Uzbek, Uighur knives (Pchaks)

Pchak is a traditional, national knife of Uzbeks and Uighurs. Distributed throughout Central Asia and not only. His appearance original and easily recognizable, and the form after many years has remained unchanged. Uighur craftsmen have a wider assortment and more variety in the form of blades. In the standard version, Uzbek and Uighur pchaks with a raised blade (Kayik) and a straight butt (Tugri) do not differ from each other. The difference is only in the handle and inlay.

The wide blade of the pchak was forged from the steel of the different quality. 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 - the most common, when the tip of the blade is raised up 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 butt - "Tugri pchak" or, as it is also called, "Kassob pchak". This option was intended mainly for butchers.

A feature of the Uzbek and Uighur 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-like bend. In ancient times, the pchak handle was made from materials available at that time: wood, bone, horn. Today, the variety of materials is much wider. In addition to traditional materials, handles are made of plexiglass, textolite, brass, copper, and so on.

The shape of the handle is of two types:
1) Yorma - this means lining on 2 sides on the shank. It consists of two dies that are attached to the shank.
Before fixing the dies that form the handle, a guard is soldered and a strip of copper, brass or silver is soldered to the shank around the perimeter. The plates are fastened with metal or copper rivets. Also, the handle can be typesetting, made of colored, precious or semi-precious stones (for example, from sadaf (pearl).

2) Suhma - i.e. full-mounted handle. It consists of a solid material that can be inserted into the shank and thus give the handle a classic shape that fits almost any hand. A variant of the shape of the sukhma handle is made from the horn of various animals, plexiglass, textolite, brass, copper and other materials. The inlay can also be used materials from colored, precious or semi-precious stones.

In the old days and to this day, every respected master must put his mark, the so-called "tamga", on a high-quality knife made. The main elements of the stigma were Islamic paraphernalia - the image of stars and a crescent. Modern knife makers also mark their unique products with Islamic symbols or put a cotton mark, the name of the town where these knives are made, or the number of the house where the master himself lives. But there are craftsmen who do not put a stamp, because 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 "kyoz" 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 in into the handle plates.

Scabbards for pchak are sewn from genuine leather or dense fabric and decorated with precious or semi-precious materials (for example: brass, copper, silver). Inside them, special wooden inserts are provided 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 with paint. On more expensive products, an application is used. They also have a loop that goes through the belt.
According to its purpose, the pchak is a household accessory. For home cooking, this is the perfect knife. Pchak with a curved tip "Kaiik" is more used by hunters, as it is very convenient for skinning, and for the most part, butchers choose "Tugri pchak" for carcass cutting. Pchak is not a combat knife, since the hardness of the blade and sharpening from the butt, reduced to zero, do not allow such serious work as, for example, planing metal or opening cans with it or chopping bones. For historians, it still remains a mystery what was the reason for the need for a knife with a blade shape that was convenient only for economic activity. Uzbek and Uighur pchaks are sure to become indispensable helpers in the kitchen. Or they are suitable as a gift for a person who knows history: after all, every time we touch a bee, we join the history of the Ancient East.

Article for the weekly Darakchi.

The news that the famous craftsman from Shakhrikhan, Khairullo Abdurahimov, exhibits his works in Tashkent quickly spread to all fans of the art of creating Uzbek national knives. Even those who were not going to buy a new knife just went to admire the steel blades of a great master. We also met with the master in order to tell you about the choice of the Uzbek pichak.

Pichak is our everything

Pichaki, Uzbek knives self made have long become a national brand known all over the world. For the people of Uzbekistan, pichak has been more than just a working tool or weapon since ancient times. Pichak is a sacred gift, a great value and a powerful amulet. The largest handicraft centers are still operating in Shakhrikhan, Chust, Bukhara, Tashkent and Samarkand.

Is it possible to buy a good pichak in Tashkent?

Certainly you can. For example, in the Chorsu or Alai bazaars. However, it is worth considering that behind the counter in the bazaar is not a master, but at best one who simply understands the craftsmanship of creating an Uzbek knife. The master has no time to engage in sales, he works tirelessly in the workshop, and, he delivers finished products for sale to resellers. Taking into account the interest of the latter, the prices for national knives are 20-30 percent higher than directly from the master pichokchi or in traditional centers for hand-made knives.

