Let's start with something simple. These photographs depict a knife that anyone who is at least somehow interested in knives or has been to Central Asia will call “PCHAK”, or, in Uzbek, “PICHOK”. The appearance of the pchak is unique and easily recognizable.

This is the most common pchak with a “kaike” blade. Such a blade involves raising the tip above the butt line by 3-8 mm. More advanced and inquisitive people will say that this is the “Andijan Pchak”.

Someone else will add: “Charchon.”

The pchak blade itself is traditionally forged from carbon steel (in ancient times, broken weapons or iron ingots from India were used, from the 19th-20th centuries car springs, bearing races and other available materials were used; nowadays, factory-made steel rods of the ShH type are most often used -15, U12, 65G or cheap reinforcement from St3).

In Uzbekistan they still say: “A carbon fiber tip is for work, a stainless steel tip is for decoration!”

If the blade is made of high-carbon tool (U12) or bearing (ShKh15) steels (which makes it possible to obtain a higher quality product), then St3 shanks are usually welded to it, which is noticeable in the form of a triangle near the handle of the pchak.

By the way, many Japanese and Russian masters do the same, for example, G.K. Prokopenkov. This is due to the fact that U12 and ShKh15 have low impact strength and strength, and if the blade and shank are forged from a single piece of steel, there is a high probability of the blade breaking in the neck area, for example, when dropped.

The length of the blade is usually 16-22 cm, the thickness always decreases wedge-shaped from the handle to the tip, and at the handle it can be 4-5 mm. In cross-section, the pchak blade also tapers wedge-shaped from the butt to the blade. The slopes are usually straight, rarely convex or concave lens-shaped. The blade width can be up to 50 mm. All this together gives a good knife geometry and ensures effective cutting of any food product.

As already mentioned, carbon steel is used on pchak, from what is at hand, hardening (as a rule, zone - only at the cutting edge) is usually carried out to 50-52 Rockwell units, less often to 54-56, and then only in Lately. On the one hand, a hardness of 50-54 units does not provide long-term retention of the sharpness of the cutting edge, but it allows you to edit such a knife on anything (usually the bottom of a ceramic bowl is used, but there are also special traditionally shaped stones for straightening chaps and scissors), which, Of course, this is a big plus. But in this case, the knife quickly wears down and turns almost into an awl, so you have to buy a new one. Although the cost of pchaks (not souvenirs) has always been small.

Recently, blades made of ShKh-15 steel have become increasingly common, which can be hardened to 60 Rockwell units, which is what we see on some blades.

Such hard blades are made specifically for the Russian and Ukrainian markets in order to compete with Japanese kitchen knives. From my point of view, such hardness is not very justified, because pchaks have a very fine blade and working with such knives requires certain skills and special equipment, otherwise the blade will chip and break (similar to Japanese kitchen knives).

On the other hand, there is no particular point in upgrading the ShKh-15 to 50-52 units (the norm for a pchak) - it’s just a translation of good quality material.

The surface of carbon steel blades is usually oxidized (blended) by immersing it in a solution of naukat clay (traditionally), ferrous sulfate or ferric chloride, due to which the blade acquires a dark gray color with a blue or yellow tint, and is decorated with a dol (“komalak”, moreover if there is only one dol, then it will definitely be on the tamga side), embossed with a stamp (“tamga”) or engraved. The knocked-out recesses are filled with brass. On carbon blades, a hardening zone is often noticeable.

The names of the parts of the pchak are presented below:

“GULBAND”, or bolster, is cast from low-melting tin or tin-lead alloys, soldered from sheet brass or cupronickel and filled with tin or its alloy. I note that using lead in cooking is not good, and it is advisable not to use knives with lead (or at least varnish them). You can distinguish lead by trying it with a soldering iron (lead melts worse), it oxidizes strongly, acquiring a dark gray tint, and gets dirty (like newsprint). I personally think that the use of lead and alloys is a cost of the easy availability of old car batteries and babbitts from bearings.

The gulband is decorated with engraving (traditionally with the Uzbek floral ornament “islimi”), often with filling in the recesses with enamel paint (black, red, green), as well as inserts made of mother-of-pearl (“sadaf”), turquoise or rhinestones.

