A great interest for collectors is a Uzbek knife, which is characterized by universality in use, has a richly decorated handle and good quality manufacturing. Such a chic blade will become an excellent gift for everyone who appreciates cold weapons. To date, many varieties of pachak 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 the pacc is the traditional weapons of the Central Asian peoples, with a wide clin of 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. It is a pacc in direct wide leather sheath and is popular in countries Central Asiawhere there are numerous variations of this weapon, characterized by the proportion of blades and ornaments.
The features of the blade include the following:
- Unusual shape of the blade.
- One-sided sharpening.
- Wooden and bone handle.
- Richly decorated handle.
The length of the Uzbek paccus is usually 12-27 cm. The thickness of the handle is 6-7 mm. The cross section of the blade is usually narrowed from the foothold to the blade. The original blade geometry makes it possible to cut food with ease, while the blade is perfectly balanced. It has optimal weight characteristics, conveniently lies in hand, and thanks to the extended handle, people with large and medium in the size of the palm are suitable.
History of creation
Uzbek paccker is a modified Asian knifewhich was known in the IV century before our era. In the future, the spread received several varieties of such weapons, the greatest popularity of which was used by the pacc. Such blade is extremely effective, universal in use and at the same time has an attractive appearance. With the same success, this weapon can be used both in everyday life in the kitchen and are considered as a combat.
According to one version, such a weapon with the original form of the blade appeared during conquest Russian Empire Uzbekistan and all Central Asia. New authorities, fearing unrest and rebellion among the local population, prohibited them different kinds Cold weapons. The unusual form of the blade made it possible to use a knife exclusively for cooking or in everyday life, but for use in combat purposes, such a blade did not fit, it was allowed only in Asia and the Caucasus.
Today, decorative models are most popular that have rich blade threads and original handles made of bones or horns of exotic animals. Earlier, the most high-quality and expensive were the Uzbek knives, which are made by manually masts. Such weapons are manufactured by the largest weapons workshops, which follow a centuries-old tradition, observing all the proportions and features of classical pachak.
Advantages and disadvantages
Collectors appreciate the Uzbek knives for their incredible beauty and energy. The best copies may have a cost of several thousand dollars, they are made by famous masters and are real works of art.
The benefits of these knives include the following:
- Universality use.
- Stylish appearance.
- Durability and durability.
The lack of such blades is the complexity of sharpening, as well as the need for proper arms care. Thus, the pacc is poorly tolerates water, so the blade surface 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 a handle and a method for fastening decorative linings to the blade. It is for the fulfillment of the handle masters spent most of all forces and time. This Uzbek knife is performed exclusively with a handle of wood or bone. Also appreciated models made from rare animal horns. Different inlays of expensive materials can be used as decoration, precious metals And jewelry stones. The cost of such a knife will directly depend on the complexity of the handle and used to decorate materials.
A classic drawing of a knife for paccas includes the following elements:
Today, several varieties of Uzbek knives are known, which have wide and medium in their size of the blade. Universal working varieties are performed with a length of the blade of 8-9 cm, differ in the quality of sharpening, and due to its original form they are characterized by a magnificent cutting ability. Massive varieties will become an excellent option for bubbling vegetables. They are balanced, well fall into the hand, and their use does not represent much difficulty.
Collectible and working options
It is accepted to divide the Uzbek knife of the pacc, depending on its purpose. Beautifully decorated models that are made of stainless steel are meant to a greater degree for decoration and especially valued at collectors. If you choose a knife for work and use in the economy, then preference gives weapons from heavy-duty carbon steel. In the latter case, the hardening can be performed by the zone, exclusively at the cutting edge of the blade.
In standard working models, the strength indicator is usually 50-54 units, therefore, even despite the use of high carbon steels and the presence of hardening by the blade, to hold a long time the sharpness of the cutting edge is often not possible. For sharpening of the pacckers, special stones and scissors for editing form are used, which makes it possible to simplify the use of such weapons. To increase the strength of carbon steel, it can be oxidized, for which they are immersed in the solution of iron mood or Naparatskaya clay.
Collectible models have a handle, richly decorated with engraving, which is covered with transparent enamel paint. Options are also valued, in which the handles are decorated with birch and pearl inserts. The best masters that work on such a weapon manually leave the so-called Taggo on the blades. This signature-engraving master, which manufactured a specific model. Experienced collectors who are well understood in such a weapon, one engraving will be able to determine the locality where a specific knife was made, and the master who worked on such a weapon.
You need to choose the blade with what is the knife for the paccker, how it will be used. If weapons are required to work in the kitchen, it is preferable to use classic Uzbek pickers, the blade shape is ideal for cutting meat, fruits and vegetables. But collectors choose oldaxic varieties and Uygur knives of handmade pickers, which have an original appearance, have a rich inlaid on the blades and the handle. They are highly appreciated by weapon lovers.
By purchasing such a knife, it is best to refrain from order in various online stores. Otherwise, you can buy a poor-quality weapon, which not only does not meet all the classical requirements for the Uzbek pacha, but quickly fails and will require sharpening in literally after a few months of use.
Buy Knives best in specialized stores in which you can be completely confident as a suggestion. Collectors acquire them at special auctions and thematic forums. Such blades have all required documents and certificates that allow them to confirm their originality and origin.
The cost of the best models
The cost of the Uzbek knife will depend on the specific model, the material from which it is manufactured, as well as the brand of the manufacturer. The simplest clinics can have a price of 500-1000 rubles. Knives from Uzbekistan, made on all canons, will have already cost 2-3 thousand rubles.
Models that are made by the famous masters of gunsmiths who worked on such blades for many days are estimated at 20-30 thousand rubles and more. Collectors also appreciates the weapon, which turned 100 years and more. Knives are made exclusively manually, have an attractive appearance, which allows them to become a diamond in the collection of each fan of cold weapons.
By purchasing knives, it should be remembered that separate models the blade length exceeds 90 mm. Such blades are already the category of cold weapons with all the limitations arising from here. Their use will represent a certain complexity, so they are in demand only at collectors or by buyers who have appropriate permits for wearing cold weapons.
Uzbek national pickers are universal to use weaponswhich is valued by collectors and are used in everyday life when cooking. It is important to choose such a knife correctly, which is made in compliance with all the requirements for classical models, made of durable carbon steel, which significantly simplifies its subsequent use. It is necessary to take into account all the recommendations on the choice, including to refrain from the purchase of Uzbek pacckers in stores where they do not guarantee high quality weapons.
Each people, depending on the characteristic geographical, climatic and socio-cultural conditions of life, was accepted and received the greatest application Own type of knife, having distinctive features from such instruments of other nationalities. To their number belongs national Uzbek Knife "PCHK". Appearing, according to different sources, in the mid-Asian peoples on the turn of the 14-15 centuries, he still retained his form almost unchanged.
General description of the Uzbek knife "Pacc"
The name of the product comes from the Uzbek word "prick", which means the "knife" directly. Knives pchac Completed throughout Central Asia with minor differences in proportions and finishing. The most characteristic of their features is a wide straight blade with one-sided sharpening and thin (already blade) handle, which is attached to a temper with a volat.
The knife blade can be up to 50 mm wide. Its length is usually equal to 16-22 cm. The cross section of the metal part is a wedge-shaped, narrowing from the breadth to the blade. From handles to the edge, the thickness of the knife gradually decreases: from 4-5 mm to zero. The descent most often straight, less often - convex or concave. Such geometry provides a product of excellent cutting properties.