The best option for buying a pichak is to buy it from the hands of the master himself, at exhibitions-fairs, which are held weekly in various halls of Tashkent.

From hand to hand

When you go to choose a knife from a good master, you will not just buy. 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 for the whole world. You discover this wonderful 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 will tell you about the properties of a knife like the person who created it. Therefore, when meeting with the master, sorting through the knives on his counter, be sure to ask questions in detail about each pichak. The master will gladly tell you everything.

Ask, ask!

We are going with you to the master Khairullo to learn how to choose the Uzbek pichak correctly. There are dozens of luxury knives on the counter. Different sizes, different shapes, different metal of shiny blades, different handles. How to get oriented?

For starters, just look. Pick up each knife in turn, on which the eye stops. Ask the master questions:

What is the name of such a pichak?

What is the shape of the blade called?

What metal are the blades? Than blades out different metals different from each other?

What is the handle made of?

What is gulband made of? (the junction of the blade and 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 immerse yourself in this many-sided world of Uzbek knives, start choosing your pichak. To do this, tell the master in detail why you need a 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 in order to take it on hikes, or to make a gift to a friend? Or maybe the gift is intended for a foreign guest? Then specify if your guest is a connoisseur of knives, a collector, or just a lover of oriental exotics.

From now on, you need to trust the master. He will lay out several knives in front of you according to your requirements. Take each one again in your hands, and again ask questions about each. Do you think this will end your knife selection process? No no! The most important thing follows...

Find "your" pichak out of ten identical ones!

A young man stands in front of the counter of the master Khairullo and chooses a working knife for the kitchen - osh pichak. The master has already laid out in front of him 10 identical-looking pichaks with white bone handles. With the approval of the master, we offer the young man our help in choosing. The young man happily agrees.

Take any? They are identical? he asks

They are different

But do they look the same?

Looks identical. But you understand, this is not factory stamping, these knives were made by hand. They only appear to be the same, in fact they are different.

How then to choose? Where to look? - the young man sorts out knives in confusion

You don't have to look. Need to feel. Connoisseurs say that the Uzbek pichak is an animated thing, and he himself chooses his owner. Therefore, you now have a special task - to "hear" your knife.

The young man looks at us with disbelief. But we keep on learning.

Take the knives in hand, one by one. 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 call back to you. We don't know how he will do it. Respond definitely and strongly. Maybe it will be like a push or the handle will instantly heat up in the hand.

The young man picks up knife after knife. Master Hyrulla smiles as he watches us. He watches his face young man. He appreciated our way of choosing.

Here the young man froze with another knife in his hand. The movements of his hand became more confident, he seemed to be listening to something.

"Aha! He found him!" - we rejoice

But the young man puts down the knife and takes on the next one. That's right, you need to make sure! Moreover, he chooses a man-made knife for the first time in his life.

We follow him through the knives, completely confusing them. But remember where THAT knife went.

The young man, having gone through all the knives, starts the search again.

Not him... Not him... - he mutters, putting down knife after knife.

This! Exactly this one! - the guy exclaims, reaching the very knife marked by us. So he responded, so he felt and understood.

You see, we said that he would certainly respond! We are happy for the young man. - Now be sure to ask the master Khairullo about what kind of metal, bone it is, 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 desk, tucking the blade. This process is akin to meditation or attunement musical instrument. It's like you tune into the same frequency with your pichak and resonate. The fact is that inexpensive knives need to be refueled constantly. Their steel is such that once properly sharpened, it requires periodic refueling.

For good pichaks it is enough to take them to the grinder once every one or two years. However, the sharpener here needs a knowledgeable one, because sharpening handmade knives is different from sharpening factory kitchen knives. And inept actions can ruin a great blade.