“BRINCH” is a strip of sheet brass or cupronickel, up to one millimeter thick, soldered around the perimeter of the shank during surface mounting of the handle (“dosta erma”). Handles are riveted onto the brinch and decorated with engraving and decorative oxidation. I note that usually the brinch protrudes beyond the shank by 1-2 mm, and there is an air gap between the pads and the shank.

The meaning of this action is not very clear, except perhaps to save the material of the linings when expensive material is used (for example, ivory). Perhaps this design makes it possible to dampen stress in the handle, because the same installation is traditionally used in the handles of Central Asian sabers (filling the air cavities with mastic).

"CHAKMOK" or pommel.

A specially made and decorated pommel is used on expensive pchaks for overhead mounting (“erma dosta”), in the form of metal pritins, or mounted mounting of handles (“sukma dosta”) made of hollow horn, in this case it is made by soldering from cupronickel or brass.

Decorated with engraving, sadaf, rhinestones.

On inexpensive chakmoks, chakmok is designated by changing the cross-section of the handle (from round to rectangular) and/or the presence of a beak-like protrusion.

"DOSTA" - black, handle.

For production they use local wood (apricot, plane tree), textolite, plexiglass, bones, antlers, soldered from sheet metal (nickel silver, brass)

Wood, textolite and bone are usually not decorated, colored “eyes” and wire are inserted into plexiglass, the horn is decorated with decorative carnations, sadaf inserts or rhinestones, engraving is applied to metal handles, usually in the form of a plant, floral (“chilmikh guli”) ornament with adding rhinestones.

Handle handle with surface mounting (“erma dosta”) usually has the same thickness in both gulband and chakmok, less often it thickens towards chakmok. Often the thickness of such a handle exceeds its width - this is convenient for traditional cutting of vegetables during cooking Uzbek dishes: pilaf, “chuchuk” or “shakarob” salads

"TAMGA" - brand

As a rule, every craftsman (“usto”) who produces any product (especially knives) applies a workshop mark (tamga).

For Uzbek craftsmen, a crescent moon (as a symbol of faith) is common in the center of the tamga, stars are often used (it is said that their number used to indicate the number of children-heirs or students who became masters) and a symbol of cotton.

On modern stamps, anything can appear - even an image of a car.

It should be noted that at present it is impossible to completely rely on tamga to identify the master. I have seen tamga, which is used by at least four different masters (although maybe one does it, but different people sell it on their own behalf).

As with any household knife, the pchak comes with a sheath. As a rule, they are not distinguished by high-quality materials and workmanship. Today, it is usually leatherette with cardboard inserts, sometimes decorated with appliqué and imitation beads.

More expensive pchaks may have a leather sheath, decorated with embossing or braided leather cord.

Metal scabbards (nickel silver, brass) with engraving or combined ones (leather, wood, metal) are rarely found.

To conclude the review of the Andijan pchak, I will quote from O. Zubov’s article “The Sign of the Master” (Around the World magazine No. 11, 1979):

“...Wide, ringing with a black-violet tint, inlaid with red, green, blue and white stones - specks, three stars and a moon shine on the blade - the ancient mark of the Abdullayevs.

This knife is an indispensable assistant during a meal with friends, an integral part of Uzbek cuisine. “You can cut bread, you can peel potatoes, or you can hang it on the carpet and watch - you can do everything!” - said the master. And, after being silent for a while, he smiled: “But the best thing is to cut a melon!”

Looking at the Uzbek pchaks, you willy-nilly wonder what led to the appearance of this particular blade shape.

The fact is that this form is suitable exclusively for cooking, while the neighboring peoples had a typical knife, which could somehow be used for defense and used for other (non-cooking) needs, that is, they were in use all over the world more versatile knives. The Uzbeks also had such knives, but... only until the 14th century. The exact reason for the emergence of this form is not known, but if we remember that the 14th century is the century of the empire of Timur (Tamerlane), an empire with centralized power and strict laws, then we can assume that Timur’s officials, or he himself, were somewhat concerned about the subjugation of the conquered peoples , and, in order to prevent the people from acquiring edged weapons, they took all the gunsmiths to the Shah’s forges, to the capital of the empire, Samarkand, and for the civilian population they forced the craftsmen to make knives with the tip raised up.