By tradition, carbon steel is used for the manufacture of the blade. As a result of the binding of iron vitrios, chlorine iron, or local clay varieties, the metal surface acquires a specific dark color with a bluish or yellowish tide. Often the blades are subjected to quench, decorate with engraving or knocked out stigm. It does uzbek knife Not only the desired element of everybody, but also distinguishes it as an object characterizing the culture and life of the whole people.
The history of the spread of knives "PCHK" since the USSR
In times Soviet Union uzbek knives pchac It was possible to meet on 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 only knife factory in the city of Sustain in Uzbekistan. To date knives pchac Made in semi-destroy industries. Their main mass of the Master of the city of Shahrikhan Andijan region is released. There is a whole handicraft area where the Kuznetsov and habtherborn dynasties are working.
Regular supplies national Uzbek knivesrussia began to take place by the end of the 90s of the last century. There was an opportunity to purchase them in retail: in specialized stores and east cooking shops. At the same time, profile online shopping, guided by increased demand, began to offer for sale knives pchac: them photo Many electronic catalogs have replenished. Nowadays, not factory stamped products are used by special demand, but products of specific masters. Copyrights are marked with engraved manufacturer emblems manufactured knife paccs do it yourself, depicting stars and crescents in Islamic traditions.
Popular varieties of knives "Pacc": Sharhon and Starobohuhar
On practice uzbek knife pscha 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, for the completeness of the collection it makes sense to acquire basic types of Uzbek knife The most common forms:
- kaike - with an elevated up the edge of the blade;
- tugry - with a direct blade and even overall;
- kushkamalak - with a double doller along the footwear.
The most universal in the use of samples with a length of the blade over 14 cm. Such models are called "Sharhon". They are very convenient to produce professional cuts of various products: not knocking on a cutting board, and in a gun-manner, like on video Culinary forums.
Along with the most popular sausage and most common Andijan (Shahrikhanski), the forces in online directories can be found varieties called "Starobohuhar". Them characteristic feature It is a arc-shaped curved blade, evenly narrowing to the edge. The second of their frequently applied name is "Afghanski".
National traditions of decoration of gift samples "PCHAK"
For souvenirs and collection instances, it is preferable to make a choice of piece products from well-known masters. Everyone knife pacc, photowhich can be seen on thematic sites and forums, acts as a masterpiece of a particular wizard. At the same time, made individually, knives pass all the necessary stages of quenching and sharpening, allowing them to apply them in practice.
In addition to providing practical functions, gift copies are decorated in the best traditions of Eastern Colorite. To a considerable extent, this refers to the decoration of the handle that uzbek knife Pretty narrow in cross section, with a characteristic bending bend at the end. Valuable samples are made from various wood breeds, hoof or metal horns. Often they are incrouted by the mother of pearl or semi-precious stones.
Sharpening knives and care rules
Master in manufacturing sweat uzbek knife paccov with his own hands on the Corundic Circle. The end of the sharpening determines the sound tone, which makes it knife pacc, but video On the network may clearly demonstrate. To correct the sharpness of the blade from time to time you can simply about the bottom of the ceramic plate.
Contributed, metal blade requires a neat relationship. After using knives can not be left wet. They should be stored in a suspended state or on the stand, it is required to wipe dry.
Let's start with a simple. In these photos, a knife, which any person, at least somehow interested in knives or has been in Central Asia, will call "pacc", or, in Uzbek, "peach". The appearance of the pacham is peculiar and easily recognizable.
This is the most common paccker with the Kaik Kike. Such a blade implies raising the isge on the line of the footage by 3-8 mm. More advanced and curious will say that it is "Andijan pacc."
Someone will add: "Sharhon".
The scratch blade itself is traditionally discharged from carbon steel (broken weapons or iron ingots from India were used in remote times, from 19-20th century, automobile springs, bearing closures and other technicians, are currently most often used by factory steel-type rods. -15, u12, 65g or cheap fittings from st3).
In Uzbekistan, still say: "A carbon fiber - for work, from a stainless steel - for decoration!"
If the blade is made of high-carbon instrumental (u12) or bearing (SHH15) steels (which allows you to get a better product), then shanks from St3 usually weld to it, which is noticeable in the form of a triangle near the pacca handle.
By the way, many Japanese and Russian masters are also received, for example, G.K. Prokopenkov. This is due to the fact that U12 and SHH15 have low shock viscosity and strength and, if the blade with the shank is knocked out of a single piece of steel, the probability of the smoke of the blade in the neck area, for example, during falling.
The length of the blade is usually 16-22 cm, the thickness is always a wedge-shaped decreases from the handle to the edge, and the handle can be 4-5 mm. In the cross section, the blade of the pacha also also cling-shaped from the well to the blade. The descents, as a rule, are straight, rarely found convex or concave-lenzide. The width of the blade can be up to 50 mm. All this together gives a good knife geometry and provides effective cuts of any food.
As already mentioned, the steel on the pacckers are used carbon, from what is at hand, quenching (as a rule, the zone - only in the cutting edge) is usually held up to 50-52 units for Rockwell, less often up to 54-56 and only Lately. On the one hand, the hardness of 50-54 units does not give a long retention of the sharpness of the cutting edge, but it allows you to edit such a knife on anything (usually used bottom ceramic dies, but there are also special stones of the traditional form for editing pachacas and scissors), which, Of course, is a big plus. But in this case, the knife is rapidly stepping and turns out almost in the sewer, so you have to buy a new one. Although the cost of pachacas (not souvenir) has always been small.
Recently, there are increasingly meticulous pacckers from Steel SHH-15, which can be hardened to 60 units Rockwell, which we see on some blades.
Such hard blades do specifically for the Russian and Ukrainian market to compete with Japanese kitchen knives. From my point of view, such a hardness is not very justified, because the pachaca has very subtle reduction and work with such knives requires certain skills and special equipment, otherwise the blade will be chosen and break (similar to Japanese cuiskens).
On the other hand, to clarize the SHH-15 to 50-52 units (the norm for the pacha) there is no particular sense - just the translation of the good-quality material.
The surface of the blades from carbon steels is usually oxidized (veneened), immersing in a solution of Naparatskaya clay (traditionally), iron mood or chlorine iron, which is why the blade acquires dark gray with a blue or yellow color, decorated with a dollars ("Comal", and If one is one, then it will definitely be from the side of the Tamga), knocked out stigma ("TAMGOM") or engraving. Embroidered recesses are poured with brass. It is often noticeable for carbon blades.
The names of the parts of the pachak are presented below:
"Gulband", or the Britister is cast from a slightly smelting tin or tin alloys with lead, soldered from a sheet brass or melchior and poured with tin or its alloy. I note that the use of lead when cooking is not good, and preferably knives with lead do not use (or, at least to cover with varnish). It is possible to distinguish lead, trying the soldering iron (the lead melts worse), it is very oxidized, acquiring a dark gray shade, dirty (like newspaper paper). I personally think that the use of lead and alloys is the cost of easily reaching old car batteries and babbits from bearings.
They decorate Gulband engraving (traditionally - the Uzbek vegetable ornament "Islima"), often with the fill of the recesses of the enamel paint (black, red, green), as well as inserts from pearl ("Sadaf"), turquoise or rhinestones.
Brinch is a strip of a leaf brass or a melchior, thick to one millimeter, soldering around the perimeter of the shank with an overhead mounting of the handle ("Erma Caught"). At Brinch stick the handles of the handle, decorate engraving and decorative oxidation. I note that usually Brink is beyond the limits of the shank by 1-2 mm, and air clearance remains between overlays and shank.
The meaning of this action is not very clear, except for saving the lining material when the dear material is used (for example, ivory). Perhaps this design allows damping voltages in the handle, because The same installation is traditionally used in the arms of the Central Asian saber (filling the air cavities by the mastic).
