model. Experienced collectors who are well versed in such weapons will be able to identify the area where a particular knife was made and the craftsman who worked on such a weapon based on one engraved signature.

It is necessary to choose a blade taking into account what the pchak knife is intended for and how it will be used. If you need a weapon for working in the kitchen, then it is preferable to use classic Uzbek pchaks, the blade shape of which is ideal for cutting meat, fruits and vegetables. But collectors choose Old Akkadian varieties and handmade Uyghur pchak knives, which have an original appearance and rich inlay on the blade and handle. They are highly prized by gun enthusiasts.

When purchasing such a knife, it is best to refrain from ordering from various online stores. Otherwise, you can buy a low-quality weapon, which not only does not meet all the classical requirements for an Uzbek pchak, but will quickly fail and require sharpening after just a few months of use.

It is best to buy knives in specialized stores where you can be completely confident in the quality of the offer. Collectors purchase them at special auctions and thematic forums. Such blades have all the necessary documents and certificates to confirm their originality and origin.

Cost of the best models

The cost of an Uzbek knife will depend on the specific model, the material from which it is made, as well as the manufacturer’s brand. The simplest clinics can have a price of 500-1000 rubles. Knives from Uzbekistan, made according to all canons, will already cost 2-3 thousand rubles.

Models made by famous gunsmiths who worked on such blades for many days are estimated at 20-30 thousand rubles or more. Collectors also value weapons that are 100 years old or more. The knives are made exclusively by hand and have an attractive appearance, which allows them to become a diamond in the collection of every bladed weapon lover.

When purchasing knives, you should remember that some models have blade lengths exceeding 90 mm. Such blades already belong to the category of edged weapons with all the ensuing restrictions. Their use will be somewhat difficult, so they are in demand only among collectors or buyers who have the appropriate permits to carry bladed weapons.

Uzbek national pchaks are universal weapons, which is valued by collectors and used in everyday life in cooking. It is important to choose the right knife, which is made in compliance with all the requirements for classic models and is made of durable carbon steel, which greatly simplifies its subsequent use. It is necessary to take into account all recommendations for selection, including refraining from buying Uzbek pchak in stores that do not guarantee the high quality of weapons.

The Uzbek people have traditional weapons that are popular far beyond the borders of Uzbekistan. Thanks to the raised tip of the blade and narrow handle, the Uzbek knife is easily recognizable. The history of this blade goes back a long way.

The first Uzbek knives were discovered during excavations of settlements and ancient burials on the territory of Uzbekistan. The specimens found were created in the 4th-14th centuries and represent a narrow blade with a smoothly rounded tip. Archaeologists and historians attribute this width to wear as a result of use.

The Uzbek knife is usually called “pchak” (pichok, pichak), which in translation from Uzbek and some other languages ​​of the Turkic group means “knife”. Pchak blades were distinguished by their versatility: they were used both in battle and in the home. Ancient knives bear images with the emblems of the artisans who forged the weapon. Most often, the constant symbols of Islam are found on the blades - the star and crescent.

It is believed that the masters preferred to put on the blade a number of stars equal to the number of their sons.

Ancient blades were made in the oldest city of the Fergana Valley - Chust. This settlement was an ancient metal processing center. Traditionally, their production was carried out by hereditary craftsmen. During Soviet times, there was a knife manufacturing factory in Chust, which is now closed. Later, pchaks began to be made in yet another ancient Uzbek city, Shahrikhan. The production of ancient weapons is still concentrated in these cities, but now the pchak knife is made only by private craftsmen.

There is no historical evidence of the origin of the blade shape of the Uzbek knife, but there is a version according to which during the time of Tamerlane, due to fear of armed uprisings, the conquerors forced blacksmiths to forge blades with a rounded tip, since it is difficult to inflict a puncture wound with such weapons.

Thanks to this feature, since the second half of the twentieth century, the pchak is not considered a bladed weapon.

Kinds

Depending on the shape of the blade, Uzbek knives are divided into types presented in the table.

Advantages and disadvantages

The positive aspects of pchak explain its popularity among different categories of users. Advantages of the knife:

1. Unusual appearance in oriental style. Such a blade immediately attracts the eye.
2. Versatility. The product is indispensable in the kitchen, since this knife can cut any food.
3. Long service life due to the ability of the blade not to become dull over a long period of time.