It is almost impossible to inflict puncture wounds with such a knife and, therefore, the danger of an uprising and other “terrorist attacks” is reduced.

Let us remember that during the time of another empire, already close to us in time, pchaks were also not classified as edged weapons precisely because of the shape of the blade, and for their production they were not sent to places not so distant. Although there may be other versions. In any case, the result was a very convenient knife for cooking, which quickly gained popularity in Central Asia. If it had not been convenient, it would not have received such distribution!

In addition to pchaks with a “kaike” blade, there are pchaks with a “tugri” blade, that is, with a straight spine.

Let's compare two types of blades: in the photo below you can clearly see the difference between the “tugri” blade (above) and the “kaike” blade (below)

The “tugri” blade has a constant or decreasing width towards the tip. Convenient for slicing meat, usually included in a butcher's kit (“kassob-pichok”).

In addition to the already mentioned “Andijan” pchak, you can find the names “Old Bukhara” and “Old Kokand”.

In the “Old Bukhara” blade, the blade tapers evenly towards the tip, the rise is less pronounced, but the entire blade is often arched, the blade is more specialized for working with meat - skinning, deboning.

I wonder what's up today narrow Bukhara rivets are often called “Afghan”, although there is a difference between the rivets from Bukhara and Afghanistan - on the “Bukhara” rivets are in one row, and on the “Afghan” - in a half-envelope.

Also traditionally, Bukhara pchaks have a sheath with a ball or leaf at the end.

“Old Kokandsky” - the blade of this pchak is small in width and is most likely used as an auxiliary blade for deboning or peeling vegetables.

You can also find the names “tolbargi” (willow leaf) and “Kazakhcha”. These are functional, highly specialized knives designed to perform a specific job.

"Tolbargi" - a butcher knife for cutting animal carcasses,

“Kazakhcha” - for cutting fish.

Pchak "Kazakhcha" were distributed mostly among the inhabitants (fishermen) of the Aral Sea coast, mainly Kazakhs.

The line of the “Kazakhcha” butt, approximately one third to the tip, forms a smooth notch, again rising to the tip, located on the butt-handle line. The notch is sharpened on one or both sides. With a blade of this shape, turning the knife over, it is easy to clean and gut the fish.

The handles of “tolbargi” and “Kazakhcha” are usually made of wood and, as a rule, are not decorated (only the presence of a colored ornament on the gulband is allowed).

Here are photos of knives by master Mamurjon Makhmudov from Kokand:

"Tolbargi"

Well, and more photos of knives from Tashkent

Photo from the museum applied arts Uzbekistan, the selection is called “Tashkent 1985”

“Uyghur pchaks” deserve special mention.

These are knives from the Xinjiang Uyghur Autonomous Region of China. Sometimes the name Yangisar knives is found - the name is attached to the center of production - the city of Yangisar. They also have the “Old Bukharan type-Afghan” and the “Old Kokand” type, but if you look at the photographs, you can see the differences. What is striking is the higher quality (and beautiful) manufacture of the handles and the absence of a cast tin gulband (bolster), the shanks of the blades are almost always open, and brinch is not used. But the blades are often roughly processed, or not sharpened at all, because... The production of Uyghur knives with sharpened blades longer than 200 mm is prohibited by Chinese laws!

Starobukharsky. Uyghur masters

Afghan. Uyghur masters.

Old Kokandsky. Uyghur masters.

If Uzbek pchaks are more specialized for cooking, then Tajik KORDS are more versatile knives.

Cords come in three typical sizes. The most common (most working) has a length of 14-17 cm, the large knife “Gov Kushi” (“cow cutter”) is used for slaughtering livestock and has a length of 18-25 cm, and the smallest knives (less than 14 cm) are for women.