"Chakmek" or screwed.
Especially made and decorated, screwed on expensive pacckers on the overhead mounting ("River"), in the form of metal ditins, or the coastal installation of the handle ("Sukma Caught") from the horn, in this case it is performed by soldering from Melchior, brass.
Decorate with engraving, sadaf, rhinestones.
In low-cost pacckers, the chakmek is denoted by changes in the cross section of the handle (from the round to rectangular) and / or the presence of a cloud-like protrusion.
"Caught" - black, handle.
For the manufacture, use local wood (apricot, chinara), textolite, plexiglass, bones, horns, soldered from sheet metal (Melchior, brass)
Tree, textolite and bone are usually not decorated, color "eyes" and wire are inserted into the plexiglas, the horn is decorated with decorative cloves, inserts from Sadafa or rhinestones, engraving is applied to metal handles, usually in the form of vegetable, flower ("Chilmich Gulmi") ornament with By adding rhinestones.
Silent handles with overhead installation ("Erma Caught") It usually has the same thickness and Gulbanda and the chakmok, it is less likely to thicken to the chakmoku. Often the thickness of such a handle exceeds its width - it is convenient for the traditional cutting of vegetables when preparing Uzbek dishes: Plov, Sucuche Salads, or "Shakarob"
"Tamga" - stigma
As a rule, each master ("Usto"), producing any product (especially knives), applies a shop stamp (Tamga).
For Uzbek masters in the center of Tamga, crescents are common (as a symbol of faith), stars are often used (they say that their number before the number of children-heirs or students who became craftsmen) and the symbol of cotton.
On modern stamps, everyone can meet - even the image of the car.
It should be noted that at present it is impossible to identify the wizard to fully rely on Tamga. I saw Tamga, which is used at least four different masters (although, maybe, and one, but sell different people from their own behalf).
Like any household knife, scabs are relying to the pacha. As a rule, they are not distinguished by good material and quality of manufacture. To date, it is usually a leak-leather with cardboard inserts, sometimes decorated with appliqué and imitation beads.
More expensive paccquas can have skin sheaths decorated with embossed or weaving from leather lace.
Rarely encountered metal (Melchior, brass) with engraving or combined (leather, wood, metal).
At the end of the review of the Andijan paccquer, I will give a quote from the article O. Zubov "Master Sign" (magazine "Around the World" No. 11 for 1979):
"... Wide, ringing with a black and purple tide, inlaid with red, green, blue and white pebbles - speckle, three stars and moon are shining on the blades - the ancient stigma Abdullayev.
This knife is an indispensable assistant for the meal in the circle of friends, an integral part of Uzbek cuisine. "You can cut bread, you can clean potatoes, and you can hang on the carpet and watch - you can all!" Said the Master. And, having silent a little, smiled: "But best - cut a melon!"
Considering Uzbek paccquas, the willy-unilles are asked about what led to the appearance of such a form of the blade.
The fact is that such a form is suitable exclusively for cooking, while the neighboring peoples were typical of the knife, who at least somehow could be defended and used for others (not cooking) needs, that is, around the world were in use More universal knives. Uzbeks had such knives, but ... only until the 14th century. The exact cause of such a form is not known, but if you remember that the 14th century is the age of the Empire of Timur (Tamerlan), the empire with centralized power and strict laws, it can be assumed that the officials of Timur, or he himself, were somewhat concerned about the subordination of the conquered peoples , and in order to prevent the appearance of cold weapons from the people, all the masters of gunsmiths in the Shahnikniki, in the capital of the empire of Samarkand, and for the civilians forced the masters to make knives with raised upside down.
Such a knife applied corpus wounds almost impossible and, it means that the risk of uprising and other "terrorist attacks" decreases.
Recall that in the times of another, already close to us on the time of the empire, the pacquakes also did not belong to the cold weapons because of the form of the blade and for their manufacture were not sent to the place not so distant. Although there may be other versions. In any case, it turned out a very convenient knife for cooking, which quickly won popularity in Central Asia. I would not be comfortable - I would not get such a spread!
In addition to the psharkov with a Kikeka blades, there are pachacas with a blade "Tugry", that is, with a straight oven.
Compare two types of blades: In the photo below it is clear about the difference between the Klink "Tugry" (at the top) and "kaike" (below)
The "Tugry" blade has a permanent or decreasing width. It is convenient for cutting meat, usually enters the set of butcher ("Cassob-peach").
In addition to the already mentioned "Andijan" pscake, you can find the names "Starobohuhar" and "olderokandsky".
In the "Starobohuhar", the blade is evenly narrowed to the edge, the rise is less pronounced, but all the blade is often arcuated, the blade is more specialized to work on meat - removal of the skins, the lift.
Interestingly, until today, narrow Bukhara pshaki is often called "Afghana", although the difference between the pachacas from Bukhara and Afghanistan is there - on the "Bukharsky" rivets go in one row, and on the "Afghan" half-concrete.
Also traditionally, Bukhara pachacas have a sheath with a ball or leaves at the end.
"Olderokandsky" - the blade of this pacham is characterized by a small width, it is most likely used as auxiliary with a molding or cleaning of vegetables.
You can also meet the names of Tolbargi (logged list) and "Kazakhcha". These are functional narrow specialized knives intended to perform certain work.
"Tolbargi" - a meat knife for the separation of pets of animals,
"Kazakhcha" - for cutting fish.
Braches "Kazakhcha" were distributed mostly among the inhabitants (fishermen) of the coast of the Aral Sea, mostly the Kazakhs.
The line of the Kazakhcha's footage is about one third to the tip forms a smooth recess, rising again to the edge located on the lines of the volatory handle. Reception is sharpening with one or both sides. The blade of such a form, turning the knife, easy to clean and gut the fish.
Handles "Tolbargi" and "Kazakhcha" are usually made of wood and, as a rule, are not decorated (only the presence of a color ornament on Gulbande) is allowed.
We give the photo of the knives of Mamurjon Mahmudov Mamurjon from Kokanda:
Tolbargi
Well, another photo of knives from Tashkent
Photo from the museum of applied art of Uzbekistan, the selection is called "Tashkent 1985"
Separate mention deserve "Uigur pacckers".
These are knives from Suar (Sinjian -uhgur Autonomous Region of China). Sometimes the name of the Yingsar Knives is found - the name has been fixed in the center of production - the city of Yansar. They also have both "Starobohuhar Type-Afghana" and "Olderokandsky", but if you look at the photo, you can see the differences. High-quality (and beautiful) handling and lack of cast Gulbande (Caster) from tin, shanks of blades are almost always open, Brinch is not used. But the blades are often processed roughly, or not sharpened at all, because Production of Uygur knives with sharpened blades of more than 200 mm long forbidden by Chinese laws!
Starobohuhar. Uygur masters
Afghan. Uygur masters.
Olderokandan. Uygur masters.
If Uzbek pickers are more specialized for cooking, then Tajik cords are knives more versatile.
Cords have three typical sizes. The most common (most worker) has a length of 14-17 cm, a large knife "Kov Kushi" ("Korovorez") is used to slaughter a cattle and has a length of 18-25 cm and the smallest knives (less than 14 cm) - for women.
Klints have traditional cords powerful, Garda thick up to 4 mm (I note that if the thickness of the blade knife is more than 2.4 mm, then it can already be considered as cold weapons and is prohibited for free turnover), the linzoid-free shutters from the manual or the middle of the blade width, Rightly straight (Uzbek pachacas, as a rule, on the contrary). The cutting edge is displayed on each knob depending on the purpose. The volatile Korda Blade, as a rule, is turned out of the finished metal strip, there is a straight and parallel, and not a wedge-like, like a pachaw. In the blade, they usually pull down one or two on each side or two on the right and one on the left.
