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.
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.
Uzbek, Uyghur knives (Pchak)
Pchak is a traditional, national knife of the Uzbeks and Uyghurs. Distributed throughout Central Asia and beyond. Its appearance is unique and easily recognizable, and its shape has remained unchanged over the 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 versions, 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 set, made of colored, precious or semi-precious stones (for example, from sadaf (relamutr).
2) Sukhma - i.e. Full-mounted handle. It consists of a solid material that can be inserted into the tang and this gives the handle a classic shape that 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.
Article for the weekly Darakchi.
The news that the famous master from Shakhri Khan, Khairullo Abdurakhimov, was exhibiting his works in Tashkent quickly spread to all fans of the art of creating Uzbek national knives. Even those who were not planning to buy a new knife went just to admire the steel blades of the great master. We also met with the master to tell you about choosing an Uzbek pichak.
Pichak is our everything
Pichaki, handmade Uzbek knives, have long become a national brand known throughout the world. For the residents of Uzbekistan, the pichak has been more than just a working tool or weapon since ancient times. Pichak is a sacred gift, great value and a powerful amulet. The largest centers of handicraft production still operate in Shahrikhan, Chust, Bukhara, Tashkent and Samarkand.
Is it possible to buy a good pichak in Tashkent?
It's certainly possible. For example, at the Chorsu or Alai bazaars. However, it is worth considering that behind the counter at the bazaar is not a master, but, at best, someone who simply understands the craft of creating an Uzbek knife. The master has no time to engage in sales, he works tirelessly in the workshop, and hands over finished products to resellers for sale. Taking into account the interest of the latter, prices for national knives are 20-30 percent higher than directly from a pichokchi master or in traditional centers for hand-made knife production.
The best option for purchasing a pichak is to purchase it from the hands of the master himself, at exhibitions and fairs that are held weekly in various halls of Tashkent.
From hand to hand
When you go to choose a knife from a good craftsman, you are faced with more than just a purchase. Ahead of you is a creative meeting with questions and answers, stories, legends and a unique master class on choosing a knife. This meeting brings great joy to both the master and you. The master is pleased to see admiration in your eyes; he wants to tell you about his work. You become richer by the whole world. You discover this wonderful world of Uzbek knives, one of which will definitely find a place of honor in your home.
When choosing a pichak, you need to remember that no one can tell you about the properties of a knife like the person who created it. Therefore, when meeting with a master, sorting through the knives on his counter, be sure to ask questions in detail about each pichak. The master will be happy to tell you everything.
Ask, ask!
We are going with you to master Khairullo to learn how to choose the right Uzbek pichak. There are dozens of luxury knives on the counter. Different sizes, different shapes, different metal of shiny blades, different handles. How to find your way?
To begin with, just look at it. Take each knife in your hands one by one, on which your gaze stops. Ask the master questions:
What is the name of this pichak?
What is the blade shape called?
What metal are the blades made of? How do blades made of different metals differ from each other?
What is the handle made of?
What is gulband made of? (the junction of the blade and the handle)
What do the patterns on the handle mean?
How to care for a knife? How to sharpen it?
You will be amazed by the master's story. You will learn that knives have personalities and names. And there are many of these names: Osh Pichak, Kassob Pichak, Chust Pichak, Arabcha Pichak, Sherkhan Pichak, Bola-Pichak, Kazakh-Pichak...
After you first plunge into this diverse world of Uzbek knives, start choosing your pichak. To do this, tell the master in detail why you need the knife. For work in the kitchen: as a main working knife, or a meat knife, a fruit knife, a shredding knife. Or maybe you need a knife to take it on hikes, or to give as a gift to a friend? Or maybe the gift is intended for a foreign guest? Then clarify whether your guest is a knife connoisseur, a collector, or simply a lover of oriental exotica.
From now on you need to trust the master. He himself will lay out several knives in front of you in accordance with your requirements. Take each one in your hands again, and ask questions about each one again. Do you think this will be the end of your knife selection process? No no! The most important thing follows...
Find “your” pichak from ten identical ones!
A young man stands in front of master Khairullo’s counter and chooses a working knife for the kitchen - an osh pichak. The master had already laid out 10 identical-looking pichaks with white bone hilts in front of him. With the master's approval, we offer the young man our assistance in choosing. The young man happily agrees.
Take any? They are identical? - he asks
They are different
But do they look the same?
They look the same. But you understand, this is not factory stamping, these knives were made by hand. They only seem the same, but in fact they are different.
How then to choose? Where to look? - the young man fiddles with the knives in confusion
No need to look. You need to feel. Experts say that the Uzbek Pichak is an animate thing, and it chooses its owner. Therefore, you now have a special task - to “hear” your knife.
The young man looks at us with disbelief. But we continue the instructions.
Take the knives in your hands, each one in turn. Squeeze the handle. Swing your hand, feel the movement of the blade, feel how the handle fits into your hand. You will feel “your” knife immediately. He will answer you. We don't know how he will do it. It will respond definitely and strongly. Maybe it will be like a push or the handle will instantly heat up in your hand.
The young man picks up knife after knife. Master Khairullah smiles as he watches us. He watches the young man's expression. He appreciated our method of choice.
Here the young man froze with another knife in his hand. His hand movements have become more confident, as if he is listening to something.
"Yeah! He found it!" - we rejoice
But the young man puts down the knife and takes up the next one. That's right, you need to make sure! Moreover, he chooses a hand-made knife for the first time in his life.
Following him, we sort through the knives, completely confusing them. But we remember where that SAME knife went.
The young man, having gone through all the knives, begins the search all over again.
Not him... Not him... - he mutters, putting down knife after knife.
This! Exactly this one! - the guy exclaims, reaching the very knife we marked. That means he responded, that means he felt and understood.
You see, we said that he would definitely respond! - we are happy for the young man. - Now be sure to ask master Khairullo about what kind of metal it is, bone, how to care for the knife and how to sharpen it.
On the issue of sharpening Uzbek knives.
Watch any Uzbek oshpoz. Before starting work, he automatically makes several movements of the knife along the bottom of the bowl or cash register, tucking the blade. This process is akin to meditation or tuning a musical instrument. It’s as if you and your pichak are tuning into the same frequency and resonating. The fact is that inexpensive knives need to be refilled constantly. Their steel is such that once properly sharpened, it requires periodic refilling.
For good pichaks, it is enough to take them to a grinder once every one or two years. However, you need a knowledgeable sharpener here, because sharpening handmade knives is different from sharpening factory-made kitchen knives. And inept actions can ruin an excellent blade.
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 when preparing 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.
It is interesting that to this day narrow Bukhara rivets are often called “Afghan”, although there is a difference between rivets from Bukhara and Afghanistan - on “Bukhara” rivets are in one row, and on “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 of Applied Arts of 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 teardrop shape 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 in the last photo the knife (Persian card) has an armor-piercing thickening on 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 at all, but simply the names of one product - a knife - in different languages (“pechak” - in Tatar, “pichok” - in Tatar). Uzbek, "pshakh" - in Azerbaijani, "kord" - in Tajik, "kard" - in Persian. Kard and kord are similar in sound, since Tajiks and Persians (Iranians) belong to the same 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. Currently, they can be purchased in many knife stores and oriental culinary stores, including online stores (in particular, in “Dukan Vostoka”, “Handmade Pchak Knives”, etc.).
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 Roman Dmitriev’s review “Pchak in real life” on this site.
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
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