The Famous Aranyik Knife , a Legend of Generation –Old Folk Wisdom

Aranyik is a household brand In Thailand when it comes to knives, thanks to its encompassing quality in terms of sharpness, durability and consistent innovation to meet customer’s various needs, including fruit- carving knife, small knife, butcher’s knife and cleaver.

The villages of Phai Nong and Ton Pho in Tha Chang sub-district, Nakhon Luang district, Phra Nakhon Si Ayutthaya, were the original site of Aranyik knives and swords. The products were originated by Nai Thao’, aka ‘Khun Nara Borirak’ (a title conferred to him in the reign of King Rama V), who, leading the migrants from Laos, brought with him a career to meet local customers’ needs.

The two villages were known traditionally for quality knives as they are located in close proximity to a marsh and the Pa Sak River. Moreover, rich bamboo forests in the vicinity served well in yielding high-quality firewood used in the firing of the iron blades while bamboo woods are the source of sledgehammer and knife handles. The Lao migrants therefore settled there and made knife- making their occupation.

With such ideal components and exceptional craftsmanship, knives from Baan Phai Nong and Baan Ton Pho have been recognized for their sharpness and durability. The only flaw, however, was a lack of trademark. Worse still, there was no market for the product in nearby locales. Therefore, the villagers were forced to go to Baan Aranyik In the area called Paak Tha, the only viable market for the products, as it was a busy port with direct access to Bangkok with boats sailing down the Pa Sak River towards Chao Phraya River. Besides, Baan Aranyik was the center of markets, shops and betting houses popular with people who went there to indulge themselves in personal pleasure.

Since the products were first put on sale in Baan Aranyik, the name Aranyik became identified with the products. Its growing reputation eventually reached King Chulalongkorn who paid several visits to the village to observe the knife- and sword- making procedures.

Although the market was slowed by the forced closure of betting houses imposed by King Rama V, the residents of Baan Phai Nong and Baan Ton Pho continued to maintain the traditional occupation of knife- and sword-making. That tradition is carried on until the present day, almost two centuries after it was invented.

Making Aranyik knives follows the traditional methods that are rare and few today. They are divided into four categories, i.e. kitchenware, gardening tools, forest- trekking tools and decorative knives, each presenting differing degrees of complication during the production process with the aesthetic category singled out as the most complicated with some taking up to three months to finish. Quality, however, comes with a price. Therefore, prices vary from a modest 10 baht to 30,000 baht. In general, the raw material for the knives comes from Germany and Japan since metal from those sources provides quality material needed for the standard of community products.

Where raw materials are concerned, hard and tempered iron is required for the blade. A variety of irons including thin sheet of iron, circular iron, white iron and wire are used. Yet, most people use the raw material they know as hlek tra mah to make concave knives, sabers and fencing swords. Circular iron is ideal for blades with a more delicate temper and even line as is the case with the folding knife. White iron in the meantime is good for fruit-carving knife. However, it is ‘charcoal’ that is indispensable in the production of Aranyik knives. In this connection, smooth or thorn less bamboo provide the common firewood given its special attribute, narriely easily flammable but non-explosive. For rust prevention, coconut oil is applied to the blade; brass is used for tang which is then secured to the handle of the knife by zinc pegs before it is polished with sandpaper and salt to a perfect glow.

The furnace used in the making of Aranyik knives is set in the ground and the heat is fed by charcoal-grating bellows).

Three hammers are used to pound the blade. The workers responsible for the pounding of the blade are also important with one holding the iron, the furnace master controlling the furnace heat and the third man directly responsible for the hammering.

The hammering procedure starts with the selection of the proper material which is then cut into the desired length. It is then heated and hammered to the determined shape, a procedure called ‘I-lai’ or ‘rurnriab’. Once the steel is shaped, it is reheated, hammered, filed and polished to the right sharpness, a process known as ‘pam’, until any impurities are removed and the desired wst-proof quality is achieved.

It should be noted that the coating process is important to the quality of the blades. Those that have been handled by old masters are durable, not easily cracked or twisted. Thus, prices reflect quality. Finally, it is time to assemble all the parts, putting the blade to the hilt. Labor is now replaced by machines where charcoal bellows is involved although other traditional methods are still intact. Interestingly, the product is so specialized today that many operators have the names of the producers inscribed on the blades.

With the quality and long-accumulated experience, the reputation of Aranyik knife continues to grow further, becoming a leading product from Phra Nakhon Si Ayutthaya province with markets both at home and abroad. It also makes one of the best souvenirs much sought after by people of all ages and genders.

Purchase Advice: Pick the knife with thin and sharp blade to fit individual function.