Installation depends on the locality of the manufacture. In the south-eastern mountainous areas, preference is given to the overseas installation, and in the Western and Northern regions, which are closer to Uzbekistan, - in fact. Moreover, the Cord's assessment is somewhat different from such a pachaca: the soldered brink does not apply, and the entire shank is poured around the perimeter with tin alloy, so it is easier to handle on the pachak, and on cord - stronger! In general, the device from cords can only be cast, from tin and its alloys (or silver), ornament - only engraved and more geometric, radially symmetrical, unlike the complex-vegetable Uzbek "Islima". The ornament is individual for each master and can replace the stigma (the cords are traditionally braided, at least on the blade, on the Garde - a certain ornament or stamp)
The overhead of the cord handles is always wider than that of pshakki, expand to the impossible and have a characteristic remission for the little finger.
A horn, bone, wood, plastic goes on the handle of Cord. With a skimmer or overhead mounting, the shank of Korda Blade is always full of the length of the handle (with the exception of small knives for women in the kitchen).
Photo from the museum of applied art of Uzbekistan, the selection is called "Khorezm, Khiva.1958"
I would like to once again dwell on the terminology of the pacc, peak, bitch, cord, card.
The fact is that some time ago a knife hit my hands somewhere 17-18 centuries
The length is 310mm, the blade length is 185 mm, the width of the footage of 30mm, the thickness of the footage (3.5-2.5-1.5) mm. The appointment of the groove on the outer is not clear to me, except for increasing the thickness of the footage, which slightly increases when the groove has slightly. Yellow metal in ornament - gold. Hardness of about 52 units. I struck me the block of blade (as the famous master was expressed, Gennady Prokopenkov, "Simple - the highest pilot machine!"): - Wedge from the footage with a concave lens, and turns into a drop-sawing view of a few millimeters (from 3 to 5) from the cutting edge. Of course, this is all - the tenths of the millimeter, but everything can be seen and proves. After a short sentence, G.K. Prokopenkov agreed to make me a modern copy, while maintaining the whole system of the blade.
It turned out such a knife:
It turned out that when working in the kitchen, he surpasses almost all I have knives - and in the quality of the cut and for the convenience of work. Well, it should be easily anything (at least Musat, at least ceramics) Although if there is a long-label vegetables, that is, on the stream, a good chef, apparently, it will be more convenient. But for the home ...
In addition, its design allows you to cut off / to put it with a wand and defend anything.
That is, they got an excellent wagon.
Naturally, the question arose about the type of knife. Options were two - card or pacc. Cord was not considered by the eyewitnesses. Based on the materials of the Internet and, in particular, the conference "Rusknife" the closer knife turned out to be the Bukhara knife.
Knife from Bukhara. Museum of artillery, engineering troops and communication troops. Exhibition "Weapon of the East of 16-19 centuries"
I note that the "museum" exhibit is simply called - "Knife from Bukhara"
Further searches led to the following photos:
Occups old. Bukhara
Pacc. Bukhara.
Bukhara Card
Bukhara Card
Bacca Bukhar with turquoise
Pacc Afghanistan
Persian Card
Note that on the last photo, the knife (Persian card) has an armor-piercing thickening on the edge.
Thus, determine exactly the kind of my knife is apparently not possible.
From the point of view of collectors and connoisseurs of cold weapons, the Card is a knife created first for military purposes: it is also more like a stalestuette and the edge of him is usually reinforced.
So I believe that I have a pacc. Tugry paccs, most likely, Bukhara production.
However, I am most impressed by the position of Marat Suleimanova, who claims that the card, cord and pacckers are not brands, but simply the names of one product - a knife - on different languages ("Prickle" - in Tatar, "Pink" - Uzbek, "PSHA" - in Azerbaijanis, "Cord" - in Tajik, "Card" - according to Persian. Card and cord are close in sound, as Tajiks and Persians (Iranians) refer to one language group, Uzbeks, Tatars, Azerbaijanis - to another, Turkic)
There is also a "Bychak" - Karachai knife (see the article "Bychak - Knife of each Karachay" on this site), but Karachai and their closest relatives - Balkarians, as you know, also Turkic-speaking nations.
There are still knives Turkmen Sarykov (photos from Rusknife)
Thus, without touching the military theme, apparently, it is most correct to say:
National Uzbek Knife (Pink, or Pacc)
National Tajik Knife (Cord)
National Uygur Knife (pchac)
National Karachai Knife (Bychak)
We also give a photo from the "Turkestan Album" 1871-1872
Samarkand, Pichak-Bazaar (by the way, in the original written "Pisyak-Bazaar")
In previous years, Uzbek pachacas fell into 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 end of the 90s of the last century, the company "Soyuzpessing" began regular supplies of Uzbek pachacas to Russia, and they became possible to acquire in the office of the company or retailers. Currently, they can be purchased in many knife stores and East Cooking stores, including in online stores (in particular, in Dukan East, "pacc-knives of handmade," and the like).
At first, the suppliers purchased the paccquas in bulk in the bazaars in Uzbekistan, so neither the name of the master nor the place of manufacture of sellers was impossible to find out. As the market is saturated, trade has become "civilized", and now you can buy a pacc, made by a specific master (especially those sellers who buy products directly from the masters), and choose the type, style and materials of blade and handle.
At the time of the Soviet Union, the most popular were the most popular from the city of the fuck, where there was a sole knife factory in Uzbekistan.
Photo from the museum of applied art of Uzbekistan, the selection is called "Chust of 1987"
At this time, the main mass of Uzbek psharkov is produced in the city of Shahrichon Andijan Region of Uzbekistan, where there is a whole city district ("Mahalla") Masters-hackers ("Pichkachi"), in which whole family dynasty of the Kuznetsov and SCHAKS collectors are working.
Photo from the museum of applied art of Uzbekistan, the selection is called "Shahrichon 1999"
So, the famous Master of Comivihon Yusupov, who devoted to his craft for more than 50 years of life, and the Mahalli's chosen by Aksakal, Sharichon, handed over her sons and now brothers can do, if desired, very good products.
Usto Bakhr Yusupov
Usto Bakhr Yusupov
In other regions, Uzbekistan also lives and work individual masters ("Usto") and family of Piccchic, but their products are much less common. For example, the Abdullava family, living and working in Bukhara, manufactures and pacckers, but their authentic "skate" are handmade scissors and diverse purposes, famous throughout Uzbekistan.
Related Uzbek pachams Tajik knives ("cords") are mainly produced in Istaravshan (formerly Tube).
Also stands with pachacas and cords are always present on various knife exhibitions: "Blade", "Arsenal", "Hunting and Fisheries" and others ...
Usto Abduvakhob and his knives:
Director of the store "Dukan East" Bahriddin Nasyrov with Uzbek masters "Usto": Usto Ulugbek, Usto Abdurachid, Usto Abduvakhob.
Usto Ulugbeck
Usto Abdurachid
Usto Abdurachid
And the pachacas, and the cords are produced by hand, and it is safe to say that each such knife carries a particle of the master's soul.
