Making a pchak knife with your own hands. Uzbek handmade knife: photo. A few more nuances

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 purposes, but are also widely used in the household, and often as kitchen knives. But have pchaks always had 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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Pchaki: national pride and utility knife

Pchaki knives are of Uzbek origin. None of the researchers of edged weapons doubts this. This traditional and very distinctive Uzbek knife, which has a special decor, has been intensively cultivated in Uzbekistan for many hundreds of years.

Modern legislation has translated pchak from the category edged weapons into the category of knives household purpose. It is recognized that stabbing with a blade of this type is ineffective. To some extent, the creation of such a blade in antiquity, which could be a great look, remains a mystery. piercing bladed weapons, but was intended solely for business purposes.

Design features of the pchak

The appearance of the pchak is easily recognizable due to its unique structure and decorative ornament. The 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 of 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 masters forged the blade of the pchak from steel, as a rule, of not very high quality. This was due to the massive demand for knives. Expensive ones were beyond the means of most townspeople. The master always put on high-quality blades seal — « tamga«.

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

The blade of the Uzbek pchak is of three types. This is due to its economic purpose. The most common kaike form universal and used by everyone. kaike point located on the butt line or slightly elevated above it.

Tolbarga shape resembles a willow leaf. This is how the Uzbek word is translated into Russian. In this type of blade, the butt slightly drops down when approaching the tip, i.e. the tip is located below the butt line. Such a knife is used by butchers when cutting carcasses.

third form blade, Kazakh preferred by fishermen. The line of the butt of the Kazakh from the middle of the length forms a smooth notch, rising to the point. Turning the knife over, it is convenient to remove the scales with this part of the blade with a notch.

Variety of pchak

The handle for knives is made of wood and is not decorated. Sometimes they put a colored ornament on " gulband". This pchak element is cast from tin directly on the knife during manufacture. 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, a hook-shaped bend goes down. The shank breaks through several teshikov. These are the holes through which the rivets pass. They firmly fix the dice of the handle on both sides.

Before attaching the dies, a special narrow strip of copper or brass is soldered around the entire shank - brinch. On the handle pchaka always equipped with a small recess under the little finger. Small notches are also marked on the shank, near the blade, above and below, in order to gulband held on to the metal of the blade.

Hin, pchak sheath, usually performed from a piece of leather or sewn from dense matter. The seam was located on the back side along the center line. The knife was deeply inserted into the sheath without additional fixation. To prevent cutting the scabbard, the craftsmen made wooden, internal safety inserts.

The history of the origin of pchak

Uzbek pchak knives occupy a special niche in the modern world of edged weapons. It means that they theoretically and historically relate to it, but this is not confirmed by law. At the same time, the history of the Pchaks is much older than some of their "relatives" of other nationalities.

The first examples of Uzbek pchakov belong to the 4th century BC. They are exhibited in museums as artifacts. The narrow blade of these ancient pchaks with a long and smooth rise to the point is striking. Scientists explain this by the fact that knives made of low-quality metal were actively used and worn off during use.

Volumetric 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 pchaks. Their blades are versatile. They were ideal for use in the economy, 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 for good luck. Sharp objects acquire the power of protective amulets in families, which will drive away misfortunes and illnesses. - not an exception. He was always 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 accurately determine the position of the owner in the social hierarchy. The debate about the origin of the term and the sword itself is still ongoing among researchers.

Each people, 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 belongs 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 means directly "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 (already 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 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 descents 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 burnishing with ferrous sulfate, ferric chloride, or local varieties of clay, the metal surface acquires a specific dark color with a bluish or yellowish tint. Often the blades are hardened, decorated with an engraving or an embossed brand. 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 spread of pchak knives since the times of the USSR

During the Soviet Union pchak uzbek knives 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 was the production of the only knife factory in Uzbekistan in the city of Chust. To date pchak knives are made in semi-handicraft industries. Most of them are produced by the masters of the city of Shakhrikhan, Andijan region. There is a whole handicraft area where dynasties of blacksmiths and cutlers work.

Regular deliveries national Uzbek knives to Russia began to occur by the end of the 90s of the last century. It became possible to purchase them in retail trade: in specialized stores and oriental culinary shops. At the same time, specialized online stores, guided by increased demand, began to offer pchak knives: them a photo filled up many electronic catalogs. Today, not factory stamped products are in special demand, but products of specific craftsmen. Author's works are marked with engraved emblems of the manufacturer who made them. do-it-yourself pchak knife, depicting stars and a crescent in Islamic traditions.