The blades of traditional cords are powerful, up to 4 mm thick at the guard (note that if the thickness of a knife blade is more than 2.4 mm, then it can already be considered as a bladed weapon and is prohibited for free circulation), lens-shaped slopes from the butt or the middle of the blade width, less often straight (in Uzbek pchak, as a rule, it’s the other way around). The cutting edge is displayed on each knife depending on its purpose. The butt of a cord blade, usually machined from a finished strip of metal, is straight and parallel, and not wedge-shaped, like that of a pchak. The blade is usually machined with fullers, one or two on each side, or two on the right and one on the left.

Installation depends on the location of manufacture. In the south-eastern mountainous regions, preference is given to mounted mounting, and in the western and northern regions, which are closer to Uzbekistan, to overhead mounting. Moreover, the overhead installation of the cord is somewhat different from that of the pchak: a soldered brinch is not used, and the entire shank is filled around the perimeter with a tin alloy, so the handle on the pchak is lighter, and on the cord it is stronger! In general, the cord device is only cast, made of tin and its alloys (or silver), the ornament is only engraved and more geometric, radially symmetrical, in contrast to the complex plant-based Uzbek “islimi”. The ornament is individual for each master and can replace a mark (cords are not traditionally branded, at least on the blade; on the guard there is a specific ornament or mark)

The overhead handles of cords are always wider than those of pchaks, widen towards the pommel and have a characteristic recess for the little finger.

The handle of the cord is horn, bone, wood, plastic. When mounted or mounted, the shank of the cord blade is always full along the entire length of the handle (with the exception of small knives for women in the kitchen).

Photo from the Museum of Applied Arts of Uzbekistan, the selection is called “Khorezm, Khiva.1958”

I would like to dwell once again on the terminology - pchak, pichok, bychak, cord, card.

The fact is that some time ago a knife from somewhere in the 17th-18th century fell into my hands

Length 310mm, blade length 185mm, spine width 30mm, spine thickness (3.5-2.5-1.5)mm. The purpose of the groove on the butt is unclear to me, except perhaps to increase the thickness of the butt, which increases slightly when the groove is embossed. The yellow metal in the ornament is gold. Hardness about 52 units. I was struck by the structure of the blade (as the famous cutler Gennady Prokopenkov put it, “simply - aerobatics!”): - a wedge from the butt with a concave lens, and turning into a drop-shaped form a few millimeters (from 3 to 5) from the cutting edge. Of course, this is all tenths of a millimeter, but everything is visible and palpable. After some persuasion, G.K. Prokopenkov agreed to make me a modern copy, preserving as much as possible the entire structure of the blade.

The result is a knife like this:

It turned out that when working in the kitchen, it surpasses almost all the knives I have - both in terms of cut quality and ease of use. Well, it’s easy to edit with anything (be it musta, even ceramics). Although if you chop vegetables for a long time, that is, on the fly, a good chef will apparently be more convenient. But for home...

In addition, its design allows you to cut/plane the stick and protect yourself from any evil.

That is, we got an excellent all-rounder.

Naturally, the question arose about the type of knife. There were two options - card or pchak. The cord was not considered based on obvious signs. Based on materials from the Internet and, in particular, the RusKnife conference, the Bukhara knife turned out to be the closest.

Knife from Bukhara. Museum of Artillery, Engineers and Signal Corps. Exhibition “Weapons of the East 16-19 centuries”

I note that the “museum” exhibit is simply named – “Knife from Bukhara”

Further searches led to the following photographs:

Pchak is old. Bukhara

Pchak. Bukhara.

Bukhara card

Bukhara card

Pchak Bukhara with turquoise

Pchak Afghanistan

Persian card

Note that on last photo the knife (Persian card) has an armor-piercing thickening at the tip.

Thus, it is apparently not possible to determine exactly the type of my knife.

From the point of view of collectors and connoisseurs of edged weapons, a card is a knife created primarily for military purposes: in appearance it is more similar to a stiletto and its tip, as a rule, is strengthened.

So I think that I have a pchak. Tugri-pchak is most likely made in Bukhara.

