What is Pchak? National knife. Instructions for choosing Pchak knife drawings

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

Uzbek knife: features of the handle

What should you pay attention to when choosing a particular model? The Uzbek knife is distinguished primarily by its handle and different bases for attaching the blades. Craftsmen spend a lot of time and effort on making such things. Therefore, you most likely will not see a handle made of plexiglass or plastic. A real Uzbek knife will be made the way the master of his craft sees it. That is, its handle will be made of saiga, goat or gazelle horns.

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

The blades are different too

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

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

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

A few more nuances

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

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

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

Advantages and disadvantages of Uzbek knives

Let's also look at the pros and cons presented on the modern

Firstly, Uzbek knives They are distinguished by incredible energy and beauty. Secondly, there is no need to constantly sharpen them, as they retain their functionality for a long time. The main thing is to use the round stem of an earthenware bowl for this.

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

Besides, these knives don't like hot water. IN supine position They cannot be left wet. The surface may rust. Knives must be wiped dry - in this case there will be no problems. In a word, you just need to know how to handle these things.

How to buy

So, let's say you decide to purchase one of the above models. How to buy Uzbek pchak should under no circumstances be purchased by turning to various delivery services for help or choosing a product in any catalogue. You must hold it in your hands to understand that this is exactly what you need.

There may be many seemingly identical knives of the shape you need in front of you. However, in reality they are completely different. They are similar only in appearance. Since they are made by hand, when choosing, you need to be very careful - hold several models in turn. You should feel the movement of the blade, feel exactly how the handle will fit. You need to find “your” knife. With it, hand movements will become confident, that is, it will be very easy to work with it. In general, purchasing the right model is not at all difficult. You just need to spend a little of your time on this. And in the end you will get a wonderful assistant in your kitchen!

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

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

Tools in the workshop

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

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

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

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

Let him cool down

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

The final sharpening is done on such a sharpening stone

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

Workshop

Well, the knives themselves

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

Of great interest to collectors is the Uzbek knife, which is distinguished by its versatility in use, has a richly decorated handle and good quality manufacturing. Such a gorgeous blade will become a great gift for everyone 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 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 of Central Asia. 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. 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 become 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 for to a greater extent for decoration and are especially prized 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 Uyghur pchak knives self made, which have an original appearance, have 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 purchasing Uzbek pchaks in stores where the high quality of weapons is not guaranteed.

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

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

Tools in the workshop

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

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

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

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

Let him cool down

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

The final sharpening is done on such a sharpening stone

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

Workshop

Well, the knives themselves

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

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 amazing world 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? Than the blades from different metals different 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 his facial expression young man. 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 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 sharpener once every one or two years. However, a knowledgeable sharpener is needed here, because sharpening handmade knives differs from sharpening factory ones kitchen knives. And inept actions can ruin an excellent blade.