Popular varieties of pchak knives: sharkhon 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 the most common forms:

kaike - with the tip of the blade raised up;
tugri - with a straight blade and a smooth butt;
kushkamalak - with a double fuller along the butt.

The most versatile in use are samples with a blade length of more than 14 cm. Such models are called "sharhon". They are very convenient for professional cutting of various products: without knocking on the cutting board, but in a fluffy 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 arcuately curved blade, evenly tapering towards the tip. Their second frequently used name is “Afghans”.

National Traditions of Finishing “Pchaka” Gift Samples

For souvenirs and collectibles, it is preferable to choose from piece goods from famous craftsmen. Each such pchak knife, a photo which can be seen on thematic sites and forums, is a masterpiece of a particular master. At the same time, custom-made knives go through all the necessary stages of hardening and sharpening, allowing them to be used in practice.

In addition to providing practical functions, gift pieces are finished in the best traditions of oriental color. To a large extent, this applies 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, hoofed horns or metal. Often they are inlaid with mother-of-pearl or semi-precious stones.

Sharpening knives and care rules

The master in the manufacture sharpens do-it-yourself uzbek knife pchak on a corundum circle. The end of sharpening is determined by the tone of the sound that makes pchak knife, but video online can demonstrate this. You can adjust the sharpness of the blade from time to time simply on the bottom of the ceramic plate.

Subject to corrosion, the metal of the blade requires careful handling. Blades must not be left wet after use. They should be stored in a suspended state or on a stand, you need to wipe dry.

Of great interest to collectors is the Uzbek knife, which is versatile in use, has a richly decorated handle and good workmanship. Such a chic blade will be a great gift for anyone who appreciates melee weapons. To date, 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 as it is also called pchak, 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, horns or bones of exotic animals. The pchak is worn in a straight wide leather scabbard and is popular in the countries of Central Asia, where there are numerous variations of this weapon, which differ in the proportion of the blade and ornament.

Blade features include:

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 tapers from the butt to the blade. The original blade geometry makes it easy to cut products, while the blade is perfectly balanced. It has optimal weight characteristics, fits comfortably in the hand, and thanks to the extended handle, it will suit people with large and medium-sized palms.

History of creation

Uzbek pchak is a modified Asian knife, which was known as early as the 4th century BC. In the future, several varieties of such weapons became widespread, the most popular of which was the pchak. Such a 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 one.

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 rebellions among the local population, forbade them various types of edged 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 in 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 horns of exotic animals. Previously, Uzbek knives, which were made by craftsmen by hand, were considered the highest quality and most expensive. Such weapons are made 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, they are made by famous craftsmen and are real 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. So, pchak does not tolerate water well, so the surface of the blade should be wiped dry, which eliminates 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 feature of this knife is the handle and the method of attaching decorative overlays to the blade. It is on the execution of the handle that the craftsmen spend most of their time and effort. 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 valued. 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, they are distinguished by the quality of sharpening, and due 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.

Collection and working options

It is customary to divide the Uzbek pchak knife depending on its purpose. Beautifully decorated models, which are made of stainless steel, are intended more for decoration and are especially appreciated 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. For sharpening pchaks, special stones and scissors are used to edit 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.

Collection models have a handle richly decorated with engraving, which is covered with transparent enamel paint on top. Also appreciated are the 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 the so-called tamgo on the blade. This is the engraving signature of the master who made the 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 master who worked on such weapons from one signature engraving.

It is necessary to choose a blade taking into account what the pchak knife is intended for, how it will be used. If you need a weapon for working in the kitchen, then it is preferable to use the 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 pchaki knives, which have an original appearance, have rich inlays on the blade and handle. They are highly prized by gun lovers.

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

It is best to buy knives in specialized stores where you can be completely sure of 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.

The 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 brand of the manufacturer. The simplest clinics can have a price of 500-1000 rubles. Knives from Uzbekistan, made according to all the canons, will already cost 2-3 thousand rubles.

Models made by well-known gunsmiths who have been working on such blades for many days are estimated at 20-30 thousand rubles or more. Collectors also appreciate weapons that are 100 years old or more. Knives are made exclusively by hand, have an attractive appearance, which allows them to become a diamond in the collection of every edged weapons lover.