Already with an external inspection, you can judge the level of quality of the knife:
- a good system and processing of the blade, the pronounced line quenching and the thin cutting edge allows you to count on a good and long-lasting cut;
- well-positioned or cast from pure tin (light and brilliant) Gulband allows the use of pacc or cord in the kitchen without a risk of lead poisoning;
- Clean and long ringing after clicking on the blade, the lack of a shuttlefish in the game handle indicates a high-quality assembly;
- the absence of cracks between the instrument and the stall, or cracks in the handle of the handle prevents microorganisms in them;
If possible, pchac and cord, like any other tool for work, you need to pick up "to the touch" so that it becomes a "natural continuation of the hand."
The only (today) pachacas, to which you can not find fault, these are mirgeon saidahunov pshaki
140x4mm blade at the footwear, evenly goes down to the nose. It is reduced to zero, a two-way lens is light, sharpened perfectly. Powder steel Di-90, thermal bag in the stove, rod 61 somewhere. Handle 110mm, firing bone. Gulband-solid fusion based on tin. Slow cuts brutally, the tree plashes dry, the chicken cheerfully separates. Sheath: 3mm leather, impregnation 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 the rest of the pachacas)
To date, more than 30 masters from Shahrichon, Samarkand, Tashkent, and so on ...
In addition, such knives could not but interest Russian manufacturers.
So, at the request of your customers, make sicks:
Gennady Prokopenkov
We can see this knife almost every weekend on the NTV channel in the hands of Stalik Khankishiyev. Fiber composite based on 40x13, hardening up 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. Handle -Kokobolo mixing in zero, resh great
Workshop Mezhova
Knife S. Kutergin and M. Nesterova
Steel H12MF, silver, rosewood, pink tree, bone. 280mm knife length, 160mm blade, width 40mm, 4mm thickness, HRC 57-59
But even from the photo it is clear that the minimization is not "pchakovskoye"
Zlatoust gunsmiths
Steel 95x18, HRC 58, length 292 mm, blade 160 mm, width 35 mm, thickness (2.2-2.0-1.8) mm, weight 120g. Somewhere 0.3mm. Handle - Walnut. Despite the small thickness and not bad mixing, the cut of this knife leaves much to be desired
Gunsmith
Damask, gilding. Length 260 mm, blade 160 mm, width 35 mm, thickness (4.0-3.5-2.0) mm, weight 140g. HRC Approximately 56. Mixing approximately 0.2-0.3 mm.
Despite the various decorations, the cut is significantly better than the previous AIR.
Slight testing has shown predictable results - first proofsenkov with chasing, then gunsmith and then with a large margin of AIR.
Interestingly, the usual pacc (see photo) showed himself a little worse than the pachams of our eminent masters (in terms of the quality of the cut), but better gunsmith, but not much.
In the middle of the last century, the German company did the German company Herder, but I could not find out his specialization
Of course, the pacc, even good, it is difficult to compare according to technological and hygienicness with the European chief, and on the modern food production It will be less convenient, but on the home kitchen and especially somewhere in nature, this knife can deliver you a lot of pleasure!
For a more complete idea of \u200b\u200bthe work of the pachak, I recommend to get acquainted with the review of Roman Dmitrieva "Pacquarts in real life" on this site.
Marat Suleimanov, Roman Dmitriev and Forum "Rusknife" were greatly assisted in writing the article.
Separate thanks for the provision of photos of Bahriddin Nasyrov ("Dukan East") and Alexander Mordvin ("Handmade pickers")
Taken from CookingKnife.ru
Pacc and cord
uzbek, Uygur, Tajik
With all the abundance of information, an accurate answer to the question, what to consider the "right" pacha or cord, apparently does not exist. It is not clear even what the saccs differ from Cord and whether it differs in general ... (After all, both in the national language means simply "Knife"). But there is another Iranian card ...
Let's start with a simple. In these photos, a knife, which any person, at least somehow interested in knives or has been in Central Asia, will call "pacc", or, in Uzbek, "peach". The appearance of the pacham is peculiar and easily recognizable.
This is the most common paccker with the Kaik Kike. Such a blade implies raising the isge on the line of the footage by 3-8 mm. More advanced and curious will say that it is "Andijan pacc." Someone will add: "Sharhon".
The scratch blade itself is traditionally discharged from carbon steel (broken weapons or iron ingots from India were used in remote times, from 19-20th century, automobile springs, bearing closures and other technicians, are currently most often used by factory steel-type rods. -15, u12, 65g or cheap fittings from st3). In Uzbekistan, still say: "A carbon fiber - for work, from a stainless steel - for decoration!"
If the blade is made of high-carbon instrumental (u12) or bearing (SHH15) steels (which allows you to get a better product), then shanks from St3 usually weld to it, which is noticeable in the form of a triangle near the pacca handle.
By the way, many Japanese and Russian masters are also received, for example, G.K. Prokopenkov. This is due to the fact that U12 and SHH15 have low shock viscosity and strength and, if the blade with the shank is knocked out of a single piece of steel, the probability of the smoke of the blade in the neck area, for example, during falling.
The length of the blade is usually 16-22 cm, the thickness is always a wedge-shaped decreases from the handle to the edge, and the handle can be 4-5 mm. In the cross section, the blade of the pacha also also cling-shaped from the well to the blade. The descents, as a rule, are straight, rarely found convex or concave-lenzide. The width of the blade can be up to 50 mm. All this together gives a good knife geometry and provides effective cuts of any food.
As already mentioned, the steel on the pacckers are used carbon, from what is at hand, quenching (as a rule, the zone - only in the cutting edge) is usually held up to 50-52 units for Rockwell, less often up to 54-56 and only Lately. On the one hand, the hardness of 50-54 units does not give a long retention of the sharpness of the cutting edge, but it allows you to edit such a knife on anything (usually used bottom ceramic dies, but there are also special stones of the traditional form for editing pachacas and scissors), which, Of course, is a big plus. But in this case, the knife is rapidly stepping and turns out almost in the sewer, so you have to buy a new one. Although the cost of pachacas (not souvenir) has always been small.
Recently, there are increasingly meticulous pacckers from Steel SHH-15, which can be hardened to 60 units Rockwell, which we see on some blades. Such hard blades do specifically for the Russian and Ukrainian market to compete with Japanese kitchen knives. From my point of view, such a hardness is not very justified, because the pachaca has a very subtle reduction and work with such knives requires certain skills and special equipment, otherwise the blade will be sharpened and break (similar to Japanese cuispeurs) on the other hand, to clarify Shx-15 to 50- 52 units (the norm for pshak) there is no particular sense - just the translation of the good-quality material.
The surface of the blades from carbon steels is usually oxidized (veneened), immersing in a solution of Naparatskaya clay (traditionally), iron mood or chlorine iron, which is why the blade acquires dark gray with a blue or yellow color, decorated with a dollars ("Comal", and If one is one, then it will definitely be from the side of the Tamga), knocked out stigma ("TAMGOM") or engraving. Embroidered recesses are poured with brass. It is often noticeable for carbon blades.
The names of the parts of the pachak are presented below:
"Gulband", or the Britister is cast from a slightly smelting tin or tin alloys with lead, soldered from a sheet brass or melchior and poured with tin or its alloy. I note that the use of lead when cooking is not good, and preferably knives with lead do not use (or, at least to cover with varnish). It is possible to distinguish lead, trying the soldering iron (the lead melts worse), it is very oxidized, acquiring a dark gray shade, dirty (like newspaper paper). I personally think that the use of lead and alloys is the cost of easily reaching old car batteries and babbits from bearings.
They decorate Gulband engraving (traditionally - the Uzbek vegetable ornament "Islima"), often with the fill of the recesses of the enamel paint (black, red, green), as well as inserts from pearl ("Sadaf"), turquoise or rhinestones.