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

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Pchaki: national pride and utility knife

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

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

Design features of the pchak

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

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

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

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

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

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

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

Variety of pchak

The handle for knives is made of wood and is not decorated. Sometimes they put a colored ornament on " gulband". This pchak element is cast from tin directly on the knife during manufacture. Gulband serves as a section between the blade and the handle.

sop, pchak shank, repeats the shape of the handle, expanding towards the pommel - chakmok. At the end, a hook-shaped bend goes down. The shank breaks through several teshikov. These are the holes through which the rivets pass. They firmly fix the dice of the handle on both sides.

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

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

The history of the origin of pchak

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

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

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

Pchak - symbol and ritual

Unlike our Russian superstitions, in the East it is customary to give knives for good luck. Sharp objects acquire the power of protective amulets in families, which will drive away misfortunes and illnesses. - not an exception. He was always credited with the power of a talisman. It is both an accessory used in national dances and an element social status. By the type of blade and the richness of the external decoration, one can accurately determine the position of the owner in the social hierarchy. The debate about the origin of the term and the sword itself is still ongoing among researchers.

Of great interest to collectors is the Uzbek knife, which is versatile in use, has a richly decorated handle and good quality manufacturing. Such a chic blade will become great gift for everyone who appreciates melee weapons. To date, many varieties of pchak are known - from knives for use in the kitchen, to richly decorated models for collectors.

Description of the knife

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

Blade features include:

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

History of creation

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

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

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

Advantages and disadvantages

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

The advantages of these knives include the following:

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

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

Design features

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

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

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

Collection and working options

It is customary to divide the Uzbek pchak knife depending on its purpose. Beautifully decorated models, which are made of stainless steel, are intended for more 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. For sharpening pchaks, special stones and scissors are used to edit the shape, which makes it easier to use such weapons. To increase the strength of carbon steel, it can be oxidized, for which it is immersed in a solution of iron sulfate or Naukat clay.

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

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

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

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

The cost of the best models

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

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

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

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

Depending on national traditions, geographical location and culinary preferences, each nation and nationality has its own knife, different from others. Uzbek, Finnish, Tajik, Indian - each of them is different. A Russian knife implies its use: on a hunt, on a camping trip, in close combat, for self-defense. The Japanese knife is associated with samurai sword, the sharpness of which has no equal blades in the world. French cleavers resemble a saber with a handle. Knives are especially popular among the Central Asian peoples.

Uzbek knife - pchak

According to various sources, peoples Central Asia the pchak knife appeared in the 14-15th century. To this day, its form has not changed. The name of the blade comes from a similar Uzbek word "pechak". Literally translated as "knife". Such forms of the knife are used throughout the Central Asian territory with minor changes in proportions and special decorations.

The width of the blade is within 5 centimeters, while its length is no more than 22 centimeters. The wedge-shaped section gradually decreases from the butt to the blade. The thickness of the knife, which is up to five millimeters near the handle, decreases closer to the edge of the blade. Excellent cutting qualities of the knife are achieved through slopes different shapes: from straight to curved. The Uzbek pchak knife, the photo perfectly emphasizes its beauty, has an excellent balance.

Uzbek knives in 20-21 centuries

In the 20th century, the Uzbek handmade knife could be seen on European territory only in private collections of connoisseurs of Central Asian art. Very often they were brought home or to close friends after a tourist trip as a beautiful souvenir. Uzbek knives (the photo illustrates the beauty and a large selection) were industrially made only in the city of Chust, which is located in Uzbekistan.

Today, Uzbek knives are made almost by hand. The city of Shahrikhan, which is located in the Andijan region, is famous for the craftsmen who make the Uzbek pchak knife. This city has an area where several generations of blacksmiths and cutlers live and work. There are also knife makers in other parts of the country, but their work is not as well known. Author's knives are signed with branded emblems with the obligatory addition of stars and a crescent to emphasize the Islamic religion.