When purchasing knives, it should be remembered that in some models the blade length exceeds 90 mm. Such blades already belong to the category of edged weapons with all the ensuing restrictions. Their use will present a certain difficulty, so they are in demand only among collectors or among buyers who have the appropriate permits to carry edged weapons.

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

What is an Uzbek knife? This question may be of interest to many people. Of course, it is not customary to give a knife, but sometimes you can give up superstitions or buy it for yourself. After all, this is not just an ordinary thing. An Uzbek knife is a chic piece of furniture that can simultaneously perform many standard kitchen tasks. The most important thing is to figure out which one is needed. Prices and materials of such products differ markedly.

Uzbek knife: handle features

What should you pay attention to when choosing a particular model? The Uzbek knife differs primarily in its handle and various bases for attaching the blades. It takes a lot of time and effort to make these things. Therefore, you most likely will not see a handle made of plexiglass or plastic. A real Uzbek knife will be made the way the master of his craft sees it. That is, its handle will be made of saiga, goat or gazelle horns.

They are decorated with intricate carvings and various colors. The more work done on the handle, the more expensive the knife will naturally cost.

The blades are also different.

There are differences in some other details. Uzbek knives have slightly different blades: small, medium-sized and wide. Again, it all depends on what they are for.

Utility knives, for example, are suitable for slicing bread, pies, etc. Massive large models with a wide oblong blade are ideal for chopping vegetables. For example, it is very convenient to cut cabbage with such a knife. Their powerful weight makes this procedure a pure pleasure.

Knives with a long narrow blade are suitable for filleting fish or for separating meat from bones. Well, small models are good in those works that require special subtlety. With such a knife, for example, it is convenient to cut stars from carrots, baskets from tomatoes, etc. However, it is also great for cutting cheese or sausage.

A few more nuances

In general, the Uzbek kitchen knife (pchak) is a rather peculiar model. It is very easy to recognize him. The kaike blade is usually forged from carbon steel. Although stainless steel pchaks are also very common. However, it does not matter what steel the blade is forged from, the main thing is not from a single piece. In this case, it would simply break in the neck area, for example, when falling. To avoid such problems, special shanks made of stronger steel are welded near the handle.

The length of the blade most often ranges from 16 to 22 centimeters. The thickness at the handle is about 5 millimeters. At the same time, it decreases towards the tip. The blade in section also tapers towards the blade from the butt. Its width can be up to 5 centimeters. Thus, the geometry of the knife is very good. Therefore, it is quite convenient for them to cut food.

As a rule, a scabbard is also attached to the pchak. Usually they are made of leatherette, cardboard inserts are added, decorated with appliqué or beads. However, there are also more expensive options. Sometimes the scabbard is made of leather, decorated with weaving from a thick lace or embossed. They are attached to expensive pchaks. Metal and combined scabbards are less common. In general, the choice is quite wide.

Advantages and disadvantages of Uzbek knives

Let's also consider the pros and cons of the modern

Firstly, Uzbek knives are distinguished by incredible energy and beauty. Secondly, you do not need to constantly sharpen them, as they retain their functionality for a long time. The main thing is to use the round leg of a faience bowl for this.

As for the disadvantages: if you do not know how to sharpen knives on this equipment, you can simply ruin them. Even at specialized points in various Uzbek bazaars, you need to find real professionals. Otherwise, the knives will be sharpened to zero.

In addition, these knives do not like hot water. Do not leave them lying down when wet. The surface may rust. Knives must be wiped dry - in this case, there will be no problems. In short, you just need to know how to handle these things.

How to buy

So, let's say you decide to purchase one of the above models. How to buy Uzbek pchak should never be purchased by asking for help from a variety of delivery services, choosing a product in any catalog. It must be held in your hands to understand that this is exactly what you need.

In front of you there may be many seemingly identical knives of the shape you need. However, in reality they are completely different. They only look alike. Since they are made by hand, you need to be very careful when choosing - hold several models in turn. You should feel the movement of the blade, feel exactly how the handle will go. You need to find "your" knife. With him, hand movements will become confident, that is, it will be very easy to work with him. In general, it is not at all difficult to acquire the desired model. It just takes a little time to do this. And in the end, you will get a great helper in your kitchen!

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

In Uzbekistan, they are made mainly in the eastern and central parts of the country - there were no such knives in Khiva, 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 exorbitant, apparently calculated for tourists who come for a day.

Tools in the workshop

The main blank for a knife is an automobile valve, but they are 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 they are roughly sharpened on a grinding wheel.