Egg Heeled Wednesday Shoe

Egg Heel Çarşamba Shoe is a traditional footwear type produced for over a century in the Çarşamba district of Samsun province in Türkiye. Its earliest production dates back to the 1900s. It gained widespread popularity in the 1930s and became closely associated with the region from the 1950s onward. The term “Egg heel” refers to the shoe’s wooden heel, approximately 35 mm in height, which over time evolved into the defining characteristic and identity of the product. ^【1】

^{Egg Heel Çarşamba Shoe} (AA)

Zileli Osman Usta introduced the egg heel design to Çarşamba in the 1950s, developing it through inspiration from traditional wooden clogs and rubber soles. ^【2】 The leather was crafted as a single piece in a slipper-like form, shaped without seams. This seamless, ornament-free, and “flat” design became a cultural symbol aligned with the shoe’s külhanbeyi identity. Production began to be made on order from the 1980s, and by the 1990s the term “egg heel” had become firmly established in popular usage.^【3】

The Çarşamba shoe is entirely handmade. Calf leather is preferred, with goat leather used for special orders. The upper is glossy, smooth, and lined. There are no seams on the upper; the toe area is stiffened with a last to create a slender, elongated shape. The shoe is worn by pressing down on the heel; the leather’s ability to stretch and return to its original form enables this wearing method. The heel cap is made of black or brown plastic and is secured with heel nails.

^{Egg Heel Çarşamba Shoe} (AA)

The production of the Egg Heel Çarşamba Shoe takes approximately one week and consists of several stages based on master craftsmanship:

1. Last and Upper Preparation: A last is created according to the shoe size and used to cut the upper. A strip of leather for the heel counter is prepared. A waterproof fabric lining is made; the counter and lining are shaved to reduce thickness.
2. Joining Upper and Lining: The lining is sewn onto the shaved area; adhesive is applied to bond the upper and lining together. The piece is then shaped by sewing and the counter is attached to the rear section.
3. Lasting and Drying: A sole underlay made of korsele is inserted into the last; the upper is placed over the last and a toe last is inserted. The upper is nailed to the sole, adhesive is applied, and the shoe is left to dry. This process can be completed in 10 to 15 minutes in modern ovens.
4. Sole and Beldemiri Application: The nails are removed; the upper is reattached to the sole with adhesive. The beldemiri is placed in the center of the sole underlay to reinforce it. The sole and beldemiri, both made of korsele, are joined and hammered together.
5. Stitching and Heel Attachment: The sole edge is trimmed to create an adhesive surface; the heel is sanded and glued to the sole, then secured with nails. The last is removed and the upper, sole, and sole underlay are stitched together with waxed thread.
6. Planing and Polishing: The heel and sole edges are smoothed, painted, and polished with rotating brushes. The sole underside is sanded to improve paint adhesion and prevent early water absorption. The sole is polished, then the show sole underlay is glued on; the shoe is now ready for use.

^{A View from the Production Stage} (AA)

Both technical tools and structural components are essential in the shoe’s production.

• Technical tools: Hammer, danalya, kerpeten, wheel, filo, rasp, neoprene.
• Structural materials: Single-piece calf or goat leather upper, lining fabric, last, korsele sole and underlay, beldemiri, wooden heel, heel cap, heel and mounting nails, wooden nails, kasaburuk, show sole, wooden last, counter.

On 09.10.2020, the Çarşamba Municipality officially registered the product with a geographical indication. All production stages must take place within the boundaries of Çarşamba district, Samsun province. The shoe’s original design, production technique, and cultural context are directly tied to this geographical area.

When worn with white socks, gray trousers, a vest, and an eight-pointed cap, the shoe has become part of the “traditional young man’s identity.” Thanks to the efforts of local producers, the product has been introduced to European countries.

Monitoring is coordinated by the Çarşamba Municipality with participation from relevant trade chambers and professional associations. Material quality, production techniques, and geographical indication practices are regularly inspected; cultural continuity is maintained through a limited number of master artisans.