Varieties of pchak knives

The Uzbek knife is used in economic life, as well as in the kitchen. Considering different variants design of a sharp end, there are several forms of pchak knives:

• blade "kaike" - the tip is raised to a height of up to eight millimeters - traditional Uzbek handmade knives;
• blade "tugri" - the end of the blade is sharp, the back of the knife is straight;
• blade "tolbargi" - another name for willow leaf, the butt of the knife is slightly lowered, which is practical when butchering animal carcasses;

• blade "Kazakhcha" - on the blade, not far from its sharp part, there is a depression, and the sharp end of the knife is above the line of the butt; a knife is used to work with fish;
• blade "kushmalak" - hallmark is the presence of a doubled share along the butt.

The size of the Uzbek knife is:

• small (chirchik) - less than fourteen centimeters;
• ordinary (sharkhon) - up to seventeen centimeters;
• large (cow cutter) - up to twenty-five centimeters.

Finishing and decoration of Uzbek knives

Uzbek handmade knives are a masterpiece of the master's work. Each knife is made in a single copy. It goes through all stages: steel processing, hardening, finishing and sharpening. The master applies an ornament on the handle and blade. Expensive knives decorate not only with national drawings. Here they add a generic family sign, add their own inscriptions, the “islimi” floral ornament, etc. The more carefully each part of the applied ornament is made, the more valuable the Uzbek knife is.

The handle is made of apricot, sycamore, plexiglass, parts of bones and horns are added. Often the handle is made from brazed sheet metal. The shank of the blade coincides with the shape of the handle and, expanding at the bottom, ends with a bend in the idea of ​​a hook. If the handle is made of wood or bone, then it is not decorated. If plexiglass was used, then it is supplemented with colored inclusions and wire. The handle made of horn is decorated with rhinestones and mother-of-pearl. The metal handle is decorated with engraving, rhinestones against the background of floral ornaments.

The bend at the bottom of the knife, or pommel, completes its design. It is made in the form of a hook to make it comfortable to hold the handle of an Uzbek knife. On the bottom of the handle there is always a notch for a convenient location of the little finger. The pommel is made of a hollow horn or special metal inserts.

Sheath for Uzbek knife

For Uzbek knife obligatory element scabbards count. Masters used leather or dense fabric. The knife is located deep in the sheath, which does not require an additional lock. Inside the scabbard there are wooden inserts that protect them from being cut from the inside. National Uzbek knives are worn on the left side on the belt. To do this, a wide loop is added to the scabbard.

If the case is made of fabric, then it is decorated with national embroidery. Leather sheaths were decorated with brass and copper inserts. On black leather, craftsmen place a multi-colored pattern in a traditional style. It is not uncommon to see wooden cases.

Rules for storage and care

The blade of the Uzbek knife was forged from carbon steel. Previously, until the twentieth century, worn-out weapons or pieces of iron brought from other fears were used for this. Blade hardness should be between 50 and 56 Rockwell units. Given the low hardness of the material, the owner of the knife always undermines the blade. For this, it is not necessary to use special grinding bars. The soft material is easy to sharpen with a stone or the back of a bowl.

Exist general rules knife care:

1. Sharpening of steel must be carried out from the butt to zero. The use of this type of blade sharpening allows you to cut very thin slices of food.
2. It must be remembered that soft steel sharpens well if a ceramic product is used, and may bend or dull when cutting hard foods or bones.
3. Carbon steel is quite porous. After use, the knife must be rinsed immediately and wiped dry.
4. If rust has appeared on the blade of an Uzbek knife, you can get rid of it with the help of mild cleaning products or sand.

Uzbek knives should be stored, after wiping, on a wooden knife stand. Their location in limbo is also welcome.

Uzbek kitchen knives

To work in the kitchen, you need to have several types of Uzbek knives. Small ones are great for peeling fruits and vegetables. Medium-sized vegetables can be easily cut and finely chopped. Large Uzbek kitchen knives are used to work with meat. A thin curved blade perfectly develops fish.

The Uzbek pchak knife can serve not only in the kitchen, but also be a wonderful gift. It is believed that such a gift from best friend able to protect from ill-wishers. A knife placed under a child's pillow protects the health of the baby and mother, attracts wealth and prosperity. The image of the Uzbek knife in embroidered items, on forged items, on ceramic items protects the owners from all sorts of misfortunes and troubles.