Pczak uzbecki (damast skuwany, rękojeść róg suhaka)

Pchak (from the Uzbek word Pichoq – knife) is a traditional knife of the Uzbeks and Uyghurs, widespread with slight variations in detail throughout Central Asia. Pchaks traditionally feature a single-edged blade with a full flat grind, set into a narrow handle with a round cross-section. A narrow tang extends from the blade at the spine level. These are utility knives meant for kitchen work, although among the Uyghurs, the pchak was a male attribute, so it must have also been used as a weapon. Pchaks were made from various materials; for the wealthy, they could feature high-quality steel with lavishly decorated elements, though such pieces were rare. Wootz and Damascus steel were mostly reserved for sabers, while mass-produced pchaks were made from carbon steels of lower hardness.

This particular Kayke-type pchak (where the tip of the knife is raised above the spine line) was made from locally produced Damascus rather than steel ordered from Russia. Uzbek Damascus steels are hardened to a lower level than Russian ones, but they are just as aesthetically pleasing. The billet consists of R260 steel (or its local analogue) and high-carbon tool steel sourced from old wood saws, chainsaw chains, etc. It might seem strange that I do not specify a particular steel grade here, but this is a normal situation for knife production from Central Asia. Local blade masters -blacksmiths specializing in knife blades -do not refer to steel grades by name. Instead, they say: "rail plus hand saw." Full flat grind. A bolster made of melchior, typical for pchaks. The handle itself is made of the horn of the steppe saiga, an antelope species found in the dry steppes and semi-deserts of Central Asia. Push-tang construction. A traditional pchak sheath made of thin leather with a strap for belt suspension.

Overall length: 270 mm

Blade length: 152 mm

Blade width (max.): 34 mm

Blade thickness (max.): 4.6 mm