Brinch is a strip of a leaf brass or a melchior, thick to one millimeter, soldering around the perimeter of the shank with an overhead mounting of the handle ("Erma Caught"). At Brinch stick the handles of the handle, decorate engraving and decorative oxidation. I note that usually Brink is beyond the limits of the shank by 1-2 mm, and air clearance remains between overlays and shank.
The meaning of this action is not very clear, except for saving the lining material when the dear material is used (for example, ivory). Perhaps this design allows damping voltages in the handle, because The same installation is traditionally used in the arms of the Central Asian saber (filling the air cavities by the mastic).
"Chakmek" or screwed.
Especially made and decorated, screwed on expensive pacckers on the overhead mounting ("River"), in the form of metal ditins, or the coastal installation of the handle ("Sukma Caught") from the horn, in this case it is performed by soldering from Melchior, brass.
Decorate with engraving, sadaf, rhinestones.
In low-cost pacckers, the chakmek is denoted by changes in the cross section of the handle (from the round to rectangular) and / or the presence of a cloud-like protrusion.
"Caught" - black, handle.
For the manufacture, use local wood (apricot, chinara), textolite, plexiglass, bones, horns, soldered from sheet metal (Melchior, brass)
Tree, textolite and bone are usually not decorated, color "eyes" and wire are inserted into the plexiglas, the horn is decorated with decorative cloves, inserts from Sadafa or rhinestones, engraving is applied to metal handles, usually in the form of vegetable, flower ("Chilmich Gulmi") ornament with By adding rhinestones.
Silent handles with overhead installation ("Erma Caught") It usually has the same thickness and Gulbanda and the chakmok, it is less likely to thicken to the chakmoku. Often the thickness of such a handle exceeds its width - it is convenient for the traditional cutting of vegetables when preparing Uzbek dishes: Plov, Sucuche Salads, or "Shakarob"
"Tamga" - stigma
As a rule, each master ("Usto"), producing any product (especially knives), applies a shop stamp (Tamga).
For Uzbek masters in the center of Tamga, crescents are common (as a symbol of faith), stars are often used (they say that their number before the number of children-heirs or students who became craftsmen) and the symbol of cotton.
On modern stamps, everyone can meet - even the image of the car.
It should be noted that at present it is impossible to identify the wizard to fully rely on Tamga. I saw Tamga, which is used at least four different masters(Although, maybe one, but sell different people from their own behalf).
Like any household knife, scabs are relying to the pacha. As a rule, they are not distinguished by good material and quality of manufacture. To date, it is usually a leak-leather with cardboard inserts, sometimes decorated with appliqué and imitation beads.
More expensive paccquas can have skin sheaths decorated with embossed or weaving from leather lace.
Rarely encountered metal (Melchior, brass) with engraving or combined (leather, wood, metal).
At the end of the review of the Andijan paccquer, I will give a quote from the article O. Zubov "Master Sign" (magazine "Around the World" No. 11 for 1979):
"... Wide, ringing with a black and purple tide, inlaid with red, green, blue and white pebbles - speckle, three stars and moon are shining on the blades - the ancient stigma Abdullayev.
This knife is an indispensable assistant for the meal in the circle of friends, an integral part of Uzbek cuisine."You can cut bread, you can clean potatoes, and you can hang on the carpet and watch - you can all!" Said the Master. And, having silent a little, smiled: "But best - cut a melon!"
Considering Uzbek paccquas, the willy-unilles are asked about what led to the appearance of such a form of the blade. The fact is that such a form is suitable exclusively for cooking, while the neighboring peoples were typical of the knife, who at least somehow could be defended and used for others (not cooking) needs, that is, around the world were in use More universal knives. Uzbeks had such knives, but ... only until the 14th century. The exact cause of such a form is not known, but if you remember that the 14th century is the age of the Empire of Timur (Tamerlan), the empire with centralized power and strict laws, it can be assumed that the officials of Timur, or he himself, were somewhat concerned about the subordination of the conquered peoples , and in order to prevent the appearance of cold weapons from the people, all the masters of gunsmiths in the Shahnikniki, in the capital of the empire of Samarkand, and for the civilians forced the masters to make knives with raised upside down. Such a knife applied corpus wounds almost impossible and, it means that the risk of uprising and other "terrorist attacks" decreases. Recall that in the times of another, already close to us on the time of the empire, the pacquakes also did not belong to the cold weapons because of the form of the blade and for their manufacture were not sent to the place not so distant. Although there may be other versions. In any case, it turned out a very convenient knife for cooking, which quickly won popularity in Central Asia. I would not be comfortable - I would not get such a spread!
In addition to the psharkov with a Kikeka blades, there are pachacas with a blade "Tugry", that is, with a straight oven.
Compare two types of blades: In the photo below it is clear about the difference between the Klink "Tugry" (at the top) and "kaike" (below)
The "Tugry" blade has a permanent or decreasing width. It is convenient for cutting meat, usually enters the set of butcher ("Cassob-peach").
In addition to the already mentioned "Andijan" pscake, you can find the names "Starobohuhar" and "olderokandsky".
In the "Starobohuhar", the blade is evenly narrowed to the edge, the rise is less pronounced, but all the blade is often arcuated, the blade is more specialized to work on meat - removal of the skins, the lift.
Interestingly, until today, narrow Bukhara pshaki is often called "Afghana", although the difference between the pachacas from Bukhara and Afghanistan is there - on the "Bukharsky" rivets go in one row, and on the "Afghan" half-concrete.
Also traditionally, Bukhara pachacas have a sheath with a ball or leaves at the end.
"Olderokandsky" - the blade of this pacham is characterized by a small width, it is most likely used as auxiliary with a molding or cleaning of vegetables.
You can also meet the names of Tolbargi (logged list) and "Kazakhcha". These are functional narrow specialized knives intended to perform certain work.
"Tolbargi" - a meat knife for the separation of pets of animals,
"Kazakhcha" - for cutting fish.
Braches "Kazakhcha" were distributed mostly among the inhabitants (fishermen) of the coast of the Aral Sea, mostly the Kazakhs.
The line of the Kazakhcha's footage is about one third to the tip forms a smooth recess, rising again to the edge located on the lines of the volatory handle. Reception is sharpening with one or both sides. The blade of such a form, turning the knife, easy to clean and gut the fish.
Handles "Tolbargi" and "Kazakhcha" are usually made of wood and, as a rule, are not decorated (only the presence of a color ornament on Gulbande) is allowed.
We give the photo of the knives of Mamurjon Mahmudov Mamurjon from Kokanda:
Tolbargi
Well, another photo of knives from Tashkent
Photo from the museum of applied art of Uzbekistan, the selection is called "Tashkent 1985"
Separate mention deserve "Uigur pacckers". These are knives from Suar (Sinjian -uhgur Autonomous Region of China). Sometimes the name of the Yingsar Knives is found - the name has been fixed in the center of production - the city of Yansar. They also have both "Starobohuhar Type-Afghana" and "Olderokandsky", but if you look at the photo, you can see the differences. High-quality (and beautiful) handling and lack of cast Gulbande (Caster) from tin, shanks of blades are almost always open, Brinch is not used. But the blades are often processed roughly, or not sharpened at all, because Production of Uygur knives with sharpened blades of more than 200 mm long forbidden by Chinese laws!
Starobohuhar. Uygur masters
Afghan. Uygur masters.
Olderokandan. Uygur masters.
If Uzbek pickers are more specialized for cooking, then Tajik cords are knives more versatile.
Cords have three typical sizes. The most common(The most worker) has a length of 14-17 cm, a large knife "Kov Kushi" ("Korovorez") is used to slaughter a cattle and has a length of 18-25 cm and the smallest knives (less than 14 cm) - for women.