However, I am most impressed by the position of Marat Suleymanov, who claims that card, cord and pchak are not brands, but simply the names of one product - a knife - on different languages(“pechak” - in Tatar, “pichok” - in Uzbek, “pshakh” - in Azerbaijani, “kord” - in Tajik, “kard” - in Persian. Kard and kord are close in sound, since Tajiks and Persians (Iranians) belong to one language group, Uzbeks, Tatars, Azerbaijanis - to another, Turkic)

There is also a “bychak” - a Karachai knife (see the article “Bychak - the knife of every Karachai” on this site), but the Karachais and their closest relatives - the Balkars, as is known, are also Turkic-speaking peoples.

There are also Turkmen Saryk knives (photo from Rusknife)

Thus, without touching on military topics, it is apparently most correct to say:

National Uzbek knife (pichok, or pchak)

National Tajik knife (cord)

National Uyghur knife (pchak)

National Karachay knife (bychak)

Here are some more photos from the “Turkestan Album” 1871-1872

Samarkand, Pichak-bazaar (By the way, in the original it is written “Pisyak-bazaar”)

In previous years, Uzbek pchaks came to the European part of the USSR in the form of single specimens; most often they were brought from expeditions in Central Asia. As a rule, their quality was not at a high level.

Since the late 90s of the last century, the Soyuzspetsosnashenie company began regular deliveries of Uzbek pchaks to Russia, and it became possible to purchase them at the company’s office or in retail trade. Currently, they can be purchased in many knife stores and oriental culinary stores, including online stores (in particular, in “Dukan Vostoka”, “Pchak-knives” self made", and so on.).

At first, suppliers bought pchaks in bulk at bazaars in Uzbekistan, so it was impossible to find out either the name of the craftsman or the place of manufacture from the sellers. As the market became saturated, trade began to “civilize”, and now you can purchase a pchak made by a specific craftsman (especially from those sellers who purchase products directly from the craftsmen), and choose the type, style and materials of the blade and handle.

During the Soviet Union, the most popular were pchaks from the city of Chust, where there was the only knife factory in Uzbekistan.

Photo from the Museum of Applied Arts of Uzbekistan, the selection is called “Chust 1987”

At the present time, the bulk of Uzbek pchaks are produced in the city of Shakhrikhon, Andijan region of Uzbekistan, where there is an entire urban district (“mahalla”) of knifemakers (“pichokchi”), in which entire family dynasties of blacksmiths and mechanics-collectors of pchaks work.

Photo from the Museum of Applied Arts of Uzbekistan, the selection is called “Shakhrikhon 1999”

Thus, the famous master Komiljon Yusupov, who devoted more than 50 years of his life to his craft, and was elected elder of the mahalla pichokchi of Shakhrikhon, passed on his art to his sons and now the brothers can make, if they wish, very good products.

Usto Bakhrom Yusupov

Usto Bakhrom Yusupov

Individual craftsmen (“usto”) and Pichakchi families also live and work in other regions of Uzbekistan, but their products are much less common. For example, the Abdullaev family, living and working in Bukhara, also makes pchak, but their true specialty is hand-forged scissors for various purposes, famous throughout Uzbekistan.

Tajik knives (“cords”), related to the Uzbek pchak, are mainly produced in the city of Istaravshan (formerly Ura-Tube).

Also, stands with pchak and cords are always present at various knife exhibitions: “Blade”, “Arsenal”, “Hunting and Fishing” and others...

Usto Abduvahob and his knives:

Director of the “Dukan of the East” store Bakhriddin Nasyrov with Uzbek “usto” masters: usto Ulugbek, usto Abdurashid, usto Abduvahob.

Usto Ulugbek

Usto Abdurashid

Usto Abdurashid

Both pchaks and cords are made by hand, and it is safe to say that each such knife carries a piece of the master’s soul.

Already from an external examination one can judge the level of quality of the knife:

— good structure and processing of the blade, a pronounced hardening line and a thin cutting edge allow you to count on a good and long-lasting cut;

- a well-soldered or cast from pure tin (light and shiny) gulband allows you to use pchak or cord in the kitchen without the risk of lead poisoning;

— a clear and long ringing after clicking the blade, the absence of a shat at the mounted handle indicates high-quality assembly;

— the absence of gaps between the device and the handle, or cracks in the handle handle, prevents the proliferation of microorganisms in them;

If possible, the pchak and cord, like any other tool for work, should be selected “by touch” so that it becomes a “natural extension of the hand.”

