A WORLD TRAVELER’S CLOSE-UP LOOK AT MAKING THAI AND MALAYSIAN CHOPPERS

STORY AND PHOTOS BY REUBEN BOLIEU

Malaysian parangs have hammered 5160 high carbon steel blades with stick tangs that are fitted with large, comfortably contoured beech wood handles.

In the December 2022 issue of Knives Illustrated, we journeyed together through the Philippines in search of bolo knives. That was only the beginning of my quest to find authentic, hand-forged blades of Southeast Asia. More countries and more adventures were ahead of me.

It was a work in progress, but until then I hadn’t seen many forges in working operation up close and personal.

AYUTTHAYA, THAILAND

My first trip to Thailand was behind a camera in awe of what I consider to be the greatest subjects for a photographer. Strolling through the marketplaces in Thailand, I couldn’t help but notice the many different blades being used to process chicken, fruit, and food in the many street restaurants. After a few days, I soon learned of a village about a five-hour drive from where I was staying in Pattaya, Thailand.

This place was called Ayutthaya, once officially known as Siam, which was one of the most ancient cities in Asia. Ayutthaya was once regarded as the strongest power in mainland Southeast Asia, full of history and the most amazing temples. Ayutthaya is now considered somewhat of a tourist stop or a day trip out of Bangkok. However, I was there not only to see the temples, but to visit the legendary knife village of Aranyik. Wiai Roeycharoen Knife Shop is the name of the shop and forge I visited and where I bought a few big chopping blades.

Here are two jungle-ready parangs: the Duku Chandong with an 8-inch long blade and a more common 12-inch blade.

The author stood close by while this roadside vendor chopped some sugar palm using the E-Toh. Once the husk is chopped away, the sharp corner of the blade is stuck inside and pries the shell open.

The knife shop, visited by the author, is larger than any other knife shop he has seen in the world. Their products range from kitchen knives, both of stainless and carbon steel, to Thai jungle knives, traditional spears, and swords. The forging takes place in the back of the shop where every knife for this review was made.