In addition to the positive aspects, the Uzbek pchak has a number of disadvantages:

1. The knife requires constant care, since the blade quickly rusts when in contact with a damp environment.
2. In cases where the handle consists of two pads, a strip of cardboard is often placed inside between them, which can get wet during prolonged contact with water, so the knife should not be soaked.
3. The price of the product is high. For a blade that can replace a whole arsenal of various devices, you will have to pay much more than for a set of classic kitchen knives.
4. A dull blade is difficult to sharpen at home; only a specialist can give it its former sharpness.

Despite the above disadvantages, the Uzbek knife is very popular among true connoisseurs of edged weapons.

Product Features

The Uzbek pchak has a unique appearance and a wide blade with a wedge-shaped cross-section. The butt is narrowed at the tip. Since ancient times, the blade has been cast from both ordinary iron and high-quality steel. In cases where knives were made from low-quality material, they were additionally treated with copper sulfate or clay.

The blade is traditionally cut with narrow valleys, usually at the top, parallel to the butt. Such elements have no functional purpose and serve only a symbolic function. The blade is usually decorated with ornaments, and the handle with decorative inserts. The sheath is made of leather or fabric with wooden inserts inside. The outside of the product is decorated with semi-precious and precious materials.

Blade

Depending on the purpose, the width and shape of the blade differ slightly:

• massive wide blades are suitable for chopping vegetables;
• medium universal models are good for slicing bread and dough products;
• For processing fish and separating meat from bones, a long, narrow blade is suitable.

All of the above types of blades have one thing in common - a sharp line of rise from the butt to the tip.

Lever

The Uzbek pchak has a thin handle, its cross-section has a rounded shape. It is attached at the level of the butt and expands towards the end. Sometimes there is a hook-shaped bend at the end of the handle, and next to it there is a recess for the little finger or its imitation. The knife handle has specific names for its parts.

There are two types of handle:

1. Erma - consists of two lining dies attached to the shank with rivets. Such a handle can be composed of various stones and other materials.
2. Sukhma is a solid handle inserted into the shank. This type of handle is most often made of horn, wood, silver, and brass.

The handles are additionally decorated with national ornaments made of precious or semi-precious stones, metals, pieces of multi-colored glass, and plastic.

Components of a knife

Difference between working and collectible models

Depending on their purpose, Uzbek pchaks are divided into working and collection ones. For working models intended for use on the farm, the strength of the blade and the degree of sharpening are important. In the production of such blades, high-strength carbon steel is used, which is additionally oxidized to increase hardness.

Common working models include:

• Naryn-pichok - intended for cutting dough and products made from it;
• Kassob-pichok – used for slicing meat.

The blades of the collection models are made of stainless steel. Particular attention is paid to the material of the handle, as well as its decoration: the handles are complemented with inserts made of expensive wood, horn, bone, precious metals or stones. For collectors, the place where the knife was made is important, as evidenced by the tamga (stamp) on the blade, which is decorated with engraving and carvings with plant motifs. The best souvenir specimens are richly decorated with expensive materials, as well as precious stones; their cost reaches several thousand dollars.

Souvenir knives, in addition to decorating collections, are used in national rituals and ceremonies. In particular, pchak is placed under the pillow if one wishes to conceive a child, since it is believed that in this case a boy will be born. To prevent a newborn from crying, as well as to protect him from dark forces, it is customary to place a pchak under his pillow along with a piece of bread and peas.

Collectible

Care and sharpening

Pchak, which is constantly used in the kitchen, is best stored in a stand that ensures the absence of moisture. After each use, to prevent rust, you need to wipe the blade dry and then lubricate it with vegetable oil.

Common methods of sharpening at home are:

1. Sharpening with a stone. First, the tool is sharpened with a rough stone, passing along it with the cutting edge forward. The blade should be positioned to the surface of the block at an angle of approximately 20°, after which the tool must be ground.
2. Sharpening with musat. The tool is placed at an angle of 45°, drawn with pulling movements towards itself along the entire plane of the musat, always observing safety precautions.

The process of sharpening an Uzbek knife is complex and long. That is why it is advisable to contact specialists to sharpen the blade.

Grindstone

Video