A massive example weighing just over 800 grams. With scabbard.
Base 2 mm
Widest 24.5 mm
Sri Lanka (Ceylon)
Iron, white metal, brass, bone
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Among Sinhalese knives, the very ornate pihiya (knives) and pihiya kättha (billhook knives) made in the King's "Four Workshops" are somewhat overrepresented in collections in the western world. One can easily see why: they represent some of the finest craftsmanship done in Asia.
Perhaps because this culture produced such fantastic artwork, the mundane is often overlooked. As collectors past and present in many cases forgot to preserve the common people's knives, few survive today.
While not of superb craftsmanship, even the simple Sinhalese knives have very attractive qualities to them that show that love for pleasant forms was present in all layers of traditional Sinhalese society.
A charming little Sinhalese knife. The overall design closely follows the form of the better-known pihiya kättha. It has an iron blade with a gentle recurve in the edge. The blade is decorated on both sides with chiseled geometric ornamentation and what seems to be a blazing sun on either side. The spine of the blade is reinforced with pierced, white metal plates, with a series of blazing stars.
The handle is carved from a single piece of bone, with traditional Sinhalese design elements such as the curly liya-pata that are the stylized remnant of what once was a bird's tail on earlier pieces.
The hilt further has a semi-circular pommel plate with a small finial.
A charming little Sinhalese knife, or pihiya. A rare, simpler type that would have been used by the common man.
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A very fine specimen, complete with ruby-set scabbard.
Made in the Four Workshops of the King of Kandy.
Introduction Over the years a number of Ottoman
This example has a beaded outer rim and a smooth inside rim, with in-between alternating stylized lotus petals. Such lotus petal borders are also seen on the base of Buddhist statues, where the lotus symbolizes the path towards enlightenment:
A fine sword guard dating from the height of the Qing dynasty. It were fine Chinese dāo hùshǒu like this example that became the prototypes for an entire genre of Japanese tsuba with strong Chinese influence. It's nice to find a 100% Chinese example from time to time, like this one.