Nice knives.
There is a burgeoning knife industry in Xinjang, especially in Yengisar. Chinese authorities don't like it very much, because of several recent incidents whereby Muslim Uyghur separatists, armed with knives only, conducted mass attacks on Chinese civilians, police and even soldiers. However, souvenir industry is flourishing there. All of your knives are from that area, and are mostly souvenirs: the chain attached to the blade is the best proof. Most of the examples are "fantasy" items, and have very little to do with the traditional weapons, whereas some follow old ethnic examples, but add modern features.
Generally, the entire Central Asia has the same type of knives. Only in the Turkic areas they are called pichoks ( or p'chaks), whereas in the Farsi areas ( Tajikistan), they are called kords. The difference between them is miniscule: only dedicated "fanatics" are able to distinguish between the Uzbeki and Tajiki examples, and I saw and heard the summary of these heated discussions boiling down to : "kords look more blood-thirsty" .
Perhaps the only ( subtle) difference is the handle : on the kords it is often often more massive and round, with a cap-like pommel.
Turkmen knives are somewhat different: they serve both fighting and utilitarian purposes, and some are quite big ( one needs a big mama to slaughter a camel !). The knives of Saryk, Yomud and Teke Turkmen are somewhat different: some resemble Afghani Khybers ( no miracle, Afghanistan is next door and has sizeable Turkmen population). Saryk knives usually have longer and broader blades and rudimentary "ears": the thumb is inserted there for firmer stabbing. Handles MUST have at least some copper or bronze/brass details: the animal slaughtered without them is not ritually pure.
Blades are sometimes made of wootz, but those are likely imported. But generally, all Central Asian knives have surprisingly soft blades: shepherds did not want them to break first and foremost, but sharpening them with just a stone or, routinely, against the bottom of a "piala" ( just a ubiquitous tea saucer) was routine, frequent and easy.
In the past ( till the middle of 20th century) it was possible to distinguish ethnic ornamentation, but then everything became very homogenized. Not a miracle: a very significant percentage of Uzbekistan population are ethnic Tajiks. The same is true of their foods: only remnants of distinction are still in place: Uzbeks eat horse meat, but Tajiks do not. Uzbeks use a lot of dairy products, but Tajiks are not fond of it. These are unquestionably remainders of the Uzbeks' Turkic past. There are ethnic tensions: Tajiks view themselves as inheritors of the great Persian civilization, whereas Uzbeks are just a latecoming Mongol invaders. If you by mistake call a Tajik Uzbek, prepare to bear the consequences:-)
Finding old Central Asian weapons or even utility knives is a daunting task. Weapons were confiscated by the Communist Russians to uproot any vestiges of Basmatch movement; even now, old Central Asian shamshirs in major Russian ( and even -stans ) museums are rarer than hen's teeth. The entire military memory of the region was erased...
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