The only (today) pchaks that you can’t find fault with are the pchaks of Mamirzhon Saidakhunov

The blade is 140x4mm at the butt, tapering evenly to the nose. Reduced to zero, the double-sided lens is light, sharpened perfectly. Powder steel DI-90, heat-treated in the oven, hardened to 61 somewhere. Handle 110mm, walrus ivory. Gulband is a tin-based hard alloy. He brutally cuts food, whittles dry wood, and cheerfully butchers chicken. Sheath: leather 3mm, impregnated against water

True, there is a small nuance - the master lives and works in Ukraine and the price for this knife is quite high (compared to other pchaks)

Today in Russia there are knives from more than 30 craftsmen from Shakhrikhon, Samarkand, Tashkent and so on...

In addition, such knives could not help but interest Russian manufacturers.

This is how they make pchaks at the request of their customers:

Gennady Prokopenkov

We can see this knife almost every weekend on the NTV channel in the hands of Stalik Khankishiev. Fiber composite based on 40X13, hardening to 52-54

Dmitry Pogorelov

Steel CPM 3V, HRC - about 60. Length 280 mm, blade length 150 mm, width 33 mm, thickness (3.5-2.5-1.5) mm, weight 135g. Cocobolo handle Zero reduction, excellent cutting

Mezhov's workshop

Knife by S. Kutergin and M. Nesterov

Steel X12MF, silver, rosewood, rosewood, bone. Knife length 280mm, blade 160mm, width 40mm, thickness 4mm, HRC 57-59

But even from the photograph it is clear that the mixing is by no means “Pchakian”

Zlatoust gunsmiths

Steel 95Х18, HRC 58, length 292 mm, blade 160 mm, width 35 mm, thickness (2.2-2.0-1.8) mm, weight 120 g. The reduction is about 0.3 mm. The handle is walnut. Despite the small thickness and good cutting, the cut of this knife leaves much to be desired.

Gunsmith

Damascus, gilding. Length 260 mm, blade 160 mm, width 35 mm, thickness (4.0-3.5-2.0) mm, weight 140g. HRC approximately 56. Convergence approximately 0.2-0.3 mm.

Despite the various decorations, the cut is significantly better than the previous A&R.

A little testing showed predictable results - first Prokopenkov with Pogorelov, then Oruzheynik and then A&R by a wide margin.

It is interesting that an ordinary pchak (see photo) showed itself to be slightly worse than the pchak of our eminent masters (in terms of cut quality), but better than the Gunsmith, but not by much.

In the middle of the last century, knives similar to pchak were made by the German company Herder, but I was unable to find out its specialization

Of course, a pchak, even a good one, is difficult to compare in terms of manufacturability and hygiene with a European chef, and in modern food production it will be less convenient, but in a home kitchen and especially somewhere in nature, this knife can give you a lot of pleasure!

For a more complete picture of the work of a pchak, I recommend reading the review by Roman Dmitriev “Pchak in real life" on that website.

Marat Suleymanov, Roman Dmitriev and the RusKnife forum provided great assistance in writing the article.

Special thanks for providing photographs to Bakhriddin Nasyrov (“Dukan of the East”) and Alexander Mordvin (“Pchak-handmade knives”)

Taken from CookingKnife.ru

Uzbek, Uyghur knives (Pchak)

Pchak is a traditional, national knife of the Uzbeks and Uyghurs. Distributed throughout Central Asia and beyond. His appearance unique and easily recognizable, and the shape has remained unchanged after many years. Uyghur craftsmen have a wider range and more variety in the shape of blades. In the standard version, Uzbek and Uyghur pchaks with a raised blade (Kayik) and a straight butt (Tugri) are no different from each other. The only difference is in the handle and inlay.

The wide blade of the pchak was forged from steel of various qualities. Low quality steel was used in the manufacture of knives for the poor. Highly skilled craftsmen preferred to work to order and made blades only from high-quality hardened steel. The pchak blade was made in different options, according to its purpose.
Option 1 is the most common, when the tip of the blade is raised above the butt of the blade by more than 5 mm - “Kayik”.