Klints have traditional cords powerful, Garda thick up to 4 mm (I note that if the thickness of the blade knife is more than 2.4 mm, then it can already be considered as cold weapons and is prohibited for free turnover), the linzoid-free shutters from the manual or the middle of the blade width, Rightly straight (Uzbek pachacas, as a rule, on the contrary). The cutting edge is displayed on each knob depending on the purpose. The volact from the Kord Blade, as a rule, is turned out of the finished strip of metal, there is a straight and parallel, and not a wedge-like, like a pachak.On the blade, there are usually puzzles one or two on each side or two on the right and one on the left.
Installation depends on the locality of the manufacture. In the south-eastern mountainous areas, preference is given to the overseas installation, and in the Western and Northern regions, which are closer to Uzbekistan, - in fact. Moreover, the Cord's assessment is somewhat different from such a pachaca: the soldered brink does not apply, and the entire shank is poured around the perimeter with tin alloy, so it is easier to handle on the pachak, and on cord - stronger! In general, the device from cords can only be cast, from tin and its alloys (or silver), ornament - only engraved and more geometric, radially symmetrical, unlike the complex-vegetable Uzbek "Islima". The ornament is individual for each master and can replace the stigma (the cords are traditionally braided, at least on the blade, on the Garde - a certain ornament or stamp)
The overhead of the cord handles is always wider than that of pshakki, expand to the impossible and have a characteristic remission for the little finger.
A horn, bone, wood, plastic goes on the handle of Cord. With a skimmer or overhead mounting, the shank of Korda Blade is always full of the length of the handle (with the exception of small knives for women in the kitchen).
Photo from the museum of applied art of Uzbekistan, the selection is called "Khorezm, Khiva.1958"
I would like to once again dwell on the terminology of the pacc, peak, bitch, cord, card.
The fact is that some time ago a knife hit my hands somewhere 17-18 centuries
The length is 310mm, the blade length is 185 mm, the width of the footage of 30mm, the thickness of the footage (3.5-2.5-1.5) mm. The appointment of the groove on the outer is not clear to me, except for increasing the thickness of the footage, which slightly increases when the groove has slightly. Yellow metal in ornament - gold. Hardness of about 52 units. I struck me the block of blade (as the famous master was put on - Handist Gennady Prokopenkov, "just - the highest pilot!"):- Wedge from the footage with a concave lens, and turns into a dropwise view of a few millimeters (from 3 to 5) from the cutting edge. Of course, this is all - the tenths of the millimeter, but everything can be seen and proves. After a short sentence, G.K. Prokopenkov agreed to make me a modern copy, while maintaining the whole system of the blade.
It turned out such a knife:
It turned out that when working in the kitchen, he surpasses almost all I have knives - and in the quality of the cut and for the convenience of work. Well, it should be easily anything (at least Musat, at least ceramics) Although if there is a long-label vegetables, that is, on the stream, a good chef, apparently, it will be more convenient. But for the home ...
In addition, its design allows you to cut off / to put it with a wand and defend anything.
That is, they got an excellent wagon.
Naturally, the question arose about the type of knife. Options were two - card or pacc. Cord was not considered by the eyewitnesses. Based on the materials of the Internet and, in particular, the conference "Rusknife" the closer knife turned out to be the Bukhara knife.
Knife from Bukhara. Museum of artillery, engineering troops and communication troops. Exhibition "Weapon of the East of 16-19 centuries"
I note that the "museum" exhibit is simply called -"Knife from Bukhara"
Further searches led to the following photos:
Occups old. Bukhara
Pacc. Bukhara.
Bukhara Card
Bukhara Card
Bacca Bukhar with turquoise
Pacc Afghanistan
Persian Card
Note that on the last photo, the knife (Persian card) has an armor-piercing thickening on the edge.
Thus, determine exactly the kind of my knife is apparently not possible.
From the point of view of collectors and connoisseurs of cold weapons, the Card is a knife created first for military purposes: it is also more like a stalestuette and the edge of him is usually reinforced.
So I believe that I have a pacc. Tugry paccs, most likely, Bukhara production.
However, I am most impressed by the position of Marat Suleimanova, who claims that the card, cord and pacckers are not brands, but simply the names of one product - a knife - in different languages \u200b\u200b("Print" - in Tatar, "Pich" - Uzbek, "PSHA" - in Azerbaijanis, "Cord" - in Tajik, "Card" - according to Persian. Card and cord are close on sound, as Tajiks and Persians (Iranians) refer to the same language group, Uzbeks, Tatars, Azerbaijanis - To the other, Turkic)
There are still "Bychak" - Karachai Knife (see the article "Bychak - Knife of each Karachay" on this site),but Karachay and their closest relatives are Balkarians, as you know, also Turkic-speaking nations.
There are still knives Turkmen Sarykov (photos from Rusknife)
Thus, without touching the military theme, apparently, it is most correct to say:
National Uzbek Knife (Pink, or Pacc)
National Tajik Knife (Cord)
National Uygur Knife (pchac)
National Karachai Knife (Bychak)
We also give a photo from the "Turkestan Album" 1871-1872
Samarkand, Pichak Bazaar(By the way, the original written "Pisyak-Bazaar")
In previous years, Uzbek pachacas fell into 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 end of the 90s of the last century, the company "Soyuzpessing" began regular supplies of Uzbek pachacas to Russia, and they became possible to acquire in the office of the company or retailers. Currently, they can be purchased in many knife stores and East Cooking stores, including in online stores (in particular, in Dukan East, "pacc-knives of handmade," and the like).
At first, the suppliers purchased the paccquas in bulk in the bazaars in Uzbekistan, so neither the name of the master nor the place of manufacture of sellers was impossible to find out. As the market is saturated, trade has become "civilized", and now you can buy a pacc, made by a specific master (especially those sellers who buy products directly from the masters), and choose the type, style and materials of blade and handle.
At the time of the Soviet Union, the most popular were the most popular from the city of the fuck, where there was a sole knife factory in Uzbekistan.
Photo from the museum of applied art of Uzbekistan, the selection is called "Chust of 1987"
At this time, the main mass of Uzbek psharkov is produced in the city of Shahrichon Andijan Region of Uzbekistan, where there is a whole city district ("Mahalla") Masters-hackers ("Pichkachi"), in which whole family dynasty of the Kuznetsov and SCHAKS collectors are working.
Photo from the museum of applied art of Uzbekistan, the selection is called "Shahrichon 1999"
So, the famous Master of Comivihon Yusupov, who devoted to his craft for more than 50 years of life, and the Mahalli's chosen by Aksakal, Sharichon, handed over her sons and now brothers can do, if desired, very good products.
Usto Bakhr Yusupov
Usto Bakhr Yusupov
In other regions, Uzbekistan also lives and work individual masters ("Usto") and family of Piccchic, but their products are much less common. For example, the Abdullava family, living and working in Bukhara, manufactures and pacckers, but their authentic "skate" are handmade scissors and diverse purposes, famous throughout Uzbekistan.
Related Uzbek pachams Tajik knives ("cords") are mainly produced in Istaravshan (formerly Tube).
Also stands with pachacas and cords are always presenton various knife exhibitions: "Blade", "Arsenal", "Hunting and Fisheries" and other ...
Usto Abduvakhob and his knives:
Director of the store "Dukan East" Bahriddin Nasyrov with Uzbek masters "Usto": Usto Ulugbek, Usto Abdurachid, Usto Abduvakhob.
