Genuine Handmade Uzbek Chefs Knife Pchak - Deer Horn Handle - 11 Inches - Uzbek Pchak - Ethnic Sheath - Uzbekistan Knife Pichok - Ethnic Souvenir - Bonus Popular Uzbek Recipes Ebooks

Looks and feels well made and absolutely authentic!It was not my first attempt to obtain authentic pchack, but the first successful one.Steel is great, handle material is 100% natural.Also, because of the shape of the piece of horn, my particular one is rather made for left hand, that is exactly what I needed!Now I'm a lucky owner of this very practical piece of history... great feeling ))

I am originally from Tashkent. Immigrated 30+ years ago. Love to cook and have many very expensive knives. But this one is the best that I got. Very inexpensive and of great quality. Rahmat!!!

the knife is really cool, I would like to buy a little smaller one! I'm having fun!

This prodict is a poor imitation of the real brand that makes these knifes. This version is bulky, dull and stains everything you cut with black. Waste of money

Excellent kitchen knife. Slices through easily. Seems to be a nice example of Uzbek culture. I like the design on the blade. And the handle is real.

The knife seems to be authentically handmade. The makers mark on the blade belongs to one of a well-know knife makers in Uzbekistan from Shahrixon (or one of his apprentices), so in theory, if everything is authentic, so it should be good quality. The knife looks great. Assuming that it was indeed hand-made by the master, these days, to save on cost, normally they use one of the following steels as the knife base: leaf springs, load bearings, or a special valve, so make sure to keep your knife clean and dry at all times, to prevent corrosion of the high-carbon steel. I am not sure what material was used for my knife, but my blade chipped very easily at the edge near the tip, so it seems to be some lower-quality steel, so I would not recommend using it for cutting anything denser than potatoes or semi-hard cheese. Also, the knife came in surprisingly dull. It couldn't cut regular paper smoothly, let alone cut a thin magazine paper (a more stringent test). I could still feel the burr on the edge. Traditionally, pchaks are not supposed to be sharpened like regular knifes. Instead, they are honed. I used a ceramic rod, and a honing technique suggested by a master bladesmith Bob Kramer for honing your knifes (he has online videos with instructions), until the knife became sharp enough for my liking. For the reference, people in Uzbekistan do not commonly use pchaks these days because of the higher cost. Locally a good pchak sells for about $15 on average, so everybody uses cheap Chinese knives that are sold for $2. Overall, I feel like the knife that I received is overpriced for what it is, and is more of a souvenir than a real kitchen working tool, given the high price and a poor steel quality.

I bought this as a gift for my friend.

Nice