Tibetan knives are adorned with handles made of bullhorns, antelope horns, wood or metal. Knife sheaths are made of animal hides, bull horns, metal or wood, and are adorned with the "eight auspicious patterns" in gold, silver, copper and iron wire, swastikas, the auspicious pattern of dragon and phoenix, or are inlaid with corals, agate, pearl and jade.

Since ancient Tibetans had mastered primitive metallurgy techniques, it is unsurprising that they have upheld the tradition of knife making, which is noted for its practicality and high craftsmanship.

Tibetan knives come in four distinct styles related to different plateau areas: Lhasa and Shigatse, Gonpo, Amdo and Kham.

People always say that the Lhaze and Namling knives are representative of the knives of the Lhasa and Shigatse areas.

Craftsmen in Lhaze and Namling pay great attention to the heat of the forge when making a knife edge. Metal is also used in making knife scabbards and handles, usually silver or steel.

For tempering, they use such quenching agents as butter, antelope blood and Tibetan green fruits. Of all local knives, the Lhaze and Namling knives are the sharpest.

Precious stones are not inlaid in the scabbards or handles of these knives, which are plain steel or silver -- some with propitious engravings.

The Nyingchi area in eastern Tibet, also called the Gonpo area, is inhabited by Tibetan, Moinba and Lhoba people, who are hunters and lumberjacks. So, the knives in this area are wide and long, with wooden scabbards wrapped in hide from the legs of animals -- sometimes with the claws still attached.

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