Usto Ulugbeck
Usto Abdurachid
Usto Abdurachid
And the pachacas, and the cords are produced by hand, and it is safe to say that each such knife carries a particle of the master's soul.
Already with an external inspection, you can judge the level of quality of the knife:
Good construction and processing of the blade, the pronounced quenching line and the thin cutting edge allows you to count on a good and long-lasting cut;
Well-positioned or cast out of pure tin (light and brilliant) Gulband allows the use of pacc or cord in the kitchen without the risk of lead poisoning;
Clean and prolonged ringing after clicking on the blade, the lack of shut-off handle indicates a high-quality assembly;
The absence of slots between the device and the stall, or cracks in the handle of the handle prevents the microorganisms in the reproduction;
If possible, pchac and cord, like any other tool for work, you need to pick up "to the touch" so that it becomes a "natural continuation of the hand."
The only (today) pachacas, to which you can not find fault, these are mirgeon saidahunov pshaki
140x4mm blade at the footwear, evenly goes down to the nose. It is reduced to zero, a two-way lens is light, sharpened perfectly. Powder steel Di-90, thermal bag in the stove, rod 61 somewhere. Handle 110mm, firing bone. Gulband-solid fusion based on tin. Slow cuts brutally, the tree plashes dry, the chicken cheerfully separates. Sheath: 3mm leather, impregnation 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 the rest of the pachacas)
To date, more than 30 masters from Shahrichon, Samarkand, Tashkent, and so on ...
In addition, such knives could not but interest Russian manufacturers.
So, at the request of your customers, make sicks:
Gennady Prokopenkov
We can see this knife almost every weekend on the NTV channel in the hands of Stalik Khankishiyev. Fiber composite based on 40x13, hardening up 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. Handle -Kokobolo mixing in zero, resh great
Workshop Mezhova
Knife S. Kutergin and M. Nesterova
Steel H12MF, silver, rosewood, pink tree, bone. 280mm knife length, 160mm blade, width 40mm, 4mm thickness, HRC 57-59
But even from the photo it is clear that the minimization is not "pchakovskoye"
Zlatoust gunsmiths
Steel 95x18, HRC 58, length 292 mm, 160 mm blade,width 35 mm, thickness (2.2-2.0-1.8) mm, weight 120g. Somewhere 0.3mm. Handle - Walnut. Despite the small thickness and not bad mixing, the cut of this knife leaves much to be desired
Gunsmith
Damask, gilding. Length 260 mm, blade 160 mm, width 35 mm, thickness (4.0-3.5-2.0) mm, weight 140g.HRC Approximately 56. Mixing approximately 0.2-0.3 mm.
Despite the various decorations, the cut is significantly better than the previous AIR.
Slight testing has shown predictable results - first proofsenkov with chasing, then gunsmith and then with a large margin of AIR.
Interestingly, the usual pacc (see photo) showed himself a little worse than the pachams of our eminent masters (in terms of the quality of the cut), but better gunsmith, but not much.
In the middle of the last century, the German company did the German company Herder, but I could not find out his specialization
Of course, the pacc, even good, it is difficult to compare the technological and hygienicness with the European chief, and on modern food production it will be less convenient, but on the home kitchen and especially somewhere in nature, this knife can deliver you a lot of pleasure!
For a more complete idea of \u200b\u200bthe work of the pachak, I recommend to get acquainted with the review of Roman Dmitrieva "Pacquarts in real life" on this site.
Marat Suleimanov, Roman Dmitriev and Forum "Rusknife" were greatly assisted in writing the article.
Separate thanks for granting photos Bahriddin Nasyrov ("Dukan East") and Alexander Mordvin ("Handmade pacc - knives")
P.S. Overview Roman Dmitrieva "Pacquails in real life" will appear soon
What is a knife Uzbek? This question may be interested in many people. Of course, the knife is not accepted, but sometimes it is possible to give up superstitions or acquire it for yourself. After all, this is not just an ordinary thing. Knife Uzbek is a chic object of the interior, which in parallel can perform many standard kitchen work. The most important thing is to figure out what kind of needed. Prices and materials of such products differ significantly.
Uzbek knife: handle features
What should your attention be paid when choosing a certain model? The Knife Uzbek differs first of all with its handle and various bases of fastening blades. Masters spend a lot of time and strength to make such things. Therefore, the handle from plexiglas or plastic you will most likely not see. Uzbek's real knife will be made as it sees exactly the master of his case. That is, it will be handled from the horns of Saiga, Goat or Ceyrana.
They are decorated with intricate carvings, various paints. The more work done over the handle, it is natural, the knife will be more expensive.
The blades are also distinguished
There are differences and even in some details. Uzbek knives have slightly different blades: small, medium size and wide. Everything depends on what they are intended for.
Universal working knives, for example, are suitable for cutting bread, pies, etc. Massive large models with a wide oblong blade are ideal for bubbling of vegetables. For example, a cabbage to cut such a knife is very convenient. Their powerful weight turns this procedure into solid pleasure.
Knives with a long narrow blade are suitable for milling fish or to separate meat from stones. Well, small models are good in those work that require special subtleties. Such a knife, for example, conveniently cut the stars of carrots, baskets from tomatoes, etc., and so on, it is great for cutting cheese or sausages.
A few more nuances
In general, Uzbek Kitchen knife (pacc) is a pretty peculiar model. Learn it is very easy. Kaike blade is divided, as a rule, carbon steel. Although there are very often stainless steel pacckers. However, it does not matter which blade is called, the main thing is not from a single piece. In this case, he would simply be broken in the neck, for example, when dropping. In order to avoid such problems near the handle, special shanks from more durable steel are welded.
The length of the blade is most often from 16 to 22 centimeters. The thickness of the handle is about 5 millimeters. However, it decreases to the edge. The blade in the section is also narrowed to the blade from the foot. Its width can be up to 5 centimeters. Thus, the geometry of the knife is very good. Therefore, products them cut quite comfortable.
As a rule, scabs are also attached to the pacha. They are usually made from the leatherette, cardboard inserts are added, decorated with appliqué or beads. However, there are more expensive options. Sometimes the sheaths are made of leather, decorate weaving from a thick lace or embossed. They are attached to expensive pachams. Less often meet metal and combined sheaths. In general, the choice is quite wide.
Advantages and disadvantages of Uzbek knives
Let's consider also the pros and cons of the modern
First, the Uzbek knives are distinguished by incredible energy and beauty. Secondly, it is constantly not necessary to sharpen them, as they retain their functionality for a long time. The main thing is to use for this a round leg of the faience dye.
As for the shortcomings: if you do not know how to sharpen knives on this equipment, you can simply turn them out. Even on specialized points on a variety of Uzbek bazaars, it is necessary to find true professionals. Otherwise, knives will be sharpened "in zero".
In addition, these knives do not like hot water. In the lying position in the wet, it is impossible to leave them. The surface can rust. Knives must necessarily wipe dry - in this case there will be no problems. In a word, you need to just know how to contact these things.
How to buy
So, let's say you decide to acquire one of the above models. How to buy Uzbek paccas in no case cannot be acquired by referring to a variety of delivery services, choosing goods in any catalog. It must be sure to hold in his hands to understand that this is exactly what you need.
Before you may lie, it would seem that the same knives you need forms. However, in fact, they are absolutely different. They are just looking like. Since they are made manually, when choosing you need to be very attentive - to hold several models in turn. You must feel the movement of the blade, feel like it will go to the handle. You need to find "your" knife. With him movement, the hands will become confident, that is, working with it will be very easy. In general, it is not difficult to acquire the desired model. It just needs to spend a little of its time. And in the end you will get a wonderful assistant in your kitchen!