The 2nd option is a knife with a blade with a smooth and straight spine - “Tughri pchak” or, as it is also called, “Kassob pchak”. This option was intended mainly for butchers.

A feature of the Uzbek and Uyghur knife is a thin rounded handle, which is attached at the level of the butt, expanding towards the end. Sometimes the handle ends in a hook-shaped bend. In ancient times, the handle of a pchak was made from materials available at that time: wood, bone, horn. These days the variety of materials is much wider. In addition to traditional materials, handles are made of plexiglass, PCB, brass, copper, and so on.

There are two types of handle shape:
1) Yerma - this means pads on both sides of the shank. It consists of two dies that are attached to the shank.
Before attaching the dies that form the handle, the guard is soldered and a strip of copper, brass or silver is soldered to the shank around the perimeter. The dies are fastened with metal or copper rivets. Also, the handle can be inlaid, made of colored, precious or semi-precious stones(for example from sadaf (perelamutr).

2) Sukhma - i.e. Full-mounted handle. It consists of a solid material that can be inserted into the shank and thereby form into the handle classic shape, which fits almost any hand. A variant of the sukhma handle shape is made from the horns of various animals, plexiglass, textolite, brass, copper and other materials. Materials made from colored, precious or semi-precious stones can also be used in inlay.

In the old days and to this day, every respected master always put his own mark, the so-called “tamga”, on a high-quality knife he made. The main elements of the mark were Islamic attributes - the image of stars and a crescent. Modern masters who make knives also mark their unique products with symbols of Islam or put a cotton stamp, the name of the town where these knives are made or the number of the house where the master himself lives. But there are masters who do not put a mark, since the work of these masters can be recognized by unique, clear drawings on the guard or amazing, high-quality work. The master, if desired, can engrave his personal data on the other side of the blade or on the handle of the knife.

The blade of an expensive pchak is decorated with a national ornament, and the handle is decorated with round decorative elements called “köz” or in Persian “chashmak” - this means “eye, eyes”, which are made either from non-ferrous or precious metals, or from bone or mother-of-pearl, which are pressed into into the handle dies.

Sheaths for pchak are sewn from genuine leather or thick material and decorated with precious or semi-precious materials (for example: brass, copper, silver). There are special wooden inserts inside them so that when the knife is pulled out, the sheath remains intact. The sheath is quite deep, since the pchak is inserted there without additional fixation. Like the handle, they are decorated with decorative colored circles, often simply painted on. More expensive products use applique. They also have a loop that goes through the belt.
According to its purpose, pchak is a household accessory. The most ideal knife for home cooking. The pchak with a curved tip "Kayik" is mostly used by hunters, as it is very convenient for skinning, and butchers for the most part choose the "Tugri pchak" for cutting carcasses. Pchak is not a combat knife, since the hardness of the blade and the sharpness of the butt, reduced to zero, do not allow such serious work as, for example, planing metal or opening cans or chopping bones. It remains a mystery to historians even now why there was a need for the appearance of a knife with a blade shape convenient only for economic activities. Uzbek and Uyghur pchaks will definitely become indispensable helpers in the kitchen. Or they would be suitable as a gift for a person who knows history: after all, every time we touch a pchak, we become familiar with the history of the Ancient East.

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 household, and often like 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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Pchaki: national pride and a utility knife

Pchaka knives have 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 dark color, as a rule, 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 central regions cities of Asia.

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 modern world 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 in families they acquire the power of protective amulets 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 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.

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 weapons 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 times 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.

Of great interest to collectors is the Uzbek knife, which is distinguished by its versatility in use, has a richly decorated handle and good quality manufacturing. 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

An Uzbek knife or as it is also called pchak is traditional weapons Central Asian peoples, with a wide blade of 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 shape blades.
• 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 Russian Empire Uzbekistan and all Central Asia. The new authorities, fearing unrest and riots among the local population, forbade them different kinds 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 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 high cost 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 possible to hold long time sharpness of the cutting edge is often not possible. 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 masters Those who work on such weapons manually 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. Everyone has such